Featured by Tammie Teclemariam
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.