With crunchy edges and a gooey, thick crumb, this showstopping plant-based coconut cake is topped with pillowy whipped coconut cream and a gorgeous bright pink berry glaze.. Get the Recipe.

Refrigerate until chilled, about 15 minutes..Meanwhile, preheat the broiler and position a rack 6 inches from the heat.

In the same saucepan, combine the brown sugar, soy sauce and the dissolved cornstarch with the remaining 3 tablespoons of rice vinegar and bring to a boil, whisking until the glaze is thickened, about 2 minutes.. Dip the cod in the teriyaki glaze and transfer to a foil-lined rimmed baking sheet.Broil the cod for 10 to 11 minutes, without turning, basting once or twice, until the fish is glazed and cooked through..Transfer the cod to plates.

Using a slotted spoon, transfer the sweet-and-sour cucumber salad to the plates.Drizzle any remaining teriyaki glaze over the fish and serve with rice..

Sake: White peach–flavored Chiyomusubi Tokubetsu Junmai.. Pairing by Rick Smith and Hiroko Furukawa of New York City's East Village sake shop Sakaya (.

Originally appeared: March 2010.Accra, 2013, 6 a.m.: The scrawny Rooster strangles his voice and my sleep with his fuss... © JOHN KERNICK.

Here, 10 vegetarian Easter dishes to serve guests who side with the Easter Bunny.. © JOHN KERNICK © JOHN KERNICK.Junghyun 'JP' Park, Chef/Owner, Atoboy and Atomix.

“Eat it raw or make a. white kimchi.Radishes and feta.