What happens when a molecular gastronomist gets his hands on macaroni and cheese? The cheese become the macaroni!- Instead of chaining yourself to the stove making eggs to order when you have friends over for brunch, put together a smorgasbrunch.
- Check out the Market Basket, which is overflowing with roasted almonds, reusable grocery totes and Camelbak water bottles.
- Michael Klein reports that as higher priced restaurants tighten their belts, talented chefs will be moving back down the food chain to gastropubs and BYOBs.
- This week, the Rush Hour Gourmet is cooking up a Quick Brown Rice with Tuna and Green Beans.
- MangoMoon in Manayuck (say that three times fast) is cooking up Grilled Game Bird with Massaman Curry Sauce, perfect for the indecisive among us.
- Craig LaBan finds that Melograno survived the jump from tiny dining room to more spacious digs without losing any of its signature charm.
Smorgasbrunches and Quick Brown Rice - The Philadelphia Inquirer in 60 Seconds
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