By Request: Projects to impress Mom, even for tiny fingers
Cristina Nishioka is one of a growing number of pastry chefs who’ve gone solo over the last year. Read more
By Request
By Request: Get into spirit of the zodiac with oxtail
The Year of the Rat is about to give way to the Year of the Ox, which brought to mind: oxtails. Read more
By Request: A good stuffing is worth serving all year
One way to carry holiday glow into the rest of the year is through a good stuffing. Read more
By Request: $5 gets you the best recipes of 2020
You send $5 and we send you the recipes. All the money goes to the Good Neighbor Fund, the Honolulu Star-Advertiser’s holiday charity. Read more
By Request: A legacy rooted in the vibrance of spice
Chef Floyd Cardoz was a fixture at the annual Hawai‘i Food & Wine Festival and always kept the month of October open so he could be sure to attend. Read more
By Request: Balancing good nutrition with favorite flavors
Royce Arakaki’s first job in food service, making takeout sushi as a high-schooler, taught him a couple of things. Read more
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 Request: James Beard finalist Gaby Maeda gives Grandma credit
At age 15 Gaby Maeda was busing tables at Sekiya’s Restaurant & Delicatessen in Kaimuki. At 29 she’s running the kitchen at State Bird Provisions in San Francisco, one of California’s hottest restaurant tickets. Read more
By Request: The kitchen as a classroom
Your kids. Gotta love ’em. But they’ve been home such a loooong time. And they’re going to be home for a loooong time more. Read more
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By Request: Egg cups, every way
No one expects our coronavirus problems to be over by Easter, but at least the April 12 holiday provides a little sense of normalcy, a chance to celebrate, even if it is just in our own homes. Read more
By Request: A hearty pantry helps create sense of security
With the coronavirus situation worsening constantly, it’s hard to know exactly what to do these days, but stocking your pantry can provide a sense of security. Read more
By Request: Hamburger steak a storyteller’s muse
How much do you adore hamburger steak and brown gravy? Not as much as Ron Sambrano. Read more
By Request: Simple step solves sappy situation
Chayote secretes a sap that can irritate skin, so if you’re processing a lot of it, you’ll probably want to wear gloves. Read more
By Request: Warm, comfort soups offer hangover relief
On this day following a global night of indulgence, here are a few words about hangovers. Read more
By Request: Helpful hands keep recipe fundraiser in the money
For the past many years — I don’t even remember how many — during the weeks between Thanksgiving and Christmas, I’d carry a cardboard box back and forth from office to home. Read more
By Request: Chef’s background varies from small screen to big
Santos Loo comes to Hawaii by way of Los Angeles, by way of the Food Network’s studios in New York, by way of Brooklyn, by way of Peru. Read more
By Request: Multicooker helps make Thansgiving prep easier
On Thanksgiving, your multicooker can be parked away from the fray — out on the patio, even — and used to produce a side dish, or two or three, if you plan right. Read more
By Request: $5 gets you 5 recipes, helps families in need
November being the month of Thanksgiving, we here at Crave have an annual tradition of sharing — we trade recipes for donations to families in need. Read more
Kick off Halloween season with pumpkin bread
It takes an hour-plus to “bake” a pumpkin bread in a multicooker, a little longer than it would take in an oven. So why bother? Because in these humid days, a multicooker doesn’t heat up your kitchen. Read more
By Request: Leftovers find worthy home in bread pudding
If you are trying to pursue a diet low in carbs and/or dairy, look away now. This recipe violates all those strictures, and probably some others, too. Read more
By Request: What do you know about clear chowder?
Red is Manhattan, white is New England. That’s clam chowder 101. Moving up to clam chowder 201: Clear is Connecticut, or some call it Rhode Island-style. Read more
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