Slab baking simplifies pie making
Slab pie and I met around this time last year. Our relationship has been easy from Day One. Read more
Latest Stories by Mariko Jackson
Popsicles relieve heat of the day
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. Read more
Fluffy breakfast sandwich shines with baked eggs
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. Read more
Lilikoi whipped cream is stuff of dessert bliss
My dad raised me right — on cream with strawberry shortcake. Read more
Pizza’s easy as a fridge raid and some premade dough
Is there any food in this world that better encompasses the versatility of culture, taste and social class than pizza? Read more
Baking blunders can be beautiful
Everyone has a story of the time they ruined a batch of cookies. Read more
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Thai and Japanese cuisines inspire pork-gyoza meal
I was channeling Thai food and Japanese food simultaneously when I made this recipe. Read more
Don’t fear fat in these flavorful carnitas
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 Read more
Sheet pan eases meal prep
A hundred variations of foods could make up the sheet pan dinner. Read more
Lucky or not, chocolate and banana add tasty twist to jin dui
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
Tasty experiments spring from cooking
I love pao de queijo, a Brazilian cheese bread made from tapioca flour. Read more
Time allows chawanmushi to gain fresh appreciation
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
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
My dad taught me long ago that Adams peanut butter was superior to all others. Read more
K-drama reveals glorious tofu stew
My mom is a dedicated enthusiast of Korean dramas. Read more
Fruit glut means cobblers, crisps, even doughnuts
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
‘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
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
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
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
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
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