Aunty Kaimana Lilikoi grew up in Hawaiʻi where the dessert table at any gathering reflected the islands’ layered food history — haupia set firm and cut into squares, malasadas from the Portuguese tradition fried hot and rolled in sugar, butter mochi chewy and golden from Japanese influence, and lilikoi bars tart and bright made with […]

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Dona Marisol Bolomel grew up on Madeira where bolo de mel was not made lightly or quickly. The cake takes an entire day to prepare — molasses, cane honey, spices, and nuts combined and baked slowly — and it is traditionally made at Christmas and kept for months, improving as it ages. On Madeira, a […]

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