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Week Four of The Great Cider Adventure – Here There Be Ciders

The secret is out: ciders are the new craft beer. Everywhere you look, a new cider house is popping up with a delightful (and delicious) range of flavors. So, to celebrate fall in New England, we'll be releasing a new regional round-up of ciders each week for the fall!

Where to get cider in Massachusetts

As with the rest of the great state of Massachusetts, cider houses prove that the further West you go, the more farms you will find. The more people connected to the earth, and the more dedication to keeping things simple, pure and close to home. As I ventured into the ‘here thar be dragons’ part of the Commonwealth, I found myself walking through more fields, visiting more barns, and spending one particularly lovely afternoon on a hand-built front porch amongst the family orchards.

  • November 12, 2017

A Brief History Of Pumpkins

The popular fall fruit (yes fruit) has deep roots in the culinary history of the Americas that date back to before it became a staple on our Thanksgiving Day table.

pumpkin history

Today, pumpkins are a sign that fall is here and the holidays are soon to follow. Pumpkins bring to mind glowing porch ornaments, the famous ‘love-it-or-hate-it’ pumpkin spice latté, and of course–no Thanksgiving table is complete without it–pumpkin pie.

But pumpkin pie was not always synonymous with Thanksgiving. And pumpkins weren’t always so seasonal; In fact, they were an important staple, year-round, in the diet of the indigenous peoples of the Americas, long before European explorers set foot on these shores.

  • November 1, 2017

Here Are Three Traditional Fondue Recipes

Dust off those fondue sets and start prepping all the dippers; it's yummy, melty cheese time! A recent trip to Switzerland delivers us a crash course on different cheese fondues, and some recipes you can make at home.

dipping bread in cheese fondue

I have a confession to make. I have eight fondue sets in my home. Yes, eight.

Because fondue is awesome.

Not only is dipping food into a pot of molten cheese and wine a really old way of eating (fondue as we know it today can be traced back to the 17th century), it’s also one of the most social and convivial culinary traditions there is. When the weather cools down my fondue sets come out, the wines get chilled, and the fêtes de fondue commence.

  • October 25, 2017

The Best Eats At This Weekend's Head Of The Charles

We talked to Post 390's Executive Chef about catering the Eliot Bridge Enclosure at the Regatta, and he's confident that this year's tent will be one of the best on the river. 

Post 390

The Eliot Bridge Enclosure is a hospitality tent that offers its patrons a distinctive dining experience during the annual Head of the Charles Regatta. Not only do you get prime seating for the races for the cost of admission, you get to dine on some of the finest fare in the area, provided by restaurants.

  • October 18, 2017

Anthony Bourdain Urges Americans To 'Value The Things We Eat'

Executive producer and narrator chef Anthony Bourdain attends the premiere of <em>Wasted! The Story of Food Waste</em> in New York City.

One-third of all the food produced each year for human consumption is never eaten. That adds up to about 1.3 billion tons of waste per year. That unappetizing fact is the inspiration for a new documentary, Wasted! The Story of Food Waste, which was released on Oct. 13 in theaters and on demand.

In addition to stories from star chefs such as Dan Barber and Mario Batali, the documentary explores the problem of food waste in America, as well as worldwide policies and possible systemic solutions in U.S. schools and grocery stores.

  • October 17, 2017

'The Chef And The Slow Cooker': An Old Technology That's Newly Relevant

Acheson recommends looking for simple slow cookers with heavy insert pans.

Hugh Acheson's new book, The Chef and The Slow Cooker, doesn't show much cooking. Instead it shows the Top Chef judge reading in a lawn chair, taking a hot bath or playing the cello (even though he admits he's "about as musically inclined as a rock.") It's about what you can cook while you do something else – even if that something else takes hours.

  • October 14, 2017

'This Was A Beautiful Place': Puerto Rico's Coffee Farms Devastated By Maria

Rebecca Atienza and her father,  Roberto, stand in a grove of decimated coffee trees. Hurricane winds stripped these trees nearly bare of leaves and beans.

Café Hacienda San Pedro, a trendy coffee shop in San Juan, is buzzing. A long line snakes through it. People are chatting; dogs sit snoozing. Everything looks normal.

But in a few months, it probably won't.

After a 2 1/2-hour drive into the mountains, through denuded trees and winding roads cleared by chainsaws, it's clear that this coffee company has been devastated at its source.

  • October 10, 2017

Week Three Of The Great Cider Adventure: The Core Of Cider Country

The secret is out: ciders are the new craft beer. Everywhere you look, a new cider house is popping up with a delightful (and delicious) range of flavors. So, to celebrate fall in New England, we'll be releasing a new regional round-up of ciders each week for the early fall!

Pony Shack Barrel-Me-Over Cider

Our Eastern cideries tend to vacillate between pure appley goodness and delightful concoctions that pair apples with fruit and spice. But as we head into the central lands of our fair state, the cider houses begin to almost solely focus on the the apples that go into their brews. From the encyclopedic brains behind Stormalong to the homesteading experiments of Pony Shack, each cider maker had a lot to offer – both in terms of ciders and knowledge. On my drive through the middle of the state, I learned a lot about apple selection… and what, exactly, goes into a good cider.

 

  • October 5, 2017

Tahini On My Mind... And In My Brownies.

This weekend's episode of Milk Street Kitchen pulled the tahini out of the Middle Eastern pantry and made use of it in a variety of recipes, including a traditional hummus that'll wake up your taste buds. And it's love at first bite for Chris when he learns how to make tahini swirl brownies.

Israeli hummus

Meatballs got a makeover at Milk Street this weekend when Cook Rayna Jhaveri showed host Chris Kimball how to make Turkish meatballs with lime-yogurt sauce. The recipe borrows a French concept: panade, a bread-based paste that helps keep the meat moist. Chris followed up by explaining the chemistry of the crumbs.

  • October 2, 2017

Your Saturday Plans: A PBS Cooking Show Marathon + Furikake Popcorn

As the weather cools down, get your fall cooking inspiration in order with back - to - back cooking show premieres on WGBH 2. The full schedule below plus an amazing recipe for furikake popcorn to snack on the entire day.

Starting in 1963 with The French Chef, hosted by the unflappable Julia Child and produced by WGBH, public television has been pioneering educational, entertaining and innovative cooking shows.

  • September 29, 2017

The Next Big Thing In Beer Is Being A Small Taproom

Medusa Brewing Company co-founder Keith Sullivan checks on the beer in the brewing area. "There are very few big breweries that have this family, community, connected feel. That's what we're selling," he says.

I have a problem.

I know I won't get any sympathy, but still.

On any given night, I can walk out my front door and within a half hour be at one of seven different taprooms serving up amazing fresh beer, brewed on the spot. Do you get what I'm going through? How could anyone possibly choose?

Here in the leafy western suburbs of Boston, there's Start Line in Hopkinton; CraftRoots in Milford; 7th Wave in Medfield; Medusa in Hudson; and Jack's Abbey, Springdale and Exhibit 'A' in Framingham.

  • September 27, 2017

Bright Thai Flavors Bring New Life To Leftovers + Pickled Chilies For The Table

This weekend's episode of Milk Street Kitchen traveled to Thailand to get lessons in Thai cooking, and learned how to use its big, bold and fresh flavors to add new life to leftover rice. And Chris learns how to make pickled chilies, a pantry staple for any Thai kitchen.

Thai fried rice

In this weekend's episode of Milk Street Kitchen, Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker of Pok Pok fame.

  • September 25, 2017

Week Two Of The Great Cider Adventure: Every Which Way But East

The secret is out: ciders are the new craft beer. Everywhere you look, a new cider house is popping up with a delightful (and delicious) range of flavors. So, to celebrate fall in New England, we'll be releasing a new regional round-up of ciders each week for the early fall!

Saintly Cider

One of the first things you think of when you think of the fall is the rich, loamy smell of an apple orchard that seem synonymous with hoodie weather. And as our exploration of Massachusetts’ cider scene headed into the Metro area’s beyond Boston, we found ourselves exploring three distinct orchards, each with their own ideas on how to use their apples to create some really divine drinks.

If the Pick-Your-Own crowd is not your scene, the metro area is also home to three cider-only ventures that are finding a myriad of ways to be both authentic AND creative.

 

  • September 22, 2017

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