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Pine Nuts Are a Cook’s Best Friend
by Supal on May 31, 2011 in Condiments, Featured, Photos, Recipes, Reviews
Yes, Yes, I know. Pine nuts are not a spice or herb as I promised in all of my posts, but they are something even more special (to me at least). I have chosen to write about pine nuts because they truly enhance the flavors of herbs and spices in your cooking (ie. pesto). It brings an extra level of texture as well as flavor with its nut-complex oils, which is why pine nuts are often cooked with herbs.
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Totto Ramen- NYC
by Quan Lam on May 26, 2011 in Featured, Photos, Restaurants
It was worth the many attempted trips to get myself a hot, steaming bowl of ramen. After being featured in a reputable New York newspaper, noodle worshipping worker bees and tourists alike swarmed the Hell’s Kitchen locale of Totto Ramen to see what the fuss was all about. The many who found this hidden gem weeks later would have to wait up to an hour or more while some, including myself, would give up, relinquish a spot on line, and visit on a future date.
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Cooking with Nonna: A Bit of Puglia via Bensonhurst
by Susan on May 25, 2011 in Adventures, Boston, Featured, Photos
A couple of weeks ago a friend and I attended a demonstration and informal discussion on seasonal foods from the Puglia region of Italy, “Primavera in Puglia,” hosted by Rosella Rago of the web cooking show Cooking With Nonna, and her real-life Nonna Romano, a true kitchen warrior.
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Momogoose and the Truth Behind Yelp Reviews
by Miriam on May 24, 2011 in Boston, Featured, Restaurants
Springtime in Cambridge is a wonderful thing. The leaves are almost shiny and green, the water seems to turn a velvety dark blue…and the Harvard kids become less obnoxious and actually move out of the way. And walking along listening to music seems to make the whole world shimmer. Not merely from heat waves, either. Plus, there are now several food trucks in Kendall Square worthy of a sample – and what better time to dine outside than in the spring?
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Cajun Spices
by Supal on May 23, 2011 in Condiments, Entrees, Photos, Recipes
One of my favorite cities in the US is New Orleans. The jazz, history, and food defines the people and culture of the southern port city. The indigenous cuisine is distinctive and has been influenced by 3 main cuisines: local Creole, haute Creole, and New Orleans French with ingredients from French, Spanish, Italian, African, Native American, Cajun, Cuban, and even Chinese cuisines.
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Awe Shucks!
by Keiko on May 20, 2011 in Adventures, Boston, Featured, Photos
Last Saturday I attended my second Second Glass event, Muscadet, Shuck Yeah! I had high hopes after my experience at the Boston Wine Riot in April, and I wasn’t disappointed. This event had a different vibe from the Wine Riot, partly because of the venue change from a hotel convention hall lined with booth after booth of vino variations, to a fairytale-esqe split-level castle, complete with a dance floor that was lit by floating lanterns and a flashy drunktopus ice sculpture.
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Gluten-Free Linguine with Broccoli Rabe, Caramelized Onions and Sausage
by Rachel on May 19, 2011 in Boston, Entrees, Featured, Photos, Recipes
A gluten-free pasta dish that will make your mouth water. Linguine with Broccoli Rabe, Caramelized Onions and Sausage is a fabulous weeknight meal. This gluten-free dish takes time to prepare but is worth the wait. The garlicky greens paired with the sweet Italian sausage and caramelized onions has a delicious, dynamic flavor.
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Chewy, Gooey Good Stuff: Fruit & Nut Bars
by Eve on May 18, 2011 in Baking, Photos, Recipes, Snacks
As some of you may know, my twin bro Paul just started hiking the Pacific Crest Trail (“PCT”) that runs up through California from the border of Mexico to the border of British Columbia, Canada. It’s a pretty big undertaking, and so far he’s rocking it! He started a blog that he’s updating along the way, which you can find here. Check it out! These bars will hopefully serve as worthy fuel for Paul while on the trail.
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Za’atar: Essence of the Middle East
by Supal on May 16, 2011 in Condiments, Featured, Photos, Recipes, Reviews
What made the Middle East so appealing to me was the history behind the cuisine. Not only are there traditions within regions and countries, but also within families. Middle Eastern food in general is slow cooked and light in flavors focusing primarily on meats interaction with herbs. In particular, a Middle Eastern herb mix that is always kept in abundance in every household in the Arabian Peninsula, Levant and Iraq, is known as za’atar.
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What We’ve Been Eating…
by Catie on May 14, 2011 in Adventures, Boston, Featured, Photos
We’ve been eating a lot of incredible food lately. By we, I mostly mean me, but most of the Eat With Me staff would agree that this spring has brought some great meals. Check out these photos for some dinner inspiration or just some drool time.
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