THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

A dessert classic gets dressed up for dinner

Pan-seared watermelon steak with a confit of tomatoes and eggplant chicharrones is a hot seller at 51 Lincoln. Pan-seared watermelon steak with a confit of tomatoes and eggplant chicharrones is a hot seller at 51 Lincoln. (Erik Jacobs for the Boston Globe)
By Tracey Ceurvels
Globe Correspondent / August 8, 2007

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Sliced into halves or triangles at picnics, barbecues, or on any sultry day, watermelon is a perfect thirst-quenching snack. It's such a staple on the summer table that chefs have decided to dress it up and send it into the dining room when customers least expect it -- far from dessert. (Full article: 508 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass