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Bruins Live



3rd Prd 11:10

The road to the finish line

Along the way
Finish line

Texts and information by Jenna Russell, David Filipov, Steve Wilmsen, Patricia Wen, Geoff Edgers, David Abel, Michael Rezendes, Sarah Schweitzer, Steven A. Rosenberg

Chiqui Esteban, Javier Zarracina/Globe Staff

Sharp script and a versatile cast add color to Lyric’s noir-ish ‘City of Angels’

“City of Angels,’’ now at Lyric Stage Company of Boston under the energetic direction of Spiro Veloudos, is a clever but uneven musical.

Eating ham at Easter dates back to at least sixth-century Germany

While the rest of the world celebrates with lamb, salty-sweet slices of cured pork have become the tradition in America.

Artisan hams for Easter

A few sources for artisan hams, which are cured from humanely raised pigs.

Recipe for stout glazed ham

. Stout gives a pleasing bitter edge to this otherwise sweet glaze.

Recipe for scalloped potatoes and celery root

Ham goes with scalloped potatoes the way peanut butter goes with jelly.

Recipe for roasted asparagus with miso butter

Welcome spring with a big plate of green at your table. A

Lighter meals replacing traditional Passover menu

In some Jewish homes, the perennial gefilte fish, matzo ball soup, brisket, and potato kugel are sharing menu space with fresher fare.

Recipe for Spanish charoset

This Sephardic-style charoset highlights some foods that grow in Spain, like marcona almonds, figs, and hazelnuts.

Recipe for Chinese charoset

Andy Goldfarb drew on his travels in Asia to create this charoset to honor Chinese Jews.

Recipe for chocolate matzo mousse cake

ndy Goldfarb’s mother, Myra Yellin Outwater, created this dessert when her son was young and asked, “Why isn’t there a really delicious chocolate cake for Passover?”

Recipe for Passover triple-chocolate biscotti

The recipe is adapted from “The New Passover Menu.”

Adding ‘magic’ and meaning to the Passover Seder

Andy Goldfarb launched geared toward helping others create lasting holiday memories.

Revisiting Shojo and Blue Dragon

Restaurants emphasizing Asian flavors are opening all over town. We revisit two earlier adopters, Shojo and Blue Dragon, to see how the appeal endures.

Recipe for slow-roasted rack of pork marinated in ‘pickling’ spices

Start roasting about 3½ hours before you want to serve the meat.

Spicy fresh pork on the Easter menu

Instead of a glazed ham for Easter this year, try a beautiful fresh rack of pork, with its crunchy spiced skin and lovely pink interior.

A glazed holiday ham becomes hash-brown cakes

Begin with a ham on the bone, served with bay-scented potatoes and parsley sauce. On the second day, turn that into hash-brown cakes.

Recipe for honey-Dijon glazed ham with parsley sauce and bay-scented potatoes

This ham is glazed with honey and Dijon and served with parsley sauce and bay-leaf-scented potatoes.

Recipe for hash-brown cakes with ham

Top the crisp ovals with sour cream and chives for a delicious meal.

In the Jewish culinary tradition, foods nourish the soul

Author Carol Ungar was raised by Holocaust survivors for whom food and stories about familiar dishes were very important.

Recipe for Passover walnut-wine cake

Framingham resident Janice Gould sent a Passover wine cake to The Recipe Box Project.

Recipe for lemon-blueberry cassata

Sharing the spotlight with cannoli, cassata is one of Sicily’s iconic sweets.

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