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Food & Drink

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Total Number of Articles - 115
  • Restaurants with Celebrated Desserts

    The holidays are the time to splurge. On presents. Love. Lights. And food. When it comes to food, we're really talking desserts. Pies. Cookies. Tarts. Cakes. And souffles. Have you ever chosen a restaurant because of its dessert? I mean, sure the entrees are good. The ambiance is good. The service is good. Sometimes even beyond good in all these categories. But the desserts? Pure and utter decadence. Mouth-watering goodness. I'm-gonna-run-five-extra-miles-worth-it-ness. That's what we're talking about here. Listed below are some favorite desserts, as professed by the people who know--a few of Hawaii's food bloggers.


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  • Holiday Recipe Ideas

    Fresh ahi cut in bite-size cubes and tossed with green onions, a pinch of chili pepper flakes, a sprinkling of sea salt, some shoyu and sesame oil. Pork and butterfish seasoned with crushed garlic and wrapped in leaves of taro. Grilled chicken topped with a sweet and sour sauce of pineapple and papaya. These are classic tastes of Hawaii. Read More
  • The Farmer Behind the Food

    The Hawaiian Islands began their own local, fresh and sustainable food movement nearly 30 years ago under the Hawaii Regional Cuisine movement. Today the "farm-to-table" concept thrives in Hawaii with many restaurant and at-home chefs building meals around what is grown or sourced on farms across Hawaii—from farmers they know on a first-name basis. But the locavore concept really isn't anything new to Hawaii. It existed here all along.

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  • Five Favorite Foods from Hawaii

    mother and daughter enjoy shave ice in hawaiiHawaii's most iconic foods just might be shave ice, kalua pigs, malasadas, poke and--if you're headed to Oahu's North Shore--a plate of shrimp from one of the well-known food trucks that line the side of the road. Watch our "Top 5 Must-Try Foods of Hawaii."

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  • Breadfruit: Food of the Future

    sign reads caution falling breadfruitLike fashion, food comes in and out of style. Take the coconut. Once considered a novelty drink of the tropics, coconut water has shed its husk and is now packaged in sleek, 14-ounce bottles, selling for $3.50 a pop. If Diane Ragone has her way, the next food to rise from the ashes of changing cultures and tastes will be breadfruit. What’s more is it just might curb world hunger along the way.

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