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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

Updated on  April 25, 2017 at 7:29 pm

Freshen palate with Persian cuisine

Updated on  April 25, 2017 at 7:29 pm

Crave Videos

Back in the Day

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Pureed garlic, onions and cilantro are flavor pastele stew.

Pastele stew connects couple with a beloved family tradition

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Pureed garlic, onions and cilantro are flavor pastele stew.

Updated on  March 28, 2017 at 6:20 pm
Richard Pagan is 100 percent Puerto Rican. “I’m loud and proud,” the Foster Village resident jokes. Read More

Barfly

COURTESY PHOTOS
                                The best part about books that cover alcohol? Spending time with them is just like visiting a quality bar; you’ll be sufficiently entertained and will probably learn something new in the process.

Cocktail arts distilled in reference books

COURTESY PHOTOS
                                The best part about books that cover alcohol? Spending time with them is just like visiting a quality bar; you’ll be sufficiently entertained and will probably learn something new in the process.

Updated on  April 12, 2017 at 9:27 am
Spending time with books that cover alcohol is just like visiting a quality bar; you’ll be sufficiently entertained and will probably learn something new in the process. Read More

By Request

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Cajun spice adds flavor to a dish of braised turkey wings.

Failed recipe prompts discovery of a satisfying one-dish dinner

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Cajun spice adds flavor to a dish of braised turkey wings.

Updated on  April 18, 2017 at 7:05 pm
If anyone out there knows how to make stuffed turkey wings, I’m listening. Read More

By the Glass

TRIBUNE NEWS SERVICE
                                Instead of a red, try pairing spaghetti Bolognese with a dry, light- to medium-bodied rose to freshen the palate between bites.

Wines to uplift Mediterranean fare

TRIBUNE NEWS SERVICE
                                Instead of a red, try pairing spaghetti Bolognese with a dry, light- to medium-bodied rose to freshen the palate between bites.

Updated on  April 4, 2017 at 4:19 pm
The popularity of Mediterranean-inspired food seems to be on the rise. Read More

Citizen Critic

Bagels are for lunch, too
 
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works - lettuce, tomato, sprouts onions, mayo and mustard - on a choice of New York style bagel. Their creations are huge and my freshly baked banana walnut bagel definitely made the sandwich.

Cindy Fukunaga, Moanalua

Bagels are for lunch, too

Bagels are for lunch, too
 
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works - lettuce, tomato, sprouts onions, mayo and mustard - on a choice of New York style bagel. Their creations are huge and my freshly baked banana walnut bagel definitely made the sandwich.

Cindy Fukunaga, Moanalua

Updated on  October 18, 2016 at 6:43 pm
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works — lettuce, tomato, sprouts, onions, mayoand mustard — on a choice of New York-style bagel. Read More

Cravings

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

Does it Work?

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

Electric Kitchen

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

Farmers Markets

Farmers Markets

If you run a farmers market and want it listed here, email joshiro@staradvertiser.com or send information to Honolulu Star-Advertiser, 500 Ala Moana Blvd., Suite 7-210, Honolulu 96813. Include time and day of market, location with street address and a phone number. Read More
Updated on  April 25, 2017 at 5:07 pm

Grab and Go

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

If I Can, You Can

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Freshly made sausages patties sizzle in the skillet.

Uncased sausages spread out flavors

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Freshly made sausages patties sizzle in the skillet.

Updated on  March 21, 2017 at 10:30 pm
What’s not to love about sausages? They’re hearty, flavorful and come in such variety they satisfy all palates. Read More

Local Moco

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

My Favorite Things

COURTESY LORENE ONO
                                Trivets are $10 for the 7-1/2-inch size and $5 for the 6-inch at Hawaii’s Plantation Village. Mug-size coasters are two for $5.

Treasured trivet

COURTESY LORENE ONO
                                Trivets are $10 for the 7-1/2-inch size and $5 for the 6-inch at Hawaii’s Plantation Village. Mug-size coasters are two for $5.

Updated on  August 9, 2016 at 5:37 pm
I bought this bottle-cap trivet in 2007 from the gift shop at Hawaii’s Plantation Village, where I am a docent. I couldn’t believe that people still made these things, admired the workmanship and essentially saw it as an art piece. Read More

On Tap in Hawaii

COURTESY PIXABAY
                                Why would a brewer purposely make its beer as cloudy as orange juice? It’s all about the hop flavor and aroma, which IPA lovers absolutely crave and NE IPAs pack in with an abundance.

Hazy brews have low bitterness, rich flavor

COURTESY PIXABAY
                                Why would a brewer purposely make its beer as cloudy as orange juice? It’s all about the hop flavor and aroma, which IPA lovers absolutely crave and NE IPAs pack in with an abundance.

Updated on  April 18, 2017 at 7:04 pm
If you’re like most people, almost every beer you’ve ever been served has been crystal clear. Read More

Should I Eat This?

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Susie Pyo, owner of Aloha Lounge in Kaimuki, tastes her Korean “beondegi” (silkworm larvae) dish in Aloha Lounge’s kitchen. Below, beondegi are sold in cans. For a video of Craig tasting the dish go to staradvertiser.com.

Silkworm larvae a tad bland

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Susie Pyo, owner of Aloha Lounge in Kaimuki, tastes her Korean “beondegi” (silkworm larvae) dish in Aloha Lounge’s kitchen. Below, beondegi are sold in cans. For a video of Craig tasting the dish go to staradvertiser.com.

Updated on  November 30, 2016 at 5:23 am
Food shouldn’t be scary. When I started writing this column eight months ago, I looked at it as a way to share food and learn about other cultures, even if the food might be different from what most of us are used to. Read More

Spirited Conversations

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                “Agave Puro” uses tequila, lime and agave nectar.

Fine tequila cocktails are in order for Cinco de Mayo

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                “Agave Puro” uses tequila, lime and agave nectar.

Updated on  April 25, 2017 at 5:10 pm
The fifth of May is right around the corner, and these simple recipes are guaranteed to get the party going. Read More

TheBuzz

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

The Little Foodie

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Larb, a Thai pork stir-fry, and Japanese dumplings come together in a simple and satisfying dish.

Thai and Japanese cuisines inspire pork-gyoza meal

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Larb, a Thai pork stir-fry, and Japanese dumplings come together in a simple and satisfying dish.

Updated on  April 25, 2017 at 4:32 pm
I was channeling Thai food and Japanese food simultaneously when I made this recipe. Read More

The Weekly Eater

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

Quickbites

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

Recipe Box

COURTESY GLENDA CHUNG HINCHEY
                                Pre-cut frozen vegetables and peeled shrimp make this dish exceptionally easy.

Gigi’s Shrimp-Broccoli Stir-fry

COURTESY GLENDA CHUNG HINCHEY
                                Pre-cut frozen vegetables and peeled shrimp make this dish exceptionally easy.

Updated on  January 24, 2017 at 5:51 pm
Glenda Chung Hinchey put together this recipe for an easy shrimp stir-fry using frozen vegetables and shrimp. Read More