Hawai’i: Food as a Bridge to Harmony

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By Sandy Hu
The latest from Inside Special Fork

A century ago, a simple, two-tiered metal lunch bucket became a catalyst for helping polyglot immigrant workers find common ground in the sugarcane fields of Hawai’i. It nurtured the harmonious culture and cuisine enjoyed in the Islands to this day.

Last week, I sat down with Arnold Hiura, journalist, author and historian, in our plantation-style vacation rental built on former sugarcane fields on the Big Island of Hawai’i, to hear this fascinating story. It’s especially significant for me, because all four of my grandparents emigrated from Japan to become sugar plantation field hands. After their work contracts expired, the Honda side of the family moved on to coffee farming, while the Matsukawas continued to raise sugarcane.

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Thai Shrimp Wraps

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By David Hu
A new video for Video Friday

We’ve been working a lot with wonton wrappers these days because they’re so versatile and easy to use. Recently, my wife Lynn, who is from Thailand, showed us another great way to use the wrappers: as a crispy blanket for marinated shrimp.

These are delicious, and once you get the hang of wrapping the shrimp, they’re easy to do. But don’t try this recipe for the first time when you’re having a party because it takes a little practice.

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Jamaican Rice and Beans

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By Marilyn Hunter
For The Family Table, a blog for busy families

I grew up eating rice and beans, Louisiana-style. Whenever we went to visit my Aunt Lucille or Cousin Cleo in Lafayette, we would always buy several pounds of Camellia beans to last for a few months.

This Caribbean version is a change of pace from my childhood. In Jamaica they call it “Rice and Peas;” the peas are actually red kidney beans. In addition to providing solid vegan nutrition, it’s fast and easy to make when I’m in a hurry. And kids love the sweet, rich flavor of the coconut rice. Our boys call them “island-style!”

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My Kind of Spread

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By Lori Powell
For One or Two Bites, a blog for singles and couples

Okay, I might be dating myself, but one of my favorite recipes and flavor combinations from Gourmet magazine was peperoncini stuffed with smoked salmon and dill cream. I think it was Amy Mastrangelo who dreamed this up about 15 years ago.

Oddly, you can find other references to this dish with no credit given to Gourmet. It’s a personal pet peeve of mine; you should give credit where credit is due.

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Meatloaf Appeases all Appetites

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By Ben Mims
For Cooking Newbie, a blog for beginner cooks

Whenever I’m thinking of a dish to make for company, I always go to meatloaf first. Not that there aren’t more exciting things to make for dinner, but meatloaf is that perfect dish to make to appease all appetites.

On a recent weeknight, I was having guests over that all had certain dietary restrictions. One was pregnant, the other couldn’t eat spicy foods or dairy-rich foods, and my partner likes nothing but chicken breasts or ground beef.

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