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CRAIG T. KOJIMA /CKOJIMA@STARADVERTISER.COM
                                Michael Bowles, above left, and brother Christian Bowles assemble dishes.

Staff, customers at Bowles Burritos work together to feed essential workers in Kailua

Staff, customers at Bowles Burritos work together to feed essential workers in Kailua

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

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Brittany Ciscato, bartender and server at The Shack Kailua, sanitizes plexiglass dividers installed at the bar. The Shack has moved some tables outside to expand capacity while accommodating social distancing.
Barfly: Safety precautions change Oahu bar scene’s routine

Friday marks an important milestone for bars on Oahu, as all of them will finally be allowed to reopen after being shuttered by Gov. David Ige’s March 25 stay-home order. Read more

By Request

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Chef Gaby Maeda’s fresh corn mochi dango is inspired by her grandmother’s cooking.
By Request: James Beard finalist Gaby Maeda gives Grandma credit

At age 15 Gaby Maeda was busing tables at Sekiya’s Restaurant & Delicatessen in Kaimuki. At 29 she’s running the kitchen at State Bird Provisions in San Francisco, one of California’s hottest restaurant tickets. Read more

By the Glass

CRAIG T. KOJIMA / 2015
By the Glass: Value wines well-suited for tough times

Despite the uncertainty surrounding COVID-19’s effects on the food and drinks scene, many retail stores are reporting spikes in wine sales as people continue to buy bottles to enjoy at home. Read more

Cravings

WILLIAM NAGLE VIA ASSOCIATED PRESS
                                Erika Navarrete Nagle, a television producer in Denver, Colo., prepared a meal, July 26, for her family in Denver. Before she began quarantining in late March, the 33-year-old had never cooked chicken. “I was a mess in the kitchen,” she says. ”I grew up in a Cuban family with a mother and sister who always cooked for me. You’d think I picked up a thing or two, but I’ve always been a workaholic and I never made time nor had the desire to cook.” “It took a global pandemic and mandatory quarantine for me to learn,” she says.
From exhilaration to fatigue, home cooks assess new normal

Some new habits and skills appear likely to last. Read more

Does it Work?

MICHELLE RAMOS / MRAMOS@STARADVERTISER.COM
                                Lined up on the skillet’s rim are Trudeau’s Flex SS Pot Clip, left, Norpro’s Grip-Ez Pot Clip and Zeal’s Clip to Pan Handy Spoon Rest, which is cute and functional, too. The JoieClip-On Spoon Rest in the center of the pan is destined for the trash bin.
Clip-on spoon rests are handy, but don’t buy a cheap version

Except for one version, clip-on spoon rests do the job well and are heat-resistant. Read more

Easy-Kine Cooking

GEORGE F. LEE / GLEE@STARADVERTISER.COM
                                Italian pilgrim meatballs.
Easy-Kine Cooking: Leaner meatball still big on taste

Even while we want to eat healthier, we don’t want to sacrifice flavor. Eric “Rick” Kvick of East Honolulu has jumped that hurdle with a tasty meatball that combines ground turkey with rich Italian sausage. Read more

Electric Kitchen

COURTESY HECO
The Electric Kitchen: Local products, ono dishes

With hotels and many restaurants still shuttered, local food producers have been selling directly to consumers. Read more

Farmers Markets

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Farmers Market Calendar: May 2020

Many of Oahu’s farmers markets have closed due to the coronavirus pandemic, but some remain open, with restrictions in place to provide social distancing to protect vendors and shoppers. Read more

Going Gluten-Free

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                A bowl of granola baked with nuts and seeds can be tossed with dried fruit and even chocolate chips, in the background at left, to create a yummy snack. At right, a granola topping adds oomph to pumpkin bread.
Going Gluten-Free: Mix, match at will when making granola

Granola is a perfect platform for shining a spotlight on oats, simply because it is ridiculously delicious — and ridiculously easy to make. Read more

Grab and Go

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The Chun’s Bomber Burrito and Mudpie Milkshake are top sellers at Kono’s Northshore.
Grab & Go: Pig out at Kono’s

For a quick trip to hog heaven, visit any of the three Kono’s Northshore restaurants, where kalua pig is fixed every which way but bad. 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

COURTESY KAZ TANABE
                                Siu mai, a dumpling, is filled with ground pork and fish cake.
Local Moco: Pork dumpling hits the spot

In “Celebrating in Hawai‘i,” cooking expert Muriel Miura offers up her version of siu mai, Chinese pork dumplings. Read more

On Tap in Hawaii

On Tap in Hawaii: Mix up your own blended beer

In these wild times we are living in, sometimes we just need a little distraction. Read more

Spirited Conversations

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The featured cocktails this month are inspired by two surf breaks, very different in style and with unique personalities.
Spirited Conversations: Hawaii surf breaks inspire summer-style cocktails

The featured cocktails this month are inspired by two surf breaks, very different in style and with unique personalities. Read more

The Little Foodie

COURTESY MARIKO JACKSON
The Little Foodie: Veggie turnovers include farmers’ love

Negi, the king of the green onion, is thriving in North Shore soil. Read more

The Weekly Eater

CRAIG T. KOJIMA /CKOJIMA@STARADVERTISER.COM
                                Lemongrass with pork chop laksa from SingMa Tei at Ala Moana Center.
The Weekly Eater: Pride brings curry laksa to life at SingMa Tei

At SingMa Tei, chef Jun Xi Chen takes pride in the slow processes that bring a Southeast Asian classic dish to life. Read more

Quickbites

COURTESY MOMOSAN WAIKIKI
Quickbites: Bulk food sales head to Kapolei, Kakaako; Momosan reopens; Taqueria el Ranchero opens in Kapolei

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

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