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Candy Cane Cookies

by BnB Finder December 17th, 2013| Best BnB Bites, Recipes
cccHere's a Christmas treat that combines two favorites: cookies and candy canes. These cookies are not only shaped like real, 3-d candy canes, they're also rolled in a coating of sugar and crushed candy cane. After making a batch of simple sugar cookie dough (remember to use confectioner's sugar), you add red food coloring to one half, leave the other plain, and form both into "snakes", which are twisted together to form the cookies. This would be great for a cookie swap.  The Birchwood Inn in Lenox, Massachusetts, provides this recipe and a great place to stay
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BOKX 109 American Prime

by Julia Loschiavo June 20th, 2013| Chef Interviews
BokxLocated in the Hotel Indigo in Newton, Massachusetts, BOKX 109 American Prime provides guests with quality food, service, and experience. A modern atmosphere combines with high-quality foods to create the epitome of fine dining. An emphasis on locally grown produce and natural meats give the menu freshness and integrity. Local farm-to-table ingredients ensure a seasonally delicious meal every time.

I was able to speak with Chef Stephen Coe to learn more about what BOKX 109 has to offer.

JL: What types of foods do you grow in your garden?
CC: Lavender, chamomile, saffron, bay leaf, Kaffir lime, blueberries, raspberries, different types
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Cafe de Boston: A Marketplace Eatery

by Julia Loschiavo May 16th, 2013| Chef Interviews
Hot Food Bar 2Located in Boston's Financial District, Cafe de Boston provides customers with a customizable and delicious breakfast and lunch experience. The unique marketplace concept provides customers with complete control over their meal, giving them the option of self-serve or made-to-order stations. From the salad bar packed with fresh, high-quality produce to the crepe station, this varied menu is sure to make your order a difficult choice. Regardless of your
selection, you're sure to have a fresh and healthy meal. Hungry yet?

I was able to speak with Cafe de Boston's owner, Levent Berksan, to find out more about what this restaurant has
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Chef Gerry Tice

by Rachel Dushkewich April 18th, 2013| Chef Interviews
OMNI dishLooking to blend historic Boston experiences with cutting-edge culinary flavor? Look no further than the OMNI Parker House! Savor Boston Cream Pie at its birthplace where literary greats like Charles Dickens and Ralph Waldo Emerson hosted their “Saturday Club!” Just as historic as its location is its food – Chef Gerry Tice follows in the footsteps of such culinary masters as Jasper White, Lydia Shire, and Emeril Lagasse! His food speaks for itself: from the recipes of over 100 chefs, Chef Tice’s Short Rib and Vermont Cheddar Sandwich was selected as one of five winners
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Chef Mark Goldberg

by Rachel Dushkewich February 28th, 2013| Chef Interviews
Chef Mark GoldbergLooking for the latest and greatest in New England cuisine? Look no further than PARK, right in the middle of Harvard Square in Cambridge, Massachusetts! Relatively new on the scene, PARK opened its doors in the spring of 2012. Chef Mark Goldberg mixes French technique, current culinary trends, and classic New England staples to create a down-to-earth, approachable dining experience. The eclectic atmosphere features four different dining areas, each with its own unique, distinct vibe! Avoiding the stuffy or pretentious, the casual-cool mood creates a warm, welcoming feel that corresponds perfectly with its “comfort
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Bacon Jam

by BnB Finder February 12th, 2013| Best BnB Bites, Recipes
In the last few years, bacon lovers have found new and often surprising ways to use their favorite smoked meat. Not only is bacon not just for breakfast anymore, it's not just for savory dishes anymore. Bacon has jumped out of the frying pan (and the salad bowl and the sandwich bag) into the dessert course. At my house we recently enjoyed bacon and butterscotch cookies, featuring candied bacon that would've been good on its own. There's even chocolate-covered bacon -- and now, there's bacon jam.  This recipe from the High Pointe Inn in West Barnstable,
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Chef Lydia Shire

by TT May 7th, 2012| Chef Interviews
As our spring menu series draws near to its end, we arrive close to home.  This week, our first stop is in Boston.  Only an hour away from where I live, it is one of my favorite, local culinary destinations.  The array of foods available is just amazing.  One example of excellent dining in Boston is Scampo, home to the best polenta my husband and I have ever had.

I was able to speak with chef and co-owner, Lydia Shire, to learn more about the spring menu that she is offering at Scampo. With a bounty of fresh ingredients at
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Olé Mexican Grill, Cambridge, MA

by TT February 2nd, 2012| Restaurant Reviews
On an evening without kids in our company, what better way is there to spend the evening than a leisurely dinner for two at a restaurant?  With last Friday being one of those nights, I graciously accepted the offer to dine at Olé Mexican Grill.  Not only would it be a romantic dinner for two, but it also would allow us to try a new-to-us restaurant.

We arrived at Olé about 30 minutes prior to our reservation.  However, we were able to be seated promptly.  The restaurant was packed but well-staffed, which seemed to keep all of the patrons
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Ithaki, Ipswich, MA

by TT October 10th, 2011| Restaurant Reviews
I was invited to dinner at Ithaki last week.  Bringing my husband for company, we made the hour drive in hopes of finding a tasty meal ahead.  Much to our delight, we enjoyed a delicious three-course meal that was filled with great food, excellent service, and pleasant atmosphere.

Dining at Ithaki on a Thursday night, we were 15 minutes early for our reservations but were able to be seated early.  We were offered seats in the bar area near the evening's musical performer.  Asked if this location would be acceptable, we agreed.  The acoustic guitar made for great background
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Whim, North Andover, MA

by TT May 26th, 2011| Restaurant News, Summer Restaurants
We are starting our summer series with a brand new restaurant, Whim, which is located at Smolak Farm.  To learn more about this restaurant, we interviewed Michael Smolak, owner of the farmer.

TT: Last summer you had a chef demo series.  How did you decide to integrate that into your farm?

MS: We had been doing farm demos for years as crops came available. At the urging of our customers we took a chance and reached out to restaurants that were actually suggested to us by friends of the farm, such as Edible Boston and others, and we were shocked by
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Blue on Highland, Needham, MA

by TT May 12th, 2011| Chef Interviews
If you're contemplating a night out at a fine restaurant, perhaps Boston is the destination of choice.  However, if you want to stay away from the traffic and parking delights of that city, why not look to the west?  Just thirty minutes outside, you will find Blue on Highland, located in Needham.  With fewer headaches, and food and atmosphere to rival any Boston restaurant, it is the perfect choice.

I spoke with Chef Peter Tartsinis to learn more about this dining destination.

TT: Your dinner menu has a variety of ethnic dishes, from Thai to Italian to French.  What is your
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Tryst Restaurant, Arlington, MA

by TT May 5th, 2011| Chef Interviews
The name of the restaurant itself is intriguing.  Once you add wonderful dining and wine menus, a creative chef, and fabulous atmosphere, you have a restaurant that you must visit.  I spoke with Chef Paul Turano to learn more about this enticing dining destination.

TT: What makes the food at tryst “unpretentious”?

CT: I use ingredients that the everyday cook can recognize. That being said, I try to use them in a unique manner that makes my guest say, "Oh, I didn't know you could do that with that ingredient." I'm always challenged by walking the line between my creative vision
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