Plus a vegan non-alcoholic eggnog, Asian-influenced paella, and a tropical flambée

Kombucha, a tea that’s fermented with a combination of bacteria and yeast, always contains at least a little bit of alcohol that’s produced as part of the fermentation process, usually 0.5% alcohol by volume or less. But harder versions of this...

Plus a home recipe from Chris Cosentino, a spicy Israeli sandwich and a drink named after a Janis Joplin song

Plus a black cod Ssam, multicultural octopus and Ryan Ratino’s version of beef tartare

Castelvetrano olives are known for their mild, buttery flavor and are a great addition to dishes needing a bit of an acidic punch, but not too much. ...