Patriots Live



1st Qtr 13:33 2nd & 4, Opp's 48

// An amazing party is all in the details

Whether you call a caterer or plan a DIY affair, for many hosts, a holiday celebration can bring stress. Make a budget and lean on checklists.

Sunday Supper

Lamb stars in a tagine, then on homemade flatbreads

A tagine of lamb with spices, apricots, and butternut is the first night’s meal. Then shred some lamb, chop butternut, and use them to top flatbreads.

Seasonal Recipe

// Recipe for kale salad with pecans and dried cranberries

To contrast the traditional, rich offerings on the holiday table, this salad will provide a bright spot.

Seasonal Recipe

// Recipe for linguine rainbow salad with tofu and spicy tahini dressing

Tofu, sugar-snap peas, carrots, and red pepper top this colorful whole-wheat linguine salad.


// Recipe for butternut squash, blue cheese, and prosciutto pizza

Little pizza squares with crispy prosciutto, sweet roasted squash, and piquant blue cheese make great hors d’oeuvres to serve with drinks.

Seasonal Recipe

// Recipe for cashew turtles

If you don’t have a candy thermometer, you can use a 14-ounce package of caramels.

seasonal recipe

// Recipe for microwave peppermint-pretzel chocolate bark

Nest pieces of festive microwave peppermint candy in seasonal cupcake liners.

// Top 10 cookbooks of 2014

From apples to vegetarian, 2014’s best cookbooks.

// Watershed Exchange is a farmers’ market on wheels

The new Watershed Exchange delivery service gets top-quality foodstuffs into the hands of customers who want them.


// Recipes for pasta with roasted red peppers

You can whip up these easy sauces in a flash over the holidays or anytime.

Denver’s Beatrice & Woodsley features eclectic cuisine, including Paella Ranchero with roasted stuffed quail, and charred baby octopus.

Emily Driskill for The Boston Globe

Delightful touch of whimsy on this Mile-High City menu

Beatrice & Woodsley in Denver might best be described as Franco-American dining that might have been re-imagined by Roald Dahl.

Viale adds flavor and character to Central Square

The Cambridge restaurant is a worthy successor to neighborhood favorite Rendezvous, which previously occupied the space.

Q&A | Ollie Dabbous

A London chef celebrated for minimalist style

Over the past year and a half, Ollie Dabbous has worked to translate recipes and images from his restaurant into “Dabbous: The Cookbook.”

Short Order

// Confections and more, from scratch at Christine’s Cafe & Confections

Christine Picariello’s pocket-sized cafe in Lynnfield offers breakfast, lunch, bakery items, prepared dinners, and catering.

short order

// Silicone molds add whimsy to the holiday kitchen

The molds from SiliconeZone include a set of gingerbread muffin cups in red and green, which are also good for cupcakes.

Short Order

// Spicy slaw rooted in Haiti

You might need help pronouncing the name and first product of Haitian-American Blonde Beauchamp’s new company, Craic & Blonde.

// Cooking tip from food editor Sheryl Julian

Yogurt and butter make divine biscuits. Mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar in a bowl with a pastry blender. Work in 1 stick butter until the mixture resembles peas. With a fork, stir in 1 cup plain yogurt. Shape into rough dough on a floured counter, pat into a 1-inch round, and stamp out nine 2 1/2-inch biscuits, rerolling scraps once. Bake in a buttered round pan (cast-iron works well) in a 450 degree oven for 25 minutes or until golden. Adapted from “The Real Food Cookbook”

Holiday cooking

special section

// Recipes for holiday cooking

Recipes for your holiday table, plus watch cooking tips from Globe food editor Sheryl Julian.

Best wines under $20

// 10th annual Plonkapalooza: Best wines under $20

Sommeliers sampled 25 whites, 25 reds, all under $20, and uncorked some surprises among the winning wines.

Double shot

Matt Viser | Double Shot

// The buzz on coffee and the people who drink it

Presidential coffee history, the Costco coffee habits of Michael Dukakis, and a journey for the perfect cup.