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How to Roast Cauliflower (the Whole Thing)

How to Roast Cauliflower (the Whole Thing)

A whole roasted cauliflower behaves very much like a roast of meat, in the oven and on the table.

The History of Wine in 442 Podcasts

The History of Wine in 442 Podcasts

Levi Dalton hosts the podcast “I’ll Drink to That.”

Beef and Onions, Made Better With Beer

Beef and Onions, Made Better With Beer

In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.

Angie Mar’s Menu: Red Meat and Respect

Angie Mar’s Menu: Red Meat and Respect

Angie Mar, the chef and owner of the Beatrice Inn, closely examines a seafood plateau on its way out to the dining room.

Riffing On One of the World’s Great Sandwiches

Riffing On One of the World’s Great Sandwiches

The classic banh mi contains pâté, ham and roasted pork, but miniature pan-fried crab cakes are a clever twist on the original.

The Secret to Perfect Popcorn Is Already in Your Cupboard

The Secret to Perfect Popcorn Is Already in Your Cupboard

From left, three popcorns from Jessica Koslow of Sqirl in Los Angeles: a “cheesy” vegan popcorn, a coconut sugar caramel corn and a spicy pimento popcorn.

Building a Better Vegetable Gratin

Building a Better Vegetable Gratin

Put tomatoes, zucchini and squash to good use in this summer gratin.

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.

The New Noma: Frequently Asked Questions

The New Noma: Frequently Asked Questions

At the new version of Noma, in Copenhagen, sea-snail broth is meant to be sipped from a shell with pickled flowers around the lip.

‘Store Bought’ Spoils the Potluck Spirit

‘Store Bought’ Spoils the Potluck Spirit

At this church supper in Georgia in 1951, the tables were laden with the donations of many.

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.

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.

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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