Vote on the rock

• By Alicia Yamachika
• Oct. 9, 2024

One of the challenges of a career in hospitality is that you don’t get holidays off. Holidays are some of the busiest nights of the year for restaurants, where it’s an all-hands-on-deck situation. Read more

Best of both worlds

• By Lynette Lo Tom
• Oct. 3, 2024

In Hawaii, we love our appetizers where pupus can mean dinner. Here is a fast idea for a “surf and turf” combination that features the best of both worlds — salty pork with sweet shrimp. Read more

Satisfying soba

• By Tzu Chi Hawaii
• Oct. 3, 2024

As a base for a very satisfying salad, soba noodles outshine somen in vitamins, minerals and protein. Read more

So ‘egg’-cellent

• By Mariko Jackson
• Sept. 25, 2024

When it comes to gatherings in Hawaii, the food table beats all other potlucks I’ve experienced in quantity and quality. Read more

A burst of flavor

• By Tzu Chi Hawaii
• Sept. 25, 2024

Lemongrass is an herb that grows well in tropical climates and is popular in Asian cuisines.  Read more

Dip, dip hooray!

• By Tzu Chi Hawaii
• Sept. 17, 2024

This slightly sweet, tart, nutritious dip will easily satisfy mid-afternoon bouts of hunger. Read more

Fall in love with this pasta

• By Kelli Shiroma Braiotta
• Sept. 9, 2024

It’s September, and zucchini and fresh corn on the cob are still available at farmers markets and local grocery stores.  Read more

The perfection paradox

• By Alicia Yamachika
• Sept. 9, 2024

I’ve often talked about wabi-sabi, the Japanese concept of embracing earthly impermanence and finding pleasure in imperfection. Read more

This tofu’s tasty

• By Lynette Lo Tom
• Sept. 9, 2024

This tofu appetizer can be assembled in minutes and is satisfying in this hot weather. It delivers a complex taste using store-bought toppings of crunchy ocean salad (seasoned seaweed) and any brand of chile crisp (the ubiquitous bottled oil cooked with hot chiles and other flavorings such as garlic). Read more

Tantalizing tofu

• By Tzu Chi Hawaii
• Sept. 3, 2024

Tofu is popular with vegetarians as an excellent source of meat-free protein. Many recipes aim for a crispy or solid texture, and call for the firm or extra-firm varieties. Read more

Flavorful fried rice

• By Lynnete Lo Tom
• Sept. 3, 2024

Fried rice is proof that you can cook an easy meal using just leftover ingredients. Frozen or days-old brown or white rice breaks up more easily than freshly cooked rice. Use aged or fresh kimchi and leftover slices of Spam, Read more

A twist on poke

• By Mariko Jackson
• Aug. 27, 2024

One of my favorite meals growing up was mabo tofu. Since it was easy to prepare, we had it regularly Read more

So corny

• By Tzu Chi Hawaii
• Aug. 20, 2024

The combination of two veggies makes this a super summer soup: sweet corn and cauliflower!   Read more

A spicy stir-fry

• By Lynette Lo Tom
• Aug. 20, 2024

In southwestern China, the Sichuan province is famous for its kung pao chicken, a stir-fry without gravy that is spicy, sweet and savory at the same time. Read more

But first, banh mi

• By Lynette Lo Tom
• Aug. 13, 2024

One of the best dishes from Vietnam is banh mi, the country’s take on a French sandwich. Read more

Miracle on North King Street

• By Alicia Yamachika
• Aug. 13, 2024

The Olympics have always been a miracle for me. Athletes from every country and territory coming together to compete in the name of peace and goodwill, showcasing both the potential of the human body and mind, to triumph over tragedy. Read more

A sweet, silky drink

• By Tzu Chi Hawaii
• Aug. 13, 2024

If you have been to Hội An or Da Nang in Vietnam, you may have enjoyed the fresh corn milk sold at restaurants and convenience stores. Read more

Just peachy

• By Tzu Chi Hawaii
• Aug. 6, 2024

Peaches elevate this coleslaw over the typical version in a number of ways. Read more