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  • Tuesday, December 18, 2018
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The Weekly Eater: Honolulu Skewer House offers Beijing-style fare

The Weekly Eater: Honolulu Skewer House offers Beijing-style fare

Crave Videos

Back in the Day

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Video

Back in the Day: An ulu alternative for Thanksgiving stuffing

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The savory flavors of sausage, vegetables and herbs are familiar, but breadfruit stands in for the bread in this delicious stuffing. Read More

Barfly

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Barfly: Hawaii breweries join California wildfire fundraiser

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Sierra Nevada Brewing is working with thousands of breweries across the United States to produce Resilience Butte County Proud IPA, with 100 percent of sales going to the official Camp Fire Relief Fund. Read More

By Request

By Request: Turmeric adds dimension to adobo

Among all the truths that I held self-evident, one was this: Adobo is made with shoyu. Turns out that’s only true most of the time. Read More

By the Glass

By the Glass: ‘Wine Speak’ offers chance to share, learn

In January, the inaugural Wine Speak event offered rare opportunities to learn from top wine professionals who shared their insights, wisdom and experiences from many perspectives. Read More

Cravings

Cravings: Pizza Press, Feast, Maui Nui Venison

Even more food news you can use this week, courtesy Crave. Read More

Does it Work?

Does It Work: Right Cup could help curb sugar addiction

The Right Cup adds scents to beverages to trick the brain into tasting something that isn’t there. Read More

Electric Kitchen

The Electric Kitchen: Indian dinner benefits culinary foundation

Chef Vikram Garg will prepare the foods of his homeland next month in a dinner benefiting the Hawaii Culinary Education Foundation. Read More

Farmers Markets

Farmers Market calendar

If you run a farmers market and want it listed here, email joshiro@staradvertiser.com or send information to Honolulu Star-Advertiser, 500 Ala Moana Blvd., Suite 7-210, Honolulu 96813. Include time and day of market, location with street address and a phone number. Read More

Grab and Go

Grab and Go: Dickey’s smokes out Texas barbecue

People prefer their barbecue made low and slow, but at the same time, but they want it fast. That’s the biggest challenge for Danny Mabalot, who opened Dickey’s Barbecue Pit in Kapolei, the first Hawaii location for the Texas- style barbecue chain. Read More

Health Options

Greenhouse gas biases affect food decisions and health

As family and friends get together to share holiday foods, it is increasingly obvious that many are making food choices based on environmental sustainability concerns. Read More

If I Can, You Can

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

Local Moco

Local Moco: Chicken Parilla (Chicken with Bitter Melon)

Parilla, or bitter melon, paired with chicken and lots of broth, makes for a cold-weather comfort dish perfect for aiding someone who’s feeling under the weather. Read More

On Tap in Hawaii

On Tap in Hawaii: Belgian beer great for Thanksgiving

There’s still time to find the right beers to accompany this year’s Thanksgiving meal. Read More

Spirited Conversations

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Spirited Conversations: Help holiday guests create their own bar experience

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It is a wonderful thing to host a holiday party for friends and family, but not so wonderful to be stuck behind a bar making cocktails all night. Read More

TheBuzz

After 16 years of telling tales, 1 more for the road

Ever since March 1, 2001, when I walked into the newsroom of the plucky Honolulu Star-Bulletin — it was two weeks away from its launch as a newspaper separate from the Honolulu Advertiser — I have felt lucky. Read More

The Little Foodie

Little Foodie: Pastry-wrapped cheese a showy party dish

Baked Brie is perfect for taking to a party because it fits all the major tenets of entertaining menus: It’s deceptively easy to make, it’s made to share and it’s a showy piece on any buffet table. Read More

The Weekly Eater

The Weekly Eater: Honolulu Skewer House offers Beijing-style fare

With the abundance of Japanese and Thai restaurants here, we’re most familiar with yakitori and satays. Honolulu Skewer House introduces something new to the scene with its Chinese-style feast of skewered foods, called lu chuan. Read More

Quickbites

Quickbites: Minori Craft Japanese Tavern, ‘PieCaken,’ Raising Cane’s

All the latest food news you can use, courtesy Crave. Read More

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