Main Dish Recipes

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Go Gourmet

College can be a harrowing experience for budding foodies, picky eaters, and dieters. While the dining hall's gleaming buffets of kids'-menu fare send some students into a feeding frenzy, others flinch.
Eat well this semester without leaving your dorm
By ASHLEY RIGAZIO  |  September 04, 2009
mac list

No stove necessary

Eat well this semester without leaving your dorm
Eat well this semester without leaving your dorm
By ASHLEY RIGAZIO  |  August 28, 2009

Factory food

Since Squanto taught the Pilgrims to plant maize, no food has been more emblematic of the evolution of American eating habits than corn. That's been true from the sepia-tinged golden age of the Midwestern breadbasket to the present day, where those yello
Why the cheap, mass-produced food we eat is killing our environment, our economy — and us
By MIKE MILIARD  |  June 26, 2009

Maria's Seaside Café

The recent mini-heat-wave that made us all optimistic that summer really would roll around again set us to thinking about seasonal restaurants along Rhode Island's shore.
The place to be in Misquamicut
By JOHNETTE RODRIGUEZ  |  May 29, 2009

A better brunch

There is no worse fate than the purgatory of Sunday brunch. The scene is almost universally the same: after a night of aggressive drinking and merriment, boozy plans are laid to meet up in the morning for brunch.
If you can't make it out, here's what to do at home
By TODD RICHARD  |  May 01, 2009

Mu Lan Taiwanese Restaurant; Boston primo for pizza

Mu Lan opened three years ago and changed chefs and menus this past summer, but has maintained a good reputation in the increasingly competitive Taiwan subcategory of Asian food.
Fine, fast food in the Asian subcategory
By ROBERT NADEAU  |  February 11, 2009

Angkor Restaurant

There is an interesting story behind many of the recipes at Angkor Restaurant.
Cambodian with a Khmer accent
By BILL RODRIGUEZ  |  December 29, 2008

The borscht I kissed once...

When I was working at the Harraseeket Inn in Freeport, two housekeepers who didn't speak English but giggled a lot brought in a pot of their family's borscht for the employee meal. In the dark basement hall where the employees ate, I tasted serious fami an underground hallway — and rediscovered at home
By LINDSAY STERLING  |  November 19, 2008

Persian pleasantries

I went to the Kismet Inn a couple blocks from the water in downtown Bath to learn how to cook the innkeeper’s Iranian eggplant stew.
Making Iranian eggplant stew
By LINDSAY STERLING  |  October 22, 2008

Pumpkin primer

For budget-conscious shoppers, the arrival of pumpkin season is a boon.  
Turn the fall harvest into a feast
By TODD RICHARD  |  October 16, 2008

If you’re not sweating...

A sculpture on display at Filament Gallery this summer memorialized one of Jamaica’s great cooks. Her likeness is carved out of wood, sanded and polished with butcher’s wax.
...something’s wrong with you
By LINDSAY STERLING  |  September 24, 2008


What to eat in a bikini

Brazil isn’t all about major wax jobs and itsy-bitsy bikinis.
Brazilian fried chicken + potato salad + rice
By LINDSAY STERLING  |  July 02, 2008

Backyard barbecue basics

The intricacies of barbecue as a method, a meat, and a meal are several. Thankfully, Smithson is generous with his seasoned advice.
Blake Smithson shares smoky secrets
By TODD RICHARD  |  June 25, 2008

Origami appetizers

Welcome to a tasty morsel of Somalian life.
Otherwise known as Somalian samboosas
By LINDSAY STERLING  |  June 04, 2008

Where's the beef?

“Beef: it’s what’s for dinner,” say the cattle lobby’s TV ads, and I sigh in agreement.
Ten steakhouse alternatives for frugal foodies
By MC SLIM JB  |  June 04, 2008

Heirloom Ukrainian recipes

In a wind-bound seaside cottage rental where she’s been living this year, Sasha Prygoniuk, a 25-year old Ukrainian, has volunteered to teach me (and you) how to “kook,” (as she so charmingly pronounces it).
Written in English for the first time
By LINDSAY STERLING  |  May 07, 2008

The wonders of olive oil

Many of us may think about increasing our intake of olive oil just by pouring a bit more on our salads.
The Italians, French, and Greeks are on to something
By JOHNETTE RODRIGUEZ  |  April 02, 2008

Home-cooked satisfaction

Trips to my mom’s house always involve her spoiling me and my friends with Georgia-born home cooking.
Southern-style cooking needs self-rising cornmeal
By TODD RICHARD  |  April 02, 2008

Everything is coming up bacon

Pigs are noble creatures, selflessly giving of their delectable flesh — and we need as many of them as we can get.
That intoxicating smell, the siren-call sizzle — looks like pop culture has gone hog wild
By MIKE MILIARD  |  February 22, 2008

From Mangoland to Portland

It’s a particularly wonderful experience to eat Venezuelan food in the middle of a sleet storm in Maine.
Venezuelan arepas bring the tropics to Sleetville
By LINDSAY STERLING  |  February 13, 2008

Senses and sensibility

February is the month of love, and the shortest month on the calendar.
Twenty$pot celebrates Valentine's Day
By TODD RICHARD  |  February 06, 2008



Chinese restaurants have given us so much flavor and value that it seems almost rude to point out that Boston hasn’t had a lot of luck with making them upscale.
Upscale Asian food done right
By ROBERT NADEAU  |  January 30, 2008

The iPhone of markets

Residents of Munjoy Hill got a Christmakwanzakkah present early this year in the form of Fat Baxter’s East End Market.
Fat Baxter’s mealtime offerings
By TODD RICHARD  |  January 02, 2008

Eating, my words

In 2008, I’m going to eat less meat.
Going green
By DEIRDRE FULTON  |  December 26, 2007

A compendium of regional recipes and tasty tales

May your head dance with visions of sugarplums.
By JOHNETTE RODRIGUEZ  |  December 14, 2007

Curing boredom

If you asked me the secret to Chinese food a couple weeks ago, I might have guessed: MSG?
Leave it to the Chinese to solve the riddle
By LINDSAY STERLING  |  December 12, 2007


The taste of love

That childhood taunt, “Why don’t you marry it!” might actually be worth listening to if the love professed is of a kind of food.
Thai red curry's secret is in the leaves
By LINDSAY STERLING  |  October 24, 2007

West End meals

The West End of Portland is often considered highbrow, high-rent, and full of high expectations.
Take a Fresh Approach to Twenty$pot
By TODD RICHARD  |  October 10, 2007

Cheap and easy

Convenience stores are not usually associated with culinary exploration, and for good reason.
Fine dining from Cumbies
By TODD M. RICHARD  |  July 25, 2007

More than just meatballs

These recipes demonstrate several of the things I love about this book.
Al Forno’s dynamic duo distills
By JOHNETTE RODRIGUEZ  |  July 02, 2007