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Category Archives: Cooking
by Julia Powers For many home cooks, the old adage that food is love rings especially true during the holiday season. Despite the busy schedules and lengthy to-do lists that are often a hallmark of the holidays, many families celebrate the … Continue reading
When my husband Richard and I journeyed with our daughters and friends to Italy in 2012, I realized that the time we spent together––especially the cooking and dining together––was life changing. I call it a “soulful shift in my life’s direction.” Continue reading
For lazy gardeners—or for anyone who wants to grow some of their own food but has no time—perennial vegetables are the answer: you plant only once and reap the harvest year after year. Rhubarb, collards, kale, and radicchio can all … Continue reading
Readers of edible South Shore & South Coast who reside in the suburban sector jocularly known as the ‘Irish Riviera’ will find this hard to believe: I grew up here without knowing a single person who advertised Irish ancestry. That’s … Continue reading
By Paula Marcoux For this Storey [Publishing] author, 2014 was a big year. In support of the release of my book, Cooking with Fire, I traveled the country meeting scores of interesting people and making cooking fires in (or in … Continue reading
Longtime Boston chef Bruce Frankel has explored many themes in his professional career, offering up thoughtful takes on everything from nouvelle cuisine to New England traditional in several multi-starred kitchens. Fascinated with food history, Bruce began cooking with fire in … Continue reading
Hey, I’m no doctor, but I love beans both for the flavor and texture they bring to dishes as well as for their terrific health benefits…gas be damned! If you’re with me let’s get cooking, shall we? Continue reading
As nights grow colder and autumn drapes her colorful gown across the meadow and down the hill toward the woods, I find myself fighting the change of seasons… Continue reading
by Paula Marcoux. Recently, a farmer friend took up feeding meat birds primarily on surplus goat milk, and we have been among the beneficiaries. Mindful of the famous and inaccessiblevolailles de Bresse, the milk-fed poultry of France, I considered carefully the … Continue reading