Tasty experiments spring from cooking

• By Mariko Jackson
• Dec. 27, 2016

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

Time allows chawanmushi to gain fresh appreciation

• By Mariko Jackson
• Nov. 29, 2016

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

• By Mariko Jackson Special to the Star-Advertiser
• Oct. 25, 2016

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

• By Mariko Jackson Special to the Star-Advertiser
• Sept. 13, 2016

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

K-drama reveals glorious tofu stew

• By Mariko Jackson
• Aug. 30, 2016

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

Fruit glut means cobblers, crisps, even doughnuts

• By Mariko Jackson
• July 26, 2016

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

• By Mariko Jackson
• June 28, 2016

‘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

• By Mariko Jackson
• May 24, 2016

I’ve had friends tell me they immediately feel intimidated when they open my fridge. I’ll take it as a compliment. Read more

Mix up ingredients, dressing to freshen salads without fuss

• By Mariko Jackson
• April 27, 2016

A good salad still deserves a place at the table, and I find myself looking at dressing as a way to highlight flavor rather than mask it. Read more

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

• By Mariko Jackson
• March 30, 2016

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

• By Mariko Jackson
• Feb. 24, 2016

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

• By Mariko Jackson Special to the Star-Advertiser
• Jan. 27, 2016

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

• By Mariko Jackson
• Dec. 30, 2015

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

Classic dish gets new look served up in acorn squash

• By Mariko Jackson
• Nov. 25, 2015

Custardlike pudding packs delightful pumpkin punch

• By Mariko Jackson
• Oct. 28, 2015

New flavors, textures await those willing to take a risk

• Sept. 30, 2015

Mastering the poached egg easier than you might think

• Aug. 26, 2015

Humble, pan-layered sushi feels and tastes like home

• By Mariko Jackson
• July 29, 2015