By Request: Turmeric adds dimension to adobo
Among all the truths that I held self-evident, one was this: Adobo is made with shoyu. Turns out that’s only true most of the time. Read more
Betty Shimabukuro
Betty Shimabukuro served as the editorial page writer at the Honolulu Star-Advertiser and the editor of the Star-Advertiser's weekly food section, Crave. She has worked in newspapers in Guam, Florida and California, in positions from news reporting and editing to page layout.
Submit a News Tip
Latest Stories by Betty Shimabukuro
$5 buys top ‘By Request’ recipes of 2018
Our Top 5 recipe offer has been a holiday tradition for a decade-plus, starting in the old Honolulu Star-Bulletin and continuing in Crave. Read more
Longhi’s Ko Olina beckons with serene setting, attractive drinks
The food may be somewhat lackluster, but sitting in the shade with a cocktail is a great way to pau hana at Longhi’s Ko Olina. Read more
By Request: Stock pot turns leftover turkey into treasure
Failure to recycle a turkey skeleton is a crime. That bird gave up its life for you, the least you can do is make complete use of it. Read more
By Request: $5 donation buys 2018’s top recipes
Our Top 5 recipe offer has been a holiday tradition for a decade-plus, starting in the old Honolulu Star-Bulletin and continuing in Crave. Read more
Sam Choy launches Aloha Tower restaurant
Hawaii Pacific University students have been dining at Pier Nine by Sam Choy since August, and now the restaurant at Aloha Tower is open to the rest of the world. Read more
Don't miss out on what's happening!
Stay in touch with top news, as it happens, conveniently in your email inbox. It's FREE!
By clicking to sign up, you agree to Star-Advertiser's and Google's Terms of Service and Privacy Policy. This form is protected by reCAPTCHA.
Multicooking: Risotto can be fussy, but not with this method
This risotto recipe is made with butternut squash and would be a welcome vegetarian addition to the Thanksgiving table if you’re looking for something different. Read more
Hawai‘i Food & Wine thrusts moringa into spotlight
The Hawai‘i Food & Wine Festival threw moringa a coming-out party last week with a cooking competition at an event called Crops & Hops, dedicated to Hawaii’s emerging farm products. Read more
Aulani’s ‘Olelo Room a stunning spot with just a touch of Disney
The lounge at Aulani in Ko Olina is one of prettiest of them all on Oahu, with menu items that will amaze — and just the right amount of Disney magic. Read more
With 12 events, 122 chefs and 11K guests, Hawai‘i Food and Wine Fest includes thousands of tasks
Starting Wednesday, as many as 11,000 dining enthusiasts will head for the Oahu events of the Hawai‘i Food & Wine Festival — 12 events spread over five days, in venues from Waikiki to Ko Olina. Read more
By Request: Pumpkin muffins suit the season
These pumpkin-sunflower seed muffins are light, slightly reminiscent of pumpkin pie, but leaning more toward a tender scone. Read more
Exam scandal leaves Hawaii sommelier and others without title
A finding of wrongdoing during the top-level examination for wine experts last month has voided the certification earned by 23 new master sommeliers. Read more
Roy Yamaguchi readies 2 new restaurants
Roy Yamaguchi is opening two restaurants next month — one about 30 miles from the original Roy’s in Hawaii Kai, the other 4,800 miles away. Read more
By Request: Tea cookies use applesauce, not sugar
These applesauce cookies are more for adults. They’re perfect for snacking on with a cup of coffee or tea. Read more
Pau Hana Patrol: Frozen beer, sliders are highlights at Morimoto Asia
There’s a certain curiosity factor attached to a restaurant owned by Masaharu Morimoto, he of “Iron Chef” fame. Read more
By Request: Spam chips a surprising, super easy snack food
Spam chips. Sounds bad. Sounds wrong. Perhaps you are swearing you could never, ever, in a billion years even touch such a thing. Oh, loosen up. Read more
Hawaii’s Chris Ramelb earns master sommelier certification
Chris Ramelb today was named Hawaii’s fourth master sommelier, earning the top level of certification in wine knowledge and service. Read more
By Request: PBJ cookie bars an expression of gratitude
I call this my thank-goodness recipe. As in, thank goodness that dang hurricane didn’t hit, but now what do I do with all this peanut butter? Read more
Takumi a teppanyaki haven in Kapolei
Takumi Japanese Restaurant & Bar is a suburban haven, a bit off the beaten path in a shopping center just downstream from a Foodland supermarket. Read more
A crepe buffet offers sweetness with minimal sugar
Coconut crepes are sweetened only by the fruits used in the filling. Read more
Cheese crisps create low-carb crunch
These chips are made of cheese and a topping that you choose — two ingredients. The process is so simple it’s barely a recipe. Read more
Having trouble finding what you need? Try using our search feature.
Subscriber Favorites
Trump threatens to retake control of Panama Canal unless deal reached
Hawaii residents getting COVID vaccines are now the minority
Alert level, aviation code eased after Kilauea eruption stabilizes
‘The Eddie’ surf competition stokes North Shore’s economy
Hilo’s tsunami museum closes due to financial woes; staff laid off
More Featured Columns
Column: Polynesian Hall of Fame inductee Jim Nicholson had larger-than-life career
Column: Federal pandemic money infuses Hawaii’s fiscal health
David Shapiro: Even promiscuous faith can help center the soul
Kokua Line: Why is rebuilding Kalapawai Roundabout so slow?
Rearview Mirror: How did Waikiki’s Barefoot Bar get its name?
