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Wanda Adams, author of "The Island Plate: 150 Years of Recipes and Food Lore from The Honolulu Advertiser" and "The Island Plate II," has been writing about food for 30 years.

06/21/2009: On Venice time...and Venice 'diet'
06/19/2009: Sweets with a restrained hand
06/17/2009: Venice on my plate
06/15/2009: Food at the center
06/12/2009: Eke it out...
06/10/2009: Venezia!
06/10/2009: Take one serving and call me . . .
06/08/2009: If you can't stand the heat...
06/05/2009: Little Miss Moffatt...

Wanda Adams'
My Island Plate

Bologna. When we told people we were taking a brief side trip to Bologna, their faces would invariably brighten, their smiles grow wide. This was a place about which most people seemed to have some n ... read more

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Kai Cowell prepared angel-hair pasta and shrimp mango dishes using some of the Kaiulani Spices she created. Using spices, she says, is about adding

Posted on: July 1, 2009
Spicy delights Video
A few years ago, Kai Cowell was just another home cook experimenting with spices — albeit a very well-trained one, having studied at the Culinary Institute of America and finished her training at Kapi'olani Community College.
 
Posted on: June 24, 2009
Maple syrup flavors beans for the Fourth
Going to a potluck on the Fourth? Why not take some slow-cooked maple beans? It's great for any backyard barbecue and so healthy, too. Since our country's early inhabitants discovered maple syrup, it seems like the perfect sweetener for this all-American holiday.
 
Posted on: July 1, 2009
Cold sangria refreshes on a hot day
Thank you Boreas (god of the north wind) for blowing the trades back. I think this is the hottest summer I have endured since I arrived in Hawai'i 17 years ago.
Posted on: July 1, 2009
Campout cooking can be made easier
With the Fourth of July just upon us, many of us are planning camping trips, or at least an...
Posted on: July 1, 2009
Moana's mango contest: recipes wanted
You can win amenities from the Moana Surfrider hotel, cookbooks and the admiration of mango lovers...

These lighter mudslide cookies have about half the calories and more than 80 percent less cholesterol than the original.

Posted on: July 1, 2009
Cookies to delight any chocoholic
Q. I tasted a mudslide cookie at a local bakery and thought I had died and gone to heaven. Have you...
Posted on: July 1, 2009
Background behind 'exotic' curry powder
What's really in curry powder? Curry powder is a spice mix created by the British in an effort to...
Posted on: July 1, 2009
Use Kaiulani Spices with rice, veggies
This is Kai Cowell's signature dish, the one she most often serves during samplings and...

Meryl Streep as Julia Child, the exuberant patron saint of food-oriented television.

Posted on: July 1, 2009
Meryl Streep channels Julia Child
Meryl Streep as Julia Child? Could there be any filmic thing more calculated to set a foodie's...
 
Posted on: July 2, 2009
Tasty steak for your tacos
Posted on: July 2, 2009
Colorful side dishes for Fourth of July
Posted on: June 30, 2009
Green quiche makes for quick meal
Posted on: June 29, 2009
Cool off with homemade ice cream
Posted on: June 29, 2009
Don't get steamed by summer soup
Posted on: June 26, 2009
What to drink with corn
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The rack of lamb at Aku Bone is one of the best in the city. Who cares if it comes on a styrofoam plate?

Posted on: June 26, 2009
Hawaii eats section
If you spend even five minutes at Aku Bone, you'll quickly discover what the place is all about — pupu. Here, you'll find that kind of terrific, only-in-Hawai'i menu of grinds that instantly waters the mouths of anyone born local.

Tommy Moore prepares the pupu sampler plate, which features smoked shrimp, chicken satay, jasmine rice, coleslaw and mac salad.

Posted on: June 19, 2009 Photo gallery
Manalani's: healthy plate lunches with kick
Yvonne Nielsen grew up in in Milwaukee, where her dad operated a 24-hour-a-day diner offering "gourmet food at workman's prices." She vowed she'd never get into the restaurant business, which tends to consume one's life.

Da Hawaiian Stop on Fort Street Mall keeps the Downtown crowd's cravings for Hawaiian food sated.

Posted on: June 19, 2009
Hawaii eats section
Da Hawaiian Stop, which opened last year in the old home of Rada's Piroshki, offers Hawaiian plate lunches that are so 'ono, you'll think your own Auntie Mary was cooking there. All the food is made from scratch, not mass produced and frozen.

The $1 Hong Kong buns with coconut custard filling are popular at Ruby Bakery & Coffee Shop in Chinatown.

Posted on: June 12, 2009 Photo gallery Video
Street eats par excellence — that's Chinatown
Walking and noshing, noshing and walking — we do love multitasking. So we slap on the sunscreen, gather our dollar bills, and go to Chinatown to find delectable, cheap eats.

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