Featured by Tammie Teclemariam
Rye Crêpes with Black Plum Flambée
Light up the eau-de-vie.
Plum Flambée Is a Fragrant, Fleshy Ode to Eau-de-Vie
Light up the night with this simple summer dessert.
Scallop Aguachile with Mezcal and Pumpkin Seed Oil
Replace traditional green chiles with the peppery heat of agave spirits in this refreshing riff on the coastal Mexican classic.
Make Your Scallops Sing with a Shot of Mezcal
This savory ancestral spirit lends its smoky complexity to seafood in this refreshing aguachile.
This Is What Your Mussels Have Been Missing
Shellfish shines when finished with a fragrant French anisette.
Add a splash of Pastis to this quick riff on a classic shellfish recipe.
Simmer Your Pork Belly in Smoky Raw Sugar and Okinawan Shochu
A spirit so good the Okinawan royal family once used it as currency, awamori does magical work in the pan.
Rafute (Pork Belly in Okinawan Shochu and Raw Sugar)
A salty-sweet fatty pork from the island of Okinawa.
Poulet au Vin Jaune du Jura (Creamy Braised Chicken with Jura Wine and Morels)
Take the best chicken you can find and slowly simmer it in wine.
The Ultimate Chicken and Wine Braise
Unapologetically rich and rustic, the eastern French classic, poulet au vin jaune will give you a reason to celebrate.