Shellfish shines when finished with a fragrant French anisette.
Add a splash of Pastis to this quick riff on a classic shellfish recipe.
A spirit so good the Okinawan royal family once used it as currency, awamori does magical work in the pan.
A salty-sweet fatty pork from the island of Okinawa.
Take the best chicken you can find and slowly simmer it in wine.
Unapologetically rich and rustic, the eastern French classic, poulet au vin jaune will give you a reason to celebrate.
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