The beer scene in Waterbury is as vibrant as ever.
Chef John Tesar tweeted a heated response to Dallas critic Leslie Brenner’s review of his new restaurant, Knife. But how does a critic react to such an occurrence?
Eggplant may not be celebrated for its bold taste, but in caponata the unsung vegetable becomes a flavor-absorbing hero.
After 11 years of active duty in the US Marine Corps, Jonathan White is in the professional pastry program at The Cambridge School of Culinary Arts.
In Austin, Texas, the fare is unexpected: confit of rabbit, pig’s head, bone marrow, innards, offal, and more.
Q & a
In her new book “Delancey,” Wizenberg tells the story behind the launch of the successful wood-fired pizza business.
Liang’s Asulia Foods was chosen as one of 128 startups to join the 2014 class of MassChallenge, a large startup accelerator.
East meets wild West when some of the sloppy Joe mixture is transformed into crowd-pleasing enchiladas.
Dijon mustard gives this dressing a creamy texture, while pancetta adds a complex flavor.
New ideas for stuffed burgers to toss on the grill this summer.
Add some nuttiness and a very pretty smattering of burgundy dots when you stir a cupful of red quinoa into a pasta, potato, or rice salad. Bring 1 cup of salted water to a boil, add 1/2 cup red quinoa, and simmer steadily for 12 to 15 minutes or until tender (grains will start to open) and quinoa absorbs the liquid. Spread out to cool before stirring into a salad.
Instead of hunting for the best lobster roll in New England, make your own.
Gazpacho has cropped up in colorful preparations, from the traditional to more adventurous kinds.
After 20 years working in the Boston fine dining scene, Oscar Garcia laid it all on the line for Oscar’s Burritos Mexican Grill in Boxborough.
The author and “Fed Up” co-producer has published a second cookbook with recipe developer Kirstin Uhrenholdt.
Where to find gyms, Hubway stations, and other places to keep active around the city.
Craft drinkers are aging some of their prized brews, putting off instant gratification to see how a beer’s profile changes over time.
Languedoc, once known for bulk reds, offers distinctive bottles, increasingly easy to find.