When Diego Moya was 14 years old, working at a deli on Long Island, he was sometimes tasked with making the Waldorf salad: Apples, raisins, walnuts, mayo — exactly what you’re picturing. Lately, he’s ...

At Hemlock, Diego Moya carved out a space for himself on the Lower East Side cooking eclectic, vegetable-heavy food. He baked a sweet-potato loaf as his house bread; made cold soup with green tea, ...

Diego Moya has had a busy year. He recently opened the doors to Hemlock in the Lower East Side, which follows the opening of Blake Lane in the Upper East Side last November. The former Casa Mono sous ...

Save this article to read it later. Find this story in your account’s ‘Saved for Later’ section. Lightly cured fluke with juniper and Tropea onion at the wine bar June in Cobble Hill. Photo: Colin ...