A thickened soy-mirin sauce coats eel in this traditional Japanese dish. Because the eel has a thick, rubbery skin, skewering makes it so the fish doesn’t roll into a spiral while steaming ...

Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first ...

Ismail made celery root gnocchi with licorice-root cream sauce and lemon lobster, while Miranda made dark chocolate pudding with coconut water, mirin, lemon and coconut flesh. Chebotar's dish ...

To make this lovely dish, a pear is poached in a blend of sake, mirin, vanilla and warm spices, then cured in its own syrup for two days. Delicate slices of the pear are arranged like a swirl and ...

Los Angeles is no stranger to restaurant openings, whether splashy openings in iconic buildings helmed by big-name chefs, a humble neighborhood spot, or a pop-up leaping into a permanent space ...

Please Note: All times UK. Tables are subject to change. The BBC is not responsible for any changes that may be made. Manager: Stelios Malezas Formation: 3 - 5 - 1 - 1 Manager: Juan Ferrando ...

Six outs from sweeping Cleveland, Tanner Scott and Alex Vesia can’t hold a three-run lead and combine to give up five runs in the eighth inning of a 7-4 loss.

To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2–3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas ...

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