http://www.boston.com/ae/food Find recipes, food related articles, and the latest food news on Boston.com. en-us 2008-11-18T10:02:38Z http://www.boston.com/ http://cache.boston.com/bonzai-fba/File-Based_Image_Resource/bcom_logo_140w.gif http://www.boston.com/ae/food/articles/2007/08/29/a_fresh_and_breezy_white_wine_is_perfect_company_at_the_cafe?rss_id=Boston.com+--+Food+news What we call plonk in this column is the kind of thing that might once have been called cafe wine -- and may still be in lots of places. Served up with inexpensive meals in small-scale mom-and-pop restaurants all over Europe, cafe wines may come in a glass carafe rather than a bottle and are likely to be described on ... Stephen Meuse, Globe Correspondent 2007-08-29T04:00:00Z http://www.boston.com/ae/food/articles/2006/11/19/cheers?rss_id=Boston.com+--+Food+news DAVID REYNOSO IS IN THE KITCHEN sauteing lamb chops. His wife, Wendy, is running after their kids, Sofi, 1, and David, 5. Hosts Tony Tjan and Laura Murray Tjan are popping champagne corks and greeting guests at the elevator. Laura's sister, Louise Murray, and Louise's fiance have come from New York for the night. Tyler, the Tjans' 2-year-old son, is ... SHERYL JULIAN AND JULIE RIVEN 2006-11-19T05:00:00Z http://www.boston.com/ae/food/articles/2006/11/19/to_the_cook?rss_id=Boston.com+--+Food+news DIFFERENT DRUMMER'S KITCHEN Thornes Marketplace, 150 Main Street, Northampton, 413-586-7978, differentdrummerskitchen.com GADGETS 671 Centre Street, Jamaica Plain, 617-524-6800 ANNE V. NELSON 2006-11-19T05:00:00Z http://www.boston.com/ae/food/articles/2007/06/20/get_your_farm_fresh_produce_here?rss_id=Boston.com+--+Food+news More than 125 farmers' markets operate statewide. Most begin this month or early in July and stay open through October. Below are the markets closest to Boston; the complete list is at www.state.ma.us/dfa/massgrown/farmers_markets.htm and www.massfarmersmarkets.org. 2007-06-20T04:00:00Z http://www.boston.com/ae/food/articles/2006/08/30/freshness_is_all_its_cracked_up_to_be?rss_id=Boston.com+--+Food+news If you pick up a dozen eggs at the supermarket without giving a thought to when they were laid, you might not care about how the eggs taste. If you do, swing by Bear Hill Farm's stand at the Marblehead Farmers' Market. Anne Gagnon will sell you a dozen absolutely fresh eggs laid earlier that week on her Tyngsborough farm. ... 2006-08-30T04:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/chocolate_chip_sour_cream_cake?rss_id=Boston.com+--+Food+news Makes one 9-by-13-inch cake 1 stick of butter, at room temperature 2 cups sugar 3 eggs, separated 16 ounces sour cream 1 1/2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 12 ounces chocolate chips 1. Have ready a greased 9-by-13-inch rectangular baking pan. Set the ... 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/mango_red_pepper_salsa?rss_id=Boston.com+--+Food+news This salsa is also excellent with peaches or apples instead of mango. 1 red bell pepper, cut into 1/4 -inch cubes 1 ripe mango, peeled and cut into 1/4 -inch cubes 1 small onion, finely chopped Juice of 1 lime 1/2 cup lightly packed fresh cilantro leaves, chopped 1 tablespoon olive oil 1 small fresh hot chili pepper Salt and ... 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/tortilla_chips?rss_id=Boston.com+--+Food+news Serves 10-15 These keep well in an air-tight container at room temperature for up to 4 days. 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/roasted_chicken_parts?rss_id=Boston.com+--+Food+news Serves 4 Many supermarket chickens are so moist that you can roast them in a very hot oven without worrying that they'll dry out. During cooking, the skin will turn very crisp. Here, we rub them lightly after roasting with butter. 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/yogurt_and_cucumber_sauce?rss_id=Boston.com+--+Food+news Serves 4 1/2 teaspoon salt, and more to taste 1 small, firm cucumber, peeled and coarsely grated 2 cups plain yogurt 2 garlic cloves, crushed Juice of 1/2 lemon Pepper, to taste 1. In a small bowl, sprinkle 1/2 teaspoon of salt over the grated cucumber. Let stand for a few minutes, then squeeze dry with your hands and transfer ... 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/chocolate_pudding?rss_id=Boston.com+--+Food+news Serves 4 3 tablespoons cornstarch 2 cups whole milk 1/2 cup sugar 1/2 cup unsweetened cocoa powder 1/8 teaspoon salt 1/3 cup warm water 1 tablespoon vanilla extract 1. In a small bowl, whisk the cornstarch and gradually whisk in 1/4 cup of the milk, stirring to form a smooth paste. 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/crudits_platter_with_spicy_miso_dip?rss_id=Boston.com+--+Food+news Serves 8 VEGETABLES 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/10/31/spicy_chicken_stew?rss_id=Boston.com+--+Food+news Serves 14 4 tablespoons vegetable oil 1 large chicken (about 4 pounds), cut into 8 pieces and skinned 2 quarts water 1 quart chicken broth 1 can (28 ounces) crushed tomatoes 1/2 cup corn flour 3 medium onions, chopped 1 large green bell pepper, chopped 1 tablespoon smoked paprika (or substitute regular paprika) 4 cloves garlic, chopped 1 teaspoon ground ... 2007-10-31T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/31/pumpkin_gingerbread?rss_id=Boston.com+--+Food+news Makes one 10-inch cake CAKE 2007-10-31T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/31/celeriac_parsnip_and_potato_gratin?rss_id=Boston.com+--+Food+news Serves 4 Butter (for the dishes) 3/4 cup whole milk 1 cup heavy cream 6 sprigs fresh thyme 3 garlic cloves, crushed 2 Yukon Gold or Yellow Finn potatoes, thinly sliced 1 small celeriac, thinly sliced 1 parsnip, thinly sliced 4 leaves fresh sage, chopped Salt and pepper, to taste Pinch of freshly grated nutmeg 1. Have on hand 4 ... 2007-10-31T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/24/al_biryani?rss_id=Boston.com+--+Food+news Serves 8 Huda Ahmed's al biryani is vegetarian because she prefers it this way. You can use this recipe and add 1 pound cooked boneless chicken breasts or lamb at the end. 2007-10-24T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/24/baked_french_toast?rss_id=Boston.com+--+Food+news Serves 6 Instead of apples, you can make this with Bartlett or Anjou pears. Peel and halve them, cut out the cores, and chop them coarsely. 2007-10-24T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/24/fried_green_tomatoes?rss_id=Boston.com+--+Food+news Serves 4 1/2 cup milk 1/4 cup fine dry bread crumbs 2 tablespoons bacon fat or butter 4 firm green tomatoes, sliced 1/2 inch thick Salt and pepper, to taste 1. In separate shallow bowls, place the milk and bread crumbs. 2007-10-24T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/24/alfajores?rss_id=Boston.com+--+Food+news Makes 24 cookies Butter (for the sheet) 1 can (about 14 ounces) sweetened condensed milk 2 cups flour, or more if necessary 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/4 cup confectioners' sugar, plus more for sifting (optional) 2 egg yolks 1 tablespoon grated lemon rind 2 tablespoons cognac, brandy, rum, or milk ... 2007-10-24T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/24/potato_apple_and_camembert_timbales?rss_id=Boston.com+--+Food+news Serves 4 You need four tall ramekins that are each 1 cup capacity. A mandoline or another hand-held slicing device is useful here. 2007-10-24T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/17/earl_grey_brownies?rss_id=Boston.com+--+Food+news Makes 25 The batter makes a thick brownie that is chilled after baking. The top is coated with a layer of rich chocolate ganache before the mixture is cut into squares. For both the brownie and the ganache, Chocolate Idol winner Blanche Ip recommends using a top quality bittersweet chocolate in the range of 66 to 72 percent chocolate liquor. 2007-10-17T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/17/pasta_with_bell_peppers_and_ham?rss_id=Boston.com+--+Food+news Serves 4 2 large red bell peppers 3 tablespoons olive oil 3 medium red onions, sliced 7 ounces thinly sliced serrano ham or prosciutto, cut into thick strips 2 tablespoons capers 4 tablespoons chopped fresh basil Salt and black pepper, to taste 1 pound dried tagliatelle 1. Turn on the broiler. Set the peppers on a rimmed baking sheet and ... 2007-10-17T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/17/baked_beans?rss_id=Boston.com+--+Food+news Serves 8 Roasting tomatoes with spices concentrates their flavors and produces a well-seasoned pot of beans. 2007-10-17T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/17/big_blue_slaw?rss_id=Boston.com+--+Food+news Serves 10 1 1/2 cups mayonnaise 1/2 cup sherry vinegar, or more to taste 1/3 cup sugar 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 head (about 3 pounds) red cabbage, quartered, cored, and thinly sliced 2 medium carrots, grated 6 scallions, diagonally sliced into 1-inch pieces 1/2 pound good-quality blue cheese, crumbled 2 teaspoons celery seed 1. In ... 2007-10-17T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/17/oven_roasted_mussels_with_garlic_butter?rss_id=Boston.com+--+Food+news Serves 8 as tapas, 4 as an entree 1/2 cup (1 stick) unsalted butter, at room temperature 2 shallots, finely chopped 4 cloves garlic, finely chopped 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh chives 1 tablespoon chopped fresh thyme 1 tablespoon lemon rind 2 tablespoons lemon juice Dash of hot sauce Salt and pepper, to taste 1 crusty ... 2007-10-17T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/17/pears_poached_in_red_wine?rss_id=Boston.com+--+Food+news Serves 6 1 1/2 cups dry red wine 1 cup sugar Grated rind and juice of 1 orange 4 whole cloves 6 cardamom pods, crushed 1 1-inch piece of fresh ginger root, peeled and chopped 6 whole peppercorns 6 firm Bartlett or Bosc pears, peeled with stems intact Salt, to taste 2007-10-17T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/10/arepas?rss_id=Boston.com+--+Food+news Arepa flour is a pre-cooked corn flour sold in Latin American groceries as masarepa or farina P.A.N. Do not confuse it with masa harina. 2007-10-10T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/10/almond_stuffed_dates_wrapped_in_bacon?rss_id=Boston.com+--+Food+news Makes 15 15 dates, pitted 15 whole almonds 5 strips bacon 1. Turn on the broiler. Set a rack on a broiling pan. 2007-10-10T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/10/thin_crust_pizza?rss_id=Boston.com+--+Food+news Makes four 7-inch pizzas 1 pound store-bought pizza dough, at room temperature Flour (for shaping) 2 tablespoons olive oil, plus more for sprinkling 1 clove of garlic, thinly sliced 1 can (14 ounces) crushed tomatoes 1 teaspoon salt 1 teaspoon sugar 1/2 cup fresh basil leaves, coarsely chopped Coarse semolina flour or cornmeal (for sprinkling) 10 ounces fresh mozzarella, torn ... 2007-10-10T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/10/chicken_nuggets?rss_id=Boston.com+--+Food+news Serves 4 Serve with your favorite dipping sauce - ketchup, mayonnaise, honey mustard, barbecue sauce, or Chinese duck sauce. 2007-10-10T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/10/pad_thai?rss_id=Boston.com+--+Food+news Serves 4 Almost everything here - except tamarind pulp and dried shrimp - comes from the supermarket. Do all the chopping and assemble the ingredients on a tray. You'll also need a deep wok or skillet. 2007-10-10T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/10/beef_chow_fun?rss_id=Boston.com+--+Food+news Serves 4 1 pound fresh wide rice noodles 3 tablespoons vegetable oil 1/2 pound flank steak, thinly sliced against the grain 1 small onion, sliced into wedges 2 teaspoons Chinese rice wine (Shaoxing if possible) 1/4 cup soy sauce 1 bunch Chinese chives (or scallions), cut into 1-inch lengths 3 cups mung bean sprouts 2007-10-10T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/10/cauliflower_with_tuna_raisins_and_capers?rss_id=Boston.com+--+Food+news Serves 4 1 teaspoon salt, or to taste 1 head cauliflower (about 3 pounds), cored, trimmed, and cut into florets 3 tablespoons olive oil 1 clove garlic, finely chopped 1/2 cup golden raisins 1 tablespoon drained capers 1/2 teaspoon crushed red pepper 2 large ripe native tomatoes, cored and coarsely chopped or 1 pint cherry tomatoes, quartered 1 can (6 ... 2007-10-10T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/10/carrot_pate?rss_id=Boston.com+--+Food+news Makes about 2 cups 3 medium (about 1/2 pound ) carrots, cut into 1-inch pieces 2 teaspoons vegetable oil 1 small onion, chopped Grated rind of 1 orange 1/4 cup orange juice 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cinnamon 1/3 cup water 1/2 cup walnuts 4 ounces extra-firm tofu, diced 2 tablespoons red miso 1 teaspoon Worcestershire sauce ... 2007-10-10T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/10/orange_scented_cranberry_and_pecan_scones?rss_id=Boston.com+--+Food+news Makes 12 SCONES 2007-10-10T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/03/honey_wheat_germ_whole_wheat_bread?rss_id=Boston.com+--+Food+news Makes 2 loaves 1 1/2 cups hot tap water 1 tablespoon yeast 1/3 cup honey 1 teaspoon salt 1 1/2 c ups whole-wheat fl our 1/2 cup wheat germ 3 tablespoons shortening or butter 3 cups unbleached all-purpose flour, or more as needed Extra unbleached all-purpose flour (for kneading) Extra butter (for the tops) 1. Have on hand two 8 ... 2007-10-03T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/03/tofu_and_spicy_pork_sauce_with_crispy_fried_rice?rss_id=Boston.com+--+Food+news Serves 4 "Everyone loves this recipe, which they know from Chinese restaurants as ma po tofu," writes Masaharu Morimoto in "Morimoto: The New Art of Japanese Cooking." "It's a versatile dish, which here is served over crispy rice. You could also serve it over noodles. For a change, I sometimes like to fry cooked rice until it's crispy and sprinkle ... 2007-10-03T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/03/caramelized_sweet_potatoes?rss_id=Boston.com+--+Food+news Serves 4 These are served at Morimoto instead of French fries. "Most people can't get enough of them," writes Masaharu Morimoto in his new book. 2007-10-03T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/03/black_bean_soup_with_cumin_and_tomatoes?rss_id=Boston.com+--+Food+news Serves 6 Dried black beans are one of the few varieties that do not need soaking; some people think that soaking makes them break during cooking. In this soup, however, broken beans thicken the broth and give it a great texture. Even with soaking, remove several ladlefuls of beans from the pot and mash them with a fork, then stir ... 2007-10-03T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/03/brown_and_white_rice_with_black_beans?rss_id=Boston.com+--+Food+news Makes about 9 cups or enough to serve 9 To achieve white rice and brown rice with perfect textures, cook them separately. If you prefer to serve them separately, you'll have about 6 cups of white (to serve 6) and 3 cups of brown (to serve 3). 2007-10-03T04:00:00Z http://www.boston.com/ae/food/articles/2005/10/19/beef_samboussas?rss_id=Boston.com+--+Food+news Serves 6 2 tablespoons canola oil 2 green bell peppers, cored, seeded, and finely chopped 2 onions, finely chopped 1 1/2 pounds lean ground beef 1 cup frozen green peas, thawed 1 tablespoon tomato paste 1 tablespoon ground cinnamon 1 teaspoon ground cayenne 1 teaspoon ground nutmeg 1 teaspoon ground turmeric Salt and black pepper, to taste 1 tablespoon flour ... 2005-10-19T04:00:00Z http://www.boston.com/ae/food/articles/2005/10/19/chicken_in_the_pot?rss_id=Boston.com+--+Food+news Serves 6 1 large roasting chicken (4 to 5 pounds) Salt and pepper, to taste 5 sprigs fresh thyme 2 tablespoons olive oil 3 plum tomatoes, cored and quartered 2 medium onions, cut into eighths 1 cup white wine 1 cup water Extra thyme sprigs (for garnish) 1. Dry the chicken and clean the cavity. Season the cavity and outside ... 2005-10-19T04:00:00Z http://www.boston.com/ae/food/articles/2005/10/19/clams_in_garlic_and_wine?rss_id=Boston.com+--+Food+news Serves 8 as an appetizer. These clams, writes Penelope Casas in ''Delicioso!" are standard tapas fare along Spain's coast. ''The sauce is exceptional for bread dunking," she writes. The 1 1/2-inch aquacultured mahogany littleneck clams from Great Eastern Mussel Farms work especially well in this dish. 2005-10-19T04:00:00Z http://www.boston.com/ae/food/articles/2005/10/19/golden_potato_salad_with_smoked_trout_and_green_beans?rss_id=Boston.com+--+Food+news Serves 4 Any cured fish or meat can be substituted for the trout. 2005-10-19T04:00:00Z http://www.boston.com/ae/food/articles/2005/10/19/grilled_toasts?rss_id=Boston.com+--+Food+news Serves 4 If you have a gas stovetop, you can grill toasts by setting them directly on very low flames, watching them carefully, and turning them with tongs as soon as the bread singes. Or use a stovetop gas grill to toast the bread. 2005-10-19T04:00:00Z http://www.boston.com/ae/food/articles/2005/10/19/merlot_risotto_with_tenderloin_of_beef?rss_id=Boston.com+--+Food+news Serves 4. Red wine makes a complex risotto that is a deep mahogany color, writes ''Risotto Risotti" author Judith Barrett, a Cambridge resident. The dish is accompanied by beef tenderloin. 2005-10-19T04:00:00Z http://www.boston.com/ae/food/articles/2005/10/19/smoked_pork_loin?rss_id=Boston.com+--+Food+news Serves 6. For smoking, you need hickory or other wood chips, plus lump hardwood charcoal. 2005-10-19T04:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/the_woeful_grocer?rss_id=Boston.com+--+Food+news We can't always shop like the Parisian housewives of our domestic fantasies - sniffing peaches at the fruit stand, bossing around the butcher, and pinching all of the soft cheeses. Sometimes it is late, or we are hard up, or we are far from home, and under the harsh lights of a small, sad market we must make do. Jonathan Levitt, Globe Correspondent 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/10/31/plonkapalooza?rss_id=Boston.com+--+Food+news Their names may never grace the entrance of a grand estate, be seen on anyone's Top 100 list, or send chills up the spine of an ace sommelier, but in this world of overrated pleasures, simple, inexpensive wines with the power to please enjoy a celebrity status all their own. Stephen Meuse, Globe Correspondent 2007-10-31T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/31/the_wine_list?rss_id=Boston.com+--+Food+news Below, you'll see notes for wines that received a top pick from at least one panelist, along with a typical retail price and the name of the retailer that nominated the wine. Other shops carry these bottles, so check your local stores too. 2007-10-31T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/31/tasters_choices?rss_id=Boston.com+--+Food+news Erik Johnson Transplanted Wisconsinite Erik Johnson has been wine director at L'Espalier since 1997 and of Sel de la Terre in Boston and Natick. 2007-10-31T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/31/pros_offer_their_picks?rss_id=Boston.com+--+Food+news Erin O'Shea Eastern Standard, 528 Commonwealth Ave., 617-532-9100. Affordable white: 2004 Librandi Efeso, Val di Neto, $45. "This is my surprise favorite. It is an amazing value and tastes like a beautiful white Burgundy with notes of Brazil nut, lemon meringue, and well-balanced acid and minerality." Affordable red: 2004 Cos Cerasuolo di Vittoria, Sicily, $45. 2007-10-31T04:00:00Z http://www.boston.com/ae/food/articles/2007/10/31/some_of_these_sommeliers_wines_are_older_than_they_are?rss_id=Boston.com+--+Food+news Glance around any of Boston's high-end dining rooms and you'll find that almost everyone, from your server to your busboy, is a fresh-faced 20-something. For the industry, that's no surprise. It's an accessible career start for those with a strong back and a need for quick cash. But for Boston's wine scene, the invasion of youth is new. Erin Byers Murray, Globe Correspondent 2007-10-31T04:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/kids_cook_up_a_tasty_project?rss_id=Boston.com+--+Food+news LEXINGTON - It sounds like a recipe for chaos: 20 fifth-graders in a school cafeteria kitchen on a muggy Saturday afternoon, preparing an ambitious seasonal menu for a guest list of 120. But at the Bridge School here late last month, everything was running like clockwork. The children were lined up, wearing aprons, ready to cook dinner for a crowd ... Andrea Pyenson, Globe Correspondent 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/cobb_salad_with_green_goddess_dressing?rss_id=Boston.com+--+Food+news Serves 6 as a main course This recipe was adapted by Lori Deliso of the Dinner Party Project from "Martha Stewart 2002 Annual Recipe Cookbook." 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/brewers_hoping_hard_cider_can_make_a_commercial_comeback?rss_id=Boston.com+--+Food+news CHARLTON - Hard cider is here, but it hasn't arrived. True, pubs and supermarkets have been stocking big brand hard ciders like Hornsby's and Woodchuck for years, increasing the popularity of the alcoholic older sibling to sweet cider. But, hard cider makers say, what's generally available does not even approach the variety of hard ciders that are being brewed - ... Omar Sacirbey, Globe Correspondent 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/10/31/on_the_street_where_you_live?rss_id=Boston.com+--+Food+news A short walk from Nadine Nelson's home is a small farm where tuft-headed hens cluck contentedly and grape vines twine the latticework in the late autumn sun. "Look as these! They're just perfect," says Nelson, stooping to pluck a handful of ripe red, yellow, and orange heirloom tomatoes. Genevieve Rajewski, Globe Correspondent 2007-10-31T04:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/big_tastes_in_a_tiny_kitchen?rss_id=Boston.com+--+Food+news On her website, smittenkitchen.com, food blogger Deb Perelman describes her kitchen as "80 square feet of fourth-floor circa-1870 New York City walkup tenement building joy with a skylight on top." She has one stainless steel counter, a small gas stove, a carefully curated spice rack, and a pantry full of wedding registry pots, pans, and appliances. Jonathan Levitt, Globe Correspondent 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/09/26/famous_wardrobe_malfunction_gave_him_great_exposure?rss_id=Boston.com+--+Food+news This week, Adam Roberts, 28, the self-styled kitchen novice behind the popular blog amateurgourmet.com, is food website hopping on a virtual book tour to promote "The Amateur Gourmet: How to Shop, Chop, and Table-Hop Like A Pro (Almost)." That means that the author, skinny and nebbishy, with a nasally musical theater voice that would fit perfectly on NPR's "This American ... Jonathan Levitt, Globe Correspondent 2007-09-26T04:00:00Z http://www.boston.com/ae/food/articles/2007/07/11/double_a_recipe_with_a_click_and_get_a_shopping_list_too?rss_id=Boston.com+--+Food+news Alicia Shea's recently conceived website is the offspring of 25 years of dinner parties and thousands of hours logged in front of a computer. Based in her Belmont kitchen, cookingwithalicia.com offers an array of dishes ; some a re throwback s (American chop suey), others perennial favorites (banana bread). But you have to start somewhere, and if boiling water seems ... Karoline Boehm Goodnick, Globe Correspondent 2007-07-11T04:00:00Z http://www.boston.com/ae/food/articles/2007/08/08/a_whimsical_american_take_on_french_food?rss_id=Boston.com+--+Food+news The Art Deco-style blog header on Lucy's Kitchen Notebook promises Lyon, France, stories, essays, photos, and cooking. A tiny, hand-drawn heart at the end of her list hints at the motivation behind the blog. It's not renown, as Lucy Vanel doesn't participate in international blogging events like Wine Blogging Wednesday or Leftover Tuesday. And it's certainly not dollars -- or ... Diana Burrell, Globe Correspondent 2007-08-08T04:00:00Z http://www.boston.com/ae/food/articles/2007/08/22/postings_from_paris_are_full_of_personality?rss_id=Boston.com+--+Food+news David Lebovitz, an expatriate author and former pastry chef, blogs about cooking and eating in Paris. His posts are both high brow and low brow, funny and weird, and sometimes almost embarrassingly revealing. "Most bloggers are just like their blogs," says Lebovitz, on the phone from his home in the City of Light, where he has been living for four ... Jonathan Levitt, Globe Correspondent 2007-08-22T04:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/teaching_the_abcs_of_healthy_eating?rss_id=Boston.com+--+Food+news Twelve-year-old Maccus Vilain is on a diet. That means a couple of things have changed in his world - for starters, rice. Born of a Trinidadian mother and a Haitian father, Maccus has enjoyed rice as a culinary staple his whole life. His mom used to fry rice in oil before coating it in bouillon and then simmering it to ... Darry Madden, Globe Correspondent 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/for_chef_maws_walk_in_fridge_is_where_it_all_begins?rss_id=Boston.com+--+Food+news Craigie Street Bistrot is a walk-down, cozy cave of a restaurant surrounded by steam pipes in the basement of a Harvard Square apartment house. Five years ago chef and owner Tony Maws signed a lease on the space, rented an apartment two floors up, and started cooking. He inherited his equipment from the previous tenant and opened on what he ... 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/vietnamese_grilled_short_rib?rss_id=Boston.com+--+Food+news "Steakhouse restaurants don't get much culinary credibility," says Jamie Bissonnette, chef de cuisine at KO Prime. When he and consulting chef Ken Oringer planned the menu for the steakhouse that replaced Spire in the Nine Zero Hotel, they looked at other restaurants around the country to see how they could "chef up" their menu and balance the appeal of a ... 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/for_dipping?rss_id=Boston.com+--+Food+news If you're hosting or contributing to a party and looking for an appetizer, a crudités platter is always welcome. For years, Americans had a mundane approach to this French tradition by dipping veggie sticks such as carrots and celery into ordinary mayonnaise-based sauces. Raw broccoli and asparagus spears joined the usual suspects, and bowls of Russian dressing were displaced by ... 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/11/07/a_light_touch_with_toffee?rss_id=Boston.com+--+Food+news New England Toffee Company was started in Acton by Kathy Frizzell when she tried to duplicate a family Christmas gift. Her version of the candy was so popular at a fund-raiser where her husband worked that he cajoled the then-unemployed mother of three into starting a business. That was January 2003, and with the use of a local church's commercial ... 2007-11-07T05:00:00Z http://www.boston.com/ae/food/articles/2007/10/03/spilling_the_beans_about_a_special_crop?rss_id=Boston.com+--+Food+news NORTH BEVERLY - Charley Baer's plants look parched and shriveled, as though a major drought has hit the region. But this is a good sign. Baer's Best beans are almost ready to harvest. Alison Arnett, Globe Correspondent 2007-10-03T04:00:00Z http://www.boston.com/ae/food/articles/2007/09/05/spreading_the_love?rss_id=Boston.com+--+Food+news It's back-to-school time, and for those feeling nostalgic for childhood, the peanut butter and jelly sandwich on the kids' menu at Flour Bakery + Cafe might hit the spot. It's the classic version - seeded raspberry jam and smooth peanut butter slathered on spongy, fresh-baked white bread, then cut in half and served on a napkin in a woven basket. ... Jonathan Levitt, Globe Correspondent 2007-09-05T04:00:00Z http://www.boston.com/ae/food/articles/2007/09/05/one_mans_search_for_pbj_perfection?rss_id=Boston.com+--+Food+news The quest for the perfect peanut butter and jelly sandwich is as personal and subjective as the search for beauty or truth - but far more filling. Michael Saunders, Globe Staff 2007-09-05T04:00:00Z http://www.boston.com/ae/food/restaurants/articles/2007/11/14/mashed_or_roasted_potatoes_have_appeal_at_holiday_meal?rss_id=Boston.com+--+Food+news The feast table does not seem fully set without a potato dish - or two. You can roll out gnocchi and brown gratins until the doorbell rings, but nothing is more satisfying than a masterful rendition of simple classics - mashed or roasted potatoes. Jonathan Levitt, Globe Correspondent 2007-11-14T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2007/11/14/boston_chefs_remix_the_thanksgiving_feast?rss_id=Boston.com+--+Food+news Thanksgiving is a holiday at which we generally know what to expect: the roast turkey, the sweet potatoes with mini-marshmallows, the pumpkin pie just like grandma used to make. Tradition is a wonderful thing; it gives the annual meal more meaning. Devra First, Globe Staff 2007-11-14T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2007/11/14/get_a_grip?rss_id=Boston.com+--+Food+news Which is better? That these cutting boards come in pink and green and red and yellow and other colors, or that they're equipped with hundreds of tiny suction cups underneath to prevent them from moving under your furiously chopping knife? Let it remain one of those great mysteries, because you only have to choose a color. Actually, choose a couple. ... 2007-11-14T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2007/11/14/a_classic_pie_theme_and_its_variations?rss_id=Boston.com+--+Food+news For my adult life, our Thanksgiving pie - pecan - has been made by my Aunt Raya. It turns out that she is not the source of our tradition, however. My mother is responsible for it. Lisë Stern, Globe Correspondent 2007-11-14T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2007/11/11/turkey_farms_offer_fresh_birds_for_table?rss_id=Boston.com+--+Food+news For many retailers, the holiday rush officially begins the day after Thanksgiving, but for turkey farms the busy season begins in the fall and culminates on the holiday. For cooks looking to impress their Thanksgiving guests with a fresh local turkey, there are options in the Globe NorthWest circulation area. Nicole DiNoia, Globe Correspondent 2007-11-11T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2007/11/11/italian_101_and_then_some?rss_id=Boston.com+--+Food+news Primavera 20 Pleasant St., Millis 508-376-2026, primav.com Hours: Tuesday through Thursday, 4:30-9:30 p.m.; Friday and Saturday, 4:30-11 p.m.; Sunday brunch, 10:30 a.m. to 2 p.m.; dinner, 3 to 9 p.m. Reservations accepted Accessible to the handicapped Major credit cards 2007-11-11T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2007/11/11/the_rabbi_wont_go_hungry_for_kosher_1194773157?rss_id=Boston.com+--+Food+news The chirpy beat of a Shania Twain hit pulsates as Rabbi Moshe Waldoks examines the overhead menu at Café Eilat in Brookline in search of a light lunch. He finds it quickly: pizza. Maureen Costello, Globe Correspondent 2007-11-11T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2007/11/11/neighborhood_eatery_places_greek_accent_in_west_peabody?rss_id=Boston.com+--+Food+news West Side 682 Lowell St., Peabody 978-536-4422 Hours: Open seven days, 6:30 a.m. - 9 p.m. Credit cards accepted Handicapped accessible 2007-11-11T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2007/11/11/the_rabbi_wont_go_hungry_for_kosher?rss_id=Boston.com+--+Food+news The chirpy beat of a Shania Twain hit pulsates as Rabbi Moshe Waldoks examines the overhead menu at Café Eilat in Brookline in search of a light lunch. He finds it quickly: pizza. Maureen Costello, Globe Correspondent 2007-11-11T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2007/11/08/more_than_just_a_sandwich_shop?rss_id=Boston.com+--+Food+news For years, the stretch of Mass. Ave. between Porter Square and Arlington was the dead zone of Cambridge. Seedy liquor stores, broken-down gas stations, and an MBTA bus yard were its main landmarks. But change is finally coming to North Cambridge, where a handful of new eateries, boutique shops, and fancy condos recently debuted. And Jim Walsh is among the ... Sacha Pfeiffer, Globe Staff 2007-11-08T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/17/dishing_it_out?rss_id=Boston.com+--+Food+news Thanks to CitySprouts, 10 Cambridge public schools have gardens that are used to teach students about the food cycle, sustainable agriculture, and the environment. And what better way to raise money for the program than to feed people? At tonight's Flavors of Fall , restaurants from Cambridge and Somerville dishing out selections from their fall menus include dante, the Blue ... 2008-11-17T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/16/recipes_past_a_slice_of_life?rss_id=Boston.com+--+Food+news The three young men who immigrated to Plymouth in the early 1900s didn't know one another, but they had three things in common: They came from northern Italy, they were bakers, and each had a recipe for a unique type of bread. Christine Legere, Globe Correspondent 2008-11-16T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/16/packaged_prepared_chestnuts?rss_id=Boston.com+--+Food+news roasted, which are packed in jars; steamed and dry-packed in jars and cans or vacuum-packed in plastic; and steamed and packed with water in cans. Asian markets also sell cooked, peeled dried chestnuts (above, far right). In testing our recipes, I vastly preferred the roasted nuts in every case. The vacuum-packed nuts were less deeply flavored, and the water-packed nuts ... 2008-11-16T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/16/a_fleeting_sweet?rss_id=Boston.com+--+Food+news Swiss holiday cookies worth yodeling over. Scott Haas 2008-11-16T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/12/chill_out?rss_id=Boston.com+--+Food+news Like everything else in the city, bar prices have been steadily inching upward over the past few years. These days, $12 is about average for a specialty cocktail at a lot of forward-thinking bars, and some of them are even worth it. But we've also seen some drinks trending toward the $13-$15 range, and a few as high as $18. ... Luke O'Neil, Globe Correspondent 2008-11-12T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/12/the_kindest_cuts?rss_id=Boston.com+--+Food+news In the meat case, the priciest pieces are also the tenderest. Cuts like chicken breasts, beef or pork tenderloin, and lamb rib chops may be quick to cook and easy to chew, but they're hard on the budget. Cheaper cuts are no less delicious than the top-shelf stuff, they just need more attention. When cooked properly, hard-working meat with more ... Jonathan Levitt, Globe Correspondent 2008-11-11T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/12/celebrity_chef_jamie_oliver_celebrates_vegging_out?rss_id=Boston.com+--+Food+news Jamie Oliver, the British celebrity chef, wears many hats: "Naked Chef" TV icon, school lunch crusader, restaurateur-philanthropist. Oh, and he's published 10 books, the most recent of which, "Jamie at Home: Cook Your Way to the Good Life," celebrates fruits and vegetables he has raised in his spare time. "I just like spending time with my veg," writes Oliver with ... T. Susan Chang, Globe Correspondent 2008-11-11T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/12/cheapsteak?rss_id=Boston.com+--+Food+news Call it the meat index. If you want to know whether times are tough, ask your butcher. "We are selling so much more hamburg," says Charles Silva, owner of New England Meat Market. "We used to sell 250 to 300 pounds a day. Now it's over 500." At his Peabody business, the ground beef costs $2.59 to $2.69 per pound, ... Devra First, Globe Staff 2008-11-11T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/12/brewers_have_barrels_of_fun?rss_id=Boston.com+--+Food+news One label reads: "The caramel and vanilla complexity comes from the exotic Paraguayan Palo Santo wood." Another hints at characteristics of French oak, described as "qualities of toasted coconut, almond biscotti, and toasted almonds with a taste of honeysuckle." But neither a chardonnay nor a cabernet is benefiting from time in wood barrels. It's beer - Dogfish Head's Palo Santo ... Ann Luisa Cortissoz, Globe Staff 2008-11-11T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2008/11/11/something_different_at_damiano?rss_id=Boston.com+--+Food+news When opening a new restaurant in the restaurant-heavy North End, how do you make yourself stand out? By doing something different, or by doing something very well. Both at the same time works, too. Devra First, Globe Staff 2008-11-11T20:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/11/bouquet_in_a_bag?rss_id=Boston.com+--+Food+news It's forgivable to be lazy in the kitchen, especially when there's a product designed to perpetuate it. Ordinarily, to make a bouquet garni for stews or soups you would cut a piece of butcher's string, wrap up herb sprigs and a bay leaf inside a piece of celery, and secure with a knot. (That is, if you can remember where ... Lisa Zwirn, Globe Correspondent 2008-11-11T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/11/give_thanks_for_the_right_roaster?rss_id=Boston.com+--+Food+news A big bird needs a sturdy pan. At Thanksgiving, cooks usually give plenty of thought to the bird; what is often shortchanged is the pan. Lisa Zwirn, Globe Correspondent 2008-11-11T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2008/11/12/recent_dining_out_reviews?rss_id=Boston.com+--+Food+news Extraordinary Excellent Good Fair (No stars) Poor 2008-11-12T05:00:00Z http://www.boston.com/ae/food/restaurants/articles/2008/11/11/for_latin_lovers?rss_id=Boston.com+--+Food+news There's nothing glitzy about the simple, plant-filled storefront that looks out onto the main plaza of the Villa Victoria. And there's nothing chic or fancy about the Latin American dishes Don Ricardo's serves. It's just good (sometimes very good) homey food. Yet among the upscale restaurants that have crowded the streets of the South End in recent years, the little ... Ann Luisa Cortissoz, Globe Staff 2008-11-11T05:00:00Z http://www.boston.com/lifestyle/food/articles/2008/11/11/south_rises_again?rss_id=Boston.com+--+Food+news Two months ago, Hungry Mother in Cambridge began making one of the best uses of FedEx . Chef Barry Maiden has the shipper overnight him the most tender, just-caught Gulf shrimp straight from New Orleans. These unusually succulent crustaceans, in season through the end of the month, make a velvety soft landing in Maiden's spectacular (and newly revamped) take on ... Denise Taylor, Globe Correspondent 2008-11-11T05:00:00Z http://www.boston.com/ae/specials/dine_out_spring_2003/restaurant_extras?rss_id=Boston.com+--+Food+news Frisee salad with poached mussels and potatoes. Hake with a crunchy crumbed topping over fennel and thin asparagus tips in a slightly vinegary herb sauce. Duck confit with a moist, tender flesh against tiny green lentils mixed with bits of carrots. Chocolate mousse in a pretty coffee cup with a fluff of creme fraiche. It hardly sounds like bargain fare, ... Joe Yonan, Globe Staff 2003-05-01T04:00:00Z