dining


The Whole Story

The Whole Story

Whole grains can be versatile role players, especially in salads. Three that work particularly well this time of year are, from left, cooked millet, puffed rice and cooked farro.

Deep Fried and Good for You

Deep Fried and Good for You

Deep-fried falafel.

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.

Last of the Newsies?

Last of the Newsies?

Ram Badan Singh has sold newspapers on the corner of Central Park West and 86th Street for over three decades.

Distillery Brings Spirits Back to Manhattan

Distillery Brings Spirits Back to Manhattan

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

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.

The History of Wine in 442 Podcasts

The History of Wine in 442 Podcasts

Levi Dalton hosts the podcast “I’ll Drink to That.”

A Simple Treatment for Stunning Scallops

A Simple Treatment for Stunning Scallops

The simplest preparation is the best with sea scallops.

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.

The Quarterback of the Kitchen? It’s Not Always the Chef

The Quarterback of the Kitchen? It’s Not Always the Chef

Expediters, like Rebecca Raben at Blue Hill at Stone Barns, are crucial to fast-paced kitchens, organizing the data from a constant stream of tickets that notify the kitchen what food to send out to which diners.

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.

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.

Quinoa Hush Puppies: A Healthful Twist on a Southern Staple

Quinoa Hush Puppies: A Healthful Twist on a Southern Staple

Market Table’s quinoa hush puppies with chile aioli.

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.


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