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

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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

All-natural peanut butter doesn’t cut it for cookies


Updated on  September 14, 2016 at 1:43 pm
My dad taught me long ago that Adams peanut butter was superior to all others. Read More

K-drama reveals glorious tofu stew


Updated on  August 30, 2016 at 3:50 pm
My mom is a dedicated enthusiast of Korean dramas. Read More

Fruit glut means cobblers, crisps, even doughnuts


Updated on  July 26, 2016 at 6:09 pm
The apricot tree was in season when we showed up at my uncle’s house in Southern Utah, the fruits at peak ripeness. Read More

Refreshing lemonade to be sipped, not sold


Updated on  June 28, 2016 at 6:13 pm
‘Mom, puhleeeeeze let me have a lemonade stand!” my daughter whines at least 18 times a week. I absolutely refuse. Read More

Cooking on the fly can yield satisfying results


Updated on  May 27, 2016 at 8:25 pm
I’ve had friends tell me they immediately feel intimidated when they open my fridge. I’ll take it as a compliment. Read More

Recipe makes sweet, salty but not-too-crunchy cookies


Updated on  June 11, 2016 at 6:44 pm
Part of my job entails attending a steady stream of meetings, which in my world means that I eat too many snacks. I’m not complaining. I especially like anything that has the classic triple threat of sweet, salty and crunchy in one morsel. Read More

Lazy tempura even easier thanks to handy deep fryer


Updated on  June 11, 2016 at 6:44 pm
I have a small kitchen, and the cupboards are already filled with things I can’t live without. I’m not saying I’m a gadget queen, but if you touch my KitchenAid attachments, you’re dead. And I may or may not have a specialized breakfast sandwich maker. Read More

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