Latest Articles


Recipe: Celery root rémoulade

Roasted celery root cubes are addictive and nutty, with a sweet flavor that almost resembles artichoke hearts.
From Diane Morgan’s Roots
By PHOENIX STAFF  |  February 15, 2013

The Dominican flag is beautiful and delicious!

In August, Angel Ferreras, 39, did what any Dominican would do.
A great Columbian discovery
By LINDSAY STERLING  |  September 21, 2012
Comfort Foodie: Tres Gatos chef Marcos Sanchez shares his favorite after-work recipe.

Comfort Foodie: Tres Gatos chef Marcos Sanchez shares his favorite after-work recipe.

  Marcos Sanchez, the executive chef of Jamaica Plain hotspot Tres Gatos (470 Centre Street, Jamaica Plain, 617.477.4851), has a stressful job. So after a long...
By Stuff Boston  |  July 05, 2011

Cooking for the circus means a lot more than an apple a day

Before the marathon, there is the pasta dinner. The soccer team gathers for pizza. But what to eat when you're the man on the flying trapeze?
High-flying, fine dining
By LINDSAY CRUDELE  |  May 06, 2011
spring list

Spring roll work area

In America, you can make your way through life without cooking. My friend is a Warmer Upper. Her meals are hot dogs and other frozen, jarred, or packaged things you heat up. And yet, she was at my house one afternoon for lessons on how to make fresh sp
American people under construction
By LINDSAY STERLING  |  June 05, 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