Crave Archives | Page 2 of 107 | Honolulu Star-Advertiser
  • Monday, November 19, 2018
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Cravings: Brooklyn chef helps launch Culinary Institute’s new dinner series

Though chef-restaurateur Edward Lee seems a world away from Hawaii — he hails from Brooklyn, N.Y., and has opened restaurants in Washington, D.C., and Louisville, Ky. — his signature cuisine is reminiscent of the mixed and multi-ethnic way we eat here. Read More

Cravings: The holidays are so close you can taste them

Our taste buds expect certain things of the holidays — pumpkin, cinnamon, ginger, peppermint. Many island food producers are happy to oblige. Read More

Local Moco: Kabocha no Fukumeni (Simmered Pumpkin)

The natural sweetness of kabocha is accentuated by a delicate sauce in this classic Japanese recipe for simmered pumpkin. Read More

Multicooking: Risotto can be fussy, but not with this method

This risotto recipe is made with butternut squash and would be a welcome vegetarian addition to the Thanksgiving table if you’re looking for something different. Read More

Nuggets: 2018 Hawai‘i Food & Wine Fest highlights

Highlights from selected events during the 2018 Hawai‘i Food & Wine Festival. Read More

Hawai‘i Food & Wine brunch mixes naughty, nice

Food can be healthful, food can be sinful. The Naughty or Nice Pool Party brunch event Sunday at the Outrigger Reef Waikiki Beach Resort explored both realms. Read More

Quickbites: ‘Halloween Wars,’ Kona Coffee Cultural Festival

Highlights of food-related events scheduled in Hawaii during the upcoming week, courtesy Crave. Read More

Hawai‘i Food & Wine thrusts moringa into spotlight

The Hawai‘i Food & Wine Festival threw moringa a coming-out party last week with a cooking competition at an event called Crops & Hops, dedicated to Hawaii’s emerging farm products. Read More

If I Can, You Can: Smoking gives shoyu new personality

Smoked shoyu adds dimension, with the smokiness of wood chips providing complexity to the salty umami of soy. Steeping additional ingredients allows for additonal aromatics and a slight bitterness to balance the saltiness. Read More

Cider-glazed bundt cake worth including in next brunch spread

Delivering bright apple flavor and a temptingly moist crumb, this simple yet stunning Bundt cake demands a prominent place in your brunch spread. Read More

The Weekly Eater: Oahu poke shops deliver tradition, innovation

Poke has made international headlines for about five years, though news of how this quintessential Hawaiian dish is presented beyond our shores is often greeted with dismay. Read More

The Electric Kitchen: Tofu dishes offer health benefits

You can do almost anything with tofu, depending on the type you are using. Read More

Sam Choy launches Aloha Tower restaurant

Hawaii Pacific University students have been dining at Pier Nine by Sam Choy since August, and now the restaurant at Aloha Tower is open to the rest of the world. Read More

Grab and Go: Taco’ako serves up Mexican fare on Auahi St.

The gourmet Bevy Market lunch eatery in Kakaako has been revamped into a street taco shop, cleverly named Taco’ako, in the trendy Salt at Our Kakaako shopping and restaurant complex. Read More

With 12 events, 122 chefs and 11K guests, Hawai‘i Food and Wine Fest includes thousands of tasks

Starting Wednesday, as many as 11,000 dining enthusiasts will head for the Oahu events of the Hawai‘i Food & Wine Festival — 12 events spread over five days, in venues from Waikiki to Ko Olina. Read More

Easy-Kine Cooking: Frozen seafood dresses up pasta

Making a seafood pasta is even easier now that almost every store sells bags of assorted frozen seafood, which includes mussels, clams, calamari, shrimp and sometimes even scallops. Read More

Versatile breadfruit on way to becoming staple Hawaii crop

In one sense, breadfruit, or ulu, can be considered a dream crop. Its virtues are multifold: Nutritious, delicious and extremely versatile, the fruit can be eaten at all stages of ripeness. Read More

Pull-apart beef as delicious as it is ugly

Many people who grew up outside the South think that all Southern food is the same. But this is far from the truth. Read More

Spirited Conversations: Harry Yee’s famous Blue Hawaii allows for variation

You may see plenty of orange and black everywhere in October, but for a lot of bartenders, blue has been the color of the month — more specifically, the brilliant hue of the iconic Blue Hawaii cocktail. Read More

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