Jackfruit hijacks meat’s place in main dishes

• By Betty Shimabukuro
• Aug. 7, 2018

Jackfruit, a large, bumpy and intimidating piece of produce, is being touted as the next miracle food — low in calories; high in fiber, antioxidants and other good things. Read more

Sweet-savory treat defies easy description

• By Betty Shimabukuro
• July 31, 2018

Bite into this morsel and you might have problems assigning it to an exact dessert genre. Read more

Kauai’s Sueoka Store marks its 100th and final year as family business before ABC Stores takeover

• By Betty Shimabukuro
• July 31, 2018

Kauai’s Sueoka Store, founded in 1918 by Mankichi and Yoshi Sueoka, celebrated its centennial Saturday, but also a last hurrah. Read more

Mina’s Fish House brings happy hour into the sunshine

• By Betty Shimabukuro
• July 26, 2018

Mina’s Fish House at the Four Season’s Resort at Ko Olina has two major selling points: The beach and chef Michael Mina Read more

Lychee shines in this spectacular summer sipper

• By Betty Shimabukuro
• July 17, 2018

An excess of fresh lychee can be used to jazz up plain vodka and create a base spirit from which to make quality martinis — or whatever kind of fruity cocktail you prefer. Read more

Potato tots prove worthy in variety of recipes

• By Betty Shimabukuro
• July 10, 2018

Tot churros have the cinnamon-sugar flavor of churros, those Mexican fritters made of fried bread dough. But at the center of each is a fried potato tot. Read more

Fisherman’s Wharf tartar sauce a relic from decades-old newspaper files

• By Betty Shimabukuro
• July 3, 2018

Leland Pang’s recipe request was more than 36 years in the making. He wrote to ask for the formula for tartar sauce as made at the old Fisherman’s Wharf restaurant. Read more

Peter Merriman’s new Kakaako restaurant opens after construction delays

• By Betty Shimabukuro
• June 26, 2018

If all had gone according to Peter Merriman’s original plan, he’d be celebrating the one-year anniversary of Oahu’s first Merriman’s restaurant this week, rather than its debut. Read more

Merriman’s in Honolulu set for Saturday opening

• By Betty Shimabukuro
• June 20, 2018

Restaurateur Peter Merriman’s Honolulu restaurant opens Saturday in the Anaha complex in Ward Villages. Read more

Chewy cookies come together without flour

• By Betty Shimabukuro
• June 12, 2018

It seems counter-intuitive that you can bake a cookie without flour, or at least some kind of starch. And yet, you can. Read more

Enjoy cookie goodness without the gluten

• By Betty Shimabukuro
• June 5, 2018

These chocolate babies are delicious and easy to make — the only trick is to use an extra-large mixing bowl. The powdered sugar and cocoa tend to fly around when stirred, so you need a big bowl to keep everything contained. Read more

Great wine pairings are possible, with practice

• By Betty Shimabukuro
• June 5, 2018

Diners gathered at Vino Italian Tapas & Wine Bar last month to observe as four top restaurant sommeliers presented wines they’d selected to match two dishes. The theme was not competition, though, it was education. Read more

Tight but tasty menu brings happy-hour joy to Roy’s Waikiki

• By Review by Betty Shimabukuro
• May 31, 2018

Unless you start work at 6 a.m. the new happy hour at Roy’s Waikiki doesn’t really fall at pau-hana time, limited as it is to 2 to 4 p.m. daily. But it is a happy time. Read more

Biscuits, scones share close family connection

• By Betty Shimabukuro
• May 22, 2018

In general, a scone should have some outside crunch and inside fluffiness. That’s not a universal standard, though. Some people like their scones a bit more dense, like a biscuit. Read more

Hawai‘i Food & Wine’s 2018 lineup a mixed plate

• By Betty Shimabukuro
• May 15, 2018

The Hawai‘i Food & Wine Festival’s 2018 incarnation will celebrate both extremes and most levels in between. Read more

Wasabi peas add crunch, color to chicken’s crust

• By Betty Shimabukuro
• May 15, 2018

Wasabi peas have a bullet-to-the-brain spiciness that can clear your sinuses. Crush them and they lose most of that pungency. Their flavor is quite mild, yet adds enough seasoning to a dish that you don’t need anything else, not even salt. Read more

Olino in Kapolei to serve special ‘Deadpool’ menu in May

• By Betty Shimabukuro
• May 15, 2018

In honor of Friday’s opening of “Deadpool 2,” the latest Marvel superhero movie, Consolidated Theatre’s Olino in Kapolei is launching a selection of chimichangas. Read more

Old stack of recipes conceals a treasure

• By Betty Shimabukuro
• May 9, 2018

Here at Crave we like mom recipes. They’re generally tried-and-true, user-friendly and they speak of family. Plus, Sunday is Mother’s Day, so it seems apropos that I pass on something from my own mother. Read more

Whole Foods Market Queen now open in Kakaako

• By Betty Shimabukuro
• May 8, 2018

The new Whole Foods Market opening in Kakaako is the biggest of the four in the state — at 72,000 square feet it dwarfs the original Kahala store’s space and the Down to Earth that opened a few blocks away. Read more

Sodexo contest a little bit fancy, a lot delicious

• By Betty Shimabukuro
• May 1, 2018

Six chefs from Sodexo, an international food-service company that runs 26 dining facilities statewide (including UH-Manoa’s), competed at a benefit for the Hawaii Foodbank and the Sodexo Stop Hunger Foundation. Each chef drew the name of a country and a protein out of a basket. Read more

Down to Earth set to open store in Kakaako this week

• By Betty Shimabukuro
• April 24, 2018

Non deMello, former owner of Agnes’ Portuguese Bake Shop, closed his 48-year-old Kailua bakery in January and almost immediately went to work for Down to Earth. Read more