Alcohol

Pair this sweet, slightly spicy carrot-ginger shrub with vodka or gin, or use it in salad dressing with olive oil, salt, and pepper.

Floral and fruity, with just the right amount of tang, this blueberry-lavender shrub is your new summer fave.

This homemade vinegar recipe works with any type of wine—red, white, rosé, or a mix if you find yourself with open bottles after a party.

A compelling combination of mezcal, tequila, fresh lime, ginger beer, and raspberry syrup.

This is a perfect sipper for a warm day. The boozy sour is tempered by lots of ice and brightened by tart and tender raspberry.

Raspberry syrup appears over and over in some of the most influential historic cocktail books. 

While the Clover Club cocktail may have originated in the 1890s at the Bellevue Hotel in Philadelphia, where the social organization that lends the drinks its name would carouse, it’s very much a drink of the 20th century. It was then that the famously pink drink became a cultural phenomenon beyond a small set of Philly-area lawyers and business folk. It arrived in New York perhaps thanks to hotelier George Boldt, who operated both the Bellevue and the new Waldorf-Astoria. His other culinary cla.…

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

To make this pretty pink drink, remember this mnemonic device: Very Cute Little Cocktail. That’s V for vodka, C for Cointreau, L for lime, and another C for cranberry.

Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.

Using just three ingredients—light rum, fresh lime, and simple syrup—this cocktail shows how good the classics can be.

Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.

This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.