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  • Tuesday, November 13, 2018
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By Request


Use sesame stash in savory pancakes

These crisp-on-the-outside, chewy-on-the-inside pancakes would be a nice addition to your next Chinese meal. Read More

Evaporated milk plays new part in frozen Lemon Crunch

It turns out evaporated milk, because, well, much of the water has been evaporated out of it, has a high enough percentage of protein to be whip-able, despite having considerably less fat than whipping cream. Read More

Beloved chicken recipe packs a gingery punch

Kauai’s Hanamaulu Cafe closed in 2014 and some devotees are still in mourning. Read More

Pie melds pumpkin, custard

Some people like pumpkin pie, some prefer custard and some families fight about this when there’s room for only one pie on the menu. No need for such strife when there’s such a thing as a layered pie. Read More

Quest for old recipe generates readers’ help

Last week I introduced Darren Asato and his quest to find an old recipe of his mother’s — one that she’d gotten on a recipe card handed out at a supermarket some 40 years ago. Read More

Recipes keep memories alive

Darren Asato has some advice for parents and grandparents everywhere: “If they really want to pass on some good memories to their children or grandkids, they should put together a family cookbook. Read More

Fresh lychee makes a luscious sorbet

I’m having a particularly good lychee season. Read More

Maui native’s winning recipe brings limu poke to San Diego

Sean “Maui” Canosa can be a little prickly about poke. Read More

Fruit soup at Halekulani made lasting impression

When something tastes good it can really stick with you, no matter how many years go by. So it is for Jean Neuer and a chilled fruit soup that she remembers from the Sunday buffet at the Halekulani. Read More

Tropical ceviche is a summer specialty

Think of ceviche as something like poke. If you must. Read More

Peas please in this classic creamy salad

Think of a pea salad as a green cousin to macaroni salad — creamy and mild, quick to assemble and suited to making ahead for parties or potlucks. Read More

Butter mochi tops local comforts at Hauula store

In a previous life, Kaya’s Store in Hauula dealt in hardware. Also animal feed and groceries. Read More

Failed recipe prompts discovery of a satisfying one-dish dinner

If anyone out there knows how to make stuffed turkey wings, I’m listening. Read More

Cooking eggs just right doesn’t have to be hard

As a frequent consumer of eggs, I’ve come up with this guide to the best and easiest ways to deliver an egg to the table. Read More

Black rice contains an antioxidant other varieties can’t boast

Black rice when raw is reminiscent of midnight, but when cooked it turns an intense purple and the cooking water gives off a violet hue. Read More

Patience is a staple of Indian cooking

Yes, the ingredients are key, technique is important and the spices — many spices — are crucial to Indian cooking. But the prime component: “To cook Indian, it takes a lot of patience,” says chef Ronald Thomas Minezes. Read More

Salad repurposes corned beef

Thanksgiving has turkeys, Easter has eggs and St. Patrick’s Day has corned beef. Read More

To make a lighter potato salad, swap mayonnaise with pesto

Cooking is less of a chore when it’s more of an adventure. This is why I am so enamoured of my CSA — community-supported agriculture — box. Read More

Sharing stories through recipes

A retirement community seems an ideal place to collect recipes that go way, way back. Read More

A few easy Valentine’s Day ideas to help express your undying affection

Relationships can be complicated, and so can Valentine’s Day, if you let it. Read More

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