Tag:

Features

Where Is New England's White Asparagus?

A quest to find local 'edible ivory' lead us to fields of green.

Where is New England's White Asparagus? WGBH | Craving Boston| WGBH | Craving Boston

Standing in a sunny field at midday, I realize why farmers harvest in the cool of the morning. A careful application of sunscreen has vanished and perspiration stings my eyes. Tim Nourse, by contrast, has not broken a sweat. Well into his seventies, the owner of Nourse Farms moves nimbly down a row of asparagus, stooping frequently to shear foot-tall spears at ground level. Now he’s tutoring me.

  • May 31, 2016

Here's Everything You Wanted to Know About East Coast Grill's Reopening

We sat down with new owners Mark Romano and Marci Joy to talk about the restaurant's storied past and bright future. 

Here's Everything You Wanted to Know About East Coast Grill's Reopening I WGBH I Craving Boston

When news broke in April that Highland Kitchen owners Mark Romano and Marci Joy purchased the recently shuttered East Coast Grill (the worst kept secret in Camberville), you could hear the collective exhale. Since opening in 1985, East Coast Grill followed owner Chris Schlesinger’s unique vision for what a restaurant could be. With eclectic flavors and familiar service, he cultivated generations of loyal patrons and an impressive family tree of restaurant talent.

  • May 27, 2016

Perfect Grilled Hamburgers

Burgers often come off the grill tough, dry, and bulging in the middle. We wanted a moist and juicy burger with a texture that was tender and cohesive. Just as important, we wanted a flavorful, deeply caramelized crust and a nice level surface capable of holding as many condiments as we could pile on. For juicy, robustly flavored meat, we chose 80 percent lean ground chuck. We formed the meat into fairly thick 6-ounce patties.

Job Prospects Look Bright For These Future Chefs

Executive Director Toni Elka shares how the vocational program she founded gives urban youth a boost toward careers in the culinary field. 

Job Prospects Look Bright For These Future Chefs | WGBH | Craving Boston

When you talk with Toni Elka about Future Chefs, the non-profit vocational training program she founded for urban youth, she happily shares about the nuts and bolts of the endeavor. But more than anything, the executive director wants to tell you about the joy she feels watching young people become successful working adults. “There are a million wonderful stories,” she enthuses. “I expect the best of each of them.”

  • May 26, 2016

Weekly News Bites (May 19-26 ): We See You, Sugar. Very Tasty Vegan and Memorial Day Weekend Eating Guide

More food labeling drama in our lives; the Globe says this vegan food is good enough for everyone; and what to eat this weekend, whether off the grill or from a food truck at the Boston Calling festival.

Weekly News Bites (May 19-26 ): We See You, Sugar. Very Tasty Vegan and Memorial Day Weekend Eating Guide  | WGBH | Craving Boston

Before we all say BOY-BYE to the work week and sail off into the 3-day weekend sunset, let's take a look at the food happenings this week.

The FDA is calling out the crazy amounts of sugar added to our food. Moms everywhere are psyched. Food companies, not so much.

You know another controversial label? Vegan. 

  • May 26, 2016

Here's Your Spring/Summer Farmers Market Forecast

We've got your guide to what's growing gangbusters, what we're missing this season, and what the future holds for Massachusetts markets.

Here's Your 2016 Farmers Market Forecast| WGBH | Craving Boston

Now that it’s late spring, the ubiquity of farmers markets is more apparent; it seems like every neighborhood has one. On almost any day of the week, you’re certain to find local vendors selling gorgeous produce, meat, dairy, and specialty items to passersby within 10 miles of Boston. It’s a reflection of our increasing interest to eat local and support Massachusetts growers.

  • May 25, 2016

No-Commitment Strawberry Jam

The beauty of no-commitment jams lies in their simplicity. They generally make a small batch, which means you don’t need to invest in bushels of fruit, and there’s no need to process jars in boiling water for long-term storage; you can keep the two jars of jam the recipe makes in the fridge and finish them off in a few weeks. Also, a small batch of fruit will cook down quickly to the proper consistency, resulting in a vibrant and fresh-tasting jam.

Classic Strawberry Jam (for canning)

Strawberry jam is a universal favorite. Naturally low in pectin, strawberries are often cooked too long, causing the fruit to lose its bright flavor. We shortened the cooking time by cutting the strawberries into smaller pieces and then mashing them to release their juices and jump-start the cooking process. Shredded apple added natural pectin and fresh flavor to the mix. Lemon juice added acidity to balance the sugar’s sweetness and helped the natural pectin to gel. Small, fragrant berries produce the best jam.

This Is What We're Eating at Boston Calling

We've got the scoop on the festival's tasty eats this year.

This Is What We're Eating at Boston Calling | WGBH | Craving Boston

There was a time when festival food meant byo pb&j and bland burritos. 

These days, concert goers expect the caliber of food to match the music — you want really good grub to power the days-long dance-a-thon.

This Weekend's Boston Calling is no exception, with vendors hawking everything from grass-fed burgers to hot Belgian waffles. 

  • May 23, 2016

Forget the Health Fad, Eat Acai Because It's Delicious

You'll find the fruity Brazilian bowls all over Boston — because they're a part of this town's cultural identity — not because of some 'superfood' trend.  

Forget The Health Fad, Eat Acai Because It's Delicious | WGBH | Craving Boston

In 2005, I went to Brazil to meet my brother (who was there on business). I knew he wouldn’t be at the hotel when I arrived, but hadn’t counted on him not leaving me a key at the front desk. Hot, hungry and jetlagged, I walked the streets of the northern city of Salvador looking for something to eat. On a quiet side street I stumbled on a small restaurant. The walls were painted white and behind the counter there were a couple menu items written in vinyl letter stickers.

  • May 22, 2016

Here's How to Waste Less Food

Help the environment, your bank account, and those living with food insecurity all at once.

Here's How to Waste Less Food | WGBH | Craving Boston

What if I told you that eliminating food waste could potentially end hunger and help save the environment — not only in your local community, but also worldwide? You might think I’m exaggerating, or that it’s just wishful thinking. The good news is, it’s not.

  • May 22, 2016

10 Local Farmers' Markets to Kick Off the 2016 Season

As summertime rolls in, so does the great local produce. Start with these 10 spots for veggies, meats, and specialty foods to keep your kitchen so well-stocked you'll almost forget about the grocery store.

10 Local Farmers' Markets to Kick Off the 2016 Season | WGBH | CRAVING BOSTON

I love the summer in New England because it enhances my ability to enjoy awesome local food. Snow may not impede me from getting to restaurants, but now I can pick the berries myself before they end up in my pie. I have more daylight to photograph food in natural light (yay, better food photos!). And best of all, I love exploring summertime farmers’ markets.

  • May 22, 2016

#5DollarChallenge: We Mapped Out The Best Meals You Can Buy For Five Bucks Or Less

#5DollarChallenge: We Mapped Out The Best Meals You Can Buy For Five Bucks Or Less | WGBH | Craving Boston

Young people want meals that are quick — and also fresh and healthful and interesting.

But can they get all of that for less than five bucks?

Three weeks ago, Youth Radio and NPR asked you to send in pictures of the best meals you can purchase for five bucks or less.

Based on the submissions to the #5dollarchallenge, we're happy to report that a Lincoln can indeed buy quite a lot of deliciousness.

  • May 19, 2016

Pages