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Mommy dearest: Local chefs dish on their mother's epicurean influences

Mommy dearest: Local chefs dish on their mother's epicurean influences

by Heather Bouzan, 02-25-2008

EVERY TIME we sit down to a divine home-cooked meal at our mother’s house, we get to thinking: what influences have mothers had on their professional-chef offspring? So we got personal with eight of Boston’s finest cooks, who shared memories of family...
More than just a pretty space: A restaurant's design can affect your whole meal

More than just a pretty space: A restaurant's design can affect your whole meal

by Sara Faith Alterman, 02-25-2008

WHAT MAKES a picnic a picnic? It seems like a silly question, but consider this: a picnic is defined not so much by the food you’re consuming, but the environment in which you consume it. You’re outside, sitting on the grass or in the sand. It’s warm...
Mondo meatball: Not always on top of spaghetti, rarely covered with cheese

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...
In Recovery: The holidays are finally over. Here’s how to unwind and chill out, stat.

In Recovery: The holidays are finally over. Here’s how to unwind and chill out, stat.

by Heather Bouzan, 12-17-2007

ALL THE THINGS we love about the holidays - the expensive bottles of wine, the multi-course meals, the fancy soirées that end with breakfast - are also the things that leave us bleary-eyed, pudgy, and hating ourselves come the season's proverbial...
Nouvelle New England: These are not your great-great-grandfather’s hoecakes

Nouvelle New England: These are not your great-great-grandfather’s hoecakes

by MC Slim JB, 11-16-2007

NEW ENGLAND’S culinary tradition may be America’s oldest, but it’s not often considered its most delicious. After all, our local cuisine originally sprang from the British Isles, land of the boiled potato and overdone roast, and the Pilgrims, whose religious...
Shop talk: Ever wonder where your favorite chefs find all those great ingredients?

Shop talk: Ever wonder where your favorite chefs find all those great ingredients?

by Heather Bouzan, 11-16-2007

ASK US WHERE we shop and it’s a simple answer: Newbury Street, Copley Place, and, when time allows, the Natick Collection. But when we pose the same question to 10 local chefs, most wax enthusiastic on the merits of various meat distributors, organic...
Lounge lizards: 15 of our favorite spots for chilling out and getting down

Lounge lizards: 15 of our favorite spots for chilling out and getting down

by Heather Bouzan, 10-19-2007

THERE’S NOTHING like a big nightclub: getting lost in the middle of a crowd, clearing a spot, and just dancing. But being the variety-craving socialites we are, we’ve embraced another nightlife trend that’s been gathering momentum for the past few years...
Stuffed: The third-annual Stuff@night dining awards

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...

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