Farms at your fingertips
This recipe is from by Chef Dan Robayo of Magic’s Grill, and is reprinted by kind permission from our friends at Hawaiʻi ʻUlu Cooperative. Serve them with your favorite toppings, as a pupu or a side. 3 cups (12 oz) fully cooked kalo or ʻulu, …
Biscotti are traditionally baked twice: once as a whole loaf of dough and a second time as slices. Though the finished cookies may seem a bit soft at first, they harden when cooled. Makes 16 biscottiActive time: 45 minutesTotal time: 2½ hours (includes cooling time) …
Sunflower oil or extra virgin olive oil2 lbs ground venison or beef1 medium onion, diced1 large carrot, diced1 medium fennel bulb, diced1 Tbs minced fresh rosemary1 Tbs ʻulu flour or all-purpose flour, plus more for rolling1/2 cup red wine or broth12 oz bag frozen cooked …
Give those flown-to-Hawai‘i turkeys the day off, won’t you? This coming Thanksgiving, dress one of our pastured-raised chickens instead and localize your mini-feast. We have the perfect-sized birds for your intimate setting and the ingredients to personalize them with your favorite recipes. If you need …
Cornbread has been a hearty staple in my household ever since our friends at GoFarm Hawai‘i in Waiamanalo started growing non-GMO corn that they mill into cornmeal at our warehouse. It’s such a versatile bread that can be prepared to satisfy your current craving or food mood. The addition of kiawe flour in this recipe steers the luxurious cornbread to a path that forks into two roads.
Enjoy the beauty of fresh, local veggies with this delightful rainbow salad, perfect for spring! Local food enthusiast and creator Kim Harada shares with us this delightful salad creation, which is surely a 2-in-1 delicious recipe and piece of art! Kim’s cooking is always most …
Express your cooking creativity with Shakshuka, a popular dish that’s enjoyed all over the world. Kate Urmeneta, food lover and creator, adds a local touch to this meal that is sure to bring your loved ones together. Kate enjoys this recipe because it is perfect …
Andrea Onetti has a passionate relationship with his pasta that begins with an intimate connection with his bags of Italian flour. “If the bag of flour has been open for two days, I know the difference,” Andrea said. “I talk to pasta. I consider it alive and a living …
“Laarni is trying to convince me to put lechon on everything. It’s hard to argue with her. So here’s a lechon pasta, combining Onda Pasta’s fresh noodles with crackly-skinned pork. Taking additional inspiration from Filipino cuisine, the lechon is tossed with tomatoes, onions and green …
Aloha Friends! My introduction to Thai food when I was growing up was a plate of dry and rubbery pad Thai from an eatery at a nearby strip mall. It wasn’t until my freshman year in college when I worked as a waitress at a small, …