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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
These applesauce cookies are more for adults. They’re perfect for snacking on with a cup of coffee or tea. Read more
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
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
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Coconut crepes are sweetened only by the fruits used in the filling. Read more
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, 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
Bite into this morsel and you might have problems assigning it to an exact dessert genre. Read more
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
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
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
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
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
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 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
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
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
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
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
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
Beef cutlet is a dish that comes in many forms. Read more
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
