The Little Foodie Archives | Honolulu Star-Advertiser
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The Little Foodie


Start with the familiar to expand food experiences

• Updated on  June 19, 2018 at 5:29 pm
Shoyu chicken is a common dish around these parts, and there’s not much that’s easier to make. I’ve seen a few versions that try to complicate the preparation, but you really don’t need to marinate the chicken or throw in extra spices. Good shoyu and plenty of garlic and ginger will do. Read More

Chili, pork, eggs an ideal breakfast trio

• Updated on  May 30, 2018 at 11:09 am
In this recipe, between the chili and egg, you’ll get a mix of competing flavors and textures. The extra fry in the pan of a fatty kalua pork elevates your leftovers in an island version of carnitas. Read More

Leftovers combine to make healthy burrito

• Updated on  April 24, 2018 at 6:10 pm
One of the easiest meals I made has become a favorite. I almost saw it as a throwaway, since I was purposely using leftovers. Read More

Roasted veggies turn flatbread into meal

• Updated on  March 27, 2018 at 5:57 pm
With focaccia, it’s about the base. Most come without toppings — salt and herbs shine enough to carry this Italian flat bread. Read More

Black beans star in basic soup

• Updated on  February 28, 2018 at 11:49 pm
This black bean soup is basic. Outside of toppings, it doesn’t improve much with a lot of extra fancy flavors. The beans themselves are the most important. Read More

Short-cut version of pho ready to eat in minutes

• Updated on  January 30, 2018 at 7:24 pm
This pho recipe is one you can pull off even when you don’t have noodles. Read More

Turn to household oven to make seasoned salt

• Updated on  December 26, 2017 at 7:45 pm
Seasoned salt can be added to popcorn, avocado, eggs, steak or just about anything right before serving. Read More

Leftovers find a happy home in baked dish

• Updated on  December 1, 2017 at 12:35 am
As much as I like holiday leftovers, I need full-fledged recipes to use up my turkey and transform the Thanksgiving flavor. Read More

Slab baking simplifies pie making

• Updated on  October 26, 2017 at 11:45 pm
Slab pie and I met around this time last year. Our relationship has been easy from Day One. Read More

Popsicles relieve heat of the day

• Updated on  September 26, 2017 at 4:23 pm
Ice pops can range from ice cubes to sorbet soft. Sugar makes them a little softer, and fat from cream improves the texture. Sweetened condensed milk provides both qualities, especially because the sugar is already dissolved and not grainy. Read More

Fluffy breakfast sandwich shines with baked eggs

• Updated on  September 13, 2017 at 2:49 pm
Numerous New York bodegas serve a fluffy egg sandwich to customers. It’s not an omelet or a souffle or a quiche, but something in between. Read More

Baking blunders can be beautiful

• Updated on  June 2, 2017 at 5:20 pm
Everyone has a story of the time they ruined a batch of cookies. Read More

Don’t fear fat in these flavorful carnitas

• Updated on  September 13, 2017 at 2:52 pm
Carnitas make for my favorite kind of taco but can be used in many ways: sandwich filling, with rice, in a nontraditional chili, or as a side to a bright and citrusy tomato salad. You Read More

Sheet pan eases meal prep

• Updated on  February 21, 2017 at 3:56 pm
A hundred variations of foods could make up the sheet pan dinner. Read More

Lucky or not, chocolate and banana add tasty twist to jin dui

• Updated on  September 13, 2017 at 2:54 pm
I made a Chinese New Year treat, jin dui, with chocolate-and-banana filling. As much as they are delicious with traditional red bean filling, I think they might be even better this way. Read More

Tasty experiments spring from cooking

• Updated on  December 27, 2016 at 5:52 pm
I love pao de queijo, a Brazilian cheese bread made from tapioca flour. Read More

Time allows chawanmushi to gain fresh appreciation

• Updated on  December 1, 2016 at 7:02 am
When your mom tells you, “Try it, you’ll like it,” she is usually right. But it might take a decade or two to admit it. Read More

Kabocha makes tasty substitute

• Updated on  October 25, 2016 at 4:45 pm
Pumpkin is a really versatile ingredient. It can go sweet or savory, and its texture blends well. And a great bonus: Adding pumpkin to a baked good makes itless dry. Read More

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