Category: Food

The ‘Perfect’ Summer Parfait Starts With Home-Gathered Berries

When visiting family in the Boston area, I’ll do some eating, to put it mildly. The way a hungry coyote finds time for a wounded rabbit, I’ll make time for the farmers markets to see what’s in season, and for the old world markets for dolmas, hummus, and Aleppo peppers. I’ll carve out a block…


Asian Grilled Chicken Sandwich

Some of the hottest days of the year are upon us, which means turning on the oven is a less than favorable option. While using the grill may feel like more of a weekend affair, reserved for burgers and perfectly-grilled steaks, there are plenty of great chicken recipes that can be grilled too. If you’re looking for a new…


The World’s Best Coffee Makers Are Turning to Moldy Beans

By Kat Odell From Bloomberg News Chefs generally want to keep mold out of their kitchens, but they make an exception for koji. For around a decade, the fungus has been a secret weapon for trailblazing chefs like Rene Redzepi at Noma in Copenhagen, used to ferment grains, cure proteins and impart umami to dishes…


Main-Course Salads Are One-Dish Wonders

A well-made salad is a beautiful thing. We frequent a local restaurant that blends interesting lettuces with fresh cheese, homemade dressing and a chunk of roasted salmon or shreds of moist chicken. Homemade crispy onions and toasted pumpkin seeds make the dish crave-worthy. Especially on a warm summer evening. At home, a fridge drawer stocked…


Chef Patrick O’Connell Brings a Slice of France to Three-Michelin-Star Restaurant, Inn at Little Washington

If you are a connoisseur of top-tier cuisine and an aficionado of the best dining experiences you can find, you’ll likely already know the name of acclaimed culinary trailblazer and chef Patrick O’Connell. He is the founder of The Inn at Little Washington, one of only 14 restaurants in the United States to hold the…


This Berry Trifle Is a Summer Showstopper

By Miro Uskokovic Cake, cream, fruit, maybe a shot or two of liqueur: What’s not to like about a trifle? They’re easier to put together than layer cakes, and the flavor possibilities are endless. I always feel trifles come into their own in the summer. I picture colorful fireworks, a fancy picnic blanket, and a…


Grilled Steak Tacos Are the Perfect Any-Night. Any-Occasion Dinner

Growing up in Southern California, I learned a thing or two about tacos. I grew up buying my carne asada from the carniceria (shout out to Primo Food Market in Vista!) because that’s where you went to buy the best. In the back of the shop, where all the pre-marinated meat was displayed, each variation…


Camp Cooking: Culinary Excellence While Far From the Kitchen

Camping has never been more popular. In these hectic times, it lets us relax, refresh, and recharge our inner batteries. But just because you’re in the wilderness doesn’t mean you have to survive on pine cones. Consider this selection of gear for your next al fresco dining delight. Caffeine to Go Stanley Classic Perfect-Brew Pour…


Southern-Fried Green Tomatoes

If you’re from the South, it’s probably not a big surprise if you see fried green tomatoes on the menu at restaurants. However, if you have yet to venture into the art of Southern cooking, allow us to break it down for you. Green tomatoes are simply unripe tomatoes. Yes, you heard correctly — unripe…


Your Family Will Be Very Pleased With This Gooey Baked Mac And Cheese

Macaroni and cheese was born in Italy. Since Italy is the land of pasta, that’s not very surprising. But did you know that an American president was the first to bring mac and cheese here? In the 1800s Thomas Jefferson tried macaroni and cheese on a trip to Europe and brought a hand-written recipe back to the White House. Recipe tip: Make sure…