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  • Wednesday, February 20, 2019
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University of Hawaii study of Ma’o Farms shows interns reaping health benefits

Ma‘o Organic Farms is a thriving 18-year-old enterprise, but its farm and youth programs fuel a deeper goal — to raise the health, economy and resilience of its community, comprising one of the largest Native Hawaiian populations on Oahu. Read More
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Ma’o Farms interns share goals, recipes

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Learn more about Ma’o Farms interns Joshua Fukumoto and Kiana Tector, plus tips on how to use fresh veggies in dishes and a healthy recipe for kim chee. Read More
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By Request: Rice cakes meet, mate, make magic

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Butter-Biko Mochi. It’s what happens when a Filipino sticky rice cake meets a Japanese mochi and the two of them opt for togetherness. Read More

The Weekly Eater: New Vietnamese-inspired restaurants offer different takes

The opening of two Vietnamese-inspired restaurants — one contemporary in style, one more traditional — suggests a split personality on my part, as I equally prize comfort, history and respect for the roots of cuisines. Read More

Kona Brewing Co. marks 25 years

Kona Brewing Co. celebrated its staying power last weekend, hosting a party at its Kailua-Kona brewery that featured a new beer, Hibiscus Brut IPA. Read More

On Tap in Hawaii: ‘Craft’ beer fest benefits local industry

If you’re planning to attend just one beer festival this year, make it Craft, a Hawaii Craft Beer Festival. Read More
 

Local Moco: Chawan Mushi (Steamed Custard)

Luscious steamed chawan mushi is a savory custard served hot in a special decorated bowl with a lid. Read More
 

The Electric Kitchen: Coffee isn’t just for drinking

Coffee is known to have more than 800 aromatic compounds, an array of smells and flavors that make it perfect to add to just about any recipe. If you’ve never thought of cooking with coffee, here’s your opportunity to take a leap and expand your palate. Read More

Easy-Kine Cooking: Old-timey ice cream pie refreshes

One of the prettiest desserts is a simple pie using store-bought ingredients. Read More

Grab and Go: Noodles rule at Leeward Drive-Inn

Leeward Drive-Inn is the kind of place that locals go when they’re ready to do some serious grinding, and know they’ll get a massive amount for their money. Read More

The Weekly Eater: Dana’s in Waipahu offers Filipino ‘kamayan’ feast

The Filipino-style “kamayan” meal offered by Dana’s Restaurant and Catering in Waipahu is a bountiful spread of food laid out over foil and banana leaves, with diners invited to grab and devour all that catches their eye. Read More
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Back in the Day: Highway Inn gives home cooks place on menu

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Highway Inn at Salt at Our Kakaako has a new program inviting tutus to share family recipes that go on the menu. Read More
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Does it Work: Dunking tools keep fingers in the clear

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Armed with three types of Oreo cookies, miniature chocolate-chip cookies, mini doughnuts and cups of milk, we began a quest to see which of three tools would get a dunked cookie into our mouths easiest and with the least mess. Read More
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Barfly: Ko’olau Distillery aims to make true Hawaii whiskey

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You gotta start somewhere, and that’s exactly what the team behind Old Pali Road is doing near Kapaa Quarry on the windward side of Oahu. Read More
 

Cravings: Andy’s Salsa turns to dill pickles for inspiration

Andy Doka’s affinity for salsa has been apparent for 16 years, and now he’s got a new product for Hawaii customers. Read More

Local Moco: Easy Malt Vinegar Chicken Wings

Easy Malt Vinegar Chicken Wings are “easy and tasty,” according to Aiea’s Shirley Murakami. Read More

The Electric Kitchen: Oatmeal offers many benefits

A bowl of oatmeal for breakfast provides cozy comfort and is good for you all around. Read More

Miso, maple make match with salmon

Most people don’t think of miso paste and maple syrup as a flavor combination that works well, but they should. Read More

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