• Wednesday, October 17, 2018
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The Little Foodie

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Cast iron perfect for baking giant cookie

There are a few inanimate objects that I adore almost as much as my children. They always are up to the task, they never talk back, and they don’t quit. One of those is the quiet workhouse of my kitchen: the cast iron skillet. Read More

Tahini proves tasty beyond hummus

Recently, I made the best tahini dressing ever. It’s so good, I’m pleading with you to make a salad so that you, too, will have an excuse to devour this dressing. Read More

Breakfast cookies a smart way to start day

These cookies are dense, like a baked oatmeal. This recipe is a create-your-own-adventure breakfast, where you pick your own mix-ins. Muesli, any kind of granola, raisins, coconut — even chocolate chips. Read More

Start with the familiar to expand food experiences

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

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

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

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

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

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

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

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

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

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

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

Lilikoi whipped cream is stuff of dessert bliss

My dad raised me right — on cream with strawberry shortcake. Read More

Pizza’s easy as a fridge raid and some premade dough

Is there any food in this world that better encompasses the versatility of culture, taste and social class than pizza? Read More

Baking blunders can be beautiful

Everyone has a story of the time they ruined a batch of cookies. Read More

Thai and Japanese cuisines inspire pork-gyoza meal

I was channeling Thai food and Japanese food simultaneously when I made this recipe. Read More

Don’t fear fat in these flavorful carnitas

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

A hundred variations of foods could make up the sheet pan dinner. Read More

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