Menton is the latest restaurant to sign on for Boston‘s first TASTE event on November 1, 2010. Join top chefs like O Ya’s Tim Cushman, Petit Robert’s Jacky Robert, Tremont 647′s Andy Husbands, and others for a night of wining and dining that benefits the Greater Boston Food Bank.
Space is limited, so get your tickets today!
Archive for the ‘Uncategorized’ Category
YOU’RE INVITED: BOSTON MAG’S TASTE EVENTPosted by A. J. Downey on 9/28/2010 at 6:45AM | No Comments
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BOOK CLUB: MING TSAI’S ONE-POT RECIPESPosted by A. J. Downey on 9/15/2010 at 9:40AM | 2 Comments
By Aviva Shen
One-Pot Meals is all about simplicity: it’s chock full of “quick, healthy and affordable recipes” that, as you may have guessed, only require one pot (or wok, or pan). “The reality is that this is the way most people, most chefs, cook at home.” Ming says. “These are products I would bring home — I’m not going to get kobe beef for the kids when I can just get a couple of nice hanger steaks.” Ming says that lots of other people do this, like Rachael Ray, but “I don’t think anyone’s done it with Asian-style food.” Ming has featured one-pot cooking on “Simply Ming” for several years now, and approximately fifty recipes from the show made it into the book. And the new recipes? They were based on flavor and/or technique (i.e. braising, roasting, wokking, and stir-fry) and tested out many, many times. “I think we do such a disservice to people who buy cookbooks if the recipe isn’t perfect,” says Ming. Continue reading “Book Club: Ming Tsai’s One-Pot Recipes” » |
SLIDESHOW: LATE-NIGHT DININGPosted by A. J. Downey on 8/31/2010 at 2:02PM | No Comments
Anyone who’s ever gotten to the T station just in time to watch the last train pull out knows that Boston has a bedtime. Not everyone’s ready for sleep, though. Night owls, rejoice: we’ve compiled a list of 16 dining destinations offering prime midnight snacking opportunities (and maybe a nightcap, too). |
SLIDESHOW: BOSTON’S BIG-TICKET TASTING MENUSPosted by A. J. Downey on 8/25/2010 at 1:16PM | No Comments
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TIPS: SECRETS OF A BOSTON BBQ MASTERPosted by A. J. Downey on 8/17/2010 at 12:13PM | No Comments
By Donna Garlough Andy Husbands knows a good rack of ribs: The chef-owner of Tremont 647 is also a member of iQue, the team that took home the Grand Champion title at 2009′s Jack Daniels World Championship Barbecue competition in Lynchburg, Tennessee. We asked the local BBQ guru to let us in on his tried-and-true secrets. Here, this web extra from our Summer Fun package delivers his juiciest tidbits. Throw your gas grill out. Sorry. The easiest, cheapest thing you can use is a standard Weber grill. But the best is the WSM-the Weber Smokey Mountain. Use hardwood charcoal. The lump kind. For ribs, you’re looking for ones without “shiners.” No big lumps of fat. Ribs have a layer of sinew on the back. You can take it off using a paper towel, but you have to loosen it first. We use a Phillips screwdriver. Just slide it under the membrane. Clean it, rub it, smoke it. That’s about it. |
SLIDESHOW: FARMERS’ MARKET FEASTSPosted by A. J. Downey on 8/16/2010 at 9:54AM | 3 Comments
We love farmers’ markets… but once we lug everything home, we usually have no idea how to use up all those heirloom tomatoes before they end up molding in a sad, lonely corner of the fridge. If you have similar issues, be sure to check out our slideshow of 8 locavore recipes — featuring ingredients in season right NOW — after your next trip to the local market. |
THE FOOD TRUCK REVOLUTION HITS BOSTONPosted by A. J. Downey on 8/10/2010 at 7:29AM | 1 Comment
By Aviva Shen This weekend’s First Annual Food Truck Festival proved that Boston’s caught a bad case of the food truck bug. The only problem is, the trucks themselves aren’t totally ready to handle the feeding frenzy. The vendors were at their culinary best, but they couldn’t have prepared for the hordes of hungry Bostonians that descended. Lines that grew quickly and gnarled around the folding tables ensured at least an hour’s wait for jerk chicken at M&M Ribs or a coveted Speed’s hot dog. Sadly, supplies couldn’t hold up at M&M and Fillbelly’s and many came away unrewarded for their patience. Continue reading “The Food Truck Revolution Hits Boston” » |
THE BEST BOSTON MARKETPosted by A. J. Downey on 7/29/2010 at 2:18PM | No Comments
By Aviva Shen It’s farmers’ market season in Boston. We’ve been consuming a steady supply of veggies, fruit and Vitamin D. But come November, like every year, we’ll be stuck staring wistfully at that snow-swept parking lot where cheerful farm-stands once hawked the best of local goods. But there may be hope one winter soon! The long-anticipated Boston public market has taken new steps toward reality. Governor Deval Patrick (shamelessly courting the foodie vote?) is now pledging 10 million dollars toward the project, organized by the nonprofit Boston Public Market Association. The association’s website features a promotional video (below) with the Boston culinary scene’s biggest names — Barbara Lynch, Todd English, and Ming Tsai, to name a few — and one adorable little girl in a chef’s toque throwing their support behind a public market. The Boston Public Market would allow local farmers and artists to sell their goods year-round to an eager consumer base, following in the footsteps of other tourist-attracting markets like San Francisco’s Ferry Building, Philly’s Reading Terminal, and Seattle’s Pike Place Market. If all goes well, Boston could have its very own market on the Rose Fitzgerald Kennedy Greenway in a year to 18 months. Until then, we’ll be relying on places like the “Best of Boston” farmers’ markets from 2009 and 2010. |
GULF COAST RELIEFPosted by A. J. Downey on 7/28/2010 at 1:33PM | No Comments
By this time, no one needs to be told of the tragic mess on the Gulf Coast. We’ve seen the pictures. We’ve read the stories. We’ve wondered what we can do to help. Last month, B&G Oysters instituted the Benefit the Gulf Project. Through the end of August, B&G diners can donate any amount onto their check, which the restaurant will match. All proceeds go straight to the Gulf Coast Oil Spill Fund. Head over to B&G and pay tribute to the fishermen, shrimpers, oyster farmers, dock owners, and deck hands whose livelihoods have been put on hold since the spill first leaked three months ago. B&G is located at 550 Tremont St. in the South End. |
A HEALTHY COOKING CRASH COURSEPosted by Brigid Sweeney on 1/26/2010 at 10:03PM | 1 Comment
I freely admit: I have no business posting on a food blog. My most impressive culinary feat involves sauteeing veggies to add to Paul Newman pasta sauce; my preferred appliance is the microwave. I’ve never conquered that novice-cook skittishness about handling raw chicken. But though I own precisely zero cookbooks, I do spend an inordinate amount of time reading about clean eating, veganism, and the sundry ways in which nutrition may or may not guard against disease. And I recently confronted the cold, hard truth: Even if I continue to spend 64 percent of my take-home pay at the Symphony Whole Foods’ prepared foods section, I will never be fully aware and in control of what I consume unless I learn to cook. Luckily, I got to attend a one-night healthy cooking class at the Boston Adult Education Center led by Phyllis Kaplowitz, executive chef of Baker’s Best Catering in Newton. Continue reading “A Healthy Cooking Crash Course” » |
