as you know, i like pork. last week carrien and josh had gone to market basket to procure beef to grind it at home for burgers, and they picked up some pork ribs as well. …unfortunately, by the time that i actually had the time […]
i’ve been going through the rest of my posts, editing here and there for consistency, and i came across a top ten list of yore: ten favorite restaurants in the boston/cambridge area, 2006 craigie street bistrot pigalle caffe umbra sel de la terre upstairs on […]
if pork and quenelles had a love child, i imagine that it would be these meatballs. not that i’ve ever tasted quenelles (a delicate sort of french dumpling that is made of a mild white meat or fish, and poached), but i’ve always thought that […]
no, not speed with respect to the homemade ricotta, but rather, with dinner made from the ricotta. however, despite the lengthy instructions, the actual production of the ricotta is very easy and short. most of the work is prep work. the best ricotta i have […]
This article is really kind of saddening. People should listen to their stomachs and just make what they want – chances are, it’s what their friends want, too. This is from the NY Times: Dinner at the Foodies’: Purslane and Anxiety By KATHERINE WHEELOCK Published: […]
after having dinner made for me on consecutive days (tuesday, bread pudding at 44, and wednesday, really excellent thin fettuccine with a roasted tomato and sausage sauce, at 24), i made dinner for 24 and 44. i wanted to do something fairly involved, so i […]
i’ve heard great things about hamersley’s bistro, and i’ve always wanted to have dinner there. i got my wish when i suggested it as our january cutcat dinner destination. i had high hopes when we entered and i saw that it was a restaurant fitted […]
pomodoro / 24 harvard street / brookline ma / 617-566-4455 / 11am-11pm / reservations accepted (and recommended, by me) / cash only / entrees moderately expensive ($18-25) of all of the restaurants i’ve been to, pomodoro is possibly the fairest of them all. understand that […]
one and a half cups of sugar for $3.79. fancy, super-molasses dark brown sugar (billington’s dark brown molasses sugar). i’m behind on my issues of gourmet because of studio, and i flipped through the…november? december? issue and glimpsed a two-handled bowl-cup filled with some sort […]
it’s a good thing i didn’t eat breakfast. because i just made a cake that made me remember why millions of people survived without chocolate cake for centuries. typically i’m not a huge fan of vanilla-flavored cakes; they tend to be overly dry, or have […]