By Request: Collards make hearty pork wrap
Collards require no pre-cooking; they soften in the time the pork takes to roast in the oven. Read more
By Request
By Request: Papaya, chicken a worthy combo
Chicken curry salad served in a papaya half is a throwback dish that deserves contemporary consideration. Read more
By Request: Mango salsa weds sweet, sour, salty, spicy and savory
Need to make use of this year’s mango harvest? Make salsa. Read more
By Request: Guava bars strike happy compromise
Last week I rode a roller coaster of recipe happiness and sadness, ending up with a happy compromise. Read more
By Request: Suppli honors Roman tradition
Suppli are similar to another Italian fried food, arancini, which can be found on many menus locally. Read more
By Request: Ahi salad born of a Roman holiday
We had wandered into a restaurant in Rome because it met our basic needs: looked friendly, had space, prices reasonable. The first category on the menu (surprise!) was “poké.” Read more
By Request: Cookbook focuses on Hawaii’s flavors
Alana Kysar grew up on Maui, surrounded by the feast of flavors we call “local food,” and she uses that background to great effect in a new cookbook, “Aloha Kitchen: Recipes From Hawai’i” (Ten Speed Press, 2019, $30). Read more
By Request: Prepared dough transforms into Easter treats
When it comes to low-effort, high-impact holiday dishes, turn to the Poppin’ Fresh school of cooking — that is, treats made out of refrigerated dough that comes in a tube. Read more
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By Request: Canned beets are the secret ingredient that makes chocolate cake tasty
Beets keep this chocolate cake oh-so moist. Little beety bits in the cake don’t taste beety — most people would probably mistake them for bits of fruit. Read more
By Request: How to make Wailana Coffee House pancakes at home
When the Wailana Coffee House closed last October, the pancakes were missed by many breakfast lovers. Read more
By Request: Carrot salad offers world of possibilities
Carrot salads have been carried to potlucks for generations. Carrots being hardy, like cabbage, these salads are similar to a coleslaw, with a creamy mayonnaise-based dressing. Read more
By Request: Rice cakes meet, mate, make magic
Butter-Biko Mochi. It’s what happens when a Filipino sticky rice cake meets a Japanese mochi and the two of them opt for togetherness. Read more
By Request: Scholarship Brunch celebrates LCC’s 50th anniversary
LCC’s culinary arts program has themed its annual Scholarship Brunch around the 50th anniversary of the school, planning a menu that highlights the foods of France and Mexico. Read more
By Request: Another year, another recipe hunt
The best recipes often come from home cooks who have a recipe not easily found elsewhere. Read more
By Request: Get out of a holiday pickle with pickles
In the final ramp-up to Christmas, you may need a fast-and-easy recipe idea. I offer: Cheapskate Pickles. Read more
$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
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
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
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
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