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Roll with it


I’m not alone in my lobster­roll love affair.
By LOUISA KASDON  |  July 27, 2007

Instant noodles

Wagamama comes to Boston
Like most Wagamama maniacs, I had my first fix in London
By LOUISA KASDON  |  July 13, 2007

Out of Africa



By LOUISA KASDON  |  June 18, 2007

Someone's in the kitchen

But when your menu says ‘consulting chef,’ just who is it?
What does it mean when there’s a “consulting chef” listed at the bottom of a menu?
By LOUISA KASDON  |  May 21, 2007

Beyond the border

These days, Boston’s Latin-food scene offers much more than Mexican
Finding Casa Romero — a dining institution for more than 30 years — is like following directions to a speakeasy.
By LOUISA KASDON  |  May 07, 2007
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Pair to dream

How do chefs and sommeliers decide which dishes and wines go best together?
I asked some local experts: Daniel Bruce, and Jeannie Rogers.
By LOUISA KASDON  |  April 03, 2007
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Sláinte!

Irish pubs — and their cuisine — get a makeover in Boston  
There was a time when every block in Boston boasted at least one good Irish pub.
By LOUISA KASDON  |  March 16, 2007
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Share the health

When a Harvard nutritionist talks, chefs listen
Dan Coudreaut, director of culinary innovation at McDonald’s, is groaning.
By LOUISA KASDON  |  February 21, 2007
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Talk soup

’Tis the season for bowls of the hot stuff, from chowders to stews, bisques to consommés  
Like black ice, soup season comes around when it’s bone-chilling and dark and you’re craving something warm to curl your hands around.
By LOUISA KASDON  |  January 26, 2007
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Raising the bar

Restaurants all over town are serving increasingly tasty and interesting bar food
What makes some bars so cozy?
By LOUISA KASDON  |  January 08, 2007
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Sweets love

Checking in with some of Boston’s best pastry chefs
They are the sugarplum fairies and the sultans of sweets.
By LOUISA KASDON  |  December 08, 2006
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Group dynamic

Bringing a big party out for dinner? follow these tips and you’ll get invited back.
During the lunchtime planning stage, it was six friends, give or take, planning to meet after work for food and drinks. By four o’clock, the group had swelled to eight.
By LOUISA KASDON  |  November 28, 2006
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Great expectations

Locke-Ober and other local restaurants give diners a reason — and the ambiance — to splurge
We're approaching the holidays, with their annual dining rite: the splurge meal.
By LOUISA KASDON  |  November 21, 2006
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40 years of Boston (Phoenix) food

A long-time writer reflects on our city’s culinary history
Food and cultural historian Laura Shapiro likes to point out a certain week in 1963 when Julia Child first appeared on WGBH and Betty Friedan published The Feminine Mystique .
By ROBERT NADEAU  |  November 15, 2006
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Measuring up

Chefs and diners alike have dishes they use to judge all restaurants
As I tucked in to the roast chicken at Hamersley’s Bistro recently, I chided myself for ordering it.
By LOUISA KASDON  |  October 30, 2006
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The big cheese

Any way you slice it, cheese is growing in popularity at restaurants all over town
Is cheese the new breakthrough trend?
By LOUISA KASDON  |  October 30, 2006
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Future perfect?

A Culinary Institute of America conference makes its predictions for food in America
If you want the inside scoop on what many Americans will be eating next year, attending the “Flavor, Quality, and the American Menu” conference at the Culinary Institute of America in the Napa Valley will give you a head start.
By LOUISA KASDON  |  October 10, 2006
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The veal deal

Call off the PC police: there’s a new meat in town
I love veal, and for years I’ve been looking for a way to eat it without apologizing to the staff of Animal Planet.
By LOUISA KASDON  |  September 22, 2006
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Solo performance

More and more local chefs are buying their own restaurants
Scratch most talented chefs and they will share their dream: the perfect neighborhood bistro, the freshest ingredients, food that is creative and worthy of national note.
By LOUISA KASDON  |  September 01, 2006
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Fired up

It's not just the planet that's been warmin
The woman sitting across from me had tears streaming down her cheeks - and she was loving every minute of it.
By LOUISA KASDON  |  August 25, 2006
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Spice Girl

  With a new cookbook, a baby, and an ever-popular restaurant, Ana Sortun has a taste for the diverse life
Ana Sortun is authentic. She’s thoughtful, quietly stubborn, and in the end, she does it her way or she doesn’t do it at all.
By LOUISA KASDON  |  June 26, 2006

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