by TT November 25th, 2009| Restaurant Reviews
Sometimes good things do come in pairs. Two weekends in a row, my husband and I were traveling out of state. For both weekends, we enjoyed nice weather, great company, and terrific breakfasts. The first breakfast was had in Cambridge, Massachusetts, at S&S Restaurant
The following weekend we traveled to
by TT November 20th, 2009| Appetizers, Healthy Cooking, Recipes, Side Dishes
After a weekend of travel and eating meals out, there is something nice about returning home and cooking in your own kitchen. Thankfully, this weekend of travel was filled with excellent meals, so the excitement to return to my kitchen was more about wanting to cook than needing decent food.
by TT November 17th, 2009| Restaurant Reviews
There's nothing quite like a walk through Cambridge on a beautiful fall morning. . .unless, of course, you packed the pair of shoes that always give your husband a blister when you were preparing for this surprise trip. However, being the agreeable guy that he is, we made it a
by TT November 12th, 2009| Healthy Cooking, Main Dishes, Recipes
Sometimes a dinner recipe just falls into your lap. A few weeks ago, we made a trip to the butcher's and returned home with a freezer's quantity of meats. One of those items just happened to be a boneless pork loin roast.
The next day we made a stop at Starbucks
by TT November 10th, 2009| Restaurant Reviews
A night in Boston leaves a couple with lots of options. Looking for a nice dinner for two, we decided to check with the concierge at our hotel. Telling him that we wanted an upscale restaurant that was fun and had a great menu, he suggested Scampo at the Liberty
by TT November 5th, 2009| Main Dishes, Recipes
After a trip to our favorite butcher shop, we always are excited to try new recipes. With a freezer almost overflowing with assorted cuts of beef, pork, veal, and lamb, it can be hard to decide where to begin. After our most recent trip to the butcher, my husband mentioned
by TT November 3rd, 2009| Chef Interviews
When you already are an accomplished chef, author, and restaurant owner, what should you do next? If you are Frank McClelland, you become a farmer and promote sustainable agriculture.
Chef McClelland is the owner of L'Espalier, the trio of Sel de la Terres, and Au Soleil Bakery & Catering. All of