Archive

Toasting is the way to go for tastier macaroons

A coconut macaroon is almost pure shredded coconut, held together by sheer force of will - OK, and maybe some egg whites.


Portuguese sausage full of meaty pork chunks

Jim Hiyane likes his Portuguese sausage stuffed with big pieces of pork, and no skimping on the fat, thank you very much.


Ideal custard pie filling needs a crust as good

Last week's column about the ideal custard pie drew a few grateful responses but also a few needy ones.


Evaporated milk is secret to Hawaii custard pies

Some things you have to take on faith. For example, I've come to accept that custard pies baked in Hawaii taste different from those elsewhere. This is based not on empirical evidence, but on the many, many inquiries I've received from former Hawaii people missing "the good kine" custard pie.


Super collector delivers old-style bibingka recipe

Mary Wong has 3,000 cookbooks. Three. Thousand. (Imagine the bookshelves in that house.) Her collection features regional cookbooks from all over the world, dating to 1890, including several from the '40s and '50s from Hawaii.


There's no need to totally depend on a rice cooker

We have been spoiled by our rice cookers. Add rice and water, push button, walk away. It's so easy that we've forgotten how to make rice any other way, if we ever even knew.


Cold oven works magic on pound cake recipe

Pat Panik and her baking buddy are on a mission: "My friend Kathie and I are on the hunt for a very moist pound cake recipe," Panik wrote. "So far we've gotten the usual heavy and somewhat dry results with the ones we've tried. If you could wave your magic wand and make one appear, we'd really appreciate it."


UH Lab School seniors cook up a new cookbook

Once you're out of school, the concept of Project Graduation fades to the edges of consciousness — until you have a kid in high school. Then, if you're the get-involved type, Project Grad can take over your life.


Sweet and easy recipe needs the nuts to work

When a dish has the first name of Jolly, you just have to trust that it will deliver happiness.


Local-style spare ribs fulfills expat's longing