Fish and Fried Chicken: The Boston Globe in 60 seconds

by Bob Sassone (Subscribe to Bob Sassone's posts)
Posted Jul 1st 2007 1:30PM
Filed under: Newspapers, On the Blogs, In Sixty Seconds

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Boston chefs tell you the best way to prepare fried chicken in a pan.
Dunkin' Donuts is going for the iced tea market too.
An interview with Trevor Corson, author of The Zen of Fish: The Story of Sushi, From Samurai To Supermarket.
Martha Stewart, on the best butter alternatives.
You don't have to be overweight to be a chef.
This week's recipes: Ravioli Pasta Salad, Chocolate Peanut Butter Cake, and Whole-Grain Spaghetti with Poached Eggs.

Tags: boston chefs, boston globe, boston restaurants, boston.com, chocolate peanut butter cake, fish, fried chicken, martha stewart, MarthaStewart, ravioli pasta salad, sushi, whole grain spaghetti

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7-02-2007 @ 8:56AM

Ian said...

Super disappointed in the Dunkin' iced tea. I was very excited to try it, I got the raspberry unsweetened. It was so bitter I couldn't drink it. Maybe it was the store I went to, maybe it had been sitting around since morning (I went at 3:00 PM), so I'll give it another try at a different Dunkin' and I hope it tastes better.

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Fish and Fried Chicken: The Boston Globe in 60 seconds

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Ian said...

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