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Food & Recipes

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Wednesday, July 28, 2010

Cold feat

SUPER BOWL: Chef Erwin Ramos shows off his cold avocado soup at Ole Mexican Grill in Inman Square.
By Mat Schaffer
Is there anything more refreshing this time of year than a bowl of chilled soup?...
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Fast Food: Guacamole, genever and more...

Chef Ranveer Brar offers crispy bhindi and sweet corn soup at Mumbai Chopstix.
By Kerry J. Byrne / Fast Food
’Stix to your ribs You’ll love Mumbai Chopstix, the 2-month-old Back Bay eatery that blends Chinese...
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Wednesday, July 21, 2010

Fast Food: Prime real estate

By Kerry J. Byrne
The Stockyard, a 40-year-old Brighton landmark famed for its wallet-friendly burgers and steaks, just completed a major front-to-back overhaul. Look for...

Hub served as launchpad for chef Vongerichten

Jean-Georges Vongerichten, chef of the Market Restaurant at the W Hotel.
By Mat Schaffer
Star chef Jean-Georges Vongerichten first began cooking the sophisticated Asian-French fusion fare that made him world...

Going whole hog: Foodies learn the art of butchery

A student prepares to do a French cut on a rack of lamb at Ryan Farr’s butcher class in San Francisco, Tuesday, June 29, 2010.
By Associated Press
SAN FRANCISCO — Get out your knives and prepare to get blood on your clothes: more Americans are learning how...

Corn in good supply earlier than normal

By Jonathan Phelps / The Eagle-Tribune
It’s time for corn on the cob. Locally grown corn has recently hit farm stands, earlier than normal and in good supply, according to local farmers. Barker’s...
Thursday, July 15, 2010

Cop Car

1 oz. blueberry liqueur 1 oz. raspberry rum Layer the rum over the liqueur in a shot glass.
Wednesday, July 14, 2010

’Round towns

MIGHTY FINE PIE: Courtney Rego, manager of S-6 Bar and Pizza in Quincy, shows off her bar’s pizzas.
By Kerry J. Byrne
Bar pizza is a blue-collar culinary tradition south of Boston - and virtually unknown...

Union Bar and Grille’s got some extra-saucy appeal

BARBECUE KING: Stephen Sherman, chef at Union Bar and Grille, serves up his BBQ sauce on grilled chicken with herb-roasted potatoes and braised escarole.
By Mat Schaffer
Name: Stephen Sherman Age: 42 Title: Chef de cuisine, Union Bar and Grille Residence: Scituate Education: Culinary...

Fermented tea kombucha vanishes on alcohol worries

In this photo made July 1, 2010, Will Savitri, owner of Katalyst Kombucha fermented tea, holds up a bottle of his Bliss-Berry fermented tea in one of his refrigerated storage units at the Katalyst Kombucha company in Greenfield.
By Associated Press
NEW YORK — It’s a fermented, pungent tea, but it’s the alcohol...

Fast Food: Chowder, ‘Kitchen Nightmares’ and more...

CREAM OF THE CROP: Anthem Kitchen Bar chef Ben Hennemuth shows off his award-winning chowder.
By Kerry J. Byrne / Fast Food
Chowder head Looking for Boston’s best clam chowdah? Check out Anthem Kitchen + Bar. The Faneuil Hall...
Tuesday, July 13, 2010

Tiny, toxic mushrooms kill hundreds in China

Robert Fontaine, an epidemiologist with the U.S. Centers for Disease Control and Prevention, talks about the Trogia mushroom, seen at right, believed to be the cause of decades of Sudden Death Syndrome in southern parts of China.
By Associated Press
BEIJING — Every summer during the height of the rainy season, villagers of all ages in a corner of southwestern...
Wednesday, July 7, 2010

Fiery ‘Planet’

GLOBAL GRILLING: Steven Raichlen’s new book ‘Planet Barbecue!’ includes recipes from 60 countries.
By Mat Schaffer
Could there be a more comprehensive - not to mention, appetizing and fun - barbecue book? The new “Planet...

Fast Food: Summer beers, beef on weck and more...

BREW BROTHERS: Harpoon brewer Todd Charbonneau, Potts brewery owner Joerg Pott and brewer Peter Wienstroer, from left, collaborated for the Pott’s Landbier brew.
By Kerry J. Byrne / Fast Food
Sprechen ze bier Boston beer makers celebrate summer’s arrival with plenty of tasty new suds. Harpoon...
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Raichlen’s tips for grilling

By Mat Schaffer
Wisdom gleaned by Steven Raichlen from traveling around “Planet Barbecue.” &bull Be prepared: Unlike cooking inside, you’re outside...

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