Macaroni, Grilling and Tonic - The Boston Globe in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted May 22nd 2009 12:00PM
Filed under: In Sixty Seconds
- Chef Peter Irving of St. Alphonzo's Kitchen shares his Grandma Sis' Macaroni Salad.
- Barbecuing isn't all about the meats; it's also about the sauces and toppings. The Globe looks into which Boston restaurants serve exceptional sauces.
- Anybody who's eaten Chinese skewered lamb or Korean pulgogi knows that grilling isn't just for barbecues and warm weather, as this look at grilled Asian foods attests.
- A Q&A with David Lebovitz about his new book, "The Sweet Life in Paris."
- Talk about high-tech: Barcelona's Monvinic displays their daunting wine list on PC tablets, and pairs it with truly market-fresh food.
More stories after the jump.
- Bill and Tricia Kinnealey, the husband-wife, president-executive vice president team behind William & Co. Foods Inc., share their grilling tips, along with a recipe for Flat-Iron Steak with Wine Sauce.
- Would you put just any tonic into your top-quality gin? Q Tonic is giving the fizz a fancy twist.
- Part communal gathering, part cookout, Argentinian asado matches the sweetness of anticipation with the spectacle of slabs of salt-seasoned meat, slow roasting over wood embers.
- Teele Square Cafe might look like a hipster hangout, but it also boasts a slew of notable dishes from challah French toast to subtle sweet potato bisque.
- Falafel chips and grill griddles are two timely accompaniments to summer cookouts.
- There are plenty of recipes this week: Green Salsa, Green Hot Sauce, Spicy Sweet-and-Sour Kebabs with Pineapple Salsa, Kansas City-Style Hot Barbecue Sauce, Catalan-Style Cod, Onion Chutney, Nuoc Cham, Grilled Swordfish Wraps with Mango Salsa, Chimichurri, Mussels in Green Curry Broth, Sweet Red Slaw, Swiss Chard Pie
Tags: David Lebovitz, DavidLebovitz, grilling, macaroni salad, MacaroniSalad, sauces, The Boston Globe, TheBostonGlobe
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