It’s farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to ...

Deep-frying is not something I do often, but after I’ve eaten well-executed tempura at a restaurant and can’t shake the memory of delicious batter-fried vegetables, I get out my wok. I turn on the ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Featuring crispy ...

Kaiseki is about expressing a time and place in nature through the flavor and visual presentation of a multi-course meal. Executed at its highest level, it’s the epitome of fine dining and the ...

Too many restaurants serve leaden, heavily battered chunks of food and slap the name “tempura” on them. Not so at Parachute, where the vegetable tempura is as it should be: delicate, crisp and focused ...