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JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Byron and Satomi Goo, owners of the Tea Chest, have a new pair of wellness teas.
Tea Chest Hawaii offers wellness boost with new products

When COVID-19 shut down the state’s tourism and restaurant industries, Tea Chest Hawaii lost much of its wholesale market, but gained hundreds of retail customers seeking health remedies that could be found in comforting cups of tea. Read more

NADINE KAM / SPECIAL TO THE STAR-ADVERTISER
                                Mussel escabeche toast at Hau Tree Lanai.
The Weekly Eater: New chef team revives Hau Tree

Redubbed simply Hau Tree, the restaurant is named for a tree that graced the site in the late 19th century, providing shade and a quiet space to write for author Robert Louis Stevenson. Read more

ASSOCIATED PRESS
                                Vegetables are displayed at the Union Square Farmers Market in New York on Jan. 8. Carrots, parsnips and other root vegetables are the stars of the farmers’ market during the middle of Winter, and a great way to add variety and nutrition to your cold weather meals.
Time to get to know your roots

Root vegetables include potatoes, yams and carrots, as well as beets, parsnips, turnips, rutabagas, yuca, kohlrabi, the onion family, garlic, celery root (or celeriac), turmeric, jicama, radishes (including daikon and horseradish) and ginger. Read more

NEW YORK TIMES
                                Casey Emmett, the C.E.O. of the Crop Project, aboard a kelp farming boat in Branford, Conn. on Jan. 7. Members of the food community and environmentalists alike have looked to kelp, a type of seaweed, as the shiny future of food.
Counting on kelp to catch on

For the past several years, members of the food community and environmentalists alike have looked to kelp, a type of seaweed, as the shiny future of food. Read more

NEW YORK TIMES
                                Wendy Liu and Yang Zhao, at top, fill their bags with shrimp at the Plaza Seafood Market. They planned a hearty seafood dinner at their home in Orlando, Fla. Above, a customer works through a plate of fried snapper purchased at the market.
A community meets at the fish market

In a city where food businesses are hamstrung by closings and restrictions related to the coronavirus, Miami’s Plaza Seafood Market is busier thanever, seven days a week, as it continues to foster community around fresh seafood. Read more

NEW YORK TIMES
                                Enclosed plastic pods protect diners at Cafe du Soleil on the Upper West Side of Manhattan. Garlands of French and American flags hanging overhead give the sidewalk the look of a French pavilion at a very small space-themed world’s fair from the 1960s.
Winter of the yurt for restaurants

The ceiling in the shed I’d been told to step into was so low I had to stoop. The walls, made of raw, unpainted wood and foam insulation board, were too close together for me to extend my arms more than halfway. Read more

NEW YORK TIMES
                                Lemony white bean soup with turkey and greens.
Souper supper solutions

I pride myself on recipes focused on pantry staples, vague road maps that you can tweak and shuffle based on what you’ve already got — yes, you can use red onions in that shallot pasta — bolstered by vegetables or meat, if you like. Read more


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