Chef Tim Hollingsworth’s ”Smoked Ruby Red Grapefruit with Cured Amberjack, Chicharrones and Yuzu Crème Fraîche.” It’s being served now at Otium. (Photo courtesy of Otium) (All photos courtesy of Otium ...
Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). The new four-part series starting this week focuses on ways to enjoy traditional Japanese cuisine in a more ...
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