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.
While time works magic on simply rubbed, smoked pork shoulder, tangy Crispin Cider-based barbecue sauce simmers atop the stove, its tomato, vinegar and mustard base spiked with aromatic spices.
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 last stop on our Caribbean tour brings us to St. Kitts, home of ancient volcanoes, amazing nature, a bittersweet colonial legacy, and some memorable Caribbean Eats.
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.
If you don't like a restaurant's housemade gin & tonic, can you bring your own bottle of Canada Dry?
If Chef Chris Shepherd of Underbelly took you on a tour of the best bites in Houston, Texas, here are the spots he'd be sure to include.
Buckwheat is the pseudo-grain (actually a seed) most associated with Eastern European cooking, often found as kasha or in blinis. It's also the flour used in Japanese soba noodles. So why, WHY, is this killer salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, the first place I've seen soba noodles married with Eastern European flavors? And why didn't I think of doing that myself??
As you stare at the grocery aisle of jellies, jams, and conserves, do you know what defines one jar from another? Let's get into the nitty-gritty.
All too often, kebabs are dry, tough, and lacking in flavor. Here are 17 recipes that are sure to render juicy, flavorful kebabs every time.
Add a little water to absinthe or pastis and the spirit suddenly goes milky. Why? We dig into the mystery and science.