It's that time of year to host gatherings, brunch parties, and brainstorm for Mother's Day. A smattering of bright, seasonal vegetables with a vibrant spring-inspired dip is the perfect balance for appetizers or casual bites that won't fill guests up too much before the main event.
Among the signs that spring has sprung in New England, fresh asparagus ranks right up there with opening day at Fenway Park. And I'll admit it — I'm a diehard fan!
April in Boston means opening day, and once baseball season starts, so do the hot dog cravings. I have always been a big Red Sox fan, but living on Queensberry street during the 2013 championship season brought my fan level to new heights and also brought my hot dog obsession to the next level. During home games, it was easy for me to walk out my door, wander over to Lansdowne, and grab a dog from the nearest street vendor. It was always such a rush to hear the crowd and see all the excited people so close to where I lived!
Pull your sleeves up and get out your tasting journals. We're digging in to some pretty unconventional, budget-friendly, and absolutely perfect food and drink combos here.
Sometimes you need a snack. And we're not talking about the kind you find in an organic bulk-foods bin, or the crisper drawer. There are events — whether they be a late night study session or an afternoon game — that call for something that smacks of sweet childhood nostalgia, or turns the tips of your fingers orange.
We know these nibbles make you thirsty, but put down the Big Gulp for a minute and come in close, we have to share a little secret — even your low-brow noshing deserves something better.
We found some superb regional Chinese spots all around Boston. And guess what? None of them are located in the parking purgatory known as Chinatown.
Let’s start by distinguishing between American-Chinese cuisine and regional Chinese cuisine. At Chinese restaurants that don’t break the bank, the former is largely hit or miss, while the latter can knock your socks off if you know what to order.
As food writers go, I wouldn't hold myself out as a Chinese food expert, so I do my research on best dishes beforehand when possible, pay attention to the food at other tables and always ask waitstaff for help on what to order. It's the only way to learn.
Miso, in its sushi-restaurant basic form, consists of four ingredients: dashi (a fish stock made with bonito flake), miso paste, tofu and wakame (seaweed). It’s rich with umami, which is good news for those greens: They can easily hide with the seaweed, and surprisingly enough, greens like arugula play off the nuttiness of the fermented soy. To add a little spice to the mix, I rehydrated my seaweed with rice vinegar and gochujang, a korean chili paste you’ve probably spotted in your bibimbap.
I am staring down a bag of arugula, and I know it’s seen better days: The leaves feel velvety and soft, patches of brown peek from behind wrinkled leaves, and little spots of slime make me cringe. I know this is my doing, that if I just avoided the tempting simplicity of takeout, I would be eating fresh, leafy greens with a splash of balsamic and cracked pepper. And still, I ask the question every poor college student asks at one point in her life:
Can I eat this?