July 31, 2014 / 4th of Av, 5774
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183 Blog Posts

  • Kitchenkibitzcouscous_large
    Israeli food is changing. According to food writer and celebrity chef Gil Hovav, his native country’s food “used to be a melting pot. Now it’s a zoo.” Hovav traveled from Tel Aviv to Boston last weekend to participate in the second annual Let’s Talk About Food... Read More
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  • Choseneatskale_large
    We’ve entered the post-summer, pre-holidays lull. This is the time I try to eat sensibly, knowing all bets are off come Thanksgiving (or, this year, Thanksgivukkah). And then Christmas. And then New Year’s Eve. October is basically my last healthy hurrah until January. But the same... Read More
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  • Bakedaples_large
    I’ve found that the best way to warm up a house is to invite friends over for dinner. The crisp fall air doesn’t stand a chance against lively conversation and a hot oven.  But a word of warning to any potential dinner-party attendee: I don’t have much of a sweet tooth.... Read More
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  • Wings1_large
    Luckily for my would-be competitors, I’ve never participated in a chicken wings eating contest. But I know it’s just a matter of time before I decide the glory of winning will be greater than the number of calories I consume, so I train as much as possible by eating as many wings as I... Read More
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  • The_harvest_fest_large
    With the harvest festival of Sukkot right around the corner (it starts on Wednesday, Sept. 18!), we asked our friends at The Gallows in the South End to create a special holiday cocktail just for us, and they kindly obliged (see their homemade High Holiday cocktails here). Bar manager Mo Shanly... Read More
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  • Appletart1edit_large
    Rosh Hashanah may be over, but fall is only beginning and Sukkot is just around the corner. So the classic pairing of apples and honey is just as relevant as it was last week. I look at this duo as a jumping-off point—a basic combination that you can riff on by introducing some other... Read More
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  • Gravlax2_large
    Anyone who’s worked as a server in a restaurant knows how hard it is to handle food you aren’t allowed to eat. So why leave your break-fast preparations to the day of the fast, when you’re likely hungry, preoccupied and, worst of all when it comes to the kitchen, unable to taste... Read More
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  • Ross_large
    Last year I brought you beekeeping for Rosh Hashanah; this year I chatted with a hard cider brewer. (Honey…then apples. Get it?) Ross Brockman is a co-founder of Downeast Cider House, a craft cider company now brewing out of Boston. We talked about how he got started and how, exactly,... Read More
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  • Tbeet2_large
    Between coordinating a menu and making yourself and your house presentable, hosting a holiday celebration can be overwhelming. One of the small measures you can take to minimize stress is to revolve your menu around make-ahead dishes that can be prepared on the stovetop, which frees up the oven.... Read More
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  • Chickpeasuse_large
    Most people get the majority of their chickpea intake from hummus. But this humble legume is so much more. It can add buttery flavor to a salad, contribute creaminess to a soup, or, as it does here, make for a protein-packed snack that you can take with you on the go or to a picnic. That’s... Read More
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