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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.

Review: ‘Taste & Technique’ Makes French Cooking Cool

Review: ‘Taste & Technique’ Makes French Cooking Cool

“Taste & Technique”
by Naomi Pomeroy
with Jamie Feldmar
(Ten Speed, $40)

A New Way to Spaghetti and Meatballs

A New Way to Spaghetti and Meatballs

An electric pressure cooker gives these meatballs a tender texture.

London Flavors Head West

London Flavors Head West

The chef Matt Deliso will be in charge of the wood-fired grills and the huge Molteni ovens and cooktops at the Hoxton Williamsburg .

Broccoli’s Saucy Side

Broccoli’s Saucy Side

Fusilli with broccoli and anchovies.

From Campania’s Volcanic Soils, Whites in Multiple Colors

From Campania’s Volcanic Soils, Whites in Multiple Colors

From left, Luigi Maffini Cilento Fiano Kratos 2016, Cantina Giardino Campania Fiano I.G.P. Gaia 2016 and Ciro Picariello Irpinia Fiano 2015.

Deep Fried and Good for You

Deep Fried and Good for You

Deep-fried falafel.

The Liquid Gold in Your Skillet

The Liquid Gold in Your Skillet

Skillet chicken with white beans and caramelized lemon.

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: Two Books to Master Chinese Cuisines

Review: Two Books to Master Chinese Cuisines

“Land of Fish and Rice”
by Fuchsia Dunlop
(W.W. Norton, $35, Oct. 18)

Cod Optimization, From Head to Tail

Cod Optimization, From Head to Tail

A cod’s brain, lips and eyes go into a pasta sauce.

Hot Chocolate With a Kick

Hot Chocolate With a Kick

Spicy hot chocolate.

Deep in the Birthplace of Cuban Rum and the Daiquiri

Deep in the Birthplace of Cuban Rum and the Daiquiri

Eduardo Corona, center, is a bartender at El Traguito, a bar below the Museo del Ron in Santiago de Cuba.


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