The new cookbook “Hawai‘i Cooks with Taro,” not only presents Hawaiian traditional and contemporary taro recipes with photographs and simple instructions, but offers historical anecdotes and food ...

Aloha, fellow food lovers! Today, I’m diving into one of my favorite superfoods – taro. This humble root may be lesser-known compared to its famous relatives like potatoes or yams, but believe me, ...

Combine ingredients and mix well. Pour into 4"x9" loaf pan and bake for 1 hour at 350 degrees. Let cool to room temperature. Taro Dough Instructions: Combine Taro Bread Mix, yeast, sugar and water in ...

In a baking dish, whisk 1/4 cup of the mustard with 2 tablespoons of the oil and a pinch each of salt and pepper. Stir in 1/4 cup of the cilantro. Add the tuna and turn to coat. Cover and refrigerate ...

Editor’s note: In honor of the 12th Festival of Pacific Arts cultural exchange, we will be running popular recipes from visiting nations in the Lifestyle section. Peel the taro and grate into a bowl.

Taro is a versatile root vegetable, it can be baked, boiled, steamed or fried. In this recipe it is boiled and then made into a dip flavoured with lots of garlic and lemon and sprinkled with sumac.

While larger varieties of taro are available, baby taro (dasheen) is the preferred variety throughout much of Asia. In Japan, taro is known as satoimo – literally, the village potato – and it is often ...

If you've ever had a creamy purple drink at a boba shop or sampled a bowl of poi alongside your kalua pork at a luau, you've tasted one of the world's first cultivated plants: taro. This starchy root ...

Peel the taro and grate into a bowl. Grate onion into bowl. Add salt and pepper. Mix well. Make flat patties about 4 to 5 inches in diameter. Squeeze out excess liquid. Heat pan with oil at ...