Cake mix and some bubbly make an easy holiday dessert
At this point in the holiday rush, many of us are falling victim to fatigue. Too much shopping, too much baking, too much decorating. Read more
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Homemade stock’s rich flavor boosts pork chow mein recipe
Chow mein is a dish of infinite variations. The only essential ingredient is the noodles; beyond that, anything goes: sliced meat (any type), sliced vegetables (any type) and a pour-over of sauce (soy sauce and anything else). Read more
No-gluten gravy uses thickener that beats flour
When Thanksgiving rolled around, my gluten-sensitive friend Mary asked for stuffing and gravy made just for her, so she could enjoy the parts of the feast that she considers better than the turkey. Read more
Give $5 to help families and get 5 best recipes
When people get all warm and fuzzy about cooking, they usually wax eloquent about how feeding those you care for is a way of sharing joy and showing love. Read more
Braise short ribs in coffee for an award-winning flavor
First, I’m going to tell you what I’m not going to tell you, which is how to make a dish that came out on top in last week’s Kona Coffee Cultural Festival’s recipe contest. Read more
Leftover candy yields whopper of a treat
For many years I’ve investigated the use of leftover Halloween candy, as a public service, of course. Read more
Silky richness of egg yolk tops classic Lyonnaise salad
In the event that you consider eggs in connection with a salad, you’re most likely thinking hard-boiled. It’s a classic American mix-in. But consider instead a soft-cooked egg atop a pile of greens. Break the yolk and it becomes a part of the dressing, coating the greens with a rich, silky ooziness. Read more
Faux mayo delivers flavor with less fat
First place in Saturday’s Healthy-licious Cooking Contest went to an entry of crabcakes and a macaroni salad that incorporated a faux mayonnaise made with tofu. Read more
Folks love this ‘spice’ cake; booze-soak now for holidays
Five years ago I baked a cake, brought it to work and lied about it. Told everyone it was a spice cake and watched it disappear. In reality it was a fruitcake, and those can be a hard sell. Read more
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Count fudge among the many uses for ramen
Ramen noodle packages make easy meals and are ultimately affordable. Put a little thought to it, though, and you can use them for a lot more than a quick bowl ofdubious-quality soup. Read more
Win your own gold medal with Brazilian cheese puffs
The Summer Olympics end this week with closing ceremonies on Sunday. Stick the landing by hosting a viewing party stocked with plenty of fresh-baked pao de queijo, Brazilian cheese bread. Read more
Pork belly with kalbi-style glaze is worth prep time
Prime rib is great, but it’s nice to have something else to offer at the carving station of your Sunday brunch buffet. Read more
Recipe re-creates cafeteria version of green bean dish
Tracy Lee Teixeira calls it “the memory flavor mark” — that distinct taste quotient that can really take you back. Read more
Fancy version of mango pie is worth effort
Last week’s mango-licious edition of Crave featured simple recipes for using your summer crop of fruit. This week we try something more sophisticated. Read more
Simple and satisfying recipes star your wealth of delicious mango
It’s been a good year in mangoes for many of us, such that we’re casting about for ideas to put our bounty to good use. Read more
A meat-and-veggie mix with universal appeal
Something about ground beef and green beans makes for a pairing that crosses cultural divides. Read more
Grill French toast kebabs for smoky-sweet July 4 treat
Planning a Fourth of July cookout? Here’s a thought: Make it a brunch on the barbie. Read more
Jicama’s crunch, mild flavor suited for various dishes
Jicama, if you have not yet made its acquaintance, is a vegetable you could learn to love, despite its tough, rugged exterior and toxic relatives. Read more
Creamy Newburg still has fans
Seafood Newburg is one of those throwback dishes, created at a time when the ultimate in upscale was a creamy white sauce. Read more
Versatile collard greens can be boiled, braised, steamed
Sue Oda did her health and her pocketbook a favor when she planted collard greens in her garden. Read more
Tinge of pink dresses up haupia cake
The Royal Hawaiian’s haupia cake is as pretty in pink as the hotel that it represents. Read more
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