Pour a nice Gamay to enjoy alongside.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.