Some of the world’s greatest dishes demand a nip of wine or spirits to reach their full potential. Welcome to Splash in the Pan, where writer and drinks expert Tammie Teclemariam teaches you how to bring them to life. Few spirits are as inspirational as mezcal, whose cryptic flavor permutations are attributable to agave type, …
Sponsored by To understand Japanese rice is to understand the history of Japan itself. Traces of wet rice cultivation in Japan date back as far as 3,000 years ago during the late Jōmon period, when it’s believed the crop was introduced from mainland China to the island of Kyushu. Today, cooked white rice is a …
The secret to clinching this recipe, which is adapted from Kate Lebo’s Book of Difficult Fruit, is finding and pitting fresh sour cherries. More tart, fragile, and complex than their sweeter cousins, they have a particularly short season. While frozen sour cherries hold up beautifully for baked desserts like pies and crumbles, in this preparation, …