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Mondo meatball: Not always on top of spaghetti, rarely covered with cheese

by MC Slim JB, 02-25-2008

HOW MANY foods are simpler or more ubiquitous than the meatball? Grind some meat, season it, roll it into a ball, then bake, steam, grill, broil, boil, or fry it up. That basic recipe holds a place in an astonishing number of cuisines from around the...

Worth their salt: Local veteran chefs choose their favorite young guns

by Heather Bouzan, 11-16-2007

YOU ENTRUST your dinner to them, so doesn’t it make sense to ask your favorite local chefs which up-and-coming cooks they think are talented? We checked in with restaurant vets Jody Adams, Robert Fathman, Marc Orfaly, Bill Poirier, and Jeremy Sewall about...

Stuffed: The third-annual Stuff@night dining awards

by RUTH TOBIAS AND MC SLIM JB, 09-24-2007

MC Slim JB: “Best-of lists are the McDonald’s cheeseburger of food/drinks articles: everyone occasionally wolfs one down, and no one brags about it afterward. But why do they always include some howler that makes you wonder if the judges are daffy or...