Though the fish comes first and foremost, you will love this ponzu on everything. With minimal prep and some light foraging of Asian markets, this sauce (pronounced “sauwce”) will transform your life for the better, guaranteed.
Who needs fast food when foraged squirrel is free of hormones, antibiotics, and pesticides? This tasty preparation will make you into a roadkill-eating convert.
This recipe for cebiche en brasas de carbon adds a new layer to the traditional Peruvian fish dish—a little bit of heat from the grill.
At Death + Co., we often name our cocktails after musical references. This is one of my favorites.
Wikipedia claims that this dish was conceived by Thais during the Vietnam War as a way to make a buck off homesick American GIs. You’d find this in the same place as your expat biology teacher getting a lap dance.
I’ve been making this dish for a long time. My dad made it for me when I was a kid, and his dad made it for him.
A cousin of pilaf and pulao, plov is the national dish of Uzbekistan. Be sure not to skimp on the fat—the oil at the bottom of the pan is supposed to be an aphrodisiac.
Making steak tartare may look simple (all you need is a good piece of meat, right?), but it takes a special touch and knowledge of French cuisine to do it right.
We tried to combine the romance of Havana—a place I adore—and the literal reality of the movie Soy Cuba. This cocktail from 69 Colebrooke Row features rum, white soy sauce, sherry, and tobacco essence for a uniquely nuanced, smoky drinking experience.
Cut it with the respect it deserves. Don’t forget that it put up a fight last night when it was fished.
Mop up this saucy, rich curry with roti or rice.
I like a rib-eye to be very thick because it gives you more leeway to give you char, extra crust and texture, and it can easily feed two.
Our interpretation of the traditional pan con pescado (bread with fish). We have added special Nikkei touches to this preparation.
This super-fresh ceviche features prawn and uni and has a complex, Japanese-inspired sauce that showcases its Nikkei approach.
If you can find aji charapita peppers and cocona fruit, you have zero excuse for not making these grilled jumbo shrimp.
Served with grilled avocado and crunchy maiz cancha, this super-fresh ceviche is perfect for sharing with friends (and enjoying with a cold beer or two).
The first drink I created for Death & Co breaks a few rules (e.g. using fresh orange juice in a stirred cocktail) but it turned out delicious enough to not get me fired.
It’s your basic Cajun astronaut comfort food, served up from one of the most innovative chefs in the world.
Low-brow and high-brow meet in this tasty fried rice dish, which combines pre-packaged convenience store foods with fancy stuff like gold leaf and crispy pig ears.
Canada’s own hangover cocktail, the Caesar, is packed with flavor and is the perfect hair of the dog to get you back on your feet.
Kelis gives us a quick and dirty recipe for Jamaican-style jerk sauce that’s perfect for chicken wings, ribs, or roasted vegetables.
This simple but crowd-pleasing recipe combines buttery grilled avocado with a tangy, umami-packed ponzu sauce.
Learn how to eat, drink, and cook like a boss. Weekly.