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Roll with it

I’m not alone in my lobsterroll love affair.

By LOUISA KASDON | July 27, 2007

Instant noodles

Like most Wagamama maniacs, I had my first fix in London
Wagamama comes to Boston
By LOUISA KASDON | July 13, 2007

Someone's in the kitchen

What does it mean when there’s a “consulting chef” listed at the bottom of a menu?
But when your menu says ‘consulting chef,’ just who is it?
By LOUISA KASDON | May 21, 2007

Finding Casa Romero — a dining institution for more than 30 years — is like following directions to a speakeasy.
These days, Boston’s Latin-food scene offers much more than Mexican
By LOUISA KASDON | May 07, 2007

Pair to dream

I asked some local experts: Daniel Bruce, and Jeannie Rogers.
How do chefs and sommeliers decide which dishes and wines go best together?
By LOUISA KASDON | April 03, 2007

Sláinte!

There was a time when every block in Boston boasted at least one good Irish pub.
Irish pubs — and their cuisine — get a makeover in Boston
By LOUISA KASDON | March 16, 2007

Share the health

Dan Coudreaut, director of culinary innovation at McDonald’s, is groaning.
When a Harvard nutritionist talks, chefs listen
By LOUISA KASDON | February 21, 2007

Talk soup

Like black ice, soup season comes around when it’s bone-chilling and dark and you’re craving something warm to curl your hands around.
’Tis the season for bowls of the hot stuff, from chowders to stews, bisques to consommés
By LOUISA KASDON | January 26, 2007

Raising the bar

What makes some bars so cozy?
Restaurants all over town are serving increasingly tasty and interesting bar food
By LOUISA KASDON | January 08, 2007

Sweets love

They are the sugarplum fairies and the sultans of sweets.
Checking in with some of Boston’s best pastry chefs
By LOUISA KASDON | December 08, 2006

Group dynamic

During the lunchtime planning stage, it was six friends, give or take, planning to meet after work for food and drinks. By four o’clock, the group had swelled to eight.
Bringing a big party out for dinner? follow these tips and you’ll get invited back.
By LOUISA KASDON | November 28, 2006

Great expectations

We're approaching the holidays, with their annual dining rite: the splurge meal.
Locke-Ober and other local restaurants give diners a reason — and the ambiance — to splurge
By LOUISA KASDON | November 21, 2006

40 years of Boston (Phoenix) food

Food and cultural historian Laura Shapiro likes to point out a certain week in 1963 when Julia Child first appeared on WGBH and Betty Friedan published The Feminine Mystique .
A long-time writer reflects on our city’s culinary history
By ROBERT NADEAU | November 15, 2006

Measuring up

As I tucked in to the roast chicken at Hamersley’s Bistro recently, I chided myself for ordering it.
Chefs and diners alike have dishes they use to judge all restaurants
By LOUISA KASDON | October 30, 2006

The big cheese

Is cheese the new breakthrough trend?
Any way you slice it, cheese is growing in popularity at restaurants all over town
By LOUISA KASDON | October 30, 2006

Future perfect?

If you want the inside scoop on what many Americans will be eating next year, attending the “Flavor, Quality, and the American Menu” conference at the Culinary Institute of America in the Napa Valley will give you a head start.
A Culinary Institute of America conference makes its predictions for food in America
By LOUISA KASDON | October 10, 2006

The veal deal

I love veal, and for years I’ve been looking for a way to eat it without apologizing to the staff of Animal Planet.
Call off the PC police: there’s a new meat in town
By LOUISA KASDON | September 22, 2006

Solo performance

Scratch most talented chefs and they will share their dream: the perfect neighborhood bistro, the freshest ingredients, food that is creative and worthy of national note.
More and more local chefs are buying their own restaurants
By LOUISA KASDON | September 01, 2006

Fired up

The woman sitting across from me had tears streaming down her cheeks - and she was loving every minute of it.
It's not just the planet that's been warmin
By LOUISA KASDON | August 25, 2006

Spice Girl

Ana Sortun is authentic. She’s thoughtful, quietly stubborn, and in the end, she does it her way or she doesn’t do it at all.
With a new cookbook, a baby, and an ever-popular restaurant, Ana Sortun has a taste for the diverse life
By LOUISA KASDON | June 26, 2006

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