Do try this at home
The recipe for crowd-pleasing party pupus gives the how-to for Steamed Mussles in Saffron Broth, Crab Rangoon with Three Sauces, Volcano Poke, and his New York Roll.
Seasonal Reds
Bright red poinsettias are a familiar sight in the Hawaiian Islands during the holidays.
Side Dish: Pirates of the Cuisine
Miz G gets gourmet booty at the Maui Chefs Present affair...Butternut curry nage and Filipino rice congee served with parrots.
The Art of Champagne
What makes Champagne special? It requires tremendous care and patience—and you literally have to make it twice.
Top Ten Tips from Ivan Pahk
Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
HOLIDAY WRAP-UP: More For You
Like our island gifts? Before buying and wrapping those goods this season, check out our web-exclusive items. We think you'll like them.
Oroshigane, the Japanese copper grater
This local chef uses oroshigane, a Japanese copper grater, to grate fresh Big Island wasabi root for sashimi.
Publisher’s Note
It started with a phone call four months ago. “When is your dad’s birthday?” asked Kimokeo. “Tell him I’m going to give him a lu‘au, so he has to visit us.”
Lessons from the Past
What can the ancient Hawaiians teach us about preserving today's resources for tomorrow?
