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May 2008 - Posts
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by Louisa Kasdon |
May 30, 2008
It’s not just ingredients that make a dish trendy “Great chefs love fashion,” says Boston Public’s Pino Maffeo. “And great food, like great fashion, goes through time warps where something that was perfect a year or two ago is totally unstylish today...
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by Louisa Kasdon |
May 19, 2008
Prepare to prep your own food, clear your own tables, and wash your own dishes. That’s what the Boston restaurant scene might look like without any foreign-born workers — legal or otherwise — in these days of immigration angst. One restaurant owner has...
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by Louisa Kasdon |
May 19, 2008
As a native New Englander, I claim the clambake as my natural summer rite — and right. We’ve got lobsters, we’ve got clams, and we’ve certainly got sand, seaweed, and salt water. In August, there’s even fresh corn. But what is native or New England-y...
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by Louisa Kasdon |
May 05, 2008
WHY DO THE French seem to have cornered the joy of eating and dining? And why do they look so cool as they do it, perched on their little stools and delicately alternating bites of delicacies with sips of wine? Scientific research has an answer to at...
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by Louisa Kasdon |
May 05, 2008
WATCHING PHO Republique chef Arnond "Arnold" Sreesuvan make the broth for his chicken pho is an awe-inspiring lesson in the rewards that come from exquisite focus and a near-religious devotion to culinary excellence. Over the course of an afternoon...
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