Food >>

Noshing

Tatte Fine Cookies + Cakes’ cookies

What you knead
Self-taught baker Tzurit Or has been plying her patissier trade, in some form or other, since she was 12.

By: PHIL AMARA | July 23, 2008

Zuzzy’s Cookie Dough

Lovin’ Spoonfuls
Zuzzy’s Cookie Dough is deadly good. It’s the kind of stuff Willy Wonka would use to stucco the walls of his summer house.

By: PHIL AMARA | July 09, 2008

Grezzo Restaurant’s vegan ice cream

Got milk? Nope.
Made with a base of puréed cashews and the meat from young Thai coconuts, this vegan, all-raw dessert is a bit surprising — and delicious.

By: TERRI RUTTER | June 18, 2008

'Cue Culture

All up in your grill
This pulpy, fiery-sweet sauce is a mélange of tongue-tingling flavors.

By: PHIL AMARA | May 21, 2008

Turtledove Pesto

Sauce boss
Samuel Adams and Dunkin’ Donuts are local brands that need no introduction, even nationally.

By: PHIL AMARA | March 27, 2008

Wicked Natural Caramel Mustard

When worlds collide
It’s easy to imagine the lucky culinary mishap that launched Wicked Good’s bold concoction as a version of that old Reese’s ad: “You got caramel in my mustard!”

By: PHILIP AMARA | March 19, 2008

Santa Sweet’s UglyRipe tomatoes

Endless summer
Nobody doubts that the best tomatoes — some say the only tomatoes worth eating — come from your own backyard at the end of the summer.

By: KENJI ALT | February 06, 2008

Serenade Chocolatier

Confection resurrection
Brookline’s food spectrum is one of the best and most diverse in the greater Boston area.

By: PHIL AMARA | December 26, 2007

Cool cats . . . and birds, and elephants, and turtles, and . . .
People with little kids are lucky. Not because they have to wipe runny noses, but because they get to eat all those fun kid foods, such as Cheez Doodles.

By: TERRI RUTTER | November 20, 2007