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  • Thursday, April 25, 2019
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Double Up Food Bucks pays dividends beyond feeding needy

Double Up Food Bucks pays dividends beyond feeding needy

Crave Videos

Back in the Day


Back in the Day: How to make banana lumpia with jackfruit

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


Barfly: Kuleana Rum Works hits Oahu; Sakana Grill nears 2 years in Kalihi

Find out where to try Big Island-based Kuleana Rum and learn more about Sakana Grill in Kalihi, all in this month’s edition of Barfly. Read More

By Request


By Request: Prepared dough transforms into Easter treats

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 the Glass

By the Glass: Reverence for heritage distinguishes Italian reds

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


Cravings: Young’s Fish Market, Leeward Community College

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

Does it Work?

Does it Work: Sushizi rolling tool prevents maki sushi mishaps

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

Easy-Kine Cooking

Easy-Kine Cooking: Lighten up chili with ground chicken

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

Electric Kitchen

The Electric Kitchen: I Love Kailua Town Party returns

The Lani-Kailua Outdoor Circle shares a few favorite recipes in advance of this year’s I Love Kailua Town Party on April 28. Read More

Farmers Markets

Farmers Market Calendar: April 2019

A comprehensive listing of farmers markets on Oahu for the month of April 2019. Read More

Going Gluten-Free

Going Gluten-Free: Seeds, dried fruit combine in healthful cracker

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

Grab and Go

Grab and Go: Foot traffic helps keep Max & Lucy’s afloat

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

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

Local Moco: Snacks that score after a day at the ballpark

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

On Tap in Hawaii

On Tap in Hawaii: Beer and whiskey make a perfect pairing

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

Spirited Conversations


Spirited Conversations: Celebrate Cinco de Mayo with these festive cocktails

Here are a few ideas to spruce up your cocktail offerings for the festive occasion of Cinco de Mayo. Read More

The Little Foodie

The Little Foodie: Touch of magic makes ice cream easy endeavor

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

The Weekly Eater

Bite Size: Chivito sandwich represents best of Uruguay

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


Quickbites: Golden Week, Slow Food O’ahu

Want to expand your cooking repertoire or beef up your skills? Slow Food O‘ahu is offering several workshops in May. Read More

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