Let’s Talk Food: Using local products
During these times, I hope we are buying more local products. The CSA produce boxes support local farmers, and when we have a box full of fresh, wonderful produce, we will certainly find ways to make a great meal.
Let’s Talk Food: Father’s Day is this Sunday
This Sunday is Father’s Day and with what we are going through, what better way to say thank you to fathers than to cook a nice meal for them.
Let’s Talk Food: What chefs cook at home
Thomas Keller, one of the world’s most admired chefs who owns The French Laundry in Yountville, Calif.; Bouchon in Northern California, Las Vegas and New York; Per Se in Manhattan, N.Y.; and Ad Hoc in Napa Valley, Calif., had to close his restaurants during the COVID-19 pandemic.
Let’s Talk Food: Surge in food allergies
There are more than 4 million American children and their families with allergies, and there has been a steadily increasing amount every year.
Let’s Talk Food: Cloves, a wonderful spice
In my CSA box from OK Farms, I received a handful of fresh cloves. I removed the buds from the stems and dried them in the sun for a day.
Let’s Talk Food: How ingredients affect a cookie
Have you been baking more cookies, often with the children who are at home right now? Make it a science project to find out what happens when you only use white sugar? Or when you only use brown sugar? Use baking powder instead of baking soda? Melt the butter instead of creaming it with the sugars?
Let’s Talk Food: More about comfort foods
If you think about comfort foods, you often want them when you are dealing with emotions and stress, as what we are presently going through with this COVID-19 pandemic.
Let’s Talk Food: DoubleTree cookie recipe
Now that some of us are hunkered down for a few weeks (maybe months), we are either getting adjusted or stir-crazy and just yearning to be with family and friends.
Let’s Talk Food: Stuck at home? Bake bread!
It is interesting to read on Facebook what friends are doing as we all are doing our part and staying at home during this time.
Let’s Talk Food: Miso soup
Thank you, CF Crivellone, an islander who is currently living on the mainland, for the nice email asking about miso soup. She has some white miso and would like to be able to make a good bowl of miso soup, like the ones served in many Japanese restaurants.
Let’s Talk Food: Coronavirus is affecting us all
Never in my lifetime has something brought us to our knees as the coronavirus has. We are weary of going out shopping, even to the grocery store.
But being cautious at this time is important so we do not spread the virus.
Let’s Talk Food: Tomorrow is New Year’s Day
Today is New Years Eve and the last day of 2019.
Let’s Talk Food: A visit to OK Farms
Located in Wainaku along Wailuku River is OK Farms.
Let’s Talk Food: Holidays are for giving
You know you raised your children correctly when, as adults, they give back to their community and the world.
Let’s Talk Food: Thursday is Thanksgiving Day
Oh my! It’s Thanksgiving already this Thursday! What happened to the year?
Let’s Talk Food: A foodie in Tuscany
Last year, when the boys asked my husband, Jim, where he would like to go this year for his birthday, without hesitation he said Tuscany. He had great memories of the region, where we celebrated his 70th birthday in Florence a few years ago with the three boys. Unfortunately, son Dean could not join us this time, as he is busy with his catering business, as well as being a father of two very young children.
Let’s Talk Food: Meet pastry chef Mimi Mendoza
The students of Hawaii Community College’s Culinary Program were fortunate, thanks to the Hawaii Culinary Education Foundation and its executive director, Hayley Matson-Mathes, to have pastry chef Mimi Mendoza of Restaurant Senia in Chinatown, Oahu, talk to them about how it is working in a restaurant, as well as showing them the complexities of making several items to build on one dessert.
Let’s Talk Food: ‘A Portuguese-Hawai‘i Kitchen’ cookbook
Wanda Adams has written a new, updated “A Portuguese-Hawai’i Kitchen” cookbook featuring Chef George Mavrothalassitis, Bobby Camara and Sandy Tsukiyama.
Let’s Talk Food: Fruits in season
Kiss melons
Let’s Talk Food: Na‘au, defining Hawaii’s culinary scene
When chef instructor Brian Hirata of Hawaii Community College’s Culinary Arts program spends his spare time thinking about how he can improve and further teach his current and former students about the food of Hawaii, you know a man’s passion.
