Wings in a crispy, light-as-air tempura batter are made even better with a drizzle of sriracha-honey sauce. Continue reading →

A weekend spent apple-picking inspired a twist on an old classic – apple pie kicked up with a little star anise-infused brown butter. Continue reading →

Furikake, a Japanese seasoning with roasted seaweed, sesame, and bonito, is a fantastic add to a bowl of buttered popcorn. Continue reading →

My perfect summer cocktail is light and refreshing with a tart-sweetness. This take on a lime rickey uses Japanese yuzu and is sweetened with basil-infused simple syrup. Continue reading →

A tart and tangy, Thai-inspired salad works beautifully with a well-caramelized scallop. Light and refreshing, this is the perfect meal to break up winter’s heavy dishes and take in some seasonal citrus. Continue reading →

Soft-shell crab is delicious served as an open-faced sandwich atop warm, crunchy brioche. This recipe is inspired by Singaporean black pepper crab but is a lighter version, perfect for summer. Continue reading →

Preserved lemons are an incredibly distinct and subtle ingredient used in North African, Middle Eastern, and even certain East Asian cuisines. Continue reading →