Honor the multicultural and complex foodways of Hawaiʻi at your next celebration from creamy mac salad to tangy huli huli chicken. Molly McArdle is Food & Wine's Updates Editor. She has written and ...

Chef Sheldon Simeon reimagines Mexican elote through the lens of Hawai'i, layering creamy calamansi mayo, seaweed flakes, and Japanese chile onto grilled corn. The island-style side is ready in 25 ...

Neon shave ice, glistening cubes of poke, kālua pork at a lūʻau, molten lava cake at Roy’s, anything at The Pig and The Lady, some pineapple, some poi, and, at some point, a mai tai — preferably with ...

Those curious about the array of global influences colliding in what Hawaiians affectionately dub “local food” should head straight for Northeast Portland’s Kau Kau and its signature combo plate. At ...

King Kamehameha II couldn't have known that he was helping make way for the first lūʻaus when he made the once unthinkable decision to eat with his mother in 1819, ending the longstanding system of ...

From Pulehu Steak Tip Skewers with Maui Onion Sauce to Kālua Pork, these Sheldon Simeon recipes put the essence of Hawai'i on a plate. Jodie Kautzmann is an editor, baker, and confectioner with more ...