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.
|
« Mexican at last | Main | A winning combination » Friday, April 20, 2007Tea time
Remember when every bread, muffin, cake, and cereal maker added bran to its list of ingredients to give its products that healthy glow? Seems like green tea might be taking over as the new good-for-you "It" ingredient. It's been cropping up in all sorts of products, including this green tea muffin mix from Trader Joe's. When you add the dry mix to melted butter, water, and eggs, the batter has an almost overpowering green tea aroma -- and it looks more like a clay mask to clean your pores than a mixture that will yield something good to eat. But after baking for 20 minutes, the muffins come out of the oven a lovely light gold with a greenish tinge. The pungent aroma is gone, and they taste delicately nutty -- nice with a cup of tea. Though I was skeptical, they do taste pretty good. But good for you? Was all that bran? Posted by Ann Cortissoz at 04:55 PM
|
