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NEW YORK TIMES
                                A filling of onions and spinach, flavored with a paste of pureed herbs, goes into a puff-pastry shell.
Recipe: Spinach-potato pie feels like a hug

When I first posted a picture of a homely, frozen-spinach-filled pie on my Instagram feed, it got a lot of love. Usually, it’s red tomatoes that get the red hearts. It was interesting, then, to think about why this simple pie struck such a “Yes, please!” chord. Read more

CRAIG T. KOJIMA/ CKOJIMA@STARADVERTISER.COM
                                Thick slices of bacon are gussied up with a topping made from sugar, maple syrup, nuts and pepper.
Easy-Kine Cooking: Turn bacon to candy for holiday magic

Let’s just say that all dietary rules are temporarily suspended for Christmas. On this special celebration day, you can enjoy whatever foods you really want with your loved ones. Why not have the most decadent treat for your Christmas breakfast and serve crispy candied bacon? Read more

NEW YORK TIMES
                                Latkes made with only potato, salt and pepper.
Recipe: A genius method produces best latkes

Serve these latkes on the last few days of Hanukkah with brisket, or top it with smoked salmon, creme fraiche and chives, or treat it as a blank slate and let your imagination take you where it will. Read more


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