This Maui Author Celebrates the Islands’ Bounty in Her New Cookbook
Our take
Raised on the lush landscapes of Maui, Alana Kysar is a celebrated recipe developer and the author of the beloved cookbook, "Aloha Kitchen." With a profound appreciation for the island's culinary bounty, Kysar invites readers to experience the vibrant flavors of Hawaii through her down-to-earth recipes. Sitting at her dining room table in Upcountry Maui, she fondly remembers her childhood, where her mother’s mochiko chicken was a cherished family favorite. This dish, with its comforting taste, embodies the essence of her upbringing and the rich culinary traditions of the islands. Through her cookbook, Kysar shares not just recipes but also a heartfelt connection to Maui’s culture, encouraging everyone to explore and indulge in the island's diverse culinary landscape.
In a world increasingly drawn to authentic culinary experiences, Alana Kysar's debut cookbook, "Aloha Kitchen," emerges as a delightful testament to the rich tapestry of flavors that define life in Maui. Raised amidst the lush landscapes and vibrant culture of the islands, Kysar embodies the spirit of a home cook who has not only honed her skills but also embraced the essence of what makes Hawaiian cuisine so special. The nostalgia she evokes, particularly with her cherished memory of her mom’s mochiko chicken, resonates with anyone who understands that food is often a gateway to cherished memories and cultural connections. As Kysar reflects on her upbringing, it's clear that her journey from the family kitchen to published author is one steeped in the appreciation of local ingredients and culinary heritage.
Her story is not just one of personal growth but also a reminder of the importance of community and culture in culinary practices. In an era when many seek to disconnect from the fast-paced world, Kysar's approach encourages us to slow down and savor the moment, much like the philosophy expressed in our article, First Time Getting Pulled Over in Hawaiʻi — Cited for Excessive Speeding + No License, Need Advice, where the nuances of everyday experiences in Hawaii inform a broader understanding of local life. Kysar’s recipes, infused with the flavors of her childhood, invite readers to explore the bounty of the islands while fostering a deeper connection to the land and its produce.
Moreover, Kysar’s journey exemplifies the growing trend of embracing local and sustainable cooking practices. Her dedication to using local ingredients not only supports the community but also enhances the authenticity of her dishes. This commitment aligns beautifully with the notion of cultivating a deeper relationship with our food—an ethos we see echoed in discussions about local wildlife and the environment, as seen in Trapping anole lizard in the house?. As we consider the role of our culinary choices, Kysar's work stands as a call to action for readers to appreciate the stories behind the ingredients on their plates.
Ultimately, Kysar’s narrative and her cookbook serve as an invitation to embark on a culinary adventure that celebrates not only the diverse flavors of Hawaii but also the interconnectedness of community and culture. In “Aloha Kitchen,” she captures the vibrancy of island life, encouraging readers to indulge in the joy of cooking while exploring their own culinary roots. As we look to the future, one can’t help but wonder how Kysar's work will inspire a new generation of home cooks to embrace the principles of authenticity and sustainability. Will her influence pave the way for a culinary renaissance that redefines how we engage with food on both a local and global scale? The journey has just begun, and it promises to be as rich and diverse as the islands themselves.
Raised on Maui, Alana Kysar is a down-to-earth recipe developer known for her debut cookbook, “Aloha Kitchen.”
Sitting at her dining room table in Upcountry Maui, she recalls her favorite dish growing up was her mom’s mochiko chicken. “That’s what childhood tastes like to me.”
As a kid, Kysar sharpened her cooking skills in her family home. “I grew up in the kitchen,” she says with a smile. “My parents made me help cook and my first thing was salads.” Her dad scored her creativity, presentation and overall flavor, she says. “Doing that, I learned a lot of skills.”
In 2015, Kysar launched her blog Fix Feast Flair, and in 2019, published her first cookbook, which is packed with recipes celebrating Hawaiʻi’s culinary history and multifaceted traditions.
READ MORE: A Maui-Born Food Blogger Channels Her Love for Hawaiʻi in a Nostalgic Cookbook
After living in California for more than a decade, Kysar returned to Upcountry Maui with her husband and miniature dachshunds about four years ago.
Photo: Aaron K. Yoshino
“During the pandemic, I thought it was a great idea to do a book on local-style veggies, but it was put on the shelf,” she says. “When we moved back, I felt this type of cookbook needs to exist.”
And it will be available very soon—on April 28.
Kysar’s second cookbook, “Aloha Veggies,” is a collection of more than 100 vibrant, flavorful recipes that are also easy to follow. “What was most gratifying about writing ‘Aloha Kitchen’ and hopefully for ‘Aloha Veggies’ is getting to see the joy it brings people cooking in their kitchens all around the world,” Kysar says. “I get messages from people in India who picked ‘Aloha Kitchen’ for their cookbook club, and they’re trying recipes they might’ve never seen. It’s so cool.”
In the pages of her new cookbook, Kysar continues to explore the Islands’ culinary heritage and culture while also finding inspiration from Maui’s farms and farmers markets. She approaches island classics like mochiko, adobo, loco moco and fried rice by putting vegetables at the core of the dishes.
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“When I wrote ‘Aloha Kitchen,’ I was tapping into other people’s experiences because I wanted people to feel seen,” Kysar explains. “For the second cookbook, I was taking inspiration from local flavors, dishes and cooking methods, but really trying to create dishes that haven’t existed for the most part.”
Based on the familiar structure of the local plate lunch, Kysar’s formula for a meal is built on a main, a starch and a side. And there’s always room for dessert, too.
For people who don’t know where or how to start incorporating more vegetables into their meals, Kysar’s advice is: “Start with one thing. Find one vegetable you like and start to find recipes using that one vegetable. The more you cook with that one veggie, you might start to realize that you can make it taste good in a bunch of different ways. Hopefully, that will open the door.”
For more information and to preorder a copy of “Aloha Veggies,” visit penguinrandomhouse.com/books/753096/aloha-veggies-by-alana-kysar.
Grace Maeda is the editor of HAWAIʻI Magazine.
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