TheBostonGlobe - Articles and Posts from Slashfood

Posts with tag TheBostonGlobe

Cranberries, Coffee and Curry - The Boston Globe in 60 Seconds

Posted Oct 9th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Korean Kalbi with Tofu and Oyster Mushrooms.
Photo: Special*Dark, Flickr.

The ins and outs of harvesting cranberries: the history, the pros, how the good ones "bounce," plus a cranberry time line.
Animal Farm's Jersey Cow butter hits hot spots like French Laundry and Per Se.
Weymouth's Dunkin Donuts is one of the few in the country that take the "time to make the donuts" slogan to heart, by making the breakfast treats fresh.
Taking a few steps into the past with a look at Tilly & Salvy's Bacon Street Farm -- a grocery store dating back to 1938.
Chef Ming Tsai writes about Tokyo's exotic street eats while visiting the city for his dad's 80th birthday.
The Stork Club will try to bring life back to the corner that used to hold Bob's Southern Bistro.
A Q&A with Patricia Yeo of Ginger Park.
Partially prepared foods allow the busy to cook at home under time constraints.
"The Gastrokid Cookbook" says you shouldn't "cook down" to kids.
Twenty-six years later, India Quality is traditional fare without the fusion confusion of many new digs.
Taste Coffee House brings high coffee culture to the Boston area.
Woo Jung Restaurant serves up Korean food with a homey and familial feel.
Recipes: Locro, Garlic Ramen Noodles, Beef and Veggie Stir-Fry, Chicken Caesar Salad, Vegetable Curry, Accidental Agrodolce Chicken.

Beer, Butter and Breakfasts - The Boston Globe in 60 Seconds

Posted Sep 4th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Wild mushrooms. Photo: Jasmine&Roses, Flickr

Fungal foraging through the forest with "mushroom man" Benjamin Maleson.
Get your taste buds ready -- the Wine Bottega is now hosting Wine 101 lessons on the first Thursday of every month.
After a cold June, local raspberries are finally hitting the farmstands.
Loving wit -- that is, wit beer: which varieties you should look out for, and how it almost disappeared.
A Q&A with chef and food coach German Lam.
Sunbutter -- made of roasted sunflower seeds -- is a way for kids to still bring some "PB" & J to school, plus insulated lunch bags, bakery cookie dough and fruit sauce pouches.
The challenge of getting breakfast in your kid's belly, how to sass up the breakfast routine and teaching good food habits.
Newbury Street's Pazzo is still working out the kinks, but has some notable fare to bite into.
Recipes: Raspberry Shortcakes, Pasta Pie, Breakfast Bars, Crepe Roll-Ups, Breakfast Burrito, Smoked Turkey and Cheddar Biscuits, Muenster Cristos, Brown-Rice Fried Rice with Ham and Eggs, Whole-wheat Pancakes, Basil-Crusted Cod with Tomato Fonduta

Blueberry Beer, Bakeries and Beets - The Boston Globe in 60 Seconds

Posted Jul 31st 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Slices of cheese.
Photo: quinn.anya, Flickr

A visit to author Brad Kessler's farm while he tends to dairy goats and makes cheese with photographer wife Donna Ann McAdams.
Giving up the land to live -- and cook -- on the sea.
Scientists look to nanotechnology to transform fatty foods into healthier fare.
Communal staff meals at a restaurant can be anything from bland to memorable when leftover ingredients get re-fashioned.
A few grand white wines and the brews of Wachusett Brewing Company, including their fruity blueberry beer.
An interview with Allandale Farms' John Lee.
Eateries: The South End's Teranga boasts delicious Senegalese fare, West Roxbury's Skara Grill gives great Greek, Gill's Wagon Wheel is a classic country drive-in and Lyndell's Bakery has opened up shop in the North End.
Recipes: Green Bean Salad with Black Olives with Lemon Vinaigrette, Charred Eggplant Dip, Grilled Chicken Salad with Pecans and Raspberries, Bolognese Sauce, Beets with Creamy Horseradish Dressing, Chicken Stir-Fry, Beet Greens Salad, Grilled Eggplant with Chevre, Chicken Galileo and Spicy Tuna Salad,

Fried Chicken, Homemade Ricotta and Pickle Juice Popsicles - The Boston Globe in 60 Seconds

Posted Jun 26th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Fried Chicken
Photo: thebittenword.com/Flickr

When you're on the hunt for Southern fried chicken in Boston, check out spots like Highland Kitchen and Summer Shack, or try to make it at home like Virginia's Mildred Rowe -- here's the recipe.
Rosetta Constantino teaches students about the wonders of fresh, homemade ricotta, and you can make it too.
Not only are rugelach from Babycakes in Boxborough hand-rolled, but 20 percent of their profits go to the Pan-Mass Challenge.
Looking at one family's party fare, which includes recipes for Chicken Salad and Gluten-Free Lasagna.
Forget the split -- here's a recipe for Green Pea Soup.
Um ... pickle juice Popsicles?!
Palmer Vineyards North Fork Pinot Blanc 2007 is but one of several American wines that ring in at $11 and under.
Stuffed Potatoes with Trees and Cheese are catnip for kids -- and thanks to this kids' to-do list, they can help make them.
An interview with Jeri Quinzio, author of "Ice Cream: The Ultimate Cold Comfort."
If you're looking for a cheap place to eat in Harvard Square, check out Noir, where all food costs under $13.
Cambridge's Tupelo offers Southern comfort food that elicits a simple yet well-earned "yum."

Macaroni, Grilling and Tonic - The Boston Globe in 60 Seconds

Posted May 22nd 2009 12:00PM by Monika Bartyzel
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.

From Goldfish to Dogfish - The Boston Globe in 60 Seconds

Posted Apr 17th 2009 2:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

The Glob (as some locals affectionately call it) hits Paris and uncovers a Hidden Kitchen around the bend from the Louvre.
Classic Goldfish crackers have gone graham. Imagine trying a s'more with those!
The ins and outs of Dogfish Head Brewery, where beer is amped up with everything from vanilla beans to chicory.
Two posts of food tips for travelers on the road, including the perks of ordering hot water at an eatery.
An interview with Arthur Ntasios, owner of the Aegean Restaurant.
The background of the appley Italian Torta di Mele and a recipe to boot.
A local pork-off showcases some pretty interesting porcine cookery, including Buttermilk and Lard Sorbet.
C. E. Restaurant's old-fashioned treats and golden chicken are reviewed, as is the Beacon Hill Bistro.
A look into cornish pastry at Pie Bakery and Cafe and a schedule of Craft Brewers Conference events.
Recipes: Pancetta-Wrapped Pork Loin, Roast Turkey Breast, Orzo Salad, Onion Jam and Goat Cheese Toasts, Tacos con Carnitas, Toasted Peanut and Chick Pea Soup

Are you avoiding cooked spinach?

Posted Sep 25th 2006 3:31PM by Joe DiStefano
Filed under: Vegetables, America, Health & Medical

With all the concern about this month's E. coli outbreak caused by fresh spinach, I have been operating under the assumption that one should avoid all spinach both cooked and raw. Given my meat intake, avoiding Popeye's favorite veggie in all its forms is no big deal for me.

I was ordering dinner at one of my favorite Chinese restaurants the other night when I found myself craving some greens to go with my short ribs. Without a second thought, I asked the waiter for a side of baby spinach with garlic. As he returned to the kitchen it dawned on me that I had ordered greens that might be harboring E. coli. Rather than change my order, I threw caution to the wind. The bright green baby spinach leaves studded through with tiny pieces of garlic and sitting atop a shallow pool of their cooking liquid were delicious.

As I walked home I was more than a little concerned that I might fall ill with cramps and perhaps worse. As you may now have guessed nothing of the sort occurred. The reason, as I just learned from an article in The Boston Globe this morning is that cooking destroys E. coli in spinach. So eat your greens with gusto, as long as they're cooked, that is.

#	Blogger	Posts	Cmts
1	Slashfood Editor	87	0
2	Alexa Weibel	52	2
3	Sarah LeTrent	37	0
4	Hanna Raskin	30	0
5	Emily Farris	19	0
6	Jennifer Lawinski	18	0
7	Sara Bonisteel	16	0
8	Michael Thomas Hastings	11	0
9	Jennifer Iserloh	8	0
10	David Koeppel	7	0
11	Jose Ralat Maldonado	6	1
12	Joshua M. Bernstein	6	2
13	Mike Pomranz	5	1
14	Erin Meister	5	0
15	Max Shrem	5	0
16	LeNell Smothers	5	0
17	Sarah Christine	4	0
18	Kristine Hansen	4	0
19	Monika Bartyzel	4	0
20	John Devore	4	0

Beyond John and Priscilla: Surprising Names of the Mayflower Pilgrims Surprise: Your Biological Father May Be Charles Manson Book Report: Penguin Classics	Can You Think Yourself Thin? Should BMI Trump GPA as a Graduation Requirement? The Biggest Loser: Suze Orman and the Obesity Money Pit
Kate Moss Plans to Become 'Eating Machine' to Fight Skinny Backlash Victoria Beckham Caught Returning Christian Louboutin Heels Celebrity Holiday Wish List	Roasted Baby on Spit Was 'Too Much' for 'Road' Director Danes and Efron Bond Over Teen Success Mysteries of "Tiger Woods Affair," "State Dinner Photos," and "Adam Sandler Turkey Song" Solved
The First White House State Dinner Serves Up Modern Design Fresh Window Treatments: Drapes Made With Doilies What You Can Get For $600k: A Detroit Stadium vs. Manhattan Studio	Shih Tzu Puppy Party! The Brains Behind The National Dog Show Cat Earns Soccer Goalie a Penalty

Cranberries, Coffee and Curry - The Boston Globe in 60 Seconds

Beer, Butter and Breakfasts - The Boston Globe in 60 Seconds

Blueberry Beer, Bakeries and Beets - The Boston Globe in 60 Seconds

Fried Chicken, Homemade Ricotta and Pickle Juice Popsicles - The Boston Globe in 60 Seconds

Macaroni, Grilling and Tonic - The Boston Globe in 60 Seconds

From Goldfish to Dogfish - The Boston Globe in 60 Seconds

Are you avoiding cooked spinach?

Tip of the Day

Slashfood Features

RESOURCES

Featured Stories

Slashfood bloggers (30 days)

Most Commented On (60 days)

Updates From

Sites We Love