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Can Liquor Have a Local Taste? They’re Banking on It

Can Liquor Have a Local Taste? They’re Banking on It

Scott Blackwell and Ann Marshall, owners of High Wire Distilling Co. in Charleston, S.C., inspect a field of Jimmy Red corn, which they will use to make one of their terroir-specific bourbons.

The Ice Cream Sundae Must Be Stopped

The Ice Cream Sundae Must Be Stopped

The brownie hot fudge sundae with Virginia peanuts at Pig Bleecker comes with the obligatory cherry on top.

The BLT, as You’ve Never Seen It

The BLT, as You’ve Never Seen It

Lighter than the usual sandwich, these BLT tacos let the crispiness of bacon and the lettuce shine through against juicy, colorful tomatoes and spicy mayonnaise.

A Dwindling Catch Has Alaskans Uneasy

A Dwindling Catch Has Alaskans Uneasy

Mike Wood, an owner of Su Salmon Co., and Israel Payton headed out with their nets into Cook Inlet outside Anchorage in July. They have managed to find red salmon in the worst fishing summer in memory, and have been swamped with orders from locals who couldn’t catch their own.

A Salad Primed for the Grill

A Salad Primed for the Grill

A grilled steak salad, with charred onions and plenty of greens, is made for long, balmy evenings.

From Campania’s Volcanic Soils, Whites in Multiple Colors

From Campania’s Volcanic Soils, Whites in Multiple Colors

From left, Luigi Maffini Cilento Fiano Kratos 2016, Cantina Giardino Campania Fiano I.G.P. Gaia 2016 and Ciro Picariello Irpinia Fiano 2015.

An Espresso Maker That Hums Along With Cécile McLorin Salvant

An Espresso Maker That Hums Along With Cécile McLorin Salvant

The Grammy Award winner Cécile McLorin Salvant in her Harlem apartment.

French Cafe Food, Not So New but Very Much Improved

French Cafe Food, Not So New but Very Much Improved

Daniel Krieger for The New York Times

The Art of the Australian Breakfast

The Art of the Australian Breakfast

Simple food, beautifully presented at Carthage Must Be Destroyed, an Australian-style cafe in Bushwick, Brooklyn.

Going Vegan, if Only for a Day

Going Vegan, if Only for a Day

Some of these recipes are simple, traditional peasant food. Some are elaborate, and designed to satisfy an open-minded meat-eater. All are vegan.

Is This Artichoke Kosher? Rome Defends a Classic Jewish Dish

Is This Artichoke Kosher? Rome Defends a Classic Jewish Dish

Artichokes on display outside a restaurant along Via Portico d’Ottavia, in the Jewish ghetto in Rome.

The Quarterback of the Kitchen? It’s Not Always the Chef

The Quarterback of the Kitchen? It’s Not Always the Chef

Expediters, like Rebecca Raben at Blue Hill at Stone Barns, are crucial to fast-paced kitchens, organizing the data from a constant stream of tickets that notify the kitchen what food to send out to which diners.

How to Fit All of Asia (and a Food Cart) Into a Museum Cafe?

How to Fit All of Asia (and a Food Cart) Into a Museum Cafe?

The chef Deuki Hong (center) with Bin Chen (left) and Andrew Chau, the founders of Boba Guys, an artisanal bubble-tea chain. They are rethinking food at the Asian Art Museum in San Francisco, where the Taiwanese artist Hung Yi’s sculpture “Dragon Fortune” guards the front steps.


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