The Aloha State and I are becoming good friends as I’ve spent a fair amount of time there during the last few years. Admittedly, most of that time has been on Oahu, but this latest trip included my first visit to Big Island (aka the island of Hawaii). Along the way, I uncovered a lot of food finds to share with you, and, to really do the trip justice, I’ll be making the next few posts all about Hawaii. First up is this restaurant round-up of the latest noteworthy places I came across. Next, a few stories of a some Hawaiian food crafters who I hunted down; there stories will mark the start of a new series about artisanal producers called, Food Field Trips .
Photograph by Matt Duckor Few tools are as essential to the BA Test Kitchen as the cast-iron skillet. Durable, affordable, and virtually nonstick, it's a workhorse: We sear fish, saute vegetables, scramble eggs, and even make pizzas in them . And because cast iron conducts and holds heat so well, it's the best choice for skillet-fried chicken . It's also the only kitchen tool that I'm emotionally attached to. Maybe that's because I'll be able to pass mine on to my grandkids if I maintain it properly.
