The plum sour was created to complement the modern Chinese cuisine served at chic Hakkasan Beverly Hills. This tart libation combines woodsy Japanese whiskey, tangy fresh-squeezed lemon juice, ...
Growing up in Wakayama Prefecture, the heartland of ume (plum) cultivation in Japan, Mami Kubota enjoyed umeboshi (pickled plums) and plum juice in her daily life. Every summer, she watched her ...
The formula for making sangria varies. Some interpretations, often dubbed “traditional,” use dark red wine, brandy, and fresh fruit. In Vanessa Seder’s new book, “Eat Cool: Good Food for Hot Days” ...
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