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A Good Muffin Doesn’t Have to Be Bad for You

A Good Muffin Doesn’t Have to Be Bad for You

Julia Moskin makes whole grain blueberry muffins with a crunchy orange streusel top.

Hot Chocolate With a Kick

Hot Chocolate With a Kick

Spicy hot chocolate.

A Recipe for Summer: Fresh Fish, Spicy Chiles, Loads of Corn

A Recipe for Summer: Fresh Fish, Spicy Chiles, Loads of Corn

This seafood stew takes cues from pozole verde, swapping fresh corn for the hominy.

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.

The Art of the Australian Breakfast

The Art of the Australian Breakfast

Simple food, beautifully presented at Carthage Must Be Destroyed, an Australian-style cafe in Bushwick, Brooklyn.

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.

Distillery Brings Spirits Back to Manhattan

Distillery Brings Spirits Back to Manhattan

Sammer Aboelela distills Our/New York vodka in a new Chelsea bar.

Autumn Brings Breweries, Bars and a Taproom

Autumn Brings Breweries, Bars and a Taproom

At Beer Street’s original location in Williamsburg, Brooklyn, the bar manager and partner Cory Bonfiglio pours a beer into an aroma-enhancing Teku glass.

Thai Peanut Sauce Marries Well With Shrimp and Pineapple

Thai Peanut Sauce Marries Well With Shrimp and Pineapple

Shrimp and pineapple skewers with peanut sauce.

Old Recipes, New Format: Spain Puts Historic Dishes on Video

Old Recipes, New Format: Spain Puts Historic Dishes on Video

The videos mine a vast gastronomy archive, which includes a 1611 book by Francisco Martínez Montiño.

Review: The Poole’s Cookbook, Reimagining Southern Classics

Review: The Poole’s Cookbook, Reimagining Southern Classics

Sweet potato hummingbird cake by Ashley Christensen.

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 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.

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.

In Pomerol, Wines of Grandeur From Modest Estates

In Pomerol, Wines of Grandeur From Modest Estates

Baptiste Guinaudeau, left, his father, Jacques, and Omri Ram at Lafleur in Pomerol. “These are not just family-owned estates, they are family-worked estates,” Mr. Ram said of Pomerol.


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