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Anthony Bourdain Was a Teller of Often Unappetizing Truths

Anthony Bourdain Was a Teller of Often Unappetizing Truths

The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook.

Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods

Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods

Sarah Masoni at the Food Innovation Center at Oregon State University in Portland. “She’s an evil genius,” one client said. “In a good way.”

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.

Chocolate-Making Is Secretive. This Chocolatier Isn’t.

Chocolate-Making Is Secretive. This Chocolatier Isn’t.

Melissa Coppel runs a school in Las Vegas that specializes in precise chocolate-making techniques, big flavors and colorful, intricate design.

The One Item That Will Change Your Weeknight Cooking

The One Item That Will Change Your Weeknight Cooking

Roasting pork chops and brussels sprouts together (but on separate sheet pans) under high heat ensures evenly golden results.

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.

A Salad of Roasted Carrots and Miso Dressing Without the Greens

A Salad of Roasted Carrots and Miso Dressing Without the Greens

Louro's roasted heirloom carrot salad with miso dressing.

A ‘Landmark’ Restaurant Returns: A Preview of the Four Seasons

A ‘Landmark’ Restaurant Returns: A Preview of the Four Seasons

Julian Niccolini, left, and Alex von Bidder, the managing partners behind the new Four Seasons, opening this month.

Canadian Whisky’s Long-Awaited Comeback

Canadian Whisky’s Long-Awaited Comeback

The writer Davin de Kergommeaux at the Highlander Pub in Ottawa. His 2012 book, “Canadian Whisky: The Portable Expert,” was the first serious guide to the product in decades, and interest was scant. “I was very much a voice in the wilderness,” he said.

Duck and Lentils: Deep Flavor for the Depths of Winter

Duck and Lentils: Deep Flavor for the Depths of Winter

Tender braised duck, earthy lentils and an assortment of root vegetables make for a warming winter meal.

An Icebox Cake Casts Its Spell on Strawberries

An Icebox Cake Casts Its Spell on Strawberries

This twist on the traditional chocolate-wafer icebox cake, run through with strawberries and gingersnaps, has definite appeal for fruit lovers.

A Restaurant Takes On the Opioid Crisis, One Worker at a Time

A Restaurant Takes On the Opioid Crisis, One Worker at a Time

DV8 Kitchen in Lexington, Ky. The restaurant opened last September, and hires people with opioid addictions. It focuses its entire business model on helping them recover.

San Francisco Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work.

San Francisco Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work.

As rents and labor costs soar in expensive cities, and workers move away, restaurants are figuring out how to do without servers. Souvla, a Greek restaurant in San Francisco, is one example.


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