"gastrokid" news and stories

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.

I am a sucker for risotto. There's nothing like the creamy toothsomeness of cooked arborio rice to really set my heart afluttering with joy. I'm also a huge fan of butternut squash and kale. Happily, I just stumbled across a recipe that all those items into a single, hunger-inducing dish.

This recipe is over at GastroKid, so it's designed as a way for parents to help their kids eat and enjoy their veggies. However, I don't think anyone is going to get mad at me if I make it with nary a kid in sight.

Source