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
Latest Stories by Mariko Jackson
The Little Foodie: Compromise creates memorable meal
I have a problem when I’m grocery shopping. Before I go, I tell myself to find some prepared meals so I can have a few easy nights of cooking. Read more
The Little Foodie: Touch of magic makes ice cream easy endeavor
While there’s a camp that believes that cooking is a science, and another that believes it is an art, I’ve recently come to the conclusion that it’s actually a bit of magic. Read more
The Little Foodie: How to make ginger and macadamia nut shortbread cookies
These shortbread cookies are tender, crumbly and have that local flavor we love. Read more
The Little Foodie: Caponata showcases eggplant’s strengths
Japanese eggplant has its own mind, and even when sauteed, it has little taste. The mouthfeel is more like something one should stuff a chair cushion with than eat. Read more
The Little Foodie: Cashews make creamy coffee drink
I really appreciate a barista who can deliver what I’m looking for in a good coffee. Read more
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Little Foodie: Getting to know ulu is worth the effort
Before I had children, we lived in a tiny house off an unnamed, unpaved road that was set against an overgrown jungle of plants ruled by squatting roosters and their hen harems. Read more
Little Foodie: Pastry-wrapped cheese a showy party dish
Baked Brie is perfect for taking to a party because it fits all the major tenets of entertaining menus: It’s deceptively easy to make, it’s made to share and it’s a showy piece on any buffet table. Read more
Little Foodie: Taking on the challenge of cooking shrimp
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. Read more
The Little Foodie: Versatility adds to granola’s goodness
A versatile granola topping turns breakfast into dessert, in a healthful way. Read more
Cast iron perfect for baking giant cookie
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. Read more
Tahini proves tasty beyond hummus
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. Read more
Breakfast cookies a smart way to start day
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. Read more
Start with the familiar to expand food experiences
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. Read more
Chili, pork, eggs an ideal breakfast trio
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. Read more
Leftovers combine to make healthy burrito
One of the easiest meals I made has become a favorite. I almost saw it as a throwaway, since I was purposely using leftovers. Read more
Roasted veggies turn flatbread into meal
With focaccia, it’s about the base. Most come without toppings — salt and herbs shine enough to carry this Italian flat bread. Read more
Black beans star in basic soup
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. Read more
Short-cut version of pho ready to eat in minutes
This pho recipe is one you can pull off even when you don’t have noodles. Read more
Turn to household oven to make seasoned salt
Seasoned salt can be added to popcorn, avocado, eggs, steak or just about anything right before serving. Read more
Leftovers find a happy home in baked dish
As much as I like holiday leftovers, I need full-fledged recipes to use up my turkey and transform the Thanksgiving flavor. Read more
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