A sweet dessert with Royal ties
This dessert, named for Meghan’s daughter, Princess Lilibet, is based on a banana pudding recipe of Meghan’s grandmother. Read more
Crave
Crave is Hawaii's go-to source for all things food and drink related. Fresh content every week by Honolulu Star-Advertiser writers and guests.
Celebration of filipino food culture
Filipino food will be celebrated at the Filipino Fiesta Celebration May 3 at the Filipino Community Center. Read more
No Ifs, Ands Or ‘Putts’
I’ll admit, I am no golfer. But when Crave was invited to Hawaii’s premier indoor golf and karaoke lounge, one doesn’t say no. Read more
A Hearty, Herby, Full-Of-Flavor Iranian Soup
Among ash, a beloved category of thick soups in Iranian cuisine, ash reshteh is the most famous. Read more
Kanpai to Izakaya
Izakaya is a type of Japanese pub or restaurant that offers a variety of small, shareable plates. When I feel like being transported to Japan, this is where I go: Read more
Fried and Fabulous
I’ll skip the mess and chaos of frying food at home and head straight to a restaurant when I’m craving something golden, crispy and irresistible. The next time you’re in the mood to “fry it up,” make sure to visit these spots. Read more
Quick, Easy Cauliflower Prep
This recipe includes a good tip for handling fresh cauliflower straight from the store: Blanch it. Right away. Read more
Flavors of Sonora
Sabrozon Fresh Mexican Food Truck is a family-owned business that has been making authentic Mexican cuisine for more than 20 years. Read more
EGGLESS WONDERS
Eggs have ruled breakfast tables and baking trays for generations, but their reign is cracking. Read more
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A FLAVORFUL ESCAPE
With just a couple weeks left in April, why not treat yourself to Tango Contemporary Cafe’s (1288 Ala Moana Blvd. Ste. 120) prix fixe menu? Available until April 30, this three-course meal is $40 from 4 to 6 p.m. and $46 after 6 p.m. Read more
SPAM-tastic Eats
Waikiki SPAM JAM presented by OUTRIGGER Resorts & Hotels takes place 4-10 p.m. April 26 on Kalakaua Avenue. Read more
Dish Is Symbol of Renewal, Prosperity
Sabzi polo is an essential part of Nowruz, the Persian New Year, symbolizing renewal and prosperity with its vibrant mix of fresh herbs. Read more
For This Greek Classic, Key Is In The Greens
This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. Read more
Go For Broke
As a “sansei” or “third generation” Japanese American child, my identity was always an internal conflict for me. My mom would talk about how she was forced to take eight years of Japanese schooling yet retained little to none of it, while my dad never spoke Japanese at all. Read more
Tacos, Sliders and Ciders
If you’re in Mililani looking for a great happy hour spot or somewhere to catch up with friends, Hi Sliders is the place to be. Read more
The Matcha Cravings Guide
I loved matcha before the craze of matcha-flavored items became popular. Here are some of my favorite spots to enjoy some matcha-infused treats. Read more
NEXT STOP, Las Vegas
Next time you’re in Las Vegas and need a little taste of home, visit Zippy’s Summerlin South (4590 S. Hualapai Way) location, just off of exit 20 and Tropicana Avenue. Read more
Hop To It
After all the Easter eggs are found, families and friends may be on the hunt for something else — an ‘eggs’-cellent place to dine for the holiday. Check out these eateries’ delicious Easter offerings. Read more
Sometimes, Change Is The Best Recipe
When I was growing up, my weekends were filled with volleyball tournaments and track meets, so I’ve never been one to jump on the “let’s go to brunch” train. Read more
Work, Sip, Repeat
I’m always on the hunt for the perfect spot to fi nish up some writing. If you’re ever looking to kill a few hours or need a change of scenery, check out my top three favorite spots: Read more
A Comforting Stew
Dal is a classic Indian dish, a light stew that varies in character from region to region, family to family. It shares its name with its main ingredient — dal, the Sanskrit word for “split,” referring to lentils, beans or peas, all of which are often split in two tiny halves. Read more
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