Featured by Karen Shimizu
One Good Bottle: Absinthe Verte
Many absinthes are harsh, but St. George Spirits Absinthe Verte ($75), made in Alameda, California, is anything but. Our favorite … Continued
A Hawaiian Pantry Staple
Seaweed lends saltiness and depth to many Hawaiian dishes.
These Japanese confections are mini masterpieces.
An in-depth look at Japan's Western-influenced breakfast known as "morning set".
Back to The Future
In the late 1950s, architects and restaurateurs in Southern California were ushering breakfast into the space age.
Eat Your Words
This April, as the International Edible Book Festival entered its ninth year, bibliophiles around the world gathered to present, then … Continued
The chewy, robustly flavored Asian legume known as the long bean truly lives up to its name.
11 Regional Road Snacks
Look for these homegrown treasures on your next cross-country odyssey.
A Renaissance in Japan
These days, some of the most exciting cooking with brown rice is taking place in Japan.
Types Of Brown Rice
Any variety of rice—whether it’s the longer-grain types like those produced in the southern U.S. or the short- and medium-grain … Continued