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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


Zoo-Doria Animal Biscuits

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


Bella Ravioli

Rav review
Don’t fret for Bella.
By PHIL AMARA  |  November 14, 2007


Tazo Chocolate

Cacao, yo!
The Taza Chocolate founders are a trip.
By PHIL AMARA  |  September 14, 2007


New flavors for Niman Ranch bacon

Hog wild
Not only that, but we believe that happy hogs do indeed make better bacon.
By CLARE LESCHIN-HOAR  |  August 01, 2007


Beard Papa’s cream puffs

If there’s one thing that the Japanese excel at, it’s taking an existing product and beating it into its most perfect form.
By KENJI ALT  |  July 11, 2007


Alex’s Lemon Krimpets

Mmm, tasty
I grew up in a Tastykake family.
By TAMARA WIEDER  |  May 09, 2007


Henry and Lisa’s Natural Seafood

Fish without fear
Let’s face it: most of us still couldn’t say with certainty if that fish on our dish is the government-approved, six-ounce serving or not.
By CLARE LESCHIN-HOAR  |  April 04, 2007


Dancing Deer’s O’Deer cookies

Ah, sweet day
Put down the green beer.
By TAMARA WIEDER  |  March 07, 2007


The Little Pearl’s Boston Caviar Party

Decadence within reach
Thirty dollars per person doesn’t buy much of a night out in Boston these days.
By GENEVIEVE RAJEWSKI  |  February 07, 2007


Salty Oats cookies

Resolve to eat them
Quick! Before you make your New Year’s resolutions, run out and buy Terri Horn’s Salty Oats cookies.
By MARLISSA BRIGGETT  |  December 27, 2006


The Fudge Bar’s pumpkin-pie fudge

The holidays in a (very sweet) box  
Beware: reading this column may be detrimental to your waistline.
By TAMARA WIEDER  |  November 08, 2006



Good breeding
Although fruit breeding is nothing new — clementines date back to 1902, and grapes are routinely bred for wine varieties — summer fruits have only lately been the beneficiaries of clever fruit geneticists.
By KATE COHEN  |  July 25, 2006
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