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Five Courses with Alex Crabb and Shish Parsigian of Asta

Back in 2010, when chef Alex Crabb and his partner and front-of-the-house manager, Shish Parsigian, started thinking about opening a small Boston restaurant, they planned to call it "Princess Sparkle Power Pickle Bunny" — a list of their favorite words.

By: LOUISA KASDON | November 09, 2012

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Mushroom foraging with Canary Square’s Dave Schneller

Diamonds in the Dirt
It's a clear, crisp morning in Ogunquit, Maine — a summertime tourist haven where the storefronts have names like H&M Crumpets' and Harbor Candy Shop — and Dave Schneller, executive chef of Jamaica Plain's Canary Square, is leading a three-car caravan down a winding, tree-lined road.

By: CASSANDRA LANDRY | November 06, 2012

Five Courses with: JD Kemp, founder and president of FoodEx

Meeting local foodie-entrepreneur JD Kemp, I thought of Frodo from The Lord of the Rings — he's got the same compact energy, arresting pale eyes, and slightly manic fix on a big vision.

By: LOUISA KASDON | October 26, 2012

Eater's Digest » Brian Poe

You might know Brian Poe as the chef responsible for the yak fever that swept Boston with the June opening of his Beacon Hill joint, the Tip Tap Room. (Seriously. Yak sold out in three hours.)

By: CASSANDRA LANDRY | October 23, 2012

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Rage Against the Coffee Machine: 5 Homebrew Techniques to Master

How to jump on the plug-free brewing bandwagon at home
Aficionados call it coffee's "third wave." Bostonians might call it the backlash against Dunkies.

By: STEVE HOLT | October 19, 2012

Food Day, Part Deux

It seems like we can't open our inboxes without seeing a press release about another food-related "holiday" — National Pumpkin Day, let's say, or Waffle Week. Not exactly meaty stuff.

By: CASSANDRA LANDRY | October 16, 2012

Sound Bite: Flour Power

When Joanne Chang recently announced via Twitter (@jbchang) that she was signing a lease for a fourth Flour location, pastry lovers around the city dropped what they were doing and immediately Google-mapped its proximity to their homes and offices with bated breath. Well, we did, anyway.

By: CASSANDRA LANDRY | October 12, 2012

With his new restaurant almost ready, chef Will Gilson mulls heritage, humility, and his year in culinary purgatory

The Puritan Ethic
The door to the kitchen is open, and inside, Will Gilson is getting ready.

By: NINA MACLAUGHLIN | October 12, 2012

The Kitchen's Ink: A tribute to Boston chefs’ tattoos

We'd be more than a bit behind the times if we were to suddenly declare chefs the new rock stars. Same goes for announcing the prevalence of tattoos in almost every restaurant in the country. Big, resounding duh .

By: CASSANDRA LANDRY | October 09, 2012

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Chewing the fat with White House pastry chef Bill Yosses

The Executive Chef
A few weeks ago, as election season heated up, Cambridge welcomed a DC insider who wows pols on both sides of the aisle: White House pastry chef Bill Yosses.

By: RENATA CERTO-WARE | October 09, 2012

Hot Plate: Harvest's honey semolina cake

Brian Mercury’s homemade sea salt tastes exactly like that first time you tried to body-board as a kid, when you wound up face-planting in the surf and were gifted with a mouth- and nose-full of ocean water. In a good way.

By: CASSANDRA LANDRY | October 02, 2012

Eater's Digest: Matt Gaudet

"This could be slightly embarrassing, with the copious amounts of cottage cheese and oatmeal and Honey Nut Cheerios and iced coffee I consume," says West Bridge chef-owner Matt Gaudet after we convince him to let us peek into one week of his diet.

By: CASSANDRA LANDRY | October 02, 2012

The Home Cook-Off: Iron Chef meets dinner party

I'm standing in a Cambridge apartment, sampling nut butters with a man wearing rainbow socks.

By: ARIEL SHEARER | September 28, 2012

Local chefs tackle a fall favorite

Active ingredient: Pumpkin
Preheat your oven to 375 degrees. Toss 3 cups diced pumpkin meat in 1 tbs. olive oil , season with salt and pepper , and roast until golden and tender.

By: CASSANDRA LANDRY | September 24, 2012

Whiskey a Go Go

A musical guide to surviving your first tasting
Whiskey has inspired — and inebriated — musicians across eras and genres.

By: LIZA WEISSTUCH | September 18, 2012

Offally Good

Book
Every so often, the churning, bilious stomach of the Twitterverse belches something beautiful into our collective lap.

By: CASSANDRA LANDRY | September 18, 2012

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Coming attractions

From the South End to Somerville, here are five hotly anticipated restaurant openings that are already whetting our appetites.
Chef Will Gilson is standing amidst small piles of rubble with a grin on his face.

By: JACQUELINE HOUTON AND CASSANDRA LANDRY | September 24, 2012

You're doing it wrong: Oysters edition

Don't worry. Our expert is here to help.
Island Creek Oysters president Shore "Bug" Gregory guesstimates he's shucked 30,000 bivalves during his six years with the company. And he's adding to that tally daily: fall is oyster prime time, so we caught up with Gregory at Kenmore's Island Creek Oyster Bar, where he's a co-owner, to get some pearls of wisdom.

By: CASSANDRA LANDRY | September 18, 2012

Booze 101

Intro to imbibing for the recently legal
Welcome back to Boston, college students! As a certified old person, I'd like to be one of the many people who will remind you this school year, and for many years to come, that you have no fucking idea what you're doing.

By: LUKE O'NEIL | September 06, 2012

How do Boston’s on-campus dining options measure up?

Food-o-rama!
College students have a reputation for a lot of things, but a sophisticated, discriminating palate is certainly not one of them.

By: STEVE HOLT | September 05, 2012

Photos: 2012 Fisherman's Feast

Cannolis, clams, and a flying virgin
This year's Fisherman's Feast took over the North End on August 16-19, 2012.

By: MELISSA OSTROW | August 23, 2012

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