Archives for August 2013


Shopping for Heirloom Tomatoes

by James Maynard August 30th, 2013| Video
Most people love the sweet taste of heirloom tomatoes. These vegetables (technically a fruit) lack a genetic mutation present in most tomatoes today. That mutation gives most tomatoes a uniform color but takes away a good deal of the sweetness that would otherwise be present. Because this change in
Chef Paul Turano headshot

Chef and Restauranteur Paul Turano

by Julia Loschiavo August 29th, 2013| Chef Interviews
With one restaurant, Tryst in Arlington, Massachusetts, under his belt, Chef Paul Turano plans to open his newest venture very soon. Located in Newton, Massachusetts, Cook aims to provide quality food in a relaxed atmosphere that will suit any occasion or mealtime. The menu is varied at every
garlic n oil Jean Scheijen

Garlic Oil & Flavored Oil, Continued

by Elizabeth Skipper August 28th, 2013| Techniques, Tools, and Tips
I ended my column on roasted garlic and garlic oil with a strong warning about the danger of botulism poisoning from raw garlic-infused oil. Let's pick up where I left off.

Usually it's fairly easy to tell when food is spoiled. Botulism isn't obvious, however – the food can

Girl Scout Cookie Lemonade Stuffed French Toast

by BnB Finder August 27th, 2013| Best BnB Bites, Recipes
French toast. . .it's one of my favorite food memories from my childhood.  Some weekends I would ask my dad to make it for my breakfast and let my mom sleep late.  I still enjoy French toast and occasionally will splurge on a serving of it for a weekend

Sweet & Salty Snack Mix

by Michele Pesula Kuegler August 26th, 2013| Desserts, Recipes
Sometimes convenience and a craving merge in the most delightful way.  Such was the case a few weeks ago when I had half a box of Corn Chex in the pantry and was able to turn it into a treat that was both salty and sweet (a favorite flavor
drinks alfresco

Cocktails Away from Home

by James Maynard August 23rd, 2013| Video
Summer means time out with friends, quite often outside, with only a few provisions. While you are in the great outdoors with friends, visiting favorite destinations, it can be difficult to make cocktails when you want one. Think of how nice a good mixed drink would taste on top

Sous-Vide At Home?

by Jane Wangersky August 22nd, 2013| Tasty Thoughts
A home sous-vide appliance is going to be available in November at a fairly affordable price ($199) -- so it's time for home cooks to start asking themselves if this is something they could use.

Till now, I'd heard only scattered references to sous-vide and they certainly weren't

Clambakes: How to Carry On the Tradition

by Elizabeth Skipper August 21st, 2013| Ask the Chef
I am a little embarrassed to pose this question, as I've lived in New England my entire life, but how would I make a clam boil?  I remember attending family gatherings as a child, but I've never tried one myself.  Do you have suggestions on what to include and

Banana Nut Muffins

by BnB Finder August 20th, 2013| Best BnB Bites, Recipes
Nuts are strictly optional in this recipe, so if you're allergic, don't let the name stop you from trying it.  What you will need is a few ripe bananas (like the ones you didn't get around to slicing up for your cereal and are now wondering what to do
Cupcake Conspiracy

Keep Calm & Eat a Cupcake. . .or Two

by Gabriella Servello August 19th, 2013| Restaurant Reviews
As a cupcake lover, I enjoy discovering new bakeries in southern New Hampshire. About two years ago, a cupcake place opened in my hometown called The Cupcake Conspiracy. Since I drive by it quite frequently, I decided to stop in on my day off to treat myself to

Gluten-free Snickerdoodles and Apple Pie

by James Maynard August 16th, 2013| Video
Gluten-free eating is becoming more popular these days, as some people find such a diet to be a great way to lose weight. Others claim that eating a gluten-free menu can help prevent heart disease and cancer. Whatever your reason for being interested in a gluten-free diet, it is

Chef Weibull of Velvet Room

by Julia Loschiavo August 15th, 2013| Chef Interviews
Located in San Francisco's Clift Hotel, the Velvet Room provides guests with locally grown ingredients in an elegant atmosphere. Chef Thomas Weibull places high value on seasonal produce, especially those of local farmers who grow fruits and vegetables organically and sustainably. By considering seasonal product to this extent, the