Pan-Braised Rhubarb Chicken

Fresh Coconut Chutney (नारियल चटनी)

Pink Dongchimi (분홍색 동치미)

Creamy Kabocha with Spiced Maple Pecans and Mascarpone

Braised Pork and Century Egg Congee 皮蛋瘦肉粥

Drunken Peaches with Tarragon and Ginger (Melocotones en Albariño)

Shichimi Togarashi Kraut (七味唐辛子風味の漬物)

Tang Yuan (汤圆)

Sparkling Miso Tonic

Chicken Karaage (唐揚げ) and a Short History of Fat in Japanese Cooking