What can you do with cherry tomatoes? Many things. - An in-depth investigation of Boston lunch carts.
- Yes, you can make a simple relish with cabbage!
- The pleasing history of cornmeal.
- This week is the last week for Boston's Restaurant Week (yup, it actually lasted two weeks).
- A review of Sleep On It, a new book with recipes for bed & breakfast owners.
- More recipes: Peach and Blueberry Cobbler; Gratin of Squash, Tomatoes, and Mozzarella; and Pattypan Squash Stuffed with Corn and Feta.
Posts with tag gratin
Lunch carts, cabbage, cobbler, and cornmeal: The Boston Globe in 60 seconds
Ingredient Spotlight: Artichokes
Artichokes have been a favorite food for over 2000 years, first appearing as a popular aphrodisiac in Ancient Greece and Rome. They grew natively around Italy, but by the year 800, they were being cultivated in Spain and gradually spread to other areas of Europe. Today, nearly all commercial artichokes grown in the US come from California, where they are harvested year-round. There are more than 50 varieties of artichokes, but only a few are commercially grown. The ones in the United States are likely to be round and green Globe artichokes, but some varieties have brown or purple leaves. The small artichokes sold as "baby artichokes" are not a variety of their own, but merely an immature version of larger artichokes.
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
