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| Jan 26, 2021 | The Little Foodie: Small-kid-time flavor enlivens chichi dango | COURTESY MARIKO JACKSON
When I was 17, a friend who grew up in Hawaii shared his favorite memories with me. One involved drinking canned passion-orange-guava juice. Our conversation, although years later, stirred up that fond memory, and he... |
| Dec 22, 2020 | The Little Foodie: French toast pairs well with eggnog for holiday dish | COURTESY MARIKO JACKSON
Many people make the same mistake with French toast that they do with quiche: They add too many eggs.
I can’t resist the seasonal eggnog when I see the festive cartons in the store. I always pick up a quart or two, k... |
| Nov 24, 2020 | The Little Foodie: Switch up pie game with kabocha | Every year around this time, I go into pumpkin pie-baking mode, occasionally mixing that up with a sweet potato pie. But I think I’ve found a new contender.
I had some kabocha in the freezer, and wondered if this could become a pie. Then I ... |
| Oct 28, 2020 | The Little Foodie: Pulling off this Halloween pizza takes guts | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
A Halloween pizza may look like a mess, but it’s supposed.
Despite growing up in a country that didn’t celebrate Halloween, my Japanese mom fully embraced the holiday.
She sewed many of my cos... |
| Sep 29, 2020 | The Little Foodie: Adobo Chilaquiles | COURTESY MARIKO JACKSON
Before you get too ahead of yourself with the name of this recipe, hear me out, because I think cuisines can take divergent paths. Each one caters to a different audience.
The purist, the traditional-food enthusiast,... |
| Aug 25, 2020 | The Little Foodie: Sip your s’mores in a cool, blended drink | COURTESY MARIKO JACKSON
This version was inspired by the Dalgona coffee craze, not to mention the heat of August.
When I was a kid, the highlight of any backyard barbecue was roasting marshmallows on skewers and twigs. It was the combined t... |
| Jun 23, 2020 | The Little Foodie: Chaos leads to satisfying salad | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
There’s transformative power in adding cooked elements to a salad.
Level up. There’s transformative power in adding cooked elements to a salad. A few roasted veggies, a protein, a bit of pasta... |
| Mar 25, 2020 | The Little Foodie: Eggs please even most temperamental eater | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
One thing I simply never get tired of is the egg. I mean, beyond its insanely versatile power to affect baked goods, it can be prepared in 101 ways. A fried, soft-boiled or poached egg as a to... |
| Feb 25, 2020 | The Little Foodie: Vibrant curry base vital to Indian exploration | COURTESY MARIKO JACKSON
Most of the food I eat comes out of a utilitarian cooking style: flip-flopping a handful of ingredients for quick meals. It’s rare that I use my cookbooks for, you know, cooking. Occasionally I’ll research a recipe w... |
| Nov 26, 2019 | The Little Foodie: Apple bread makes neighborly offering | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Food is a way in the door — literally. When you come in with a plate, you’re saying, “Hey, just letting you know I’m here.” It’s a nice gesture that connects people.
I am not a person who soci... |
| Oct 22, 2019 | The Little Foodie: Ground turkey preparation is all about fresh | Back in my day, turkey showed up on the dinner table once a year. Then, many leftover meals later, we all declared we were done with the thing until next Thanksgiving. Today, I can get on board with a few leftovers, but I find little reason... |
| Sep 24, 2019 | The Little Foodie: Squash casserole? For breakfast? Yes! | COURTESY MARIKO JACKSON
I’ve told people about spaghetti squash, and they look at me like I’m crazy.
I would eat breakfast every morning at chef Lee Anne Wong’s Koko Head Cafe if I could. I might occasionally mix it up with a visit to any n... |
| Mar 26, 2019 | The Little Foodie: How to make ginger and macadamia nut shortbread cookies | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Shortbread cookies are flavored with ginger and macadamia nuts.
I’ve always loved how much Japanese people adore their own cuisine. When I visit Japan, everyone is eating Japanese food. Americ... |
| Feb 26, 2019 | The Little Foodie: Caponata showcases eggplant’s strengths | Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story!
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... |
| Jan 22, 2019 | The Little Foodie: Cashews make creamy coffee drink | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Don’t discount the nondairy aspect of this drink. Cashews make very good cream. They’re soft and blend up well.
I really appreciate a barista who can deliver what I’m looking for in a good cof... |
| Nov 27, 2018 | Little Foodie: Pastry-wrapped cheese a showy party dish | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
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 t... |
| Oct 23, 2018 | Little Foodie: Taking on the challenge of cooking shrimp | COURTESY MARIKO JACKSON
Shrimp verde.
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... |
| Sep 25, 2018 | The Little Foodie: Versatility adds to granola’s goodness | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Nuts, coconut and dried fruit make a light granola topping, good for yogurt parfaits.
I have a dear friend whose daily morning routine has inspired almost everyone who has seen her whip up her... |
| Aug 28, 2018 | Cast iron perfect for baking giant cookie | COURTESY MARIKO JACKSON
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 iro... |
| Jun 26, 2018 | Breakfast cookies a smart way to start day | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
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 choco... |
| May 29, 2018 | Chili, pork, eggs an ideal breakfast trio | COURTESY MARIKO JACKSON
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.
I once was lucky... |
| Mar 27, 2018 | Roasted veggies turn flatbread into meal | COURTESY MARIKO JACKSON
With focaccia, it’s about the base. Most come without toppings — salt and herbs shine enough to carry this Italian flat bread.
When I brought this dish to my friend’s house, everyone said, “Thanks for the pizza!” bef... |
| Jan 30, 2018 | Short-cut version of pho ready to eat in minutes | COURTESY MARIKO JACKSON
This pho recipe is one you can pull off even when you don’t have noodles.
I don’t think I’m a great impromptu cook. Sometimes I look in the fridge and make a great meal with very little planning, but that has more to... |
| Oct 24, 2017 | Slab baking simplifies pie making | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Slab apple pie with shortbread crust is just pie on a larger scale, if not more grand.
I had a formula when it came to pie for holiday planning. I felt better when there were almost as many pi... |
| Sep 26, 2017 | Popsicles relieve heat of the day | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
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 becaus... |
| Aug 29, 2017 | Fluffy breakfast sandwich shines with baked eggs | COURTESY MARIKO JACKSON
Baked fluffy eggs.
New Yorkers seem bored by the number of choices they have available to them at all times. When I was there this summer, I was overwhelmed by all the food options, and I had to remind myself that my... |
| Jul 25, 2017 | Lilikoi whipped cream is stuff of dessert bliss | Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story!
MARKIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
The “short” in shortcake is a British reference to something made crisp through the use of fat. This shortcake is filled... |
| Jan 24, 2017 | 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.
When I attempt to pass a piece of food with my chopsticks, my mom will bat it away quicker tha... |
| Dec 27, 2016 | 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.
My dad approaches cooking like a mad scientist. When I went home... |
| Nov 29, 2016 | 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.
When your mom tells you, “Try it, you’ll like it,” she is usually right. But it might take a d... |
| Oct 25, 2016 | Kabocha makes tasty substitute | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Kabocha stands in for pumpkin in this bread made with browned butter.
Around here I don’t wait to see the leaves change color. I wait for the advertising to turn to pumpkin. That’s how I know ... |
| Sep 13, 2016 | All-natural peanut butter doesn’t cut it for cookies | MARIKO JACKSON
Skippy or Jif creamy peanut butter works for this cookie recipe.
My dad taught me long ago that Adams peanut butter was superior to all others. He was a clear supporter of the peanuts-and-salt-only tradition. Back then there ... |
| Jan 27, 2016 | Sauteed bread is key to versatile avo recipe | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
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.
I won’t eat just... |
| Nov 25, 2015 | Classic dish gets new look served up in acorn squash | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
A meatloaf flavored with cheddar cheese
Recently I asked my mom about a recipe she’d made with kabocha, and she said, “It’s like meatloaf in a pumpkin.”
When I seemed confused, she asked me wh... |
| Oct 28, 2015 | Custardlike pudding packs delightful pumpkin punch | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Pumpkin Pie Pudding.
Part of me can’t believe that we’re all clamoring to buy a gourd that we will put on our porches until it rots, yet the other part feels little-kid excitement when I see t... |
| Sep 30, 2015 | New flavors, textures await those willing to take a risk | Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story!
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Korean-Style Pork Belly.
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| Feb 26, 2015 | Homemade quiche offers quick weeknight elegance | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Mini Cheese and Chive Quiches.
A recipe with an ingredient list a mile long and multilayered preparations does not scare me. I can spend a good portion of the day on a cake that makes sweet pr... |
| Sep 24, 2014 | If family can’t be pleased, it’s OK to cook for yourself | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
My daughter knows that in our family, food is an expression of love. The other night I made a stew, and she praised the meal between each spoonful. Her proclamations were almost comical, with ... |
| Mar 26, 2014 | Farmers market’s produce perfect for pickled veggies | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Pickled veggies
These days, we rarely encounter our food outside of four walls. At the grocery store, fruits are always in season, and vegetables have barely a scratch on them.
Even if you pre... |
| Oct 2, 2013 | Americanize the samosa via potatoes | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Samosa stuffed sweet potato
It’s difficult to even find a Thai restaurant that doesn’t serve pad Thai, a Greek restaurant that doesn’t offer falafel or an Indian restaurant that lacks samosas.... |
| May 29, 2013 | Coconut milk lifts dishes from dinner to dessert | MARIKO JACKSON
mariko jackson / special to the star-advertiser Coconut milk goes into both this nondairy frozen dessert and the hot fudge sauce that tops it. The ice cream substitute gets its bulk from frozen bananas.
Right now, if I were t... |
| Feb 27, 2013 | Try making comfort food with allowances for diet | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Mariko Jackson / special to the Star-Advertiser
People like to say "It’s not a diet, it’s a lifestyle." Phooey, I say. If I thought that for the rest of my life I couldn’t have a dou... |
| Sep 26, 2012 | Bake ripe tomatoes into a cobbler | MARIKO JACKSON
Mariko Jackson / special to the star-advertiser
I’ve fallen in with some of the more extreme tomato advocates. In fact, I’m thinking of writing a tomato manifesto to hang on the pantry door. We refuse to settle for pinkish-co... |
| Apr 18, 2012 | Pepper jam and artichokes make pearl of a sandwich | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Mariko Jackson / special to the star-advertiser
When the heat hit my classroom this week, I wasn’t prepared. I thought I still had some cool, rainy mornings to come. I can’t complain much abou... |
| Nov 16, 2011 | Pumpkin season kindles memories of Mom’s soup | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
mariko jackson / special to the star-advertiser Kabocha makes a comforting soup flavored with coconut milk and curry.
One of my students asked me recently about the very best thing I had ever ... |
| Sep 21, 2011 | Lilikoi’s bold flavor perfect for baking | COURTESY MARIKO JACKSON
courtesy mariko jackson These lilikoi cheesecake bars are made with fresh lilikoi purée and a crust of crushed cream crackers.
I call my husband a fruit hunter. When he hikes in the mountains with one of our kids on ... |
| Aug 17, 2011 | Cheese, bacon tone down peppers | COURTESY MARIKO JACKSON
I never liked spicy foods as a kid. Japanese food tends to be mild and favors an eye-opening wasabi that gives up quickly compared with the lingering habanero.
These days, I regularly enjoy a bowl of Korean stew, slo... |
| Jun 15, 2011 | A little spill gives baby his first taste of raw ahi | With more channels devoted to cooking, restaurants opening by the dozens, thousands of blogs dedicated to food, slow food movements, local food fanatics and new cookbooks on every cuisine and technique, it’s not surprising that the world of... |
| Apr 20, 2011 | Cheddar and sweet potato add a twist to tonkatsu | COURTESY PHOTO
My mother was born in Japan, came to the U.S. when she got married and now she takes trips back whenever she can. I suspect it’s partly just an excuse to feast on Japanese foods every day and every meal. She calls me to brag ... |
| Mar 16, 2011 | Simple prep enlivens veggies | MARIKO JACKSON, SPECIAL TO THE STAR-ADVERTISER
Bacon helps make a dish of Brussels sprouts attractive to children.
Kids usually know that “nutritious” translates literally to “that pile of stuff on the side.” Vegetables often lose our focus... |
| The Little Foodie: Pizza project uses up leftovers, keeps kids busy | COURTESY MARIKO JACKSON
Flatbread pizzas are a good DIY project for kids.
The juggling act that is the new daily routine is tricky, and if you’re like me you’ll look for nearly any method that occupies little hands, even if you have to pay ... |
| The Little Foodie: Veggie turnovers include farmers’ love | A couple of weeks ago I visited Ken Milner in Pupukea, on assignment for Aloha Harvest for a write-up about his farm. He told me about his work, how he got started nearly 30 years ago, and how farming is going during a pandemic. Well, I can... |
| Cool watermelon hits spot on those hot summer days | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Feta and Melon Salad.
I found myself asking why I can easily fork over $6 a pound for lychee but wince when watermelon, less than $1 a pound, rings up to $20. If you think about it, any sweet ... |
| The Little Foodie: Compromise creates memorable meal | COURTESY MARIKO JACKSON
Kalbi summer rolls use shredded kalbi meat and kim chee dressing to create an easy meal with ready-made ingredients.
I have a problem when I’m grocery shopping. Before I go, I tell myself to find some prepared meals ... |
| Utilize leftover chocolate inside homemade bonbons | MARIKO JACKSON
After most holidays there are inevitable tips about turning leftovers into more food, which can be overwhelming. Instead of having just one Tupperware of turkey, you will have turkey tetrazzini, turkey enchiladas and other di... |
| Black beans star in basic soup | COURTESY MARIKO JACKSON
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.
I’ve tried every bit of bribery over the years to deal with ... |
| The Little Foodie: Imperfect fruits yield perfectly good jam | COURTESY MARIKO JACKSON
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. Use this jam to replace the sugar-laden jarred stuff, or ma... |
| 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.
Sometimes I’m a devoted student to those who fastidiously experime... |
| Lazy tempura even easier thanks to handy deep fryer | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
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... |
| Tidbits mask ready-made noodle dish | COURTESY MARIKO JACKSON
Honolulu blogger Mariko Jackson introduces her monthly column on food and family with a recipe for ramen that makes ready-made noodles seem like homemade.
I started working again after a semester of maternity leave, ... |
| Pizza’s easy as a fridge raid and some premade dough | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Okonomiyaki pizza has toppings that mimic the Japanese grilled pancake.
Is there any food in this world that better encompasses the versatility of culture, taste and social class than pizza? Y... |
| The Little Foodie: Cake for breakfast uplifts midweek slump | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
PB & J oatmeal breakfast cake
Not sure about all of you, but for me, that midweek slump has been a bit more common since, oh, last March. So when a viral video recipe promises me cake for ... |
| Leftovers combine to make healthy burrito | COURTESY MARIKO JACKSON
Chinese choi sum, left, is flexible but also tough enough to handle rolling without splitting into pieces.
A friend and I are alternating food prep in an effort to eat healthier. I was hoping to get away with a bulk ... |
| Malasada bread pudding meets dad’s standards | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Malasada bread pudding
My father is an adventurous foodie, but there are a few classic foods he can never pass up on. If you take him to an ice cream parlor, he will always order vanilla. If t... |
| Start with the familiar to expand food experiences | Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story!
COURTESY MARIKO JACKSON
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 th... |
| Strawberries are best when you pick your own | COURTESY MARIKO JACKSON
Courtesy Mariko Jackson
During my family’s recent visit to Oregon, we were lucky enough to catch the end of the strawberry crop that has overtaken a good portion of my parents’ backyard. People talk about California ... |
| The Little Foodie: Tomato galette is summer wrapped in a pastry | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
A free-form galette is filled with tomatoes, corn and cheese.
The pleasure of enjoying thick-sliced raw tomatoes with sea salt at the height of July is a memory in the making. Almost nothing c... |
| The Little Foodie: Spicy is a taste, not just a sensation | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Green Chili Potato Burritos.
I used to admire chile heads, people who use hot sauce like it’s pepper and order their Thai curry spicy without hesitation.
I was completely turned off by spicy f... |
| Little Foodie: Getting to know ulu is worth the effort | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
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. The buzz of a ... |
| Humble, pan-layered sushi feels and tastes like home | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Hawaii really does have its own genre of old-school, home-style cooking with Japanese-influenced themes. Recipes I’ve encountered from local cooks swap the cream of mushroom soup-laden cassero... |
| Baking blunders can be beautiful | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
A mochi cake made with baking soda and baking powder comes out toffeelike with the springy chew of mochi.
Everyone has a story of the time they ruined a batch of cookies. It’s usually about no... |
| Rice porridge with greens is a delightful fresh start | MARIKO JACKSON
mariko jackson / special to the star-advertiser
When I find myself reaching for a second handful of Mele Kaliki Macs for breakfast, I know I’ve hit rock bottom. It’s January, and ’tis the season to feel completely sick from a... |
| Sweet-salty salsa is hope for breaking food dislikes | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Papaya and Tomato Salsa
In my culinary journeys I’ve come across a number of foods that elicit a "love it or hate it" response. For me these are usually items I don’t find a bit offe... |
| Thai and Japanese cuisines inspire pork-gyoza meal | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
Larb, a Thai pork stir-fry, and Japanese dumplings come together in a simple and satisfying dish.
A parent can’t win the dinner game. When I was a child, I would ask my dad if we could eat out... |
| Pregnancy changes taste, and this brittle fits the bill | COURTESY MARIKO JACKSON
Macadamia and Graham Cracker Brittle.
I go through periods when I can’t stand eating anything that’s part of my normal diet — it’s called pregnancy.
While my normal diet is filled with extremely healthy proteins, veg... |
| Fruit thieves steal promise of countless lilikoi luxuries | COURTESY MARIKO JACKSON
Lilikoi bundt cake
Last December, just before the holidays, we were eagerly awaiting our first batch of lilikoi from the tangled vine all along our chain-link fence. My husband planted two fruit at the end of summer,... |
| Recipe makes sweet, salty but not-too-crunchy cookies | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
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 th... |
| Homegrown mangoes make a refreshing treat | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTSISER
Watermelon mango pops
If California strawberries that stay in California are as good as residents claim, mangoes in Hawaii definitely rival that legend.
The sweet and perfectly tender varieti... |
| The Little Foodie: It’s not easy being green, but worth trying | If you’re human, it’s likely that by now you’ve given up on your New Year’s resolutions. In fact, Jan. 19 has been dubbed “Quitter’s Day,” based on data from a social fitness network. I’m familiar with how difficult goals are to accomplish.... |
| Cooking on the fly can yield satisfying results | COURTESY MARIKO JACKSON
Keep gyoza covered as you work to keep them from drying out.
I’ve had friends tell me they immediately feel intimidated when they open my fridge. I’ll take it as a compliment. But when I turn on a competitive cooking... |
| Little Foodie | BRUCE ASATO / [email protected]
Mariko Jackson and her daughter Amaya, 4, cut a slice of chocolate haupia pie made of dates, chocolate chips, coconut oil, cocoa powder and macadamia nuts, blended in a food processor.
BRUCE ASATO / B... |
| Shake up waffle routine using mix of mochi flour | Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story!
COURTESY MARIKO JACKSON
Buttermilk Mochi Waffles.
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Mahalo for reading the Honolulu Star-Advertiser!
You're reading a premium story. Read the full story with our... |
| Tahini proves tasty beyond hummus | MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
A cauliflower side dish is covered in a tahini dressing.
My kitchen cupboard and refrigerator door resemble an apothecary’s storehouse. I’ve got an unmarked bottle of the North African spice r... |
