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Scandals Keep Breaking, but Restaurateurs Have Yet to Own Up

Scandals Keep Breaking, but Restaurateurs Have Yet to Own Up

John Besh, a chef in New Orleans, was the subject of an October newspaper report about sexual harassment, but since then few leaders in the restaurant business have spoken out against such abuses.

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Brisket ramen at Kemuri Tatsu-ya, a “Texas izakaya” in Austin, Tex. The dish was an early attempt by Kemuri’s chefs and owners, Takuya Matsumoto and Tatsu Aikawa, to create a hybrid Japanese-Texan cuisine.

A Recipe for Summer: Fresh Fish, Spicy Chiles, Loads of Corn

A Recipe for Summer: Fresh Fish, Spicy Chiles, Loads of Corn

This seafood stew takes cues from pozole verde, swapping fresh corn for the hominy.

Deep in the Birthplace of Cuban Rum and the Daiquiri

Deep in the Birthplace of Cuban Rum and the Daiquiri

Eduardo Corona, center, is a bartender at El Traguito, a bar below the Museo del Ron in Santiago de Cuba.

What to Do When Laptops and Silence Take Over Your Cafe?

What to Do When Laptops and Silence Take Over Your Cafe?

Sweetleaf, a cafe in Long Island City, Queens, has set aside a room for laptops. But one afternoon when all eight seats were filled, a customer went into another room and ripped away the wallpaper to get to an electrical outlet.

At Gem, a Teen Wonder Plays in the Big Leagues

At Gem, a Teen Wonder Plays in the Big Leagues

Daniel Krieger for The New York Times

A Fresh, Bright Way to Stir-Fry

A Fresh, Bright Way to Stir-Fry

Each mouthful of this chicken with ginger-scallion sauce is a little different, one more compelling than the last.

A Heady Mix of Food, Cocktails and Showmanship

A Heady Mix of Food, Cocktails and Showmanship

Arnaud Dissais, the head bartender at Daniel, preparing a Haiku, composed of the Japanese whiskey Hibiki, plum sake and Peychaud’s bitters, with rose petal jam and Amaro Montenegro.

A Good Muffin Doesn’t Have to Be Bad for You

A Good Muffin Doesn’t Have to Be Bad for You

Julia Moskin makes whole grain blueberry muffins with a crunchy orange streusel top.

Regaining Chicken Salad’s Dignity, Any Time of Day

Regaining Chicken Salad’s Dignity, Any Time of Day

Poached chicken, fresh tarragon and buttery pecans elevate the classic chicken salad.

Mastering Chinese-Style Ribs at Home

Mastering Chinese-Style Ribs at Home

Perhaps the best oven-roasted ribs you’ll ever make. Finish the ribs on a grill for extra smoky flavor.

A Stellar Farro Salad From Charlie Bird

A Stellar Farro Salad From Charlie Bird

Charlie Bird's farro salad.

The Humble Potato Is Exalted in the Mountains of Peru

The Humble Potato Is Exalted in the Mountains of Peru

Nazario Quispe Amao, an agriculturist, planting potatoes on the outskirts of Chahuaytire, a mountain village in southern Peru. Potatoes were domesticated in the Andes more than 10,000 years ago.

Winter Squash Finds a Mate in Tofu

Winter Squash Finds a Mate in Tofu

Sweet-and-spicy roasted tofu and squash.


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