Boston, MA (November 2013)- The holiday season is upon us, which usually means that an extra 5-7 pounds are upon us as well. Delicious food, cold weather, less sunlight, and plenty of parties make it hard to say no to seconds during the holidays. If there is food nearby, most of us can make an […]
Cannellini al Fiasco
October 17, 2011 by Leave a Comment
Cannellini al Fiasco literally translates from Italian to English as “cannellini in a flask.” This is a traditional, Tuscan form of cooking that mirrors the texture and flavors that a modern pressure cooker would. Originally a glass bottle would be filled with the ingredients, sealed with a cork stopper, and left to cook overnight on […]
Hawaiian Poke
June 10, 2011 by Leave a Comment
This traditional Hawaiian dish originated when local fishermen would cut the raw fish they had just caught into small cubes and season it with a variety of spices, vegetables, and, essentially, whatever else they had on hand for a quick, yet satisfying, meal. Presently, the dish has made its way onto many high-end restaurants’ menus […]
Garden of Spring
May 31, 2011 by Leave a Comment
The artistic home cook will enjoy creating a collage of color, texture and flavor, not to mention the fact that this salad contains scads of fiber and nutrients. Add depth by placing a glob of goat cheese (or feta) on top if desired, but flavor also comes from a drizzling of vinaigrette. Proper blanching of […]
Grated Beet & Carrot Salad with Ginger
May 26, 2011 by Leave a Comment
Ingredients 1 lb. red or golden beets 1 lb. carrots 1 bunch scallions 1 tbsp. freshly peeled and grated ginger 1 tsp. dijon mustard 1 lime, juiced 1 tbsp. vegetable oil ½ cup cilantro leaves salt and pepper to taste Instructions Peel and grate the beets and carrots. Wash and slice the scallions (white and […]
Vegetarian Paella
February 20, 2011 by 1 Comment
Brehon Garcia-Dale has transformed the Food & Wine Program at the Boston Center for Adult Education. Since assuming her current position a year ago, the classes, with a consistent and steady explosion in popularity, have been taught by a veritable who’s who in the Boston restaurant scene and a steady group of professional culinary educators. […]
