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

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                A mix of vegetables tossed with Italian sausage make up an easy weeknight dinner.

Sheet pan eases meal prep

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                A mix of vegetables tossed with Italian sausage make up an easy weeknight dinner.

Updated on  February 21, 2017 at 3:56 pm
A hundred variations of foods could make up the sheet pan dinner. Read More
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Fried foods such as jin dui are considered good luck at new year’s because of their golden color.

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

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Fried foods such as jin dui are considered good luck at new year’s because of their golden color.

Updated on  January 25, 2017 at 4:52 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
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Pao de queijo is a Brazilian cheese bread made from tapioca flour, which takes on a chewy quality similar to mochi when cooked.

Tasty experiments spring from cooking

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Pao de queijo is a Brazilian cheese bread made from tapioca flour, which takes on a chewy quality similar to mochi when cooked.

Updated on  December 27, 2016 at 5:52 pm
I love pao de queijo, a Brazilian cheese bread made from tapioca flour. Read More
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Sweet Potato Parmesan Chawanmushi takes a familiar Japanese dish and gives it a little more heft.

Time allows chawanmushi to gain fresh appreciation

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Sweet Potato Parmesan Chawanmushi takes a familiar Japanese dish and gives it a little more heft.

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
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Kabocha stands in for pumpkin in this bread made with browned butter.

Kabocha makes tasty substitute

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Kabocha stands in for pumpkin in this bread made with browned butter.

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
MARIKO JACKSON
                                Skippy or Jif creamy peanut butter works for this cookie recipe.

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

MARIKO JACKSON
                                Skippy or Jif creamy peanut butter works for this cookie recipe.

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
COURTESY MARIKO JACKSON

K-drama reveals glorious tofu stew

COURTESY MARIKO JACKSON

Updated on  August 30, 2016 at 3:50 pm
My mom is a dedicated enthusiast of Korean dramas. Read More
 
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Okinawan doughnuts — andagi — are deep-fried balls of sweet dough.

Fruit glut means cobblers, crisps, even doughnuts

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Okinawan doughnuts — andagi — are deep-fried balls of sweet dough.

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
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Lemonade made with sparkling water produces a refreshing spritz.

Refreshing lemonade to be sipped, not sold

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Lemonade made with sparkling water produces a refreshing spritz.

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
 
COURTESY MARIKO JACKSON
                                Keep gyoza covered as you work to keep them from drying out.

Cooking on the fly can yield satisfying results

COURTESY MARIKO JACKSON
                                Keep gyoza covered as you work to keep them from drying out.

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
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER

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

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER

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
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER

Lazy tempura even easier thanks to handy deep fryer

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER

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
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER

Sauteed bread is key to versatile avo recipe

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER

Updated on  June 11, 2016 at 6:44 pm
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
COURTESY MARIKO JACKSON
                                Begin the new year with a batch of easy-to-make eggnog scones.

Simple scones recipe is one to grow on

COURTESY MARIKO JACKSON
                                Begin the new year with a batch of easy-to-make eggnog scones.

Updated on  June 11, 2016 at 6:44 pm
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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