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Crave

STAR-ADVERTISER / DEC. 2016
                                Chefs Chris Kajioka and Anthony Rush of Senia. Honolulu’s Senia restaurant scored two spots on the James Beard Foundation list of semifinalists for its prestigious culinary awards, announced this morning.

Hawaii chefs, Honolulu bar named James Beard semifinalists

Hawaii chefs, Honolulu bar named James Beard semifinalists

Crave Videos

Back in the Day

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Deborah Yu Cooney has been making a Cajun-Creole spinach casserole as a holiday side dish for many years in many places around the world.
Back in the Day: Cajun casserole has a spicy edge and holiday appeal

A creamy spinach dish reflects Louisiana’s love of spice — garlic salt, celery salt, Worcestershire and a kick from pepper cheese. Read more

Barfly

CINDY ELLEN RUSSELL / 2018
                                Hawaiian Craft Beer Guild members support brews made 100% in the state.
Barfly: Hawaiian Craft Beer Guild hosts Hawaii Craft Beer Week

The Hawaiian Craft Beer Guild will host a series of events on Oahu, Maui and Kauai this month in celebration of Hawaii Craft Beer Week, Friday through Feb. 29. Read more

By Request

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Kim Chi ground beef burger.
By Request: Hamburger steak a storyteller’s muse

How much do you adore hamburger steak and brown gravy? Not as much as Ron Sambrano. Read more

By the Glass

STAR-ADVERTISER
By the Glass: Zinfandels provide value, refinement

Randy Caparoso, a noted wine journalist and former founding partner/wine guru of the Roy’s Restaurant group, reminds us we should be paying more attention to zinfandel-based wines, as they can have lots of flavor, mojo and innate character, while also being incredibly food-friendly. Read more

Cravings

COURTESY HOKU’S
                                Hoku’s Localicious dish pairs steamed pork and fresh fish stacked over a green onion coulis, choy sum and steamed rice.
Cravings: Localicious Hawai‘i returns; Sushi ii chef wins national apprenticeship

Food news you can use, courtesy Crave. Read more

Does it Work?

The chocolate almond milk test produced 
a cross between a popsicle and Fudgesicle.
Does it Work: Kids’ play yields sweet reward

The kids were extremely happy with the result, and the adults were surprised at how frozen and creamy the ice cream turned out. Read more

Easy-Kine Cooking

CRAIG T. KOJIMA /CKOJIMA@STARADVERTISER.COM
                                That meaty ham bone that was frozen after the holidays can be one such happy find: Use it to make a classic Chinese comfort food – jook, a thick rice gruel that’s also called congee.
Easy-Kine Cooking: Deep dive into freezer yields jook

That meaty ham bone that was frozen after the holidays can be one such happy find: Use it to make a classic Chinese comfort food – jook, a thick rice gruel that’s also called congee. Read more

Electric Kitchen

STAR-ADVERTISER
The Electric Kitchen: Vinegar integral to local classics

Vinegar is known for its pungency, yet it isn’t treated like a special ingredient used sparingly or only for special dishes. Read more

Farmers Markets

HAWAII TRIBUNE-HERALD
Farmers Market Calendar: February 2020

A listing of farmers markets on Oahu, courtesy Crave. Read more

Going Gluten-Free

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Gluten-free blueberry scones.
Going Gluten-Free: The misadventures of making scones

It all seemed simple enough: Make a gluten-free scone, then share the recipe. Read more

Grab and Go

DENNIS ODA / DODA@STARADVERTISER.COM
                                Charmaine Ocasek, center, and daughters Nanea Ocasek, left, and Kainoa Friel, with boxes of their famed poi mochi.
Grab & Go: Uncle Lani’s poi mochi binds family, yields bounty

It’s nothing new that Uncle Lani’s poi mochi is addictive, judging by the way it flies out of the two Uncle Lani’s cafes. Read more

If I Can, You Can

If I Can, You Can: Homemade dressing keeps salads fresh, economical

There’s almost no downside to making your own dressing: They’re fast and easy, and customizable. Plus they can be made for pennies on the dollar, without the excess sugar, salt and chemicals of the bottled stuff. Read more

Local Moco

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
Local Moco: Ramen relieves miseries of a cold

It’s still flu season and it may seem that colds, coughing and congestion pass through your family or workplace in waves. The folks at Sun Noodle suggest a warm bowl of ramen as a way to ease the symptoms. Read more

On Tap in Hawaii

BRUCE ASATO / 2018
On Tap in Hawaii: Wonders of wood are well-known

Beer and wood have a long history together. Read more

Spirited Conversations

CRAIG T. KOJIMA /CKOJIMA@STARADVERTISER.COM
                                From left: Coronation Punch, In Summer 3, Olaf’s Flurry 4, Elsa’s Magical Lemonade
Spirited Conversations: Create ‘Frozen’ mocktail magic in a glass

If you have children between ages 2 and 8, chances are you can attest to the “Frozen” craze. Thus came the inspiration for these drinks, mocktails based on “Frozen II,” Read more

The Little Foodie

COURTESY MARIKO JACKSON
The Little Foodie: Vibrant curry base vital to Indian exploration

My cookbooks are my favorite things. There is nothing more comforting than the small ambition of picking out one or two, and settling into the possibility of a recipe. Read more

The Weekly Eater

DENNIS ODA / DODA@STARADVERTISER.COM
                                Chef Yu Sugimoto of the Imperial Hotel Tokyo instructed the staff of La Mer at the Halekulani on how to present his roasted veal chop, among dishes presented in a dinner Thursday.
The Weekly Eater: Chef Yu Sugimoto brings ‘Imperial’ dining experience to Halekulani

There are chefs who start their careers in pursuit of status, and some who start with a passion for learning more about their craft every day. Read more

Quickbites

CRAIG T. KOJIMA /CKOJIMA@STARADVERTISER.COM
Quickbites: S&S debuts new packaging, Guava Smoke opens in Kapahulu, Eat the Street heads to Kahala

More of the latest food news you can use, courtesy Crave. Read more

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