For the Best Taste of Honolulu, Drive Along the Water


Pack your bags! In honor of life’s most delicious highways, we give you Hit the Road, Snack, our travel guide of things to eat, see, and do this summer from coast to coast (and beyond!).


Unless you live on Oahu, you can’t drive to Honolulu (duh). But once you fly into the island (and grab a Spam musubi at the first convenience store you can find), you should strongly consider renting a car. While there are public buses, ride-sharing services, and taxis throughout the bustling city of Honolulu, as well as many walkable neighborhoods around the island, at 44 miles long and 30 miles wide, Oahu’s coast is ideal to explore through day-long road trips. And you’re definitely going to want to be able to pull over for a quick swim or a hot malasada.

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Why This Whole Grain Flour Will Change Your Baking Game—& How to Use It


I began baking as a young adult in Germany where whole grain traditions go back centuries. But it was only after moving to the US years ago that I stumbled upon white whole wheat flour in a health food store. Ever so slightly nutty-sweet, with just a hint of texture, it soon became my go-to flour.

White and whole wheat? Isn’t this a contradiction? Not at all. White whole wheat is a true whole grain, but milled from a different wheat variety that’s lighter in color than regular whole wheat flour—hence the term white.

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7 Bar-Worthy Cocktails You Can Actually Make at Home


We’re partnering with Hilton Garden Inn™ to help you bring hotel hospitality into your home with recipes that are perfect for sharing. Here, we’re highlighting a few cocktails that would fit right in at your favorite bar, but can be easily mixed up in your kitchen.


I’ll be the first to admit that while I love a good cocktail—from a frothy pisco sour to a briny dirty martini (with gin, of course)—I rarely ever make one at home. I’m not sure if it’s the pressure of getting the proportions just right, or the fact that I’ve got a limited lineup of syrups, bitters, and spirits, but mixing drinks is usually something I like to leave to the professionals.

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How to Make the Best Grilled Scallops


The best grilled scallops are crisp on the outside and tender on the inside—perfect to plunk on top of arugula salad, buttered spaghetti, creamy risotto, you name it, or served alongside everything from potato salad to charred corn. The worst grilled scallops, meanwhile, are overcooked and rubbery and not at all what we want.

To help you reach Peak Scallop Perfection (it’s out there!), we called in food writer and classically trained cook Christine Burns Rudalevige, who shares her top nine cooking tips below—plus, a ruby red grapefruit and chile glaze that the scallops totally love. (Psst: They also love an extra-cold rosé to go with.) And for even more A+ grilling recipes, tips, and tricks, check out our book Any Night Grilling by Paula Disbrowe. Now, fire up the grill and let’s get started. 

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9 Breezy Memorial Day Desserts Anyone Can Pull Off


Cool thing about me: I have never appropriately packed for a three-day weekend. When faced with the prospect of a day off work—and, accordingly, some overly ambitious road trip upstate, or train trek to the beach—I lose all rational sense of what clothes I wear and why. I go from being a functional human being who can complete many disparate tasks in a short amount of time, to someone who throws six overly heavy sweaters into a weekend bag and calls it a day.

Blame a temperature-controlled environment, or some sort of pathology. Either way, I’ve given up all hope of ever looking effortlessly styled as I bound from the kitchen of an Airbnb, swathed in seasonally appropriate linen, definitely not barefoot because I remembered shoes other than thick boots.

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The Bigger Story Behind My Mother's 'Hamburger Soup'


Barely two years after having moved to the United States from Peru, my mother woke me up in the middle of the night and told me to grab my things. All of the lights were on in our Miami apartment, and a police officer was questioning my father in the living room. My mother didn’t let my siblings and me linger long enough to find out what was going on. She just loaded us into the minivan and explained that we were going to a sleepover that night.

We went to stay at my favorite “aunt’s” house. She was my favorite because she had a lot of kids and a parrot, and always ordered Little Caesars’ “Pizza by the Foot” whenever we came to visit. She and her husband were honest-to-God hippies who converted to Catholicism. Illustrations of the Virgin Mary and the Sacred Heart shared wall space with photographs of Jim Morrison and Jerry Garcia. They had adopted several kids and raised them on a vegetarian diet, never cut their hair, and didn’t believe in corporal punishment. It was at her house where I first heard the phrase “Animals are friends, not food” (when I suggested cooking a dinosaur doll while we were playing house).

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An Oddball Technique for Thin, Crispy, Chewy Cookies


A little over a month ago, I wrote an article about pressed chocolate cake. And by pressed, I mean just that: stacking some plates on top of a just-baked cake, and waiting for them to weigh down the layer into its densest, fudgiest, happiest mood. I first read about this method in River Cafe London. But the most surprising part of the article was a comment from a reader:

“I like to do this with cookies that puff up too much,” Cyanpineapple wrote. “Squishing them while they’re warm with a mug takes some of that air out so they get more chewy rather than dry.”

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These Sweet & Sticky Chinese Ribs Are Certified Genius


With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re hearing from a few special surprise guests—and revisiting the column’s Greatest Hits with brand-new videos. Wish her luck! (And keep sending those tips.)


Photo by Julia Gartland. Food Stylist: Anna Billingskog. Prop Stylist: Brooke Deonarine.

In the late 1980s, when I was an undergrad at the University of Southern California, I met Teresa C., a Hong Kong–born food lover and daughter of a Monterey Park Chinese restaurant manager. (Monterey Park, east of Los Angeles, is renowned for its vast array of Chinese eating options.) We hit it off in finance and statistics, and hung out a lot at her favorite restaurants where I gobbled up foods like Chinese-Islamic sesame bread with stir-fried lamb with green onions.

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Mastering These Spring Rolls Was My Filipino Rite of Passage


Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones. This week, in honor of Asian Pacific American Heritage Month, food stylist and recipe developer Amelia Rampe remembers her favorite Filipino dish, lumpia.


One of the first jobs my mom assigned me in the kitchen was separating lumpia spring roll wrappers. She’d hand me a stack and, one by one, I’d peel back the layers, careful not to rip them (but secretly hoping I would so I could nibble on the unusable ones).

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18 Recipes for Eating Well (and Feeling Strong!) During Ramadan


Muslims around the world look forward to the month of Ramadan, a time within the holy calendar not only to restrict yourself from food and drink from sunup to sundown, but also to reflect and refocus. For 30 days, we get up before the sunrise for a meal and the first prayer of the day, and fast until sunset.

Every year, the Islamic calendar shifts up a few days from the Gregorian calendar, and in the United States, this makes a big difference in the number of hours of fasting and heat levels. This is the most challenging time of the year to be fasting: The days are long, and the weather is usually hot. While it’s always necessary to keep track of your eating and drinking habits during Ramadan, it is especially critical to monitor what you eat, and when you eat it, in these hot summer days.

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