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Toronto Star – March 21, 2007
Three Toronto artists come up with one of Food Network Canada's unexpected hits
By Jen Gerson
Just as a band gets together to jam, so do the Food Jammers. A food idea gets thrown around and passed along until the concept for an episode is born.---------------
By Josh Rubin
Imagine the delight of Dalziel and others celiacs when in 2003, Quebec microbrewery Les Bières de la Nouvelle-France created La Messagère from gluten-free buckwheat and rice.---------------
Prof wonders what's fair about Fair Trade?
By Stuart Laidlaw
Gavin Fridell brings his own cup – emblazoned with the Trent University logo – when he goes to a coffee shop, chooses only Fair Trade coffee and comments on how he's not doing enough to help poor farmers in developing countries.---------------
By Gordon Stimmell
The occasion is a taste test of dishes for the upcoming Santé wine festival's Ultimate Winemakers Dinner for 500 guests. At the cooking helm are four top Food Network chefs, each assigned a separate course to mate with 10 winning, world-class wines. Most courses have two wines with them. Some, like dessert, have one. Also, a couple of wines will be served at the reception.---------------
Little luxuries carry big pricetags
By Jennifer Bain
Square melons – a harmless luxury, a sensible solution, or proof the food world is mad?Toronto shoppers struggled with that conundrum on Friday when Longo's put $49.99 watermelons up for sale.
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Boston Globe – March 21, 2007
A tour of ethnic markets in Somerville's Union Square goes from pasta to paneer
By Kristen Green, Globe Correspondent
Arts Union, a group that promotes Somerville's Union Square, recently compiled a guide encouraging customers to try some of the fare in the square's eight markets, owned by Brazilians, Guatemalans, South Koreans, Indians, Argentines, and Bangladeshis.For more information:
* Find locations of ethnic markets in Somerville
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Cooking lessons from Rome: Leafy greens
By Judith Barrett, Globe Correspondent
Kale, chard, broccoli rabe (called broccoletti here), spinach, escarole, Savoy cabbage, and chicory -- all green leafy vegetables -- are an essential component of Italian cooking. They figure prominently in the main meal of the day as contorni, side dishes, but also as an indispensable ingredient in dozens, if not hundreds, of other preparations.Recipe:
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Maple syrup makers go with the flow
By Jonathan Levitt, Globe Correspondent
MONTREAL -- At the restaurant Au Pied de Cochon (the pig's foot), chef Martin Picard has at least 10 maple syrup recipes on his sugar season menus.Recipe:
---------------
Muslims find more halal restaurants and food providers
By Omar Sacirbey, Globe Correspondent
Chicken tandoori, shami kebab, and lamb korma are among the exotic dishes offered at Grain and Salt, a new South Asian eatery in Allston. But Salim Nguyen, an observant Muslim from Wayland who eats only halal, the Islamic equivalent of kosher, is drawn to Grain and Salt's American fare.---------------
This Davis Square retail shop is always rolling in dough
By Jonathan Levitt, Globe Correspondent
Dave's Fresh Pasta, a shop and cafe in Davis Square, is bright and busy. Reggae music plays loud and it seems like the whole neighborhood lines up to order pasta, which Jick cuts for each customer. -
Toronto Star – March 14, 2007
What tastes best with a pilsner or a stout? How to match beer with your meals
By Josh Rubin
Not only can beer be a good accompaniment to pizza and chicken wings (classic North American pairings), it also does a better job at matching a lot of foods usually thought of as wine territory, says Oliver, brewmaster of Brooklyn Brewing and author of The Brewmaster's Table.---------------
10 things you might not have known about the dark brew from the Emerald Isle.---------------
By Caitriona Cantillon
Years later, when I went back to waitressing, my tastes had changed. I was over watering holes and preferred restaurants with good food. I was over making a million drinks a night and wanted plates. I wanted stemware. I had worked my way up.---------------
Springtime and wines that suit it
By Gordon Stimmell
Can salad days be on our horizon? Sauvignon blancs fit the appetizer menu. Sure you can go whole hog and get a lovely New Zealand gem, or a Sancerre from France, but we're looking for friendly, thirst-quenching sauvignon blancs.---------------
The customer isn't always right
By SUSAN SAMPSON
Panellists agreed that even when a customer is wrong, he should leave feeling as if he were right – not treated like a fool. One told the story of the guy on a first date who ordered chianti. When the cork was popped, he said: "Oh my God, I thought it was white." The server quietly took it away and brought him a bottle of white.---------------
Patricia Hluchy reviews Madras Palace in Scarborough.
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This hot sauce is truly hot stuff
Which leads me to Molten Golden. It turned up as a gift in a hotel room in Charlotte, N.C. I bundled it into my suitcase, carried it over the border and fell in love with it. Molten Golden has been turning up the heat up in my kitchen ever since.---------------
Susan Sampson reviews Baking: From My Home To Yours by Dorie Greenspan.
Recipe:
* Extraordinary French Lemon Cream Tart
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Boston Globe – March 14, 2007
A new breed of young farmers, Kate Stillman and Aidan Davin are heirs to a tradition of working on the land
By Michael Kenney, Globe Correspondent
This is the characteristic let's-make-it-work attitude that Stillman and Davin have had since they bought their 90-acre farm in this Central Massachusetts town late last summer.---------------
By Judith Barrett, Globe Correspondent
In mid winter in Rome, cauliflower, usually called "broccoli," is in abundance, piled high in baskets at every stall in the markets. And there are many varieties. Our familiar white cauliflower is called broccoli bianco.Recipe:
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Simple soda bread's flavor takes the cake
By Lisa Yockelson, Globe Correspondent
Lightly crumbly, with the pleasant tang of good buttermilk, raisin-studded soda bread is an easygoing delight. In Irish homes, of course, it's a staple on the tea table, and everyone knows cooks who can make a good sweet loaf in minutes -- without measuring.Recipes:
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Restaurants take steps in green direction
By Meg Wilcox, Globe Correspondent
In fact, a green establishment may indeed serve healthful food and an array of fine produce, but to qualify for green certification, a restaurant must recycle waste, be styrofoam-free, complete four environmental steps, and commit to four additional steps each year, says Michael Oshman, founder and director of the nonprofit Green Restaurant Association.---------------
Alphabet soup is actually a quick and easy meal, ready in less than 30 minutes, and when homemade, more nutritious than any can will offer. The key is to dice the vegetables small enough so they cook quickly (and appeal to kids).Recipe:
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Toronto Star – March 7, 2007
By Habeeb Salloum
In Greater Toronto, where 15,000 of Ontario's 25,000 Syrian immigrants live, the love for the country's traditional food remains, despite the fact that there is no Syrian restaurant in the city. Here are a few tasty traditional dishes to try.Recipes:
* Beet & Tahini Dip (Shamandar Mazza)
* Bulgur & Walnut Salad (Salatat Burghal wa Jawz)
* Lentil Dumplings (Harrack Isbouaau)
* Ground Meat With Pine Nuts (Kofta Mabrouma)
* Meatballs & Cherries (Kebab ma' Karaz)
* Semolina Dessert (Maamuneeya)
* Whips of Aleppo (Karabij Halab)
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By Judy Stoffman
Mari Cioni, who lives in Toronto and is a consultant on international education, has written an affectionate memoir, complete with photos. It's called Spaghetti Western: How My Father Brought Italian Food to the West.---------------
By Josh Rubin
While such complex, unique beer styles may garner praise from aficionados, they're not what most Belgians sip when they decide to have a beer. Instead, the market is dominated by the same style that prevails in most other countries: pale lagers, or what is sometimes referred to euphemistically as a "continental pilsner."---------------
By Gordon Stimmell
Get your gourmet appetite in gear. The Toronto Wine & Cheese Show is about to celebrate spring with hundreds of wines, spirits, microbeers and food booths at the International Centre. While this is the 24th edition of the show, it's under new management.---------------
Linda Nguyen reviews Pollos a la Brasa Mario in Toronto.
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Rejoice, the caesar salad never goes out of style
By Susan Sampson
North America's infatuation with caesar salad can be traced back to 1924. As the legend goes, that's when Caesar Cardini, an Italian restaurateur in Tijuana, Mexico, first tossed tender inner leaves of romaine with garlic vinaigrette, grated parmesan, coddled eggs and croutons. -
Boston Globe – March 7, 2007
Singling out meals to cook for just one
By Emily Shartin, Globe Correspondent
Cooking a homemade meal for one can seem like too much trouble or can seem even more expensive to make than a prepared meal. But Chef Andrew Urbanetti and others believe cooking a homemade meal for one is worth it.---------------
Cooking Lessons from Rome: Crostini
By Judith Barrett, Globe Correspondent
This is the first in an eight-part series on authentic Roman food by Cambridge-based writer Judith Barrett, who is living in Rome. Barrett is the author of "Fagioli," "Saved by Soup," and "Risotto."Recipe:
* Crostini con mozzarella alla romana (Roman-style mozzarella toasts)
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For a globe-trotting chef, cooking is elementary
By Catherine Foster, Globe Staff
Luis Hurtado, known professionally as Chef Raffie, brings recipes from his travels to children in his older son's aftercare program.Recipe:
* Black bean and ginger soup with yellow rice pilaf
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After class, teens plan on food and friends
By Cathy Huyghe, Globe Correspondent
Forget location, location, location. When teenagers are going somewhere to meet friends after school, weather and pocket change can be just as important. Sometimes, even homework figures in.---------------
A world of flavors from Emerald Isle
T. Susan Chang reviews Easy Entertaining by Darina Allen, Kyle Books, 304 pp., $35.
Recipe:
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Toronto Star – February 28, 2007
By Katherine Elphick
Sure, when I moved here from Toronto 10 years ago, Barrie was pretty much a chain restaurant and fast food mecca. People who don't live here still think it is because that's all they see when driving to cottage country, ski resorts or Wasaga Beach.---------------
By Gordon Stimmell
I tasted through about 30 wines to select today's winning trio.The wines:
* Santa Alicia 2005 Chardonnay $10.85 (Chile)
* Pelee Island Winery 2005 Cabernet Franc $11.15 (Ontario)
* Farnese Casale Vecchio 2005 Montepulciano $12.45 (Italy)
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By Josh Rubin
After all, scotch distillers were using all sorts of oak barrels as flavour enhancers. Old sherry barrels and bourbon casks were commonplace in the aging of scotch, so why not use beer barrels, he and the distillery reasoned. The beer put into the barrels wasn't particularly important, they thought.---------------
Susan Sampson offers a recipe for Oatmeal Date Turnovers.
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Finally, Africa gets culinary attention
Jennifer Bain reviews The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa.
Recipes:
* Bobotie
* African Avocado & Cornmeal Porridge
* Poppyseed Rice Pudding
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Boston Globe – February 28, 2007
It came from the fridge
Open any refrigerator and you can tell how its users live. A casserole or a pot of soup probably means the family gathers for supper. A fridge full of beer and takeout containers can suggest bachelors with a lot of work and little free time. Four brands of nondairy milk might belong to roommates with different diet needs.---------------
With cookies, Girl Scouts have recipe for success
By Ryan Rose Weaver, Globe Correspondent
This year is also the 90th anniversary of the Girl Scout cookie. To mark the occasion, some of Boston's best pastry chefs will convene tonight at the Hotel Commonwealth to create desserts using the cookies.---------------
Choreographing a hearty, home-style meal
By Jane Dornbusch, Globe Correspondent
Sabi Varga and Gabor Kapin, who have been friends since their childhood in Hungary and are dancers with the Boston Ballet, get together often to cook food from home.Recipes:
* Rantott hus (Hungarian breaded cutlet)
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First Draft | location, location
The Berkshires have something for every taste. Not the mountains -- although they're nice, too -- but the portfolio of ales made by the Berkshire Brewing Company.---------------
Winter heats up at South End spot
Winter is a good time for heat -- not just the kind that emanates from radiators, but the warmth from the unwavering spice of chilies. The pungent pods of the capsicum family season foods with gentle -- or not so gentle -- heat that is especially satisfying at this time of year.Recipe:
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Toronto Star – February 21, 2007
By Jennifer Bain
If food fanatics ran the world, Jamie Kennedy and Susur Lee would be presiding over restaurants in the new extension of Terminal 1 at Pearson International Airport.---------------
Lager with a kick is a reminder of old Brooklyn
By Josh Rubin
After the enforced teetotalling era ended in 1933, just a handful started up again. Even those hardy remainders petered out after a few years, victims of indifference and consolidation in the beer industry across the United States.---------------
By Gordon Stimmell
Once a year the best in Ontario wines are celebrated at Cuvée. This time, the gala takes place overlooking Niagara Falls at the posh Fallsview Casino Resort on March 3. Eight local chefs will whip up mouthwatering morsels while patrons wade through 160 of Ontario's finest wines poured by 50 wineries.---------------
By Jennifer Bain
Eating your daily allotment of vegetables is a pleasure when you give them the star treatment.Recipes:
* Spaghetti with Lemon & Creamy Spinach
* Roasted Baby Carrots With Ginger-Lemon Vinaigrette
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It's rush hour at takeout counters
By Nelia Raposo
Furtado's goal is to have a freshly made dinner on the table by 7 p.m., but that rarely happens. Most nights, her family opts for takeout like "pizza and wings, Swiss Chalet or good old Burger King." -
Boston Globe – February 21, 2007
Enough of trendy. We want old-fashioned Italian.
By Leigh Belanger
Trendy Italian dining may shun marinara as old-fashioned these days. Still, the lure of red sauce draws us to those little, usually family-run spots that serve enormous portions of bruschetta, chicken parmigiano, spaghetti and meatballs, and frutti di mare.For more information:
* Getting to the meat of good, hearty Bolognese sauce
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A feast fit for Oscar, cineastes, and gourmands
By Beverly Levitt, Globe Correspondent
If there were an Oscar for "best use of food in a film," Pedro Almodóvar's "Volver" would surely win at the awards ceremony Sunday. In "Volver," Penelope Cruz, who has been nominated for an Oscar for best actress, plays Raimunda, a resilient young mother with no luck but enough culinary talent to turn adversity into accomplishment.Recipes:
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These days, humble coq au vin (French for "rooster in wine") doesn't contain a rooster, nor is it modest.Recipe:
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I'll pastrami anything," says Jason Santos, chef of Gargoyles on the Square. He features seasoned and smoked "pastrami style" duck breasts on his menu at the Davis Square restaurant, and says customers love the slightly salty taste and tender meat.Recipe:
* Duck pastrami with tomato- molasses sauce
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A taste of home away from home
By Caitlin O'Neil, Globe Correspondent
Just ask Denyce Wicht. A Bostonian for almost five years, she hails from Milwaukee, where much of the fare draws on the native food of German settlers. To celebrate her home state, Wicht recently hosted a "Wispride" night featuring bratwurst boiled in beer and browned on the grill, with sauerkraut and German potato salad, all washed down with one of Milwaukee's many regional brews.Recipes:
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This rich, fruity treat fills the senses
Recipe:
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Boston Globe – February 14, 2007
Instructions are getting longer and more detailed as we fill in more and more blanks for the growing number of people who don't know their way around the kitchen
By Susan Sampson
We don't believe home cooks are dumb and dumber. We want to help them, not insult them. But recipes are being dumbed down to keep up with the changing times.* Soft Polenta With Sausage Ragu
* Caramel Apple Cake
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By Gordon Stimmell
Normally, on Valentine's Day, I would sing the praises of playful wines, like light and lively rosés. But it's been so cold outside recently, I have opted for wines with more flesh to them.---------------
By Jennifer Bain
To get you through the February blahs, we offer a spicy trio of warming meals.* Spicy Peanut Noodles
* West African Chicken and Peanut Stew
* Green Chili With Pork
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The Canadian Organic Growers has doled out its first annual awards for Organic Organization Hero, Organic Supporter Hero, Best Restaurant Serving Organic Food and Organic Media Hero. -
Boston Globe – February 14, 2007
Food and romance mix when couples open a restaurant
By Alison Arnett, Globe Staff
Romance is an element of any restaurant, so it's no wonder that there are plenty of couples in the business. Some of the restaurants are in the glittery high end of the business. Others, like Gulu-Gulu Cafe, in this city's gritty Central Square, are lively versions of coffee houses. Many young couples start small, bringing their hopes and love to modest storefronts.---------------
Gaufres de Liege are crispy, caramelized sugar waffles. In Belgium, sugar waffles are street food. They are neat and portable, and not at all like the fluffy, whipped cream and fruit topped waffles on your hotel room service cart.Recipe:
* Gaufres de liege (Sugar waffles)
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Chinese welcome new year in a whole fish way
By Kimberly W. Moy, Globe Correspondent
Whole fish will be served on most Chinese tables next weekend. (Chinese New Year, marking the Year of the Pig, falls on Sunday.) "It's traditional for Chinese New Year, with the head and tail on," says Connie Moy (no relation to writer) of Pearl Villa Seafood Restaurant in Chinatown.Recipe:
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Shrimp are winter's Maine attraction
By Deborah Kops, Globe Correspondent
If you like to eat locally harvested food, the pickings are pretty slim right now. But at sea food counters, glistening mounds of tiny, bright coral Maine shrimp outshine just about everything else.Recipe:
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Toronto Star – February 7, 2007
By IAN HARVEY
Choosing a good set of knives is the beginning of a relationship that can last a generation or longer. And what makes a great knife is more than just the name on the blade or the packaging.---------------
Khash and other Azeri adventures
Joanna Smith reviews Caspian Wave on Wilson Avenue.
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The test kitchen provides recipes for:
* Roast Boneless Leg of Lamb With Cumin-Pepper Crust
* Cauliflower Soup With Cilantro Crème Fraîche
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By Amy Pataki
A thin skin is not a good thing to have. Except if you're a lemon.Such is the case with the Meyer lemon, so called because it was first imported to the United States from China by botanist Frank Meyer in 1908. A cross between a lemon and a mandarin, it is sweeter, smaller and rounder than a regular lemon.
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Jennifer Bain provides recipes for:
* Chocolate Truffle Tart
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Boston Globe – February 7, 2007
Rib-eye steaks are rich and juicy, but a panel of tasters finds that not all rib-eyes are equal
By Jonathan Levitt, Globe Correspondent
Last week we picked up rib-eyes from six markets around Boston: Costco Wholesale, John Dewar & Company, Roche Bros., Shaw's, Stop & Shop, and Whole Foods Market. We stopped by without placing any orders, looking for basic steaks, nothing prime -- except for John Dewar, which only sells prime -- or dry aged. Then a group met at The Blue Room in Kendall Square for an informal taste test.For more information:
---------------
Restaurants know steaks have the juice
By Alison Arnett, Globe Staff
Americans are known for steak lust. Many diners swear by their favorite steakhouse, and every restaurant worth its salt offers a juicy steak. This, in fact, is an economic necessity: There's usually one customer at each table who demands steak and will settle for nothing else.---------------
On the Menu: Chicken ballotine
Chicken is often dismissed as dull and ubiquitous, but most chefs feel compelled to keep a version on their menu. At the understated and earnest Salts in Cambridge, chicken ballotine ($26) looks so simple when it's set at your place.---------------
Cookbook Review: Teacherly tome provides luscious lessons
T. Susan Chang reviews Making Artisan Chocolates, By Andrew Garrison Shotts, Quarry Press, 176 pp., $24.99.
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Pillsbury runner-up perseveres
By Lisa Zwirn, Globe Correspondent
Few cakes have a history like the 40-year-old tunnel of fudge recipe, which won second place in the 17th Pillsbury Bake-Off Contest in 1966. It was submitted by Ella Rita Helfrich of Houston .Recipe:
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Toronto Star – January 31, 2007
Sexy farmers and the end of organic?
Eating organic isn't good enough. It's becoming better to buy locally, know where your food comes from and befriend farmers
By Jen Gerson
"The hysteria over arugula or heirloom tomatoes, the explosion of farmers' markets, the desire to meet face-to-face each week with the person who grew your nourishment goes deeper than just food. It may just be part of a desperate longing to be part of the real world," Ableman says.---------------
By Susan Sampson
You ask for, say, a skirt steak, and get a blank look. You look through sterile, plastic packages for a substitute, but the meat is carved so badly you don't care anymore. You yearn for information but receive the unkindest cut of all – having the butcher shrug at you after a long session of hunting and gathering for dinner.---------------
By Josh Rubin
Since 2001, Mason has been brewing some of the hoppiest – and therefore most bitter – beers in the province, in his role as brewmaster/owner at Scotch Irish Brewing Co. in the Ottawa-area town of Fitzroy Harbour.---------------
By Gordon Stimmell
Wines streaming from lesser known regions, where grape prices haven't gone sky high, make a big difference. Southern Italy, in particular, has really come on strong recently.---------------
U.S. chef dishes up splatterproof book
Jennifer Bain reviews Charlie Palmer's Practical Guide to the New American Kitchen.
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Boston Globe – January 31, 2007
The snacks at these Allston eateries emit an international flavor
By Jonathan Levitt, Globe Correspondent
There is no food on the street here, but there's street food galore. Inside dozens of colorful storefronts, little snacks and sips and quick bites are offered from around the world.For more information:
* Snacks' eclectic flavors intersect in Allston
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Boning up on technique yields dish that's easy to warm up to
By Jonathan Levitt, Globe Correspondent
On frosty nights, make believe that you've just tended to your beaver and bear traps and you're trudging back to the cabin for a feast of something that has been simmering all day on the cook-stove. Braised beef short ribs with buttery mashed potatoes could be that meal. Nick Terrafranca, chef of 28 Degrees in the South End, cooks the bony beef with rich stock and good red wine in the classic Burgundian style.---------------
Score a touchdown with tropical tastes
By Keri Fisher, Globe Correspondent
Ignore the weather. Turn on the game and party like you're in South Florida. To transport your guests to Dolphin Stadium and a balmy 80 degrees, all you need is a Cuban sandwich and an icy mojito.Recipes:
* Mojitos
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It's the Key to a winning lime pie
By Jennifer Wolcott, Globe Correspondent
The popular dessert was invented in the middle of the 19th century by residents of the Florida Keys, then called "Conchs." It migrated onto menus far from its birthplace, as chefs became smitten with its refreshing, pungent flavor, light consistency, and simple elegance.Recipe:
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Ward off chill winds with New World wines
his particular group is an eclectic collection with nothing more in common than their New World provenance and a robust, flavorful profile that makes for ideal winter-weight sipping -- leftovers or no. -
Toronto Star – January 24, 2007
By Susan Sampson
You won't find Luke Hayes-Alexander hanging out at the mall or "facebooking" online. He has, however, butchered a whole pig as he goes about mastering the ancient art of charcuterie. He spends his spare money on cookbooks.Recipe:
* Cod a Scapece
* Crispy Black Beluga Lentils
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Here's gude ale for Rabbie day
By Josh Rubin
When Scots the world over gather tomorrow in honour of national poet Robbie Burns, the beverage of choice for many will be a dram or two (or 12) of single malt scotch.---------------
By Gordon Stimmell
The couple first ran afoul of the LCBO in 1990 when the monopoly declared it had no shelf space for their wines. A decade-long legal battle ensued between these Davids and the Goliath that controls all aspects of wine in Ontario. Who won isn't clear, but in a mediated settlement, the LCBO began carrying some Magnotta icewines in select stores in 2000.---------------
By Katherine Elphick
Considering the 25-year-old Holtom is a third-generation baker, his positive attitude to early wake-up calls might be genetic. Established in 1946 by Holtom's paternal grandfather, and later operated by his father, the family bakery has been a mainstay in the village with a population of about 2,500.Recipes:
* Gluten-Free Chocolate Chip Cookies
* Chelsea Truffles
* Dorio's Carrot Cake With Cream Cheese Icing
* Holtom's Bakery Pumpkin Muffins
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Boston Globe – January 24, 2007
Sampling some local joints that offer fun on a bun
By Jonathan Levitt, Globe Correspondent
We went in search of burgers that hit the mark every time, with freshly ground meat shaped into patties on the premises, were just lifted out of their fat baths onto the plate. But what’s a great burger if the setting detracts from the experience? In the end, some good burgers were a real bargain, and others — like the one at Publick House — cost a little more, but the atmosphere made up for it.For more information:
* Some burger joints are cheesier than others
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There's nothing stale about bread pudding
By Andrea Pyenson, Globe Correspondent
It can be quite humble -- an excuse to use up stale bread -- or the grand finale to a special menu. Bread puddings, once make-do desserts, can be simple mixtures of bread, eggs, milk, and sugar. But their beauty lies in their versatility.Recipe:
* English toffee bread pudding
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It's time to take stock of veggie stews
By Linda Laban, Globe Correspondent
To some, a vegetable stew summons thoughts of dishwater broth with mushy root vegetables and some white beans that refuse to soften. In fact, the choices for vegetarians are far more appealing , and top chefs are offering customers some fine food.Recipes:
* Curried lentil stew with lemon balm raita
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When you think of a good, old-fashioned American supper, shepherd's pie should come to mind. This warming dish, which originated in Scotland or northern England, is a crustless pie filled with lamb and roasted root vegetables, and topped with mashed potato.Recipe:
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Meal is welcome in the wee hours
By Jane Dornbusch, Globe Correspondent
Never let it be said that Swedes don't know how to have a good time. While they enjoy breakfast, lunch, and dinner, they have also designated a separate meal category, called vickning, for foods that might be consumed late at night -- past midnight, at least -- after an evening spent partying.Recipe:
*
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Toronto Star – January 10, 2007
By Linda Barnard
Once his mom explained about the melted cheeses and bread cubes, Mackie, who was clearly destined to be a chef (he now helms the stoves at Far Niente at Bay and Wellington Sts.) insisted on making this mysterious fondue concoction and trying out the long-abandoned pot.For more information:
* Dos and don'ts for fondue fans
* Fondue With Truffle Honey & Hazelnuts
* Classic Neuchâtel Fondue
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Ina Garten has carved out a niche for herself as the Barefoot Contessa. Her latest book is The Barefoot Contessa At Home: Everyday Recipes You'll Make Over and Over Again (2006, $45).Recipe:
* Peanut Butter & Jam Bars
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By Josh Rubin
Thomas Hardy's Ale, named for the author of classic novels such as Tess of the d'Urbervilles and The Trumpet-Major, went on sale this week at Beerbistro, a King St. gastropub carrying select suds from around the world and across the country.---------------
By Gordon Stimmell
Winemakers are sweating it out, playing the waiting game. They need up to three days and nights of -8C temperatures to harvest their frozen grapes and gently press the golden, precious nectar that becomes our world-famous icewine. -
Boston Globe – January 10, 2007
The banana's appeal extends to the Fair Trade movement
By Alison Arnett, Globe Staff
Walk into any grocery store -- even a convenience store -- and the first thing you're likely to see is a display of bananas, sometimes on a rack close to the entrance, seductively within easy reach. Easy enough for 85 percent of American households to buy the bright yellow fruits.Related content:
* For a fancy dessert, go bananas
Recipes:
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This former church draws flocks of barbecue fans
By T. Susan Chang, Globe Correspondent
WEST HATFIELD -- The small church set in the picturesque rolling hills of the Connecticut River Valley is open to all on Sundays. It's also open several other days of the week. In fact, it's not a church, but an alter to pork.---------------
Cookbook Review: A treasure trove of homey, frugal fare
By T. Susan Chang, Globe Correspondent
Black Forest Cuisine: The Classic Blending of European Flavors, By Walter Staib with Jennifer Lindner McGlinn, Running Press, 320 pp., $35
The cooking of Mitteleuropa -- the Central European region mainly comprised of Germany, Austria, Switzerland, and the Czech Republic -- has been taking off in restaurants and on the cookbook shelf lately. Walter Staib's new "Black Forest Cuisine: The Classic Blending of European Flavors" centers on one of that part of the world's most storied neighborhoods, Germany's Black Forest.Recipes:
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Boston Globe – January 3, 2007
A cookbook author is sold on quinoa and its kin
By Sheryl Julian, Globe Staff
Teff is the tiniest grain and is often turned into the spongy Ethiopian bread, injera. Next comes amaranth; each pale dot is smaller than the head of a straight pin. The third smallest is quinoa (pronounced KEEN-wa), an important source of protein for the ancient Incas.Recipes:
* Shrimp, corn, and quinoa soup
* Millet with buttermilk and chives
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Chapter and verse on vegetarianism
By Jonathan Levitt, Globe Correspondent
He also began collecting vegetarian cookbooks and other related ephemera, until he had more than 200 American and British volumes and periodicals dating from the 17th century to the present, as well as menus, autographs of well-known vegetarians, even a plastic guitar pick belonging to the late Linda McCartney.Recipe:
* Roasted eggplant with tahini
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If cauliflower made an appearance on the holiday table, it was likely cloaked in a cheese-filled white sauce, covered with breadcrumbs, and baked. This member of the cabbage family, a descendant of broccoli, has a mild, nutty flavor that pairs well with rich dairy products.Recie:
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On Vineyard, family history is full of beans
By Clea Simon, Globe Correspondent
For Cynthia Riggs, Boston baked beans are more than a dish. They're family history. "My mother always talked about my great-grandmother making Boston baked beans," recalls Riggs, a 13th-generation Islander, as residents of Martha's Vineyard prefer to be called.Recipe:
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Toronto Star – January 3, 2007
So you think curry can be pigeonholed into one generic medley? We explore a sextet of regional variations
By Smita and Sanjeev Chandra
Nothing makes Indians more nostalgic than the aroma of a dish that evokes memories of the area they grew up in. The most noticeable difference between dishes from different regions lies in the spices used to make them.Recipes:
* Classic Chicken Curry
* Hyderabadi Kofta Curry
* Cashew Butter Chicken
* Kerala Chicken Curry
* Chicken Vindaloo
* Kashmiri Chicken Curry
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By Linda Nguyen
People have always been bananas for bananas. Sure, you can just peel and eat them, make a mushy peanut butter and banana sandwich, or bake banana bread. But creative Toronto chefs are working this humble fruit into inspiring dishes.---------------
By Gordon Stimmell
While Greece now makes super-premium reds, few make it to our shores. The problem is folks simply balk at buying Greek wines at $30 to $80 a bottle. That's a shame. However, in the affordable realm, bargains abound. Just ask the Greek Canadians who operate and patronize restaurants on the Danforth. They know how to keep a secret.Wines:
* Kouros 2003 Nemea Red $9.95 (Greece)
* Calliga 2004 Agiorgitiko Dry Red $11.95 (Greece)
* Ampelou Gis 2003 Red $14.20 (Greece)
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By Jennifer Bain and Susan Sampson
Welcome to our second annual Golden Whisk Awards. From the hundreds of recipes we tested this year, we’ve picked our top 10.Recipes:
* Green & Yellow String Bean Soup With Dill
* Lamb Popsicles With Fenugreek Cream Sauce
* Chilled Corn & Chicken Soup with Tomato, Avocado & Cilantro Salsa
* Cowboy Skillet Steaks
* Spinach Salad Tossed With Pesto & Peas
* Sweet Potato & Sausage Hash
* Roasted Broccoli With Breadcrumb Gremolata
* Smoky Tomato Butter
* Edamame With Tea-Smoked Salt
* Guajillo-Braised Pork & Yukon Gold Potatoes
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By Josh Rubin
Brewers and other beverage makers have stepped into the breach with non-alcoholic beers. Most of them are, quite frankly, wretched and what little flavour they've got comes from non-barley grain "adjuncts" like corn or rice. Beck's, on the other hand, makes a non-alcoholic tipple that actually resembles the real stuff. -
Toronto Star – December 20, 2006
For some Italian families, Christmas Eve means indulging in a meal called The Seven Fishes. Our writer decides it's time to refresh the menu.By Richard Ouzounian
Recipes:
* Merluzzini Con Lo Zenzero
* Risotto Dell'aragosta
* Zuppa di Cozze
* Insalata del Calamari
* Gamberi con Arancia e Basilico
* Pasta Puttanesca
* Branzini alla Griglia in Sale del Mare e Limone
* Zabaglione Freddo
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By Pamela Steel
Port Sydney, ONT.–Jerusalem artichokes are neither from Jerusalem, nor are they artichokes. These yummy tubers are native to North America and the plant, Helianthus tuberosus, is part of the sunflower family. The original Indian name translates to the more apt sunroot or sunchoke.Recipes:
* Sunchoke & Potato Soup
* Warm Sunchoke & Smoked Chicken Salad
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By Josh Rubin
The term "biological experiment" conjures up images of serious, white-coated scientists in a lab, or perhaps an old breakfast your roommate left in the dorm-room fridge. Fortunately for beer drinkers, there's a more palatable kind of experiment. -
Boston Globe – December 20, 2006
Many Italian-American families celebrate Christmas Eve by feasting on courses of fish
By Jonathan Levitt, Globe Correspondent
What they and many other Italian - Americans call the Feast of the Seven Fishes (some people say it represents the seven sacraments of the Catholic Church), is as much a tradition for her as it was for her parents' family in the old country.Recipes:
* Crabbies
* Marianne Tortola's squid meatballs
* Donata Tortola’s vuticigli (little toads)
* Marietta Tortola's oven-fried smelts
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By Wendy Fox, Globe Correspondent
Some Boston-area chefs have added entire menus of nonalcoholic drinks that go with food — as opposed to, say, Virgin Marys and Shirley Temples that are really before-dinner drinks — while others have added one or two juice-based specialties that aren’t too fruity for a hearty holiday repast.* Pomegranate-pineapple pleasure
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Sweet story spans cultures, eras
By Ann Cortissoz, Globe Staff
My grandfather, Gilberto Cortissoz, bought a candy factory in El Salvador in the mid-1920s. The factory had become his dream when he lived in Colombia, and the dream inspired him to move to New York to earn the money. At his factory, Gilberto made taffy, gumdrops, and butterscotch, among other sweets.Recipe:
DIGEST: Boston Globe Food Section
in New England: Dining
Posted
Boston Globe – March 28, 2007
A different night
A native of Turkey brings Sephardic specialties to her Passover table in Chestnut Hill
By Lisa Zwirn, Globe Correspondent
Recipes:
* Prasifutcho (leeks with cheese)
* Mina de karne (beef and matzo)
* Haroset with dates
* Bimelos de Pesah (Passover fritters)
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Chickpea soup retains its primacy in Rome
By Judith Barrett, Globe Correspondent
Recipe:
* Pasta e ceci (Pasta and chickpea soup)
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At home or abroad, find simple pleasures
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Maine winter treat is red, ripe, ready
By Jonathan Levitt, Globe Correspondent
Recipes:
* Roasted tomatoes
* Baked chicken legs with tomatoes
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Seasons: Baking for Easter
Recipe:
* Ricotta cheesecake
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Chinese and Indian cultures mix
By Visi Tilak, Globe Correspondent
Recipe:
* Gobi Manchurian (Cauliflower fritters)
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More from The Boston Globe Food section:
* Taste Kitchen: Matzo
* Stock up on chicken vegetable soup with matzo ball
* AROUND TOWN: Improv, art, and cookie decorating