Some weeks are filled with dumplings and cats, but this week was all about pizza, amazing baked goods, and goats. Because any week that you meet a goat is a week all about goats.
This salad, from Terry Hope Romero's new vegan cookbook, Salad Samurai, will take you longer than the 30 minutes estimated, but it will also be one of the best quinoa salads you'll ever have.
Does cruise-ship drinking conjure up images of blended daiquiris and piña coladas? Time to leave those outdated notions behind. Royal Caribbean's Quantum of the Seas extends its cutting-edge approach to dining to mixology, too. Each restaurant features a distinct, and defining, list of cocktails, from smart takes on the classics to wholly innovative libations. Here are five to know.
The best way to capture the sweet, slightly floral flavor of a cantaloupe for drinks to come is an easy jar-and-wait infusion. After you've strained the mix, it stays bright and fresh in the fridge for months: you'll be thanking me when all that's at the farmers market is a pile of potatoes.
Back in the day, if you wanted quality mozzarella, you needed to import it from Italy. But imported mozz loses its tender, fresh flavor and texture quickly, which is why these days, the best cheese might lie closer to home.
Six quick and easy grilling hacks to help you become a true master of the flames.
With summer in its last leg, now's the time to kick back with a cold glass of wine and these tasty fig-and-taleggio tartines: the prep is minimal, the payoff maximal.
Given how long Bostonians must wait to enjoy weather good enough for dining outside, restaurants generally keep their porches open well into the fall. Here's our guide to a few favorite spots for dining outdoors in the Boston area.
I love chickpeas. I'll eat them every which way, and sometimes right out of the can. But I don't usually do much to them before adding them to a dish. In this salad from her new vegan cookbook, Salad Samurai, Terry Hope Romero inspires me to do more. To make them the star of this show, she fries them until golden, and pours on a BBQ-inspired marinade that coats the now crispy chickpeas with smoky-sweet flavor.
Tart, refreshing Crispin Cider is the perfect vehicle for steeping cheddar brats and onions. Once the sausages are infused with flavor and cooked through and the onions are melty, the sausages are wrapped in bacon and finished on the grill, while the onions caramelize with thyme atop the stove.
Chef Matthew Kirkley works with some of the freshest fish to be found in Chicago at his tasting menu restaurant, L2O. Here's a peek into his kitchen.
This no-bake dessert flavored with black sesame seeds and honey is a perfect, elegant warm-weather dessert. Its texture is similar to panna cotta, except that it's slightly less jiggly and a little bit more creamy.
I'm stocking up on butter to get ready for Dorie Greenspan's new baking book. But in the meantime, here are a few of her favorite cookbooks and cookbook authors.
Cheez whiz: it's many things to many people. Aerosol nostalgia, gooey-cheezey in that processed-awesome way, and really fun to say (whizzz!). It's one of the best ingredients to come out of a spray can. But it's also the perfect candidate for recreating from scratch, except this time, with real cheese.
These flavorful corn cookies take a page from the Momofuku Milk Bar cookbook, combining freeze-dried corn powder and a whole lot of butter for a sweet dessert somewhere between buttery corn on the cob and a buttery bowl of Cap'n Crunch.
You have to like both curry and fruit in savory places to be tempted by this salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, because it's heavy in both. But if you're into that, which I happen to be, this salad will do you just right.
The glory of the lobster roll is that all the picking and shelling has already been done, and all that's left is to bite into that glorious pile of dressed meat. Here are two great recipes for classic New England-style (with mayo) and Connecticut-style (with butter and scallions), that you need to make before summer ends.
Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It's simple, but doesn't look that way, which is sure to impress a teatime guest.
If you're like me, there's no friggin' chance you're going to run to the bottle shop to get the perfect beer for that dinner you just thought up. Don't think for a minute, though, that I'm left beerless and unsatisfied when it comes to supper sippin'. My fridge is prepared for everything, and yours can be too.
It's not hard to buy good ice cream these days. Same goes for sorbet. But sherbet? That you'll have to make at home. And you should.
Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.
Just about everyone would like to eat and travel for a living, but only a few can make the job work. Robyn Eckhardt is one of them.