https://dovevn.com/

dining | Page 12


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.

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.

After the Apologies, Restaurants Struggle to Change

After the Apologies, Restaurants Struggle to Change

The chef Mario Batali, right, with his business partner, Joe Bastianich, in 2016. Since accusations of sexual harassment against Mr. Batali surfaced in December, Mr. Bastianich and his team have been working to part ways with the chef.

Make Peace With Meat

Make Peace With Meat

Cubes of raw veal shoulder meat for an Asian-style stew.

Chickpea Stew, Complex and Colorful, From Meager Beginnings

Chickpea Stew, Complex and Colorful, From Meager Beginnings

Chickpea stew with orzo and mustard greens.

Brownies With Caramel: Sweet and Salty in a Committed Relationship

Brownies With Caramel: Sweet and Salty in a Committed Relationship

Give the classic brownie a sophisticated update with caramel and a sprinkle of sea salt.

Home to Hawaii in Search of Poke

Home to Hawaii in Search of Poke

Poke — pieces of raw fish seasoned with a few strong ingredients — wouldn’t exist without ancient Hawaiians’ reverence for the ocean. Here, the “lunatic” poke, left, and a pake (Chinese) poke at Ahi Assassins in Moiliili.

Conversation Served With Cocktails

Conversation Served With Cocktails

Patrons at the Big Bar can try an array of drinks.

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.

Vegetarian Bowls Spiked With Vibrant Asian Flavors

Vegetarian Bowls Spiked With Vibrant Asian Flavors

Lukas Volger’s roasted vegetable bibimbap.

Eddie Hernandez Doesn’t Care if His Food Isn’t ‘Authentic’

Eddie Hernandez Doesn’t Care if His Food Isn’t ‘Authentic’

The chef Eddie Hernandez, a former rock musician who is fond of blue jeans, at an Atlanta branch of Taqueria del Sol, the small chain he owns with Mike Klank.


© 2020 US News. All Rights Reserved.