Recipes & Menus

To make this pretty pink drink, remember this mnemonic device: Very Cute Little Cocktail. That’s V for vodka, C for Cointreau, L for lime, and another C for cranberry.

These delicious banana leaf packets conceal warm, slightly sweet sticky rice perfumed with the smokiness of the charred wrapper and with a piece of banana at the center.

Strawberries and cream, but make it fancy (and in a cake).

This joconde cake is nutty and rich but still light as a sponge cake should be.

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.

Using just three ingredients—light rum, fresh lime, and simple syrup—this cocktail shows how good the classics can be.

A play on pesto grilled chicken, this recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.

Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi.

Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens.

Coconut, pecans, and chocolate—this classic German chocolate cake satisfies any sweet tooth.

This no-bake chocotorta is thrown together with everyday staples from the Argentine pantry.

You can think of this cucumber salad as a spin on homemade dill pickles. It gives you a bit of that flavor without much time or effort.

Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.

Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.

Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.

This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.

Salting fish removes the fishy-tasting juice from the flesh.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.