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THE IPHONE. Super-fancy underpants. The triple-chocolate-orgasm-fudge-explosion ice cream that’s forever leering at us from inside its frost-bitten glass case. What do they have in common? All three rank on our list of must-have splurges. But what about...
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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...
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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...
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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...
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Whether we’re single or attached, no matter: we love a good flirt. The best are full of lash-fluttering and witty banter and devoid of any particular intentions (though we have been known to use our skills to mess with someone we know is a sleaze, just...
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Call us “mean girls,” call us Simon Cowell, call us US Weekly — we can’t help it; we love to judge. Whether it’s the size of a trust fund, the desirability of a street address, or the thickness of a midsection, we find ourselves constantly (and a smidge...
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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...
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Greg Pic, DJ/producer Last year I got: an incredible number of Starbucks gift cards! I’m seriously addicted to the iced mochas — can’t start my day without one. This year I want: I hate to be a “band geek,” but since I spend more time in my studio than...
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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...
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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...
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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...
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WHEN Stuff@night hit the streets for the first time in 1997, Boston was a very different place. The Red Sox still sorta sucked, M-80 was the place to see and be seen at night, and Kenmore Square was its old, scuzzy self. But what about the people? What...
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WE’RE GLAD that one of the inherent qualities of a trend is its brevity, because if we’d had to endure a lifetime’s worth of leggings, scrunchies, and New Kids on the Block, we’re not sure we’d still be around to talk about it. In the last 10 years, what...
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ANOTHER YEAR older, another year wiser, another birthday pub crawl? Nah — we’re so tired of the usual bar-hopping birthday fêtes. In brainstorming ideas for Stuff@night ’s 10th-birthday celebration, we found ourselves yearning for the days of cupcakes...
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… in 1997 “Remember when Princess Diana sparked the rage for colonic irrigation? (It makes me feel so energized.’) That development sent bicoastal trendsetters bot-toms up. Now it’s time for deep breathing. An oxygen hit is the pick-me-up of the moment...
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