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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

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

Wasabi peas add crunch, color to chicken’s crust

Wasabi peas have a bullet-to-the-brain spiciness that can clear your sinuses. Crush them and they lose most of that pungency. Their flavor is quite mild, yet adds enough seasoning to a dish that you don’t need anything else, not even salt. Read more

Old stack of recipes conceals a treasure

Here at Crave we like mom recipes. They’re generally tried-and-true, user-friendly and they speak of family. Plus, Sunday is Mother’s Day, so it seems apropos that I pass on something from my own mother. Read more

Sodexo contest a little bit fancy, a lot delicious

Six chefs from Sodexo, an international food-service company that runs 26 dining facilities statewide (including UH-Manoa’s), competed at a benefit for the Hawaii Foodbank and the Sodexo Stop Hunger Foundation. Each chef drew the name of a country and a protein out of a basket. Read more

Put mega-sized winter melons to full use

A winter melon is a daunting proposition. It’s huge. The average Chinatown-market melon is around 10 pounds. Bring one home and you’ve got several meals in one giant melon package. Read more

Curb fennel’s strong flavor by baking into gratin

Fennel is a white bulb from which emerge several thick stems and fluffy dark green fronds. It is common in Mediterranean cooking; not so much in Asian. It’s high in fiber, vitamin C and other positive nutritional elements, but many people are immediately put off by its strong anise, or licorice, flavor. Read more

Pick your part of this pineapple cake

This recipe requires time and ambition. It came to me on five pages and at first frightened me, but I have since made friends with it in all of its complexity. Read more

Korean tradition merges with Irish holiday

I looked at the calendar and realized St. Patrick’s Day was close, and I looked at the avocados and realized they were all ripe at one time. Putting two and two together, I got: green. Read more

Final respects to Colin Nishida, and a last recipe

When I inherited this food-writing gig, I also inherited a pile of reader requests. A number were for the pork chops and fried rice at a hideaway I’d never heard of called Side Street Inn. Read more

Veggie Dog barks about the new year

Veggie Dog is a scaled-down version of a Prosperity Salad, also called “yusheng” or “yee shang,” part of the new year’s tradition in Malaysia and Singapore. Read more

Caramels provide sweet indulgence for Valentine’s Day

Making caramel is time-consuming and sticky, but not all that difficult. Typical recipes call for sugar, cream and butter, but one can go with a simplified version that leans on corn syrup and sweetened condensed milk. Read more

Taste outweighs color in old-style beef curry

This stew is delicious, the meat tender and the curry flavor just right. It will remind you of a plate-lunch curry special, one of those dishes we’d call “local style” — maybe we can’t quite define that style, but we know it when we taste it. Read more

Snackers roar over furikake animal crackers

This recipe is based on all the copies I received, plus a study of other furikake party mix recipes (sans animal crackers). I’ve added a bag of Diamond Bakery Hawaiian Chocolate Sea Animal crackers because buying local is good, and they add a pop of color and cocoa flavor. Read more

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