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Food & Recipes

Thursday, November 19, 2009

Kelly’s beefing up in Boston

PILED HIGH: Top dogs Brian McCarthy and Manny Paula of Kelly’s Roast Beef hold up one of their signature sandwiches. Bostonians looking to satisfy their cravings for a Kelly’s Roast Beef fix should...

Oh my gourd, rain may put pumpkin pie in peril

Pumpkin farmer John Ackerman walks through a neighbor’s waterlogged pumpkin field this week while discussing the difficulties of this year’s harvest. PORTLAND, Ore. — The holidays may not be so sweet this year. Nestle — which sells nearly all the canned...
Wednesday, November 18, 2009

Lloyd Foster is Hub’s go-to-guy for rice wine

Classic business: Lloyd Foster, director of marketing for Classic Wine Imports, is well-known for his sake expertise. Ask anyone who runs a Japanese restaurant in Boston and they’ll tell you Lloyd Foster, director of marketing for...

For Tim Ridge, world is his oyster

 Ridge displays sauted oysters. Name: Tim Ridge Age: 41 Title: Executive chef, New England Aquarium Residence: Marlboro Education: New England Culinary...

Fast Food: Kowloon parties (and more...)

Family business: Owners Bob, Stan and Donald Wong, from left, will celebrate Kowloon’s 59th birthday. Kowloon celebrates its 59th birthday Thursday night. But don’t think the perpetually popular Route 1 restaurant...

Get hooked on this fish dish

Fish is one of the original fast foods. Any white-fleshed fish such as cod or haddock can be used in this recipe, mahi mahi is used here, along with instant brown rice to keep the prep time at a minimum. Fish is the original fast food. Cook it for just a few minutes with some fresh herbs, and you have a delicious meal...
Sunday, November 15, 2009

Talkin’ turkey, cuttin’ costs

BIRD FEED: ‘Turkey is a value-oriented meal,’ says Mary Clingman, director of Butterball’s Turkey Talk-line. ‘It’s a very economical meal to serve.’ With cash tight in many households, a traditional Thanksgiving meal may seem like...

Energy bill, with all the trimmings

Many holiday hosts feel drained of energy by the time the turkey hits the table, but there are ways to conserve your own...
Friday, November 13, 2009

Bobby Flay to serve all-‘Americain’ fare at Mohegan

IRON CHEF: Celebrity chef Bobby Flay will open his 276-seat Bar Americain at Mohegan Sun next Saturday. After “Iron Chef” Bobby Flay opens Bar Americain at Mohegan Sun next...
Wednesday, November 11, 2009

Seoul food

Hot trend: Chef Kelly O’Leary shops at H Mart, the new Korean supermarket that opened in Burlington.   Korean cuisine is the next hot thing in Asian dining, and Kelly O’Leary is one of its biggest boosters. The...

Savor Rich food

Got the chops: Nathan Rich with his hoisin-glazed pork and mushroom steam bun. Name: Nathan Rich Age: 31 Title: Sous chef, Asana restaurant Residence: North Shore Education: Farmington (N.H.)...

Thanksgiving pie, Mac & Cheese Takedown (and more...)

Lip service: Bobby O’Shea, Robert Schleper, Dave Brunno, Ryan Grow, Charley Keating, Bobby Dobinski and Chris Coombs, clockwise from left, are growing facial hair for charity. November 22 is the deadline to order a Thanksgiving pie from Pie in the Sky. The annual event raises money for Community...

Vincelli Fizz: Oh, what a relief it is

Good spirit: Jackson Cannon of Eastern Standard. Boston mixologist Jackson Cannon doesn’t remember when he had his first taste of the herbal liqueur Benedictine,...

Gold Card

1/2 oz. Benedictine 1 oz. brandy 1/4 oz. yellow chartreuse Shake ingredients in a cocktail shaker with ice. Strain...
Tuesday, November 10, 2009

Local brewer raises a glass, money for son’s Marine regiment

WESTPORT — When the Marines toast their proud history tonight at Boston’s Seaport Hotel, they’ll celebrate with a new brew, courtesy of Westport’s...
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