Daniele Dalla Pola—tiki guru and master of the Hawaiian shirt—shows us how to tropical-ize the classic daiquiri by adding extra rum, honey, and tangy passionfruit. This riff on the original daiquiri is dedicated to Don the Beachcomber, the founding father of tiki restaurants, bars, and nightclubs, who is considered the godfather of the movement.

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Off the heels of the season 2 announcement, here’s a look at the making of the first season of Sense8.

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Sense8 | Behind-the-Scenes Clip [HD] | Netflix
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Grilled Portobello Mushrooms with Blue Cheese Get the recipe for Portobello Mushrooms with Blue Cheese at http://allrecipes.com/recipe/grilled-portobello-mushrooms-with-blue-cheese/detail.aspx

Check out this video to see how to turn 2 ingredients into a savory and delicious entree. Whether or not you’ve ever tried a portobello mushroom, you’re going to love this blue cheese topped and grilled version. Perfect as a burger patty, as a side to a juicy steak or sliced up for a gourmet pizza topping.

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Meet Miki Izumisawa, the female sushi chef who is pushing the boundaries of traditional sushi with nature-inspired fusion dishes, and doing it with an all-women staff.

For the last 15 years, Miki Izumisawa has been quietly forging a path for female sushi chefs while creating cuisine that blurs the line between art and food. From her 21-seat restaurant overlooking the ocean in the Southern California community of Laguna Beach, Miki transforms elements of the natural world into sashimi and rolls with names such as Moon & Sun, Lava Flow, and Feather in the Sky. Miki’s style is anything but conventional, but her one rule? No soy sauce.

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