The Little Foodie Archives | Page 2 of 5 | Honolulu Star-Advertiser
  • Tuesday, January 15, 2019
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The Little Foodie


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

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

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

I love pao de queijo, a Brazilian cheese bread made from tapioca flour. Read More

Time allows chawanmushi to gain fresh appreciation

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

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

My dad taught me long ago that Adams peanut butter was superior to all others. Read More

K-drama reveals glorious tofu stew

My mom is a dedicated enthusiast of Korean dramas. Read More

Fruit glut means cobblers, crisps, even doughnuts

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

‘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

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

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

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

Sauteed bread is key to versatile avo recipe

Now that it’s January, I join all the resolute in making better choices, such as avoiding cookies when I begin my day. Instead, I plan on eating as much real food as possible. Read More

Simple scones recipe is one to grow on

In college, the dark days before I had my own bookcase dedicated to cookbooks, I owned only “The Joy of Cooking,” and my culinary repertoire was meager. My roommate thumbed through it and decided to make some orange and chocolate chip cream scones. I couldn’t remember ever having eaten a scone before. Ah, the flower of youth. Read More

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