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Eating In

Upgrade Your Chinese Takeout With These 4 Spots

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. 

Upgrade Your Chinese Takeout with These 4 Spots | WGBH | Craving Boston

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.

  • April 6, 2016

Recipe: Spicy Miso Soup

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.

Stop Throwing Away Your Wilted Greens

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?

  • April 5, 2016

How the Experts Choose Their New England Cheeses for the Spring

Two Massachusetts food pros — a cheesemaker and a chef — share their cheeses of choice for fickle March weather.

How the Experts Choose Their New England Cheeses for the Spring | WGBH | Craving Boston

A recent spate of warm weather had me all sorts of fired up for spring and summer foods. I was even sufficiently motivated to whip up a batch of my mango salsa​ to top off some grilled tilapia and c​ilantro­-lime rice. Who knew we were about to get walloped with a winter storm?

  • March 21, 2016

A Drink to Celebrate New England Sugaring Season

The month of March brings an agricultural awakening in New England with the start of sugaring season. For the last few weeks, farmers throughout the Northeast have been busy tapping their sugar maples for gallons of sweet sap to boil down into thick, amber syrup. It's currently Maple Month in New Hampshire, where sugar houses open their doors to neighbors and tourists alike, offering jugs of freshly made maple syrup, tours, and even special events like pancake breakfasts. 

Local Ingredients Turn This Southern-Style Ham Into A New England Treat

Growing up in the South, glazed ham is not only a must for special occasions, the act of glazing the ham is a rite of passage. Traditionally, my maw maw (translation: grandmother) would glaze her ham with brown sugar and coca-cola. Yes, you read that correctly; good ole' soda was her best-kept secret ingredient, and it was delicious. It's true what they say about southerners — we have a taste for sweet food, and we love pork. Staying true to my roots, I've adapted the ham I grew up eating to showcase the flavors of New England.

Easy and Authentic New England Popovers

Although I wasn’t born in New England, I’ve lived here long enough to consider myself a full-fledged New Englander, and along with that comes a true affinity for popovers. The tall, top-heavy, and irregularly shaped orbs are somewhat of a cross between bread and pasty. Their odd appearance, however, belies their addicting qualities — the crisp, golden-brown exterior that yields to amazingly moist ribbons of custardy interior with a buttery, slightly eggy flavor.

Baked Mac And Cheese Gets A Grown-Up Makeover

Leeks, pancetta, white cheddar, and a little Comté — this is a "mac and cheese" for grown-up tastebuds. Bacon is certainly a popular addition to mac and cheese these days, but the pancetta lends a peppery undertone, and yields a bit more rendered fat for the base. I season this dish with even more pepper throughout the cooking process, which enhances the flavor of the cheddar (or maybe I'm just really addicted to black pepper).

Chef Dave's Almond Skordalia

Skordalia, a traditional Greek dip or spread, has a base of potatoes, almonds, and plenty of garlic. “For a rough estimate, think one garlic clove per person when serving,” Chef Dave says. It's all about "really good ingredients with enough seasoning.” He adds that the cumin and coriander are optional — taste as you go.

Organic, Small-Batch Syrups That Are Anything but Simple

Add more than just a twist to your next cocktail with these enticing, Maine-made syrups.

Organic, Small-Batch Syrups That Are Anything but Simple | WGBH | Craving Boston

When it comes to design, the best results come from a combination of well-laid plans and well-chosen ingredients. That holds true whether you’re building a house, or building cocktails — something Forrest Butler is particularly well-suited to discuss. In 2008, he was laid off from his job as an architectural designer in New York City; unable to find work in his field again, he returned to his roots in bartending. It was a fortuitous choice. He and his wife, Emily, are now the duo behind Royal Rose Simple Syrup.

  • February 16, 2016

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