Is 3-D food printing the next microwave?
Since scientists and engineers began working on 3D printing, the food version of the 3-D food printer is taking shape.
Bastille Kitchen is not Julia Child’s French bistro
Fort Point’s Bastille Kitchen serves modernized French fare, for better and worse.
Personal trainer-turned-blogger has 3.7 million viewers
Each month about 3.7 million viewers visit Jessica Merchant’s How Sweet It Is blog for a combination of indulgent recipes, straightforward instructions, and up-beat take on food and life.
For mother, daughter, schmaltz isn’t just in the recipes
Barbara Sidell and Kathy Sidell Trustman call the 51-year history of break-the-fast at the end of Yom Kippur “very meaningful” for their family.
The spice is right in Seattle authors’ recipes
“World Spice at Home” tells you how to blend your own spices and what to make with them, as it takes you around the world.
Cider to sunchokes at Portsmouth market
At the weekly farmers’ market in Portsmouth, N.H., you’ll find 60-plus vendors.
Portuguese, Azorean fare at Old School House
Old School House Pub & Restaurant in Hudson serves hearty comfort food from Portugal and the Azores.
Roast chicken with potatoes turns into curry with green sauce
Sunday Supper begins with chicken roasted on golden fingerlings. On the second day that becomes chicken and potatoes in a warming green curry sauce.
Cheese from an age-old Foxborough farm
Lawton’s Family Farm, established in 1732, now sells raw milk and grass-fed beef.
English muffins made in Medford have crunch and craggly interiors
Kyle Meekins and Dan Crothers are producing Stone and Skillet English Muffins in their Medford kitchen, hoping to meet customers’ requests for an outstanding crunchy, craggly product.
Recipe for pasta e fagioli (pasta and beans)
The Italian classic is a simple, hearty vegetarian stew with a robust tomato flavor and a creamy consistency.
Recipe for blueberry buckle
If a batter is stiff, as this one is, the blueberries will stay suspended in the cake instead of falling to the bottom.