https://dovevn.com/

dining


When Shepherd’s Pie Loses the Lamb

When Shepherd’s Pie Loses the Lamb

Meaty mushrooms and sautéed leeks are tucked under a cover of mashed potatoes and bread crumbs in this pie without a pastry,

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.

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.

Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail

Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail

Leslie B. Vosshall with her compost pail in her Upper West Side apartment.

Discovering the Art of Craft

Discovering the Art of Craft

Downstairs kitchen, upstairs dining room. At Craft, the employees called runners run a lot.

Gabrielle Hamilton Plans to Partner With Ken Friedman to Run the Spotted Pig

Gabrielle Hamilton Plans to Partner With Ken Friedman to Run the Spotted Pig

The chef Gabrielle Hamilton at her Manhattan restaurant Prune in 2011.

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.

Weekend Breakfasts to Warm the Heart, and Belly

Weekend Breakfasts to Warm the Heart, and Belly

Cheddar cream and salsa verde give these potato hot cakes with fried eggs a tangy flavor.

A Complex Red Bean Stew From Georgia

A Complex Red Bean Stew From Georgia

Lobio, a traditional dish from Georgia, combines red beans with browned and raw onions, garlic and herbs.

Bring Your Lunch to Work

Bring Your Lunch to Work

Bringing your lunch to work can be rewarding. Above, microwave mixed rice. Below, cold sesame noodles with crunchy vegetables.

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.

A Fierce Toast From Alice Feiring’s Drinking Horn

A Fierce Toast From Alice Feiring’s Drinking Horn

Alice Feiring’s khantsi, a gift from a winemaker in Georgia, has a lip cuffed in silver and a raven’s beak at the tip. A slender chain joins the two, for hanging on the kitchen wall.

In Vancouver, a Door to a Parallel Culinary World

In Vancouver, a Door to a Parallel Culinary World

Rafal Gerszak for The New York Times

Meatless in the Midwest: A Tale of Survival

Meatless in the Midwest: A Tale of Survival

Some patrons, unlike the reporter, line up for brisket at Arthur Bryant’s barbecue, in Kansas City, Mo.


© 2020 US News. All Rights Reserved.