Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her
reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on
Plonk ($12 and under wines) appears on the last Wednesday of the month.
 Ask a question or share an idea or recipe with The Boston Globe food
staff.
 Week of:
November 4
Week of:
October 28
Week of:
October 21
Week of:
October 14
Week of:
October 7
Week of:
September 30
 
For Boston Globe restaurant reviews and food news and recipes, visit Boston.com's Food section.
|
« Chef K-Fed? How insulting! | Main | Shaky starts » Wednesday, January 24, 2007Your own boulangerie
Williams-Sonoma has done it again. You can be a French boulangere and offer guests hot croissants in the morning, using this pre-cut croissant dough. For $39.95, you get about three pounds of dough, or 18 croissants. You'd look like a fool to serve hot croissants with ordinary coffee, so something like this:
is certainly in order. And it's only right to present them as thoughtfully as possible on this:
My own whole grain toast with yogurt on dishes an Italian friend calls "toilet bowl Ginori" seems so shabby. Posted by Sheryl Julian at 05:07 PM
|
