Crave Archives | Honolulu Star-Advertiser
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Crave

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                A traditional Persian stew of chicken and eggplant is served alongside basmati rice with a crisp golden top and a plate of fresh herbs topped with nuts, radishes and a block of feta cheese. The herbs are eaten between bites of the stew, rice and yogurt.

Freshen palate with Persian cuisine

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                A traditional Persian stew of chicken and eggplant is served alongside basmati rice with a crisp golden top and a plate of fresh herbs topped with nuts, radishes and a block of feta cheese. The herbs are eaten between bites of the stew, rice and yogurt.

Updated on  April 25, 2017 at 7:29 pm
Persian food is rich, colorful and delicious, and it offers refreshing flavor combinations that are unfamiliar to many local palates. Read More
NADINE KAM / NKAM@STARADVERTISER.COM
                                Appetizers of minced raw beef in a crispy rice cake roll and grilled baby octopus served at Gaon.

Korea gains its own volume in Michelin’s lists of all-stars

NADINE KAM / NKAM@STARADVERTISER.COM
                                Appetizers of minced raw beef in a crispy rice cake roll and grilled baby octopus served at Gaon.

Updated on  April 25, 2017 at 4:54 pm
This year Korea joined the ranks of its compadres in Asia — Japan, Singapore and China — in earning its own Michelin Guide, in which a three-star ranking hails exceptional cuisine “elevated to an art form.” Read More
COURTESY CHRIS OH
                                Chef Chris Oh, right, will prepare his kim chee rice ball during appearances at the Sheraton Waikiki next week.

Cinco de Mayo takes on Korean twist at RumFire

COURTESY CHRIS OH
                                Chef Chris Oh, right, will prepare his kim chee rice ball during appearances at the Sheraton Waikiki next week.

Updated on  April 25, 2017 at 4:35 pm
If you’re a fan of competition cooking shows, the Los Angeles street food scene or contemporary Korean food, you probably know the name Chris Oh. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Casabella’s Exact Egg Boiler produces perfectly cooked eggs — from front, medium-boiled, soft-boiled and hard-boiled.

Egg cooker an imperfect device

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Casabella’s Exact Egg Boiler produces perfectly cooked eggs — from front, medium-boiled, soft-boiled and hard-boiled.

Updated on  April 25, 2017 at 4:34 pm
While the the Casabella Exact Egg Boiler does work, there were some stumbling blocks, so its usefulness will depend on the operator. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                New vegan items at ‘Umeke Market include a taco salad, left, kalo curry and Aina Stew.

‘Umeke switches over to vegan menu

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                New vegan items at ‘Umeke Market include a taco salad, left, kalo curry and Aina Stew.

Updated on  April 25, 2017 at 4:38 pm
A go-to business for natural and organic food downtown has gone vegan with a new owner, a new chef and organic kalo (taro) as one of its key ingredients. Read More
 
STAR-ADVERTISER / 2016
                                Randy Bangloy puts final touches on a dish at Roy’s restaurant in Ko Olina. Bangloy, executive chef at Yama­guchi’s Eating House 1849, is a Leeward Community College alumnus being featured at L‘ulu.

10 top alumni return for LCC benefit gala

STAR-ADVERTISER / 2016
                                Randy Bangloy puts final touches on a dish at Roy’s restaurant in Ko Olina. Bangloy, executive chef at Yama­guchi’s Eating House 1849, is a Leeward Community College alumnus being featured at L‘ulu.

Updated on  April 25, 2017 at 4:49 pm
Leeward Community College’s culinary program features 10 success stories at the 10th anniversary of L’ulu, the school’s major annual fundraiser. Read More
 
COURTESY HECO / 2016
                                Hawaiian Electric’s Grow Hawaiian Festival is a family-oriented event that focuses on conservation, sustainability, Hawaiian culture and native plants in recognition of Earth Month.

Celebrate native culture and food

COURTESY HECO / 2016
                                Hawaiian Electric’s Grow Hawaiian Festival is a family-oriented event that focuses on conservation, sustainability, Hawaiian culture and native plants in recognition of Earth Month.

Updated on  April 25, 2017 at 4:37 pm
Hawaiian Electric’s Grow Hawaiian Festival highlights Hawaii’s culture, native plants and sustainable lifestyles. Read More
NEW YORK TIMES
                                A Rainbow crepe cake, with 20 layers and seams of whipped cream, is served at Dek Sen in New York.

Colorful, sparkly ‘unicorn food’ started with beets

NEW YORK TIMES
                                A Rainbow crepe cake, with 20 layers and seams of whipped cream, is served at Dek Sen in New York.

Updated on  April 25, 2017 at 4:45 pm
Starbucks began selling “Unicorn Frappuccinos” last week, a colorful kaleidoscope of a drink, breathing new life into a food trend that had been willed into existence by a torrent of carefully composed pictures shared on Instagram and other social media sites. Read More
COURTESY HORMEL
                                Hawaiian Spam Crackle won the Hormel Foods Great American Spam Championship.

Award-winning Spam dish coming to Waikiki fest

COURTESY HORMEL
                                Hawaiian Spam Crackle won the Hormel Foods Great American Spam Championship.

Updated on  April 25, 2017 at 4:39 pm
Spam is not something you think of in terms of crunch, which makes Lauren Robertson’s accomplishment worth noting. Read More
NEW YORK TIMES
                                Just as in the soda fountain drink, the main source of malt flavor for the ice cream is malted milk powder, with barley malt syrup added to pump up the malt essence without adding too much more sugar.

Icy treat carries flavor of malt and a ripple of fudge

NEW YORK TIMES
                                Just as in the soda fountain drink, the main source of malt flavor for the ice cream is malted milk powder, with barley malt syrup added to pump up the malt essence without adding too much more sugar.

Updated on  April 25, 2017 at 4:31 pm
The same creamy flavors of a chocolate malted are churned into a satiny ice cream that’s veined with fudge sauce to create gooey, bittersweet ripples. Read More
ASSOCIATED PRESS
                                Start salmon in a hot pan, then move it to the oven to keep the fillets intact.

Recipe: Salmon with polenta and warm tomato vinaigrette

ASSOCIATED PRESS
                                Start salmon in a hot pan, then move it to the oven to keep the fillets intact.

Updated on  April 25, 2017 at 4:37 pm
As Mother Nature nudges spring along, it’s time to dream of the fresh, light meals that go hand in hand with this time of year. Read More
ASSOCIATED PRESS
                                An orange and cucumber salad is topped with shrimp to make a light meal.

Oranges a good stand-in for tomatoes

ASSOCIATED PRESS
                                An orange and cucumber salad is topped with shrimp to make a light meal.

Updated on  April 25, 2017 at 4:42 pm
Oranges and tomatoes are worthy swaps for each other in a host of raw recipes. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The Malafrozada, a malasada-flavored ice cream, is made with fresh pastries from Pipeline Bakeshop & Creamery.

Malasadas make creamy, icy treat

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The Malafrozada, a malasada-flavored ice cream, is made with fresh pastries from Pipeline Bakeshop & Creamery.

Updated on  April 18, 2017 at 7:02 pm
Malasada-flavored ice cream has become a reality at Pipeline Bakeshop & Creamery at 3632 Waialae Ave. Malafrozada debuted officially Easter Sunday. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                “Pidgin guerrilla” Lee Tonouchi has been working on some special recipes that he calls “UchinaAmerican.”

Okinawan fused with American fused with pidgin

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                “Pidgin guerrilla” Lee Tonouchi has been working on some special recipes that he calls “UchinaAmerican.”

Updated on  April 18, 2017 at 7:05 pm
Pidgin “guerilla” Lee A. Tonouchi debuted a play last year, “UchinaAloha,” about a collision of Okinawan and American cultures. Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Crab fried rice and beef lemongrass soup are specialties of Broken Rice, a Vietnamese Bistro.

Enjoy full flavors of ‘broken’ specialty

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Crab fried rice and beef lemongrass soup are specialties of Broken Rice, a Vietnamese Bistro.

Updated on  April 18, 2017 at 7:03 pm
Classic Vietnamese flavors and contemporary sensibilities combine in flavorful pho, beef, pork and chicken dishes at Broken Rice, which officially opened in Kaimuki on March 1. Read More
FOOD NETWORK
                                Ten-year-old Liam Pignolet became a “Chopped Junior” champion in an episode last week.

‘Chopped Junior’ win goes to Waialua boy

FOOD NETWORK
                                Ten-year-old Liam Pignolet became a “Chopped Junior” champion in an episode last week.

Updated on  April 20, 2017 at 3:34 pm
Liam Pignolet of Waialua, a Hawaii Technology Academy student and self-described adventurous eater, competed on “Chopped Junior” in an episode that aired April 11 and will be available for streaming via the network’s mobile application. Read More
ANNA PACHECO / SPECIAL TO THE STAR-ADVERTISER
                                Students provide feedback about Kohala Elementary School’s new lunches, which provide far more fresh, made-from-scratch food. Among comments: Food on the new menu is “very yummy.”

New school lunch program emphasizes fresh local fare made from scratch

ANNA PACHECO / SPECIAL TO THE STAR-ADVERTISER
                                Students provide feedback about Kohala Elementary School’s new lunches, which provide far more fresh, made-from-scratch food. Among comments: Food on the new menu is “very yummy.”

Updated on  April 18, 2017 at 7:03 pm
Revamping lunches at Kohala Elementary School is the first step in a state pilot project under the Farm to School Initiative, with its ambitious aims to source locally grown food for public-school lunches, prepare meals from scratch and reduce food waste. Read More

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