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Casa de Kei: Asari Garlic Butter
Casa de Kei: Asari Garlic Butter
September 25, 2013
INGREDIENTS 1 pound Manila clams (I used fresh ones from the Farmer's Market) 1/4 yellow...
Haenyo: Diving for Sea Creatures on Jeju Island
Haenyo: Diving for Sea Creatures on Jeju Island
August 16, 2013
By Vanessa Lee Jeju is a volcanic island approximately 240 miles south of Seoul. It...
Japanify: Chopped Shiitake + Clam Pasta
Japanify: Chopped Shiitake + Clam Pasta
August 8, 2013
I am really into pulverizing food lately. In addition to my daily dose of fruit...
Postcard from Tsukiji: Akagai (Red Clam)
Postcard from Tsukiji: Akagai (Red Clam)
June 11, 2013
*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare...
Happy Hour: March Cocktails: Bloody Caesar for the Ides
Happy Hour: March Cocktails: Bloody Caesar for the Ides
March 16, 2011
When selecting a mid-March cocktail for this article, I was tempted to go the easy...