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  • Friday, January 18, 2019
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Grab and Go: Ohana Hale offers 30 food options, more to come

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If you crave something different to eat or are looking for an old favorite that seems to have disappeared, you may find it at the new Ohana Hale Marketplace, located in the former Sports Authority site in Kakaako. Read More

By Request: Another year, another recipe hunt

The best recipes often come from home cooks who have a recipe not easily found elsewhere. Read More

The Weekly Eater: O’Kims finds showcase for unique Korean fusion

Hyun Kim’s unique style of Korean fusion gets more than box-lunch treatment in the former Kan Zaman space on Nuuanu Avenue. Read More

On Tap in Hawaii: Craft brewers warm to lighter lager style

There was a time in the not-too-distant past when lager beers were shunned by the craft brewing world. A lot has changed over the last few years, and we are in the middle of a craft lager explosion. Read More

Quickbites: Learn Peru cuisine with Ed Kenney, craft liquor with Steve Haumschild

Learn how to make Peruvian food with celebrated local chef Ed Kenney or get more info on how to start in the craft beverage industry with Lanikai Brewing’s Steve Haumschild, plus more local food news, courtesy Crave. Read More
 

Local Moco: Snapper Sinigang with Tamarind

This snapper soup recipe is a versatile one, and both simple and flavorful as well. Read More

The Electric Kitchen: Chili days in Hawaii’s sunshine

Chili peppers are a good source of folic acid which helps the body to produce healthy red blood cells and prevents anemia. They are also very high in antioxidant carotenoids which have many health benefits, such as helping to fight inflammation, being a natural pain relief, and reducing cholesterol. Read More

Easy-Kine Cooking: Dip into traditional luau flavors

Want to score a touchdown in this season of football parties? Serve crunchy chips with a tasty dip that is super, super easy to make. Read More
 

Muffin tins the perfect vehicle for miniature meals

Sometimes, you just don’t want to bother with pots and pans. Sometimes, you want small portions, like tapas. Sometimes, you just want a change. Read More

Easy-Kine Cooking: Collards create hearty side dish

Collards are a beautiful, dark green veggie. They are full of vitamin A, K and many other key vitamins. Read More

Using frozen cheese ravioli makes lasagna easy

Classic Italian lasagna is pure comfort food, with a purpose — a large pan feeds a crowd. But few lasagna recipes carry the quick-and-easy label. Some have a laundry list of ingredients and directions. Read More

Local Moco: Anuhea’s Furikake Salmon

This salmon recipe from local entertainer Anuhea was featured in “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham. Read More

The Weekly Eater: Good food, friendly service abound at Ripple of Smiles

In an age when customer service is in short supply, owners Hung “Frank” Nguyen and Huyen Le are charming, gracious and humble hosts at The Ripple of Smiles in Kaimuki. Read More
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Barfly: Goen, Maui Brewing, Off the Wall, Fujioka’s

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Kailua offers new drinking options with the openings of Goen and Maui Brewing Co., Off the Wall offers self-service beer and more in Kakaako and Fujioka’s Wine Times is making waves in 2019 with its special store picks. Read More

9 food trends worth watching in 2019

Here are some of the most intriguing guesses at what and how Americans will be eating in the new year. Read More
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River of Life job-training program an upscale chocolate success story

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Chocolate on a Mission started out seven years ago as a job-training program and fundraising effort. Today, it’s beginning to taste the sweetness of success as it churns out gourmet chocolates for an upscale clientele. Read More
 

Use accessible ingredients to create Pad Thai in single skillet

Authentic pad thai requires ingredients like preserved daikon, palm sugar and dried shrimp. This version is flavored simply with brown sugar, fish sauce and lime juice. Read More

Bite Size: Raising Cane’s, ChiChop bring chicken fight to Oahu

If you’re outside of Honolulu, you may be unaware of the chicken fight soon to arrive at a neighborhood near you. Read More

The Electric Kitchen: Veggies take center stage

Vegetables were once branded as a side dish only — but no more. Veggies are increasingly occupying the center of the plate. Read More

Hawaii Culinary Education Foundation benefit presents Indian feast

Chef Vikram Garg is presenting ingredients and flavors of the Punjab region in northern India at a dinner Jan. 20. Read More

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