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Kailua on the Water

The heart of Kailua may not be on land at all, but in the ocean, where generations of Kailuans have found adventure, recreation, even comfort.

Banana Macadamia Nut Pudding Cups

Macadamia nuts are the state's fourth-largest commodity crop, valued at over $32 million. The nuts are plentiful throughout the state. Vanilla, the pod of an orchid plant, is grown here, too, and processed into dried beans and extracts. You can…

Asparagus & Fried Eggs

Asparagus is grown in Hawai'i as a specialty crop that usually ends up in the kitchens of restaurants and hotels. On O'ahu, Twin Bridge Farm in Waialua has more than 50 acres planted in asparagus. "We can provide fresh asparagus…

Fish Packets

Look for Hawai'i-grown tatsoi, arugula, spinach, cherry tomatoes, limes and herbs in supermarkets and HFBF farmers' markets. For each serving: 4 to 6 ounces fresh fish such as mahi mahi, monchong, 'opakapaka or onaga Salt and pepper to taste 1/2…

Beer Sausage & Cabbage

Later this month, North Shore Cattle Co. will introduce a new beef sausage to its product lineup (Portuguese and andouille are already available), made with beer from Kona Brewing Co. Look for it at Tamura's and HFBF farmers' markets. This…

Zucchini Ribbon Salad

Hawai'i produced approximately 1.8 million pounds of zucchini in 2003, about 63 percent of the total supply in supermarkets. When shopping, look for firm, shiny, taut-skinned zucchini. 1 pound zucchini (about 2) 1/4 cup extra-virgin olive oil Juice of 1…

Soybean Hummus

Fresh soybeans, also called edamame, are grown in Kahuku and Waimanalo and can be found in supermarkets and farmers' markets. This recipe serves four. From Our Kitchen: Soybean Hummus 1 pound soybeans 1 clove garlic, peeled Juice of 1 lime…

Gourmet Style Introduction

Here in the Islands, our Hawai'i Regional Cuisine receives international accolades, as it celebrates both our cultural diversity and the bounty of our land and ocean. At American Express, we're proud to support Hawai'i's extraordinary restaurants along with HONOLULU Magazine's…

A Boot Camp for Foodies

Donning a pair of checkered pants, white jacket, neckerchief and apron made me feel pretty cool. Then came the paper toque and a twinge of nervousness set in. I was going to be a "chef."Having never been formally trained in…