When it comes to meat sauces, ragú Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.
'Barbara Lynch' on Serious Eats
If you're gonna mess with two perfect concepts—lobster rolls and BLTs—this is the way to do it. Barbara Lynch's B.L.T. with Lobster ($28), a charter-menu classic at her chic South End raw bar, is one of those rare dishes that actually makes the concept of "fusion" seem appealing. Shucked lobster meat (cooked until perfect firm-tender doneness, of course) is heaped between slices of crusty ciabatta, along with crisp bacon, ripe red tomato slices, torn romaine, and a healthy slather of lemon juice-spiked Hellmann's.
Yesterday, Boston correspondent Liz Bomze wrote about chef Barbara Lynch's sauce Bolognese, which she serves at No. 9 Park and her other Boston restaurants. I stupidly wrote in the comments that you could email me and I'd send you the recipe when I should've just outright shared the recipe with all of you right here in the first place.
There's no way to write a column about iconic Boston dishes without including Barbara Lynch. Needless to say, it's not your average bowl of spaghetti and meat sauce. For one thing, the tagliatelle (which, I was once told by Lynch's local contemporary, chef Dante de Magistris, who makes my other favorite bowl of Bolognese, is the traditional noodle on which this sauce is served in Bologna) is perfect: springy, eggy, and light, with just enough chew. It's my go-to pasta recipe. (Sorry, Marcella.) Meanwhile, the sauce is unctuous and complex, yet straightforward and clean-tasting.
[Photographs: Carey Jones] It's been nearly a year since Boston restaurant queen Barbara Lynch opened Sportello, her lunch counter in Fort Point Channel. In those months, she's won widespread (but hardly surprising) praise from all corners for her focused, soulful Italian dishes—but only last week did Sportello start brunch service, adding egg dishes and French toast to a list of lunchtime favorites....
Where does a private chef go to bring home Boston’s best? I tagged along to find out.
Similar to private school uniforms, chef whites are fashionably bland by definition. There's little room for individuality, but that could change with a budding knife bag couture. Two years ago, the New York Times Magazine revealed that chef Barbara Lynch of No. 9 Park in Boston would manufacture a messenger bag-like tote with Velcro side pouches, able to store funky-shaped peelers, graters and other gadgets. Finally, it's now available for $160....