Feature

Off the Menu: Meet the Subjects

December 2, 2015

Meet Hi’ilei, Champion of Native Hawaiian Food Traditions In Off the Menu: Asian America, we meet is Hi’ilei Kawelo, a steward of a traditional Hawaiian fishpond in Oahu. Continue		Reflections from Sikh Temple of Wisconsin In the wake of the shooting at the Sikh Temple of Wisconsin on August 5, 2012, community members came together in the face of tragedy. Continue
Get to Know Chef Jonathan Wu of Fung Tu Restaurant Chef Jonathan Wu and his business partner, Wilson Tang, opened a new Asian fusion restaurant in New York City. Continue		Gary Chiu of Houston’s Banyan Foods Talks Tofu, Family and Authenticity One of the families we meet is the Chius based in Houston, who run the oldest tofu factory in Texas, Banyan Foods. Continue

Presented by:

Produced by:

Tags: PBS Food Originals

Learn More

Providing Support for pbs.org

Help everyone explore new ideas, discover new worlds, expand their horizons. Donate Today.

Donate

Top Picks
Comments

Re: Mary Berry’s Jaffa Cakes
or process regular sugar in a food processor until it is finer
Barbara T
Re: Orange and Lemon Curd Pots
What size should the molds be?
Laura M
Re: Emeril Lagasse Remembers Julia Child
Thank you Emeril. I remember you on the Food Network and I didn't know who you were. And the I heard you say "Watuppa water" and I thought where he is he from. I am also from Fall River and you started me on cooking. https://www.flatfeetaxservice.net
Dave Rosa
Re: Watch the Julia Child Remix
Thank you for this. I love all things Julia Child. https://www.flatfeetaxservice.net
Dave Rosa
Re: Apricot Frangipane Tart
Love the show and many of Paul and Mary's recipies, but I unfortunately do not live in England. I live in the United States where we do not use metric measurements. I have wanted to try this Apricot Frangipane Tart, as well as other recipies but don't know how to convert your measurements in order to be successful. Would it be possible to add a con
LadyJay
Re: Cherry Cake
I think that almond flour is finer than UK ground almonds and so doesn't hold the moisture that ground almonds do. I have made this cake many times and it is always moist and delicious. Often cakes with ground almonds can be better the following day when the moisture has had chance to redistribute after baking. UK glace cherries are also moist and juicy
Anne-Marie Taylor
Re: Camelia’s Lacto-Fermented Pickled Sunchokes
Can't wait to try the recipe out. We had an OK harvest last year, not enough to can, but if I get enough this year, I have them on the Fall agenda.
Pamela McCandless
Re: Povitica
Okay, good to know. I thought maybe the screw-ups had to do with rolling it out or baking time or something.
Jane David
Re: Povitica
Hi Jane! “Original recipe found here,” with an embedded link is listed on my post for proper attribution. I mention a screw up with conversions and maybe that wasn’t clear enough connection to my other two bakes. There is no booze in this recipe, but there was in mine because I was trying to replicate a flavor a friend remembered from a dish her mother used
Shannon Randol
Re: Povitica
You mentioned in your blog post that you had seen this made on the show, but you failed to attribute the actual recipe to this site. Important to do in this day and age. Bummer that you didn't describe what went wrong in the other two bakes. Also, you mentioned "boozy", but there is no booze in this recipe.
Jane David

PBS Food Links Browse Recipes Fresh Tastes Blog Cooking Shows About PBS Food

Feature

Off the Menu: Meet the Subjects

Meet Hi’ilei, Champion of Native Hawaiian Food Traditions

Reflections from Sikh Temple of Wisconsin

Get to Know Chef Jonathan Wu of Fung Tu Restaurant

Gary Chiu of Houston’s Banyan Foods Talks Tofu, Family and Authenticity

Get the PBS Food Newsletter

Donate

PBS Food – Latest Comments

ShopPBS Promo