Tag:

Eating In

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

The One Dessert You Should Be Making for Your Valentine

Everyone's always gushing about chocolate, chocolate, chocolate for Valentine's Day while I'm over here like, "Um, vanilla please!" It's true that chocolate has become synonymous with theholiday, perhaps because of its aphrodisiac qualities, but vanilla is not to be overlooked. Its alluring scent is thought to stimulate and arouse. Besides, is there any dessert more seductive than a classic vanilla créme brûlée? Not for me.

Pages