comscore Crave - Hawaii's ultimate food, drink & dining resource | Honolulu Star-Advertiser

Crave

NEW YORK TIMES
                                A backyard grill can easily produce the spicy, smoky slabs that for many are barbecue’s ultimate prize.

6 steps to the best barbecued ribs

6 steps to the best barbecued ribs

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

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Spam scotch eggs and rice cakes.
By Request: Get creative with Spam during tough times

In the Before Times, we would now be in the afterglow of our annual outpouring of devotion to gelatinous meat in a can, the Waikiki Spam Jam. Read more

By the Glass

COURTESY CHUCK FURUYA
                                Most of the early American master sommeliers gathered in Monterey, Calif., in 1992. They included five with Hawaii ties: Chuck Furuya, left, next to Eddie Osterland; Nunzio Alioto, far right, Ronn Wiegand, second from right; and Richard Dean, in middle of the back row.
By the Glass: An influential group came together in Honolulu in the 1970s

It was a standing joke back in the 1970s that if you wanted to become a master sommelier, you should move to Hawaii. 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
                                Daiso’s microwave chip maker.
Does It Work: Cheap tool produces more healthful chip

During a recent trip to Daiso, I came across a micro­wave chip maker that cost just $1.50. Read more

Easy-Kine Cooking

GEORGE F. LEE / GLEE@STARADVERTISER.COM
                                Pear and pecorino cheese appetizer.
Easy-Kine Cooking: Pupu proves simple can be fabulous

Sometimes the simplest combinations make the best dishes. Becki Ward of East Honolulu was wowed by a three-ingredient appetizer served in Tuscany. Now she makes it as a starter when she serves other Italian foods. Read more

Electric Kitchen

NEW YORK TIMES
The Electric Kitchen: For lunch, turn to classics

The 2020-2021 school year has begun, but not without its challenges. Read more

Farmers Markets

courtesy Farmlovers Markets 
                                Jorwell’s Shave Ice is a new vendor at the Pearlridge Center Saturday farmers market.
Farmers Markets Calendar: August 2020

Many Oahu farmers markets are closed due to the pandemic, but some remain open, with restrictions in place to provide social distancing. 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

COURTESY CHRISTOPHER COOK
                                Broken Boundary Brewery has opened in Kalihi.
Column: Brewery bypasses boundaries

Three years of planning. Countless hours of research, writing business plans, coming up with recipes and building out a dream. Then, with everything just about finished, the pandemic hit. Read more

Spirited Conversations

CRAIG T. KOJIMA /CKOJIMA@STARADVERTISER.COM
                                A Toast and Bananas cocktail by Chandra Lucariello.
Spirited Conversations: Cocktails to combat stressful situations

As each new announcement about COVID-19 is released, we can’t help but feel the stress, and the uncertainty that comes with it increases from the inside out. Read more

The Little Foodie

COURTESY MARIKO JACKSON
                                This version was inspired by the Dalgona coffee craze, not to mention the heat of August.
The Little Foodie: Sip your s’mores in a cool, blended drink

This version was inspired by the Dalgona coffee craze, not to mention the heat of August. Read more

The Weekly Eater

GEORGE F. LEE / GLEE@STARDVERTISER.COM
                                Chef Aaron Lopez prepares to-go lunches at Heiho House.
The Weekly Eater: COVID-19 or not, Heiho’s a go

Even in the midst of a pandemic, with the specter of business closures looming, new eateries continue to follow through on plans to open. Read more

Quickbites

STAR-ADVERTISER
                                The Original Hawaii Oatcake, front, and a s’mores crispy rice bar are new at 7-Eleven. They sell for $2.09 apiece.
Quickbites: Original Hawaii Oatcake, ‘Breaking the Kitchen Door’

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

Scroll Up