By Request Archives | Honolulu Star-Advertiser
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By Request


By Request: Scholarship Brunch celebrates LCC’s 50th anniversary

LCC’s culinary arts program has themed its annual Scholarship Brunch around the 50th anniversary of the school, planning a menu that highlights the foods of France and Mexico. 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

By Request: Get out of a holiday pickle with pickles

In the final ramp-up to Christmas, you may need a fast-and-easy recipe idea. I offer: Cheapskate Pickles. Read More

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

$5 buys top ‘By Request’ recipes of 2018

Our Top 5 recipe offer has been a holiday tradition for a decade-plus, starting in the old Honolulu Star-Bulletin and continuing in Crave. Read More

By Request: Stock pot turns leftover turkey into treasure

Failure to recycle a turkey skeleton is a crime. That bird gave up its life for you, the least you can do is make complete use of it. Read More

By Request: $5 donation buys 2018’s top recipes

Our Top 5 recipe offer has been a holiday tradition for a decade-plus, starting in the old Honolulu Star-Bulletin and continuing in Crave. Read More

By Request: Pumpkin muffins suit the season

These pumpkin-sunflower seed muffins are light, slightly reminiscent of pumpkin pie, but leaning more toward a tender scone. Read More

By Request: Tea cookies use applesauce, not sugar

These applesauce cookies are more for adults. They’re perfect for snacking on with a cup of coffee or tea. Read More

By Request: Spam chips a surprising, super easy snack food

Spam chips. Sounds bad. Sounds wrong. Perhaps you are swearing you could never, ever, in a billion years even touch such a thing. Oh, loosen up. Read More

By Request: PBJ cookie bars an expression of gratitude

I call this my thank-goodness recipe. As in, thank goodness that dang hurricane didn’t hit, but now what do I do with all this peanut butter? Read More

A crepe buffet offers sweetness with minimal sugar

Coconut crepes are sweetened only by the fruits used in the filling. Read More

Cheese crisps create low-carb crunch

These chips are made of cheese and a topping that you choose — two ingredients. The process is so simple it’s barely a recipe. Read More

Jackfruit hijacks meat’s place in main dishes

Jackfruit, a large, bumpy and intimidating piece of produce, is being touted as the next miracle food — low in calories; high in fiber, antioxidants and other good things. Read More

Sweet-savory treat defies easy description

Bite into this morsel and you might have problems assigning it to an exact dessert genre. Read More

Lychee shines in this spectacular summer sipper

An excess of fresh lychee can be used to jazz up plain vodka and create a base spirit from which to make quality martinis — or whatever kind of fruity cocktail you prefer. Read More

Potato tots prove worthy in variety of recipes

Tot churros have the cinnamon-sugar flavor of churros, those Mexican fritters made of fried bread dough. But at the center of each is a fried potato tot. Read More

Fisherman’s Wharf tartar sauce a relic from decades-old newspaper files

Leland Pang’s recipe request was more than 36 years in the making. He wrote to ask for the formula for tartar sauce as made at the old Fisherman’s Wharf restaurant. Read More

Chewy cookies come together without flour

It seems counter-intuitive that you can bake a cookie without flour, or at least some kind of starch. And yet, you can. Read More

Enjoy cookie goodness without the gluten

These chocolate babies are delicious and easy to make — the only trick is to use an extra-large mixing bowl. The powdered sugar and cocoa tend to fly around when stirred, so you need a big bowl to keep everything contained. Read More

Biscuits, scones share close family connection

In general, a scone should have some outside crunch and inside fluffiness. That’s not a universal standard, though. Some people like their scones a bit more dense, like a biscuit. Read More

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