Matt and Stacy Nihipali are the owners and chefs of Keoki's Kitchen. COVID really hurt their business and now they're trying to rebuilt it. They offer private chef services for parties up to 50 ...

Preparation 1. Fill a large pot with salted water and bring to a boil. Cook the noodles according to the package instructions. While the noodles are cooking, fill a large bowl with cold water and ice.

Usually when I'm eating salad in a restaurant, I can figure out the ingredients. Today's recipe for Courtyard Bistro Asian Chicken Salad with Chili-Lime Vinaigrette is an exception.

For the salad: 6 cups finely shredded green or lacinato kale, 1 cup carrots, julienne, 2 cup green apple, julienne ¼-cup mint, 4 tbsp toasted white sesame seeds ...

Instructions: Apply oil to grill grates and heat the grill to 400 degrees. Cut fruit into approximately 1 ½- to 2-inch cubes and assemble skewers, alternating the fruits as desired. Single ...

Use your hands to toss the flakes to evenly coat them in the lime seasoning. Bake for 20-30 minutes, stirring every ten minutes, until evenly golden and crispy.

Combine the lime juice and Tajín and pour over the coconut flakes. Use your hands to toss the flakes to evenly coat them in the lime seasoning. Bake for 20-30 minutes, stirring every ten minutes ...

Combine the lime juice and Tajín and pour over the coconut flakes. Use your hands to toss the flakes to evenly coat them in the lime seasoning. Bake for 20-30 minutes, stirring every ten minutes ...

Combine the lime juice and Tajín and pour over the coconut flakes. Use your hands to toss the flakes to evenly coat them in the lime seasoning. Bake for 20-30 minutes, stirring every ten minutes ...