The Little Foodie: Crunchy, spicy sauce jazzes up range of foods
A homemade chile sauce studded with crunchy fried garlic is an ideal topping for ramen or a salad. Read more
The Little Foodie
The Little Foodie: Small-kid-time flavor enlivens chichi dango
We locals take pride in our favorite common foods. We connect over li hing mui, saimin and canned juice. Read more
The Little Foodie: French toast pairs well with eggnog for holiday dish
I can’t resist the seasonal eggnog when I see the festive cartons in the store. Read more
The Little Foodie: Switch up pie game with kabocha
Every year around this time, I go into pumpkin pie-baking mode, occasionally mixing that up with a sweet potato pie. But I think I’ve found a new contender. Read more
The Little Foodie: Pulling off this Halloween pizza takes guts
The preparation of this pull-apart pizza takes some explaining, but it’s really simple and the artistry veryforgiving. Read more
The Little Foodie: Adobo Chilaquiles
Before you get too ahead of yourself with the name of this recipe, hear me out, because I think cuisines can take divergent paths. Each one caters to a different audience. Read more
The Little Foodie: Sip your s’mores in a cool, blended drink
This version was inspired by the Dalgona coffee craze, not to mention the heat of August. Read more
The Little Foodie: Veggie turnovers include farmers’ love
Negi, the king of the green onion, is thriving in North Shore soil. Read more
The Little Foodie: Chaos leads to satisfying salad
There’s transformative power in adding cooked elements to a salad. Read more
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The Little Foodie: Do-it-yourself sushi offers something for all
The nice thing about sushi nowadays is there’s something to suit everyone. Read more
The Little Foodie: Pizza project uses up leftovers, keeps kids busy
Little hands absolutely enjoy the project of a flatbread pizza. This recipe has the added bonus of being made from very few ingredients. Read more
The Little Foodie: Eggs please even most temperamental eater
Even the boiled egg has plenty of versatility. Read more
The Little Foodie: Vibrant curry base vital to Indian exploration
My cookbooks are my favorite things. There is nothing more comforting than the small ambition of picking out one or two, and settling into the possibility of a recipe. Read more
The Little Foodie: It’s not easy being green, but worth trying
If you’re human, it’s likely that by now you’ve given up on your New Year’s resolutions. Read more
The Little Foodie: A simple, seasonal tradition worth maintaining
My family doesn’t really have anything against traditions; rather, we put our focus on new adventures. Read more
The Little Foodie: Apple bread makes neighborly offering
Food is a way in the door — literally. When you come in with a plate, you’re saying, “Hey, just letting you know I’m here.” It’s a nice gesture that connects people. Read more
The Little Foodie: Ground turkey preparation is all about fresh
Ground turkey is widely offered as a healthier protein. Meal plans and recipes promising a fit lifestyle almost always list ground turkey next to boneless, skinless chicken breast. Read more
The Little Foodie: Squash casserole? For breakfast? Yes!
My breakfast obsession is not to be taken lightly. No other mealtime gets as much praise from me. Read more
The Little Foodie: Mango pudding kindles memories of Paris
Thai coconut sticky rice with mango is a perfect pairing. Read more
The Little Foodie: Tomato galette is summer wrapped in a pastry
Galettes are charming in their rusticity, lively and free-spirited, as summer meals should be. Read more
The Little Foodie: Imperfect fruits yield perfectly good jam
Any time you have strawberries or other berries that are not living up to their potential, throw them in the freezer so they’ll be ready when you need them. Read more
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