Cafes put soy, mangoes and sticky rice cakes into cool dessertsHot weather brings out the summer treats at cafes and dessert shops across the nation. While that generally signifies bingsu (Korean shaved ice dessert), ice cream and gelato, a growing number of establishments are taking their cue from Asian ingredients. Fueled by the “well-being” movement and a well-traveled palate, three spots dish

Since my first taste of Domaine Tempier’s rose years ago, I’ve been a fan of Bandol roses. Tempier’s prices are getting out of sight, though, and so I was happy to find this less expensive rose from Alain Pascal. (He began making wine only in 1997; before that, his family sold the grapes.) Domaine du Gros’Nore Bandol rose is made from Mourvedre, the grape that gives Bandol reds such canny complexi

MIAMI ― Victoria Allman has whipped up chocolate chiffon cake for captains of industry and salmon tartar for Brazilian socialites. She has shopped for fresh produce at the crack of dawn in markets from the Bahamas to Tahiti. And she’s done it all with a smile while working 18-hour days pampering the wealthy aboard super yachts that travel the high seas.Allman, 38, is a Fort Lauderdale, Florida-bas

If you thought cable TV offered too many choices when it started displacing the big three broadcast networks, the newest Coca-Cola Freestyle soda machines probably aren't for you.The Freestyle machine is billed as the "Fountain of the Future," a touch-screen, Wi-Fi-enabled, tracking-chip-equipped, soda-dispensing gizmo designed by automaker Ferrari. It uses medication-dosing technology to create s

Mount Eden Vineyards Estate Chardonnay is consistently one of the finest from California. But this one from the winery’s Saratoga line ― designed to showcase the Santa Cruz Mountain terroir ― is a real find at this price. The fruit is right there in the first sip. Light on the oak, the 2007 Saratoga Chardonnay carries a gentle lilt of citrus and a touch of anise. Like its big brother, it is Burgun

 Samgyetang (Institute of Traditional Korean Food)Samgyetang is a chicken soup made by stuffing a young chicken with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days in the summer. People have samgyetang on those days to overcome the heat.Ingredients ● 4 small chickens ● 1 cup glutinous rice ● milk vetch water : 4 mi

 Golden Burger Republic spins out 11 varieties of meat-in-a-bun alongside an equally delectable array of hot dogs, fries and desserts. (Park Hae-mook/The Korea Herald)Artisan patties invade ApgujeongThe popularity of burgers is far from waning. Though Seoul is packed with burger joints, new ones keep springing up, proving that this is more than just a craze. Let’s face it. Meat-in-a-bun is here to

LOS ANGELES ― Tal Ronnen catered the vegan wedding for Ellen DeGeneres and wife Portia de Rossi. Casino mogul Steve Wynn tapped him to add vegan dishes to the menus at all 22 restaurants at the luxurious Wynn and Encore resorts in Vegas. Former McDonald’s executives invited him onboard to help launch a chain of healthful fast-food restaurants later this year. And when Oprah decided to try the vega

If the only Beaujolais you’ve ever encountered is Beaujolais Nouveau and you’ve never tasted a Beaujolais cru, then this is the wine to make you fall head over heels for the region.Unfined and unfiltered, Domaine Chignard’s Fleurie “Les Moriers” from the great 2009 vintage carries the scent of wild sweet strawberries. It’s so lush and vivid, tasting of blueberries, black cherries and plums. The vi

Bulgogi is a dish barbecued of thinly sliced beef that is pre-marinated with a variety of seasonings on a hot barbecue pan. Bulgogi has been popular since the 1950s when the beef was served in thin slices to make it more tender and cut down the waiting time for diners.Bulgogi (Institute of Korean Traditional Food)Ingredients ● 300 g beef (sirloin)● seasoning sauce : 2 tbsp soy sauce, 1 tbsp sugar,