Let’s Talk Food: Using local products

During these times, I hope we are buying more local products. The CSA produce boxes support local farmers, and when we have a box full of fresh, wonderful produce, we will certainly find ways to make a great meal.

Let’s Talk Food: What chefs cook at home

Thomas Keller, one of the world’s most admired chefs who owns The French Laundry in Yountville, Calif.; Bouchon in Northern California, Las Vegas and New York; Per Se in Manhattan, N.Y.; and Ad Hoc in Napa Valley, Calif., had to close his restaurants during the COVID-19 pandemic.

Let’s Talk Food: How ingredients affect a cookie

Have you been baking more cookies, often with the children who are at home right now? Make it a science project to find out what happens when you only use white sugar? Or when you only use brown sugar? Use baking powder instead of baking soda? Melt the butter instead of creaming it with the sugars?

Let’s Talk Food: Miso soup

Thank you, CF Crivellone, an islander who is currently living on the mainland, for the nice email asking about miso soup. She has some white miso and would like to be able to make a good bowl of miso soup, like the ones served in many Japanese restaurants.

Let’s Talk Food: Coronavirus is affecting us all

Never in my lifetime has something brought us to our knees as the coronavirus has. We are weary of going out shopping, even to the grocery store. But being cautious at this time is important so we do not spread the virus.

Let’s Talk Food: A foodie in Tuscany

Last year, when the boys asked my husband, Jim, where he would like to go this year for his birthday, without hesitation he said Tuscany. He had great memories of the region, where we celebrated his 70th birthday in Florence a few years ago with the three boys. Unfortunately, son Dean could not join us this time, as he is busy with his catering business, as well as being a father of two very young children.

Let’s Talk Food: Meet pastry chef Mimi Mendoza

The students of Hawaii Community College’s Culinary Program were fortunate, thanks to the Hawaii Culinary Education Foundation and its executive director, Hayley Matson-Mathes, to have pastry chef Mimi Mendoza of Restaurant Senia in Chinatown, Oahu, talk to them about how it is working in a restaurant, as well as showing them the complexities of making several items to build on one dessert.