Matzo balls and Vindaloo: The Boston Globe at 60 seconds

by Bob Sassone, Posted Jul 30th 2006 @ 2:04PM

The Watson family loved the city, but decided to move to a farm to raise their children. The Globe has their story, along with recipes made from food you'll find on their farm, including Raspberry Tarts.
What kind of food do you serve at an Indian/Jewish wedding?
It's been a great summer for basil. Here's a pesto recipe.
This week's recipes: Risotto with summer carrots, thyme, and brown butter and Light Corn Chowder.
Speaking of summer carrots, here's how to find them and use them.
Boston restaurant reviews: Tresca; Red Stripe; Malai; and Spitfire's Grille.
And there's still a little summer left, so try out some unique ice cream flavors you'll find in Boston shoppes.

Filed Under: Farming, Raves & Reviews, Trends, Newspapers, In Sixty Seconds, Chefs & Restaurants, How To, Restaurants
Tags: corn chowder, malai, raspberry tarts, RaspberryTarts, red stripe, risotto with summer carrots, spitfire's grille, tresca

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Reader comments (Page 1 of 1)

7-30-2006 @2:52PM Carol said... Matzo Balls and Vindaloo, not so strange. Our family loves gefilte fish with wasabi. Carol
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7-30-2006 @5:11PM calamari said... Yeah, and it turns out that the Indian/Jewish wedding basically involved serving Indian food. I'm all for Indian food on every possible occasion, but I'm not sure what's newsworthy about a family of Indian ancestry hiring an Indian caterer who serves Indian food, which the Jewish side of the family then happily eats because (a) it's good and (b) it would be rude not to.
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7-30-2006 @5:57PM MJ said... Its always proper to have foods that both families will enjoy especially when you have different groups such as these.Would love to have been in the kitchens for that one!
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