One sip of this drink and there's no question what season it is—it's time to take advantage of as many strawberries as you can. This cocktail, with its sweet, refreshing flavor is the perfect way to enjoy one of summer's most iconic fruits. More

Looking for a way to mix things up in the cocktail department, I paired fruity shaved ice with cool sake to create a delicious, boozy granita. I used a cantaloupe because of its sweet and musky flavor and added a little fresh ginger and lime juice to jazz it up. More

Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries.... More

I've already outed my shameful seafood aversion. Yes, I am "that guy" who relies on teriyaki and tempura at standard Japanese restaurants. I switch it up sometimes though, getting negimaki—scallions wrapped around thinly sliced flank steak in a teriyaki sauce—thinking of it as "meat sushi" so I fit in better with all my raw seafood eating comrades. More

Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh.... More