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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Egg cups filled with roasted peppers, bacon and green onions were made in a silicone mold using a a multicooker, back, and in Mason jars using a sous vide.
By Request: Egg cups, every way

No one expects our coronavirus problems to be over by Easter, but at least the April 12 holiday provides a little sense of normalcy, a chance to celebrate, even if it is just in our own homes. Read more

GEORGE F. LEE / GLEE@STARADVERTISER.COM
                                Pumpkin bundt cake.
Kick off Halloween season with pumpkin bread

It takes an hour-plus to “bake” a pumpkin bread in a multicooker, a little longer than it would take in an oven. So why bother? Because in these humid days, a multicooker doesn’t heat up your kitchen. Read more

By Request: Ahi salad born of a Roman holiday

We had wandered into a restaurant in Rome because it met our basic needs: looked friendly, had space, prices reasonable. The first category on the menu (surprise!) was “poké.” Read more

By Request: Cookbook focuses on Hawaii’s flavors

Alana Kysar grew up on Maui, surrounded by the feast of flavors we call “local food,” and she uses that background to great effect in a new cookbook, “Aloha Kitchen: Recipes From Hawai’i” (Ten Speed Press, 2019, $30). Read more

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