By Lynette Lo Tom on March 19, 2019
•
• Updated on March 20, 2019 at 1:38 pm
Video
By Lynette Lo Tom Posted on March 19, 2019
•
• Updated on March 20, 2019 at 1:38 pm
Banana lumpia, called turon in Tagalog, is a sweet and crispy dessert of banana wrapped in a delicate thin pastry wrapper and fried to a delightful crisp.
Read More
By Erika Engle erika@staradvertiser.com on February 14, 2017 • Updated on February 14, 2017 at 9:40 pm
By Erika Engle erika@staradvertiser.com Posted on February 14, 2017 • Updated on February 14, 2017 at 9:40 pm
For the uninitiated, Martha Cheng’s book explains classic poke preparations and the basics needed to produce various iterations of the dish, with helpful, colorful pictures of the finished dishes.
Read More
By Betty Shimabukuro bshimabukuro@staradvertiser.com on April 16, 2019
•
• Updated on April 17, 2019 at 10:32 am
Video
By Betty Shimabukuro bshimabukuro@staradvertiser.com Posted on April 16, 2019
•
• Updated on April 17, 2019 at 10:32 am
When it comes to low-effort, high-impact holiday dishes, turn to the Poppin’ Fresh school of cooking — that is, treats made out of refrigerated dough that comes in a tube.
Read More
By Chuck Furuya, Special to the Star-Advertiser on April 2, 2019 • Updated on April 2, 2019 at 9:32 pm
By Chuck Furuya, Special to the Star-Advertiser Posted on April 2, 2019 • Updated on April 2, 2019 at 9:32 pm
Italian and Mediterranean foods — a growing category among Hawaii restaurants — offer lots of vegetables in their preparations. When pairing wines with this kind of fare, search out lighter- to medium-bodied, tasty, savory and well-balanced Italian “country”- style red wines.
Read More
Star-Advertiser staff on April 23, 2019 • Updated on April 23, 2019 at 7:25 pm
Star-Advertiser staff Posted on April 23, 2019 • Updated on April 23, 2019 at 7:25 pm
East Honolulu and the windward side were possibilities when Daniel Young considered expanding his family business — Young’s Fish Market — until the west side provided the right opportunity.
Read More
Review by Michelle Ramos mramos@staradvertiser.com on April 9, 2019 • Updated on April 10, 2019 at 9:43 am
Review by Michelle Ramos mramos@staradvertiser.com Posted on April 9, 2019 • Updated on April 10, 2019 at 9:43 am
The first time I made maki sushi I was in elementary school. My relatives were preparing dishes for the New Year’s Eve party, and my grandmother was making roll after roll.
Read More
By Lynette Lo Tom, Special to the Star-Advertiser on April 23, 2019 • Updated on April 23, 2019 at 7:25 pm
By Lynette Lo Tom, Special to the Star-Advertiser Posted on April 23, 2019 • Updated on April 23, 2019 at 7:25 pm
So, your doctor has told you to decrease the amount of red meat in your diet. But you enjoy the flavor of beef and cannot give it up just yet. Here is a compromise dish.
Read More
By Joleen Oshiro joshiro@staradvertiser.com on April 2, 2019 • Updated on April 2, 2019 at 9:32 pm
By Joleen Oshiro joshiro@staradvertiser.com Posted on April 2, 2019 • Updated on April 2, 2019 at 9:32 pm
Try these crackers, baked thin so they can be snapped by hand into smaller pieces. They use dried fruit to add chew and sweetness to the final product.
Read More
By Pat Gee pgee@staradvertiser.com on April 16, 2019 • Updated on April 17, 2019 at 2:24 pm
By Pat Gee pgee@staradvertiser.com Posted on April 16, 2019 • Updated on April 17, 2019 at 2:24 pm
Max & Lucy’s has no parking whatsoever and is open only on weekdays for breakfast and lunch, but the small coffee shop on a Kakaako side street has made it for eight years, thanks to regulars hooked on its comfort food and homemade pastries.
Read More
By Joleen Oshiro joshiro@staradvertiser.com on January 29, 2019
•
• Updated on January 29, 2019 at 5:19 pm
Video
By Joleen Oshiro joshiro@staradvertiser.com Posted on January 29, 2019
•
• Updated on January 29, 2019 at 5:19 pm
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
Star-Advertiser staff on April 16, 2019 • Updated on April 17, 2019 at 10:32 am
Star-Advertiser staff Posted on April 16, 2019 • Updated on April 17, 2019 at 10:32 am
Muriel Miura has channeled her cooking expertise into a successful career as a cookbook writer, and she has produced an extensive collection on a wide variety of foods.
Read More
By Tim Golden, Special to the Star-Advertiser on April 16, 2019 • Updated on April 17, 2019 at 10:32 am
By Tim Golden, Special to the Star-Advertiser Posted on April 16, 2019 • Updated on April 17, 2019 at 10:32 am
Two of my favorite things to consume are beer and whiskey. Most often I have them together and pair them up. Lucky for all of us, they make a fabulous pair and are perfectly complementary.
Read More
By Mariko Jackson, Special to the Star-Advertiser on April 23, 2019 • Updated on April 23, 2019 at 7:25 pm
By Mariko Jackson, Special to the Star-Advertiser Posted on April 23, 2019 • Updated on April 23, 2019 at 7:25 pm
While there’s a camp that believes that cooking is a science, and another that believes it is an art, I’ve recently come to the conclusion that it’s actually a bit of magic.
Read More
By Nadine Kam, Special to the Star-Advertiser on April 23, 2019 • Updated on April 23, 2019 at 7:24 pm
By Nadine Kam, Special to the Star-Advertiser Posted on April 23, 2019 • Updated on April 23, 2019 at 7:24 pm
The chivito stands about 6 inches tall, a Kaiser roll stacked with steak, ham, bacon, slices of boiled egg, a slab of deep-fried mozzarella, spicy goat cheese, roasted red peppers and a duxelle mushroom paste, with horseradish mayo and olive tapenade.
Read More
81
