Merry Sip-mas
As the world becomes draped in glittering string lights and wreaths flock front doors, it truly is beginning to look a lot like Christmas. Read more
Crave
Crave is Hawaii's go-to source for all things food and drink related. Fresh content every week by Honolulu Star-Advertiser writers and guests.
Savory sausages
The combination of savory sausages, sweet peppers and tender potatoes is an Italian classic. Pork sausage links, peppers, potatoes and onions are quickly pan fried with a touch of oil at high heat before going into the oven. Read more
A taste of Peru
Peru is known for its spices and diverse regional influences. One example is Peruvian ceviche — a traditional dish in which raw fish is marinated in lime juice, typically with sliced onions, ají chile peppers and salt, then “cooked” (in the citrus acidity) and served with sweet potato, corn and cancha (toasted corn kernels). Read more
A celebration of life for Albert Tsuru
On Monday Nov. 25, there was a celebration of life for Albert Tsuru at the original Side Street Inn on Kona Street. Back in the ’90s when Colin Nishida opened Sid Street Inn, Albert was the manager. Read more
Merry and Bright
Celebrate this festive season with Artizen by MW’s (888 Kapiolani Blvd.) three-course holiday menu. Chefs Wade Ueoka and Michelle Karr-Ueoka have curated this decadent meal that is available from 4:30 to 8 p.m. through Dec. 30 for dine-in or takeout for $45. Read more
Brunch under the banyan tree
As much as I love breakfast, I usually eat my first meal of the day at home. Going out for brunch is a luxury. Read more
A comforting curry
Living in Hawaii, we don’t get to experience the cyclical changes of the seasons. Yet, the air is definitely cooler, and the nights are longer. Read more
Feast on these colorful roasted veggies
A giant platter of colorful roasted vegetables is a perfect party side that you can make in advance. The vegetables can be cut up the day before and stored in the fridge. Read more
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These sweet potatoes are the perfect side
Even before getting cozy under a cheddar blanket, these sweet potatoes are packed with flavor. They’re tossed with butter, coated in spices, then placed in the oven without preheating. Read more
These cookies are the ideal holiday treat
Eric Kim chased the gooey, crackly texture of these beloved treats and offers a simple formula. Read more
This savory lasagna boasts bright flavors
There are many unexpected overlaps between Thai and Italian cuisines, and Justin Pichetrungsi — chef and owner of Anajak Thai in Los Angeles — embraces several of them in this cheesy, deeply savory lasagna. Read more
A simple pasta dish
“In normal life, ‘simplicity’ is synonymous with ‘easy to do,’” Bill Buford wrote in Heat, his 2006 book, “but when a chef uses the word, it means ‘take a lifetime to learn.’” Read more
The ultimate feast
As the holidays approach, so do Friendsgiving, Friendsmas and many foodie-themed festivities. What are you bringing to the table? Read more
Get fired up for lunch
I’m always on the lookout for great lunch deals since it’s hard to be out and about after 7 p.m. with a toddler in tow. I like places that give hearty helpings without skimping on quality or service, and Japanese-style yakiniku joint Han no Daidokoro did not disappoint. Read more
A twist on pumpkin pie
I couldn’t let pumpkin season get away without revisiting my favorite: pumpkin pie. I always do the traditional pumpkin, but if you’re looking for something to compete against others on the table, consider this pudding-style version. Read more
A savory, aromatic gravy
This perky gravy gets its kick from a generous dollop of hot mustard swirled in at the end. Read more
A mash with lots of texture
Double the potatoes, double the fun: Creamy Yukon Gold potatoes are studded with tender bites of skin-on red bliss potatoes in this texture lovers’ mash. Read more
We’ve come a long way
The first record of grape domestication for the purpose of alcoholic consumption dates back about 5,000 years before the common era. Read more
A bright green bean salad
No Thanksgiving meal is complete without a green bean moment, and with this make-ahead, no-cook dish, you can certify that it’s a fresh and bright one. Read more
Decadent dinners
Red Salt executive chef and Kauai native Noelani Planas continues with her Champagne Dinner Painas at Koa Kea Resort on Poipu Beach (2251 Poipu Road). Read more
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