The academy award for the prettiest bottle of rosé must go to Gerard Bertrand. Looks aside, it is a pleasantly drinkable, affordable, and easily matchable with food.
If you’re wondering what to do with extra bell peppers, let them starring role in this succulent side dish. Tossed in a vegan black bean sauce, this has enough umami to melt in your mouth.
This cool Korean seaweed salad is uber healthy, quick to make, and HIGHLY ADDICTIVE. Make this all-time favorite, classic side dish quickly and easily from your pantry.
What wine do you pair with Indian food? An orange wine will match the food not just in color but taste too.
Before you start filling a pot of water to boil, consider slow cooking your mashed potatoes. It may take a little longer, but it’s so much easier (and you don’t need any milk either).
Haven’t snagged a seat at Sushi Yoshizumi? With extremely limited quantities of seats, this restaurant serves just 18 people a day with its unusual edomae style that makes for a novel sushi experience.
Baby bok choy stir-fried with garlic is no secret. However, the addition of a couple simple ingredients will make your bok choy taste so much better.
Chinese Braised Beef Shank is a great make ahead Chinese food that can be eaten hot, cold, or even room temperature. Just make sure there is enough for everyone because it will go quick.
Paint this umami-rich, miso-soy glaze onto your lingcod or other white fish fillet. It is only three ingredients and needs just 15 minutes to marinate.
Do you always have to pair Chablis with oysters? Well yes and no…find out why and what Japanese foods match with this flinty, French white wine from Burgundy.