It's a three day process to make this bread pudding, but each caramel-y, salty, creamy bite is worth it.
Coffee rolls are what would happen if a cinnamon roll, an apple cider donut, and a coffee cake had a baby. An enormous, super sugary baby. The version at Kane's is tops.
Union Square Donuts is definitely not a mom-and-pop doughnut joint. It's housed in Kitchen, Inc., the shared commercial cooking space in Union Square. There's a folding table instead of a counter and though it all looks a little impermanent, the place is buzzing with energy. The staff, almost all of whom are wearing beanies and plaid, are friendly and look like they might just glaze doughnuts to the beat of Sam Cooke and French love songs even when they're not working.
What do you get when you transport the bold colors, inventive flavors, and exotic spices of the well-loved Cambridge restaurant Oleana into a cozy bakery and cafe? Sofra, the popular spot created by James Beard Award-winner Ana Sortun and 5-time "Best of Boston" pasty chef Maura Kilpatrick.
Bostonians, this year you might want to skip the battle over oven space and opt for a pie you can buy. Here are three of our favorites.
This Asian spin on a sundae is the star item on Foumami's short dessert menu.
With my apologies to Nutella, this is what happens to hazelnuts when they die and go to heaven: they become Cold Fusion gelato.
Sweet Berry Farm is one of New England's best-kept secrets. It's got a little bit of everything—pick-your own fruit, 100 acres of farmland, and some of the best ice cream I've ever had.
Anyone who lives in Boston knows it's an ice cream town. Here are 10 scoops that are inventive, flavorful, and utterly satisfying.
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