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Take a Dumpling Detour

Take a Dumpling Detour

Spicy ginger pork noodles with bok choy.

In Canada, Hunting and Preserving an Indigenous Way of Life

In Canada, Hunting and Preserving an Indigenous Way of Life

Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers. She is part of a rising generation of Indigenous cooks and scholars trying to preserve and spread the food culture of their ancestors.

Building a Better Vegetable Gratin

Building a Better Vegetable Gratin

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

A Tabletop Sanctuary

A Tabletop Sanctuary

Priya Chandra and Imam Khalid Latif with their son, Kareem.

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.

Bangladeshi Food Is a Rarity Around New York. This Place Helps Fill the Void.

Bangladeshi Food Is a Rarity Around New York. This Place Helps Fill the Void.

Korai Kitchen, in Jersey City, serves lunch and dinner buffet-style. Clockwise from top left, begun bhortha (eggplant mash), khichuri, aloo bhortha (potato mash) and begun bhaja (fried eggplant).

Tipping the Balance for Kitchen Scales

Tipping the Balance for Kitchen Scales

OZERI PRO It sells for about $20, is easy to use and thoroughly accurate.

‘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.

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.

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.

Review: The Poole’s Cookbook, Reimagining Southern Classics

Review: The Poole’s Cookbook, Reimagining Southern Classics

Sweet potato hummingbird cake by Ashley Christensen.

Grilling Turns Back to an Ancient Fuel: Wood

Grilling Turns Back to an Ancient Fuel: Wood

Gwen, in Los Angeles, uses an Uruguayan-style braseiro (rear), an open metal basket for burning logs to embers. On the grill is a rib-eye dry-aged for 80 days.

Annoyed by Restaurant Playlists, a Master Musician Made His Own

Annoyed by Restaurant Playlists, a Master Musician Made His Own

The prolific musician and composer Ryuichi Sakamoto at Kajitsu, a Manhattan restaurant where he created the music playlist.

Documentary Follows Alain Ducasse on a Quest for Perfection

Documentary Follows Alain Ducasse on a Quest for Perfection

Alain Ducasse is the subject of Gilles de Maistre's latest film.


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