Latest Articles


How much spice is humanly possible?

Sudha's display of spices looked like a painter's palette of India: yellow turmeric, brown cloves, white salt, brilliant orange-red chili powder — not the maroon stuff you find at the supermarket.
Hot stuff
By LINDSAY STERLING  |  March 08, 2013

Hot spot, Jamaican style

Among the virtues of Jamaica, which include the glow of its sunshine and friendly people, is the island's cuisine.
The Half Way Tree
By BILL RODRIGUEZ  |  March 08, 2013

Fresh Blood: Meet Boston’s new culinary muscle

Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.

By CASSANDRA LANDRY  |  February 22, 2013

Introducing new wine app Drync Direct

Launched at this month's Boston Wine Expo, the locally developed Drync Direct lets oenophiles stock up on new vintages with their iPhones, whenever and wherever they discover them.

By CHERYL FENTON  |  February 22, 2013

Groundfish special!

Folks, I'm just an American groundfish ...
By DAVID KISH  |  February 22, 2013

Humanity is like stew beef

It was afternoon. I had just taught a cooking class at Portland High School and was carrying loads of gear out to my car when the school door locked behind me with half my stuff still inside.
What are you going to do with it?
By LINDSAY STERLING  |  February 15, 2013


Deep roots

In deep trouble.
By DAVID KISH  |  February 15, 2013

Back to our roots

It's a fundamental notch in any homesteader's totem pole: Root-cellaring, or the practice of storing fresh, whole, harvested fruits and vegetables in a cool environment (usually underground) in order to enjoy them long after the growing season has ende
Going Green
By DEIRDRE FULTON  |  February 09, 2013

Jews wrestle with pork

Rabbi Jared Saks, of Maine's largest Jewish congregation, no longer subscribes to his religion's most well-known taboo.
Preferably pastured, it’s no longer treif for many locavores
By LAURA MCCANDLISH  |  February 01, 2013

Learning to eat more with less impact

In the course of an hour, Chris McClay convinced me that I just may be able to live without cheese.
Plant-based practice
By DEIRDRE FULTON  |  January 25, 2013

Review: The Square Peg

Have you ever opened an elaborate menu at a nice restaurant and, deciding you're not up for a big meal, just pick a snack?
From snacks to burgers, less is more
By BILL RODRIGUEZ  |  January 11, 2013

Culinary news; carping ’bout Kimye; Republicans’ Feet lodged in mouth

When meat packer (no jokes, please) Hormel recently acquired Skippy peanut butter, Phillipe and Jorge could only think of one person: Elvis!
Corporate Elvis merger
By PHILLIPE AND JORGE  |  January 11, 2013

Eat more Maine scallops and pollock, and less imported, farmed salmon and shrimp

Fresh Maine sea scallops (dredged by day-boats or caught by divers) are everywhere this fleeting season, rebounding after a collapse that prompted a three-year-moratorium.
Seafood resolutions
By LAURA MCCANDLISH  |  January 04, 2013

Hoopleville Pot-Luck

Happy New Year!
By DAVID KISH  |  December 28, 2012

Donuts from the sky

Just after 6:30 on Tuesday evening, a metal bucket tied to a white rope descends from a third floor window at AS220's 115 Empire Street artist residences.
Baked Goods
By PHILIP EIL  |  December 21, 2012

What will 2013 mean for the food scene?

"I think that grains other than corn and wheat are going to be common."
The Food Forecast:
By CASSANDRA LANDRY  |  December 21, 2012


On the Cheap: Café Beirut

People (my mom) always ask(s) me why I studied Arabic in school if I just want to be a food writer.
Lebanese fare beyond falafel in JP
By LUKE PYENSON  |  December 21, 2012

At the diner, a meat pie from Old Quebec

Tourtière is a simple dish, a pork and beef pie brought to Rhode Island by immigrants from old Quebec.
Haute Cuisine
By JOHN LARRABEE  |  December 14, 2012

Learning about Nigerian cuisine and culture

I was thrilled recently when the director of the Museum of African Culture offered to add another country to Immigrant Kitchen's culinary world tour.
A ticket to Africa
By LINDSAY STERLING  |  December 14, 2012

Review: Jigger’s Hill & Harbour Diner

It's been a long time since we've been to Jigger's, and in the meantime, it sat empty for almost a year, with new owners Steve and Karie Head cleaning and renovating this jewel of an official Worcester Dining Car.
Delightful fare in a classic setting
By JOHNETTE RODRIGUEZ  |  December 14, 2012

A survivalist Christmas

Everything you're about to read will be especially relevant if the world as we know it ends on December 21, as the Mayan calendar (supposedly) predicts. But even if the apocalypse doesn't rain down just before Christmas, it can't hurt to be prepared for
Gifts to ensure you live to see the New Year — and many more!
By DEIRDRE FULTON  |  December 07, 2012


Acadian goes underground for monthly ‘Pocket Brunch’

When greasy poutine with cranberry ketchup is the salad course, you know you're in for a raucous meal.
French-Canadian hot seat
By LAURA MCCANDLISH  |  December 07, 2012

Review: Federal Hill Pizza

No, Federal Hill Pizza was not driven into Warren exile by the envy of its Italian restaurant competitors on Providence's Federal Hill.
It’s in Warren. Go!
By BILL RODRIGUEZ  |  November 30, 2012

Review: Gather

As we continue to withdraw from the institutions that once organized modern life, we fill the abandoned spaces with restaurants.
Community, local flavors, and expert preparation
By BRIAN DUFF  |  November 30, 2012

Comparative burger eating

Cheap burgers might be the biggest problem in America's culinary landscape.
What’s between the buns?
By BRIAN DUFF  |  November 23, 2012

Raiding JJ Gonson’s fridge

Don't let the stroller-pushing yuppies at Whole Foods turn you off.

By SCOTT KEARNAN  |  November 16, 2012


Review: Jamestown Fish

Seafood on the coast of New England should be no more difficult to find than pebbles on a beach.
Doing seafood proud
By BILL RODRIGUEZ  |  November 16, 2012

Stay warm with a Costa Rican staple

Susana Contreras is short and thin with dark eyes and long, straight, dark hair.
Back to basics
By LINDSAY STERLING  |  November 16, 2012

Interview: Sound bites from Bourdain

We asked WFNX executive producer (and chef-in-training) Kurt St. Thomas to grill Bourdain on the intersections between music and cuisine.

By KURT ST. THOMAS  |  November 16, 2012

Maine farmers start growing ginger

When chef Aaron Park pickled a batch of fresh, young ginger this fall, its color amazed him.
Taking root
By LAURA MCCANDLISH  |  November 09, 2012