Chef Kuniko Yagi’s strip loin steaks are seared and oven-roasted, then topped with a garlicky Japanese-style sauce made with soy sauce, sake, mirin, onion, and carrot. Get the recipe at Food & Wine ...

Following a hiatus during the COVID-19 pandemic, contributor Lucien Jung is back with more beloved recipes that local residents remember from childhood. In this episode, he joins Hiroko Kawai who ...

Forbes contributors publish independent expert analyses and insights. Jillian Dara is a freelance journalist covering wine and spirits. This article is more than 4 years old. It’s peak summer, and now ...

With just six ingredients and a sauce that comes together in the time it takes to boil spaghetti, this pasta delivers surprising depth for relatively little effort. This recipe takes its inspiration ...

Pour ingredients into a cocktail shaker with ice. Pour into a martini glass. Garnish optionally with a whole lychee impaled on a cocktail pick. Pour ingredients into a cocktail shaker with ice. Strain ...

If there’s one thing that Boston-based chef Ming Tsai knows well, it’s fresh food. Tsai is the executive chef and owner of Blue Ginger, an award-winning Asian fusion restaurant which specializes in ...

‘TRULY delicious” is how Oakland resident Gayle Wilson described a pasta and salmon dish with an Asian accent prepared at Soizik restaurant in Oakland. It took a while to track down the recipe for her ...

Everyone’s used to drinking sake, that delicious rice wine, at Japanese restaurants, but what if you used it as a marinade for your salmon fillet? You’d get a delicious piece of fish for dinner.

The best new idea in cocktails for spring -- fruit-infused sake -- is all about freshness. Take a spirit with a short (two-week) shelf life, infuse the freshest fruits in it, and the result is ...