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- By Mariko Jackson, Special to the Star-Advertiser
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Oct. 23, 2018
My daughter asks for shrimp for dinner the way other kids beg to have grilled cheese. She assumes that I can make it, easy peasy, and while I appreciate her unwavering belief in my culinary talents, the seafood aisle is one that I quickly pass in the grocery store.
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- By Mariko Jackson
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Sept. 25, 2018
A versatile granola topping turns breakfast into dessert, in a healthful way.
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- By Mariko Jackson, Special to the Star-Advertiser
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Aug. 28, 2018
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.
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- By Mariko Jackson
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July 24, 2018
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.
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- By Mariko Jackson, Special to the Star-Advertiser
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June 26, 2018
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.
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- By Mariko Jackson, Special to the Star-Advertiser
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June 19, 2018
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.
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- By Mariko Jackson, Special to the Star-Advertiser
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May 29, 2018
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.
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- By Mariko Jackson, Special to the Star-Advertiser
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April 24, 2018
One of the easiest meals I made has become a favorite. I almost saw it as a throwaway, since I was purposely using leftovers.
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- By Mariko Jackson, Special to the Star-Advertiser
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March 27, 2018
With focaccia, it’s about the base. Most come without toppings — salt and herbs shine enough to carry this Italian flat bread.
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- By Mariko Jackson, Special to the Star-Advertiser
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Feb. 27, 2018
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.
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- By Mariko Jackson, Special to the Star-Advertiser
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Jan. 30, 2018
This pho recipe is one you can pull off even when you don’t have noodles.
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- By Mariko Jackson, Special to the Star-Advertiser
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Dec. 26, 2017
Seasoned salt can be added to popcorn, avocado, eggs, steak or just about anything right before serving.
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- By Mariko Jackson, Special to the Star-Advertiser
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Nov. 28, 2017
As much as I like holiday leftovers, I need full-fledged recipes to use up my turkey and transform the Thanksgiving flavor.
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- By Mariko Jackson, Special to the Star-Advertiser
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Oct. 24, 2017
Slab pie and I met around this time last year. Our relationship has been easy from Day One.
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- By Mariko Jackson, Special to the Star-Advertiser
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Sept. 26, 2017
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.
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- By Mariko Jackson, Special to the Star-Advertiser
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Aug. 29, 2017
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.
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- By Mariko Jackson
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July 25, 2017
My dad raised me right — on cream with strawberry shortcake.
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- By Mariko Jackson
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June 27, 2017
Is there any food in this world that better encompasses the versatility of culture, taste and social class than pizza?
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- By Mariko Jackson
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May 30, 2017
Everyone has a story of the time they ruined a batch of cookies.
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- By Mariko Jackson
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April 25, 2017
I was channeling Thai food and Japanese food simultaneously when I made this recipe.
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- By Mariko Jackson
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March 28, 2017
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
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