Set up a table of stunning pies, cakes and pastries for the most wonderful time of year. For centuries, sugar flowed into cakes and pastries only on rare occasions, and the holidays were the season for elaborate buche de Noel, panettone and gingerbread houses. In this age of daily little treats, it's harder to capture the same awe that must've accompanied once-a-year confections. But this dessert table absolutely does. It evokes the abundance of Renaissance still-life paintings, with updated takes on European classics and modern creations inspired by flavors from across the globe.
Hailee Catalano takes us inside her family's Sunday gravies, days at culinary school (where she met her partner), restaurant kitchens - and the tastes, flavors and inspiration she found along the way. It's a cookbook that reads as personally as a diary. The dishes inside are thoroughly comforting, while also driven by seasonal ingredients and a small amount of chef-y ambition.
While first-timers may be tempted by the rainbow-tinted soup dumpling sampler with flavors like black truffle, pork, cheese, and kimchi, it's better to just settle on two 10-piece trays of single flavors. The original pork is always a safe pick, juicy and thin-skinned. My favorite, the spicy Sichuan, has a rich, oily inside punctuated by a brief but intense spice.
"I came to bagels through bread. And so I always had this sort of thing that I want to continue to add some version of baking," Brown says. "Then I saw a lot of the guys in New York doing bagels, so I was like, 'You know what? I'm going to give this a shot.' And I was like, oh, this is addicting."
Instead, Beau du Bois, vice president of bar and spirits at Marisi Italian restaurant in La Jolla, California, found himself with an incredible opportunity. In 2021, the Adler and Lombrozo families, owners of the Puesto Mexican restaurant chain, tapped du Bois to build Marisi's bar program from the ground up. One of the first actions du Bois took when learning about this new venture was starting a batch of limoncello, using a lesser-known Amalfi Coast technique.
The Pickle Scented Candle is a limited-edition collaboration between P.F. Candle Co. and Grillo's Pickles, the Boston-based pickle company you've likely seen at your local grocery store. The partnership started out as a gag to celebrate National Pickle Day on November 14, but ended up unlocking a new fragrance fixation that I honestly didn't know I needed. Hand poured in P.F. Candle Co.'s Los Angeles studio, the soy wax candle is inspired by Grillo's 100-year-old recipe,
You probably know all about dragon sauce, which is Chipotle's sour cream mixed with its tomatillo-red chili salsa, aka the spiciest salsa on the menu. But if you want to take your queso to new heights, order a side of the tomatillo-red chili salsa, mix it with the queso blanco, and voilà, spicy queso. The amount of spice you want will determine how much salsa you add. That red stuff can be quite hot, so start slow and taste as you go.
The Healey-Driscoll administration announced Thursday that it would award more than $750,000 in grants to address food insecurity in underserved communities. The Massachusetts Department of Agricultural Resources (MDAR) will award $779,458 in funding to 17 organizations through the state's Urban Agriculture Program (UAP) and the Massachusetts Food Ventures Program (MFVP). The grants support the growth of urban farms, community gardens, and food business operations, the MDAR said in a statement.
With "hot honey" in the name, you already know the carrots are going to be both sweet and spicy. Sugar, sea salt, honey, and molasses create that candied sweetness that our reviewer finds to "sit naturally on the carrots, so it doesn't come across as syrupy or artificial." Already off to such a promising start, the subtle heat only makes it better.
When he and his Danish wife, Majken Bech, opened Aimsir at the Cliff at Lyons in May 2019, they were a breath of fresh air. His food and her wine were exceptional, modern and cool in a way we had not seen before and - whisper it - haven't seen since, except perhaps at Comet, where Kevin O'Donnell and Laura Chabal achieve similar levels of edge on a much smaller budget.
When Alleva Dairy, the oldest cheese shop in the U.S., was forced to close its Little Italy location after 130 years, New Yorkers were outraged. The legendary shop had all but defined its corner of Mulberry and Grand Streets, and its loss was mourned both in person and online, with many frustrated by the financial struggles and court battles the business had faced.
The restaurant's third outpost (following Detroit) opened in Williamsburg in October, bringing beloved fritas - french fry-loaded Cuban burgers popular in Florida - to New York, the hometown of chef and owner, Eve Aronoff Fernandez. The menu includes a range of burgers, from spiced chorizo (fritas are traditionally made with beef, pork, or both) to vegetarian black bean, all paired with batidos, tropical shakes in flavors like coconut cream and hibiscus.
Calling all pizza lovers and Peanuts fans! This adorable gift set from Brightland includes all the toppings your giftee needs for an extra special pizza night: the brand's best-selling pizza oil, classic extra virgin olive oil, and balsamic vinegar. Plus, it comes in a literal pizza box with Snoopy on it. Who would say no to that?
The explosion of Dave's Hot Chicken will continue in Pinole on Friday, as the franchise opens its 387th store its 20th in the Bay Area. Gregg Fleury, owner of the Pinole location, opened his first Dave's franchise four years ago, and it was store No. 22. Now, we're No. 387, he said. It is insane, the growth of this concept. Dave's began in 2017 with a parking lot pop-up in East Hollywood.
The explosion of Dave's Hot Chicken will continue in Pinole on Friday, as the franchise opens its 387th store - its 20th in the Bay Area. Gregg Fleury, owner of the Pinole location, opened his first Dave's franchise four years ago, and it was store No. 22. "Now, we're No. 387," he said. "It is insane, the growth of this concept."
News outlets and social media foodies are saying what Quincy residents have known for years: Quincy is one of Greater Boston's best food cities. The southern suburb is especially a hub for Asian American cuisine, from bánh mì and pho at longtime staples to bolo bao sandwiches at hip cafes. You can just as easily find waterfront dining, fried clams, and pizza in Quincy.
Thick, chewy cinnamon- and cardamom-spiced snickerdoodles are fashioned as a version of thumbprint cookies here - with an indentation for a dollop of rich, smooth eggnog custard that flows over the cookie as it bakes. These two-in-one cookies channel holiday spices, and meld custard and snickerdoodle into its own dessert. Kirsten Mossberg's recipe for the cookie dough includes cream cheese for a delicate-but-sturdy texture and an added dimension of flavor.
Aussies know good steak. When you take a trip down under to Outback Steakhouse, you can be assured that every cut on the menu is going to be handled with care. A fact you should know about the restaurant is that it seasons all its steaks in its proprietary spice blend for all-over flavor before either searing or chargrilling them to the customer's temperature preference. Knowing this, it's hard to go wrong with any pick at the restaurant.
Baker Sharon Brenner achieves a fudgy texture partly by keeping a careful eye on indicators of doneness, which is a little more challenging with a darker cookie. One sign: Your kitchen will be filled with the scent of warm spices. The cookies will be set, but the edges shouldn't brown - check the bottoms for a more golden color than the tops.
Rejoice, New Year's dieters: Oreos are getting a sugar-free option. Mondelez said Tuesday that Oreo Zero Sugar and Oreo Double Stuf Zero Sugar will go on sale in the U.S. in January. They're a permanent addition to the company's Oreo lineup. It's the first time Mondelez has sold sugar-free Oreos in the U.S. They're already sold in Europe and China, the company said.
Shots are the quickest way to get tequila down, but there's a way to actually enjoy the taste of tequila without trying to mask it with salt and lime juice. In an interview with Tasting Table, Jaime Salas, Head of Advocacy & Legacy for Jose Cuervo Tequila deemed the tried and true lime and salt duo "training wheels." But, says Salas, "while salt and lime are known as a dynamic duo when enjoying tequila shots, sangrita brings flavor contrast that still compliments the expression."
Dozens of women who considered me their gay best friend sounded great until it was time to exchange presents with all of them during the holidays. I was too cheap to buy all my friends expensive Christmas gifts but too classy to give them something, well, cheap. I had also grown tired of spending $50 on something pointless in bulk, usually a criminally overpriced novelty item.
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