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First Tastes: A look at 2013 in Boston dining

Here are the forthcoming spots we're anticipating the most, plus some brand-new eateries that just fired up their burners.
By: MC SLIM JB  |  January 02, 2013


What will 2013 mean for the food scene?

The Food Forecast:
"I think that grains other than corn and wheat are going to be common."
By: CASSANDRA LANDRY  |  December 21, 2012


Restaurant Rewind: A look back at the year in Boston dining

Boston dining in 2012 can be summed up easily as the Year of the Burger.
By: MC SLIM JB  |  December 18, 2012


Spread the love: Patricia Kiernan's small-batch Caribbean Pepper Jellies

Since 2006, Jamaica-born chef Patricia Kiernan has brought locals a taste of the Caribbean with her Weymouth catering business, Stir It Up.
By: CASSANDRA LANDRY  |  December 12, 2012


Not-so-humble pie

The frozen-food aisle doesn't seem like a likely place to find asafetida. Ditto for harissa, mustard seed, or habanero chillies.
By: LOUISA KASDON  |  December 12, 2012


Clio’s new pastry chef breaks it all down for us

Crumble aux Pommes
Clio's newest pastry goddess, Monica Glass, arrived at the Back Bay institution in September after stints at Gotham Bar and Grill and Le Bernardin in NYC and 10 Arts Bistro & Lounge by Eric Ripert at the Ritz-Carlton, Philadelphia.
By: CASSANDRA LANDRY  |  December 11, 2012


A Quest for the Treasure of Mount Denny’s

There and back again
When we heard Denny's had released a special menu in honor of The Hobbit: An Unexpected Journey , our first collective thought was "Uh, gross."
By: ALEXANDRA CAVALLO  |  December 12, 2012


Five Courses with: Israeli chef Gil Hovav

He had me at Marilyn Monroe.
By: LOUISA KASDON  |  December 04, 2012


Navigating the barroom breakup

You Got Served
It's pointless to plunge into the holiday bacchanalia with dead weight — namely, an insignificant other who doesn't need to meet nosy Auntie Gertrude at the family potluck.
By: KARA BASKIN  |  December 06, 2012


Season's Eatings: Picking a gift for the foodie in your life

Picking a gift for the foodie in your life is a little trickier than closing your eyes and pointing at a Whole Foods shelf.
By: CASSANDRA LANDRY  |  December 07, 2012


Bondir’s tiny kitchen welcomes its first sous-chef

Miller's Time
Rachel Miller and Jason Bond are standing side by side — as they do for roughly 13 hours a day, every day but Tuesday — in Bondir's subterranean prep space.
By: CASSANDRA LANDRY  |  December 03, 2012


Haymarket, Up Close and Personal

The cab driver looked puzzled as he dropped me off on North Street, which runs the periphery of Haymarket Square. At 5:20 am, it was still dark, but the bustle on Haymarket's Blackstone Street had begun about two hours earlier.
By: LIZA WEISSTUCH  |  November 28, 2012


The great turkey debate

To brine or not to brine, and other pressing poultry questions
"Brining" is the new vogue in turkey cooking.
By: LOUISA KASDON  |  November 21, 2012


Active ingredient: Cranberries

After these recipes, you might just toss the sauce
After these recipes, you might just toss the sauce.
By: CASSANDRA LANDRY  |  November 19, 2012


That's hot: Drinks to keep you warm

If that snowstorm a couple of weeks back was any indication, we'd say that winter is well on its not-so-merry way.
By: ALEXANDRA CAVALLO  |  November 16, 2012


Photos: Making a recipe from The Smitten Kitchen Cookbook

Lisa Weidenfeld tries her hand at one of the recipes in The Smitten Kitchen Cookbook .
By: LISA WEIDENFELD  |  November 15, 2012


Interview: Sound bites from Bourdain

We asked WFNX executive producer (and chef-in-training) Kurt St. Thomas to grill Bourdain on the intersections between music and cuisine.
By: KURT ST. THOMAS  |  November 15, 2012


Perelman in print: The Smitten Kitchen Cookbook

The Smitten Kitchen Cookbook  has arrived just in time for you to tackle some bold new dishes for Thanksgiving.
By: LISA WEIDENFELD  |  November 28, 2012


You're Doing It Wrong: Competitive Eating

Don't worry. Our expert is here to help.
Since the closest we've come to competitive eating was battling our dining companions for the last spring roll over late-night takeout (victoriously, we might add), we thought it best to consult a seasoned professional before entering one of McGreevy's new buffalo-wing-eating "Wing Pot" contests.
By: ALEXANDRA CAVALLO  |  November 14, 2012


Raiding JJ Gonson’s fridge

Don't let the stroller-pushing yuppies at Whole Foods turn you off.
By: SCOTT KEARNAN  |  November 14, 2012


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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