dining


Make Peace With Meat

Make Peace With Meat

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

Grant Achatz, Science-Minded Chef, Turns to Cloning

Grant Achatz, Science-Minded Chef, Turns to Cloning

Cole Wilson for The New York Times

Take a Dumpling Detour

Take a Dumpling Detour

Spicy ginger pork noodles with bok choy.

A Cocktail Writer’s Life: The Pentagon by Day, a Barstool by Night

A Cocktail Writer’s Life: The Pentagon by Day, a Barstool by Night

Philip Greene at the Round Robin Bar, an old-school lounge in the Willard InterContinental hotel in Washington. That’s President Warren G. Harding over his shoulder.

For a Better Caesar, Get Kale Into the Mix

For a Better Caesar, Get Kale Into the Mix

Kale gives this tangy Caesar salad staying power.

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.

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.

Beef and Onions, Made Better With Beer

Beef and Onions, Made Better With Beer

In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.

Review: ‘The Red Rooster Cookbook’ Is a Homage to Modern Harlem

Review: ‘The Red Rooster Cookbook’ Is a Homage to Modern Harlem

Short ribs like the ones that the chef Marcus Samuelsson served to the Obamas at Red Rooster Harlem in 2011.

Discovering the Art of Craft

Discovering the Art of Craft

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

Finding a Lost Strain of Rice, and Clues to Slave Cooking

Finding a Lost Strain of Rice, and Clues to Slave Cooking

Upland red bearded rice, which grows in the Moruga district in Trinidad, turned out to be a missing culinary link between enslaved people in coastal Georgia and a group of slaves who were able to buy their freedom by fighting for the British in the War of 1812.

Next Stop, Summer: A Day Aboard a Mister Softee Truck

Next Stop, Summer: A Day Aboard a Mister Softee Truck

Heli Vasquez, left, has been driving a Mister Softee truck for 31 years. His father, Lautaro Vasquez, right, drove one for 40 years before he retired.

An Alabama Chef and Her Beloved Desserts Hit the Big Time

An Alabama Chef and Her Beloved Desserts Hit the Big Time

Dolester Miles, who was named Outstanding Pastry Chef by the James Beard Foundation in May, has worked for more than 30 years at the Highlands Bar & Grill in Birmingham, Ala.

The BLT, as You’ve Never Seen It

The BLT, as You’ve Never Seen It

Lighter than the usual sandwich, these BLT tacos let the crispiness of bacon and the lettuce shine through against juicy, colorful tomatoes and spicy mayonnaise.

Exploring the Sweet Subtleties of Vinegar

Exploring the Sweet Subtleties of Vinegar

Chefs and home cooks ferment a wide range of vinegars that are prized in kitchens, like this pear vinegar made by Misti Norris, a Dallas chef.

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.


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