A rave in Hawaii, where people line up around the block to purchase it and tourists send gift boxes of the bread back to the mainland, King’s Hawaiian is now produced on both coasts of the Continental U.S., ready to reach a grocer near you.

When you see it, grab it: the dinner rolls, hamburger rolls, hot dog rolls, sandwich rolls and the round loaves that are just perfect to slice into French toast or scoop out to turn into a bread bowl for dips.

Sweet and buttery, a fluffier cousin of brioche, we’re hooked.

Read the full review.

CHECK OUT THE MANY DIFFERENT TYPES OF BREADS IN OUR BREAD GLOSSARY.

For all the deviled egg fans out there: Here‘s a springtime recipe for Sweet Pea Deviled Eggs from Del Monte. You can use cooked fresh spring peas in season (now!), or can use canned peas year-round. This recipe also works for St. Patrick’s Day and other green-theme occasions.

Substituting peas and avocado for half of the egg yolks reduces the cholesterol load.

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 24 stuffed egg halves
RECIPE: Sweet Pea Deviled Eggs

Ingredients

These deviled eggs have reduced cholesterol: Only half of the yolks are used. Photo courtesy Del Monte.

Preparation

1. COOK eggs: Place in a large saucepan, completely covered in cold water. Bring to a boil over high heat, reduce heat and simmer 10 minutes. Remove from heat, run under cold water briefly and peel. Peeling under cold running water helps to remove the shell more easily and helps to cool the eggs for handling. Cut in half lengthwise. Remove the yolks; set aside 6 of the 12 yolks for for another purpose (see below).

2. PLACE 6 egg yolks in a blender or food processor with the peas, avocado, mayonnaise, sugar, vinegar, mustard and salt and black pepper. Purée until smooth.

3. SPOON equal amounts of the purée into each of the egg white halves. Garnish with parsley and/or paprika.

If you’ve got extra egg yolks:

 
We found this recipe for Pennsylvania Dressing, which was served in the dining cars of the Pennsylvania Railroad atop a salad of iceberg lettuce, tomato wedges, sliced cucumber, scallions, radishes and celery:

PENNSYLVANIA DRESSING RECIPE

Ingredients

 
Preparation

1. MASH egg yolks with enough tarragon vinegar to make a smooth paste.

2. ADD each ingredient in the order listed, mixing well before adding the next. Beat with a whisk until blended thoroughly, about 1 minute.

3. POUR into a glass jar and cover tightly. Chill at least 1 hour before serving. Makes 1 pint.
 
FOOD TRIVIA: WHY THE EGGS ARE HARD COOKED, NOT HARD BOILED

It‘s a technicality: While the cooking water is brought to a boil, the eggs are actually simmered until cooked, not boiled.
  

If it hasn’t been sauced, there’s got lots of flexibility. Whether you have long form pasta (fettuccini, spaghetti, etc.) or short forms (elbows, penne, rigatoni, etc.), you can turn it into a completely different dish.

Leftover pasta is a delicious addition to soup.
Photo courtesy House Foods.

A spaghetti frittata. Photo courtesy
HonestFare.com.

Instead of simply reheating and serving, look for way to enhance the dish. For example:

 
Do you have a favorite use for leftover pasta? Let us know.
 
SEE ALL THE TYPES OF PASTA IN OUR DELICIOUS PASTA GLOSSARY.

To determine the most sustainable sushi choices, Chef Iinuma advises, it helps to remember four “S” words: small, shellfish, seasonal and silver:

California roll with a yellow Asian spice garnish. Photo courtesy Genji Sushi.

And, start by looking for a rating from a reputable foundation such as the Marine Stewardship Council or the Blue Ocean Institute.

If you haven’t been to a Genji sushi bar, they are located in 158 Whole Foods Market locations in 18 states and the District of Columbia, as well as in the U.K.
 
 
FIND ALL THE DIFFERENT TYPES OF SUSHI IN OUR SUSHI GLOSSARY.

Recently at the breakfast bar at our Whole Foods Market, we had a delicious tofu scramble that was just as satisfying as scrambled eggs—but so much more healthful. So in the name of reduced cholesterol and sustainability of the planet,* we’ve switched. Try it, you’ll like it!

Tofu is made in different firmnesses that suit different recipes—from silky smooth tofu for puddings and mouse to extra firm tofu that keeps its shape in stir frys. Scrambled tofu works best with a medium firmness.

As with omelets and scrambled eggs, you can customize scrambled tofu with your favorite flavors and vegetables. Cumin, curry and tumeric are a popular seasoning mix. Consider garlic, onion powder, and pretty much anything from the spice rack. Any fresh herbs work: Basil, cilantro, dill and/or parsley are our favorites.

You can add as many or as few veggies as you like. Bean sprouts, carrots, mushrooms, onions/green onions, snow peas, spinach, cherry tomatoes or any favorites work. And of course, many people welcome breakfast meats or their vegetarian equivalents.

Scrambled tofu: Yummy! Photo © Bigio | Dreamstime.

RECIPE: TOFU SCRAMBLE

Ingredients For 2 Servings

1. SLICE the tofu into one inch cubes and crumble lightly with a fork or your fingers.

2. SAUTÉ onion, pepper and tofu in oil in a skillet for 3-5 minutes over medium-high heat, stirring often, until onion and pepper soften. Add the remaining ingredients.

3. REDUCE heat to medium and cook 5-7 more minutes as needed, until tofu is hot. Stir frequently; add more oil as needed.

VARIATIONS

Add your favorite ingredients to customize your tofu scramble. Some ideas for starters: