August 29, 2015 / 14th of Elul, 5775
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Mari Levine

  • Every once in a while I receive one of those recipe-sharing chain emails asking me to send one of my favorite dishes to some mutual friends, then add myself to the list and wait for the recipes to coming pouring in. Admittedly, I’m usually quick to delete these emails, hoping no one will notice and that the whole well-intentioned project won’t come to a screeching halt because of my laziness.

    I recently received one of these emails, but I didn&...

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  • I didn’t have my first tomato sandwich until just a couple years ago. It was the simple, three-ingredient version: white bread, mayonnaise and juicy tomatoes seasoned with salt and pepper. Admittedly, my expectations weren’t too high—the sandwich sounded incomplete. But I was blown away by how much I liked it. The sweetness of height-of-season tomatoes coupled with my lifelong love of mayonnaise and white bread—sophisticated, I know&md...

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  • After 15 years (!) of planning, the Boston Public Market has finally opened its doors to lots of excitement and publicity. The Market is the new home to 37 permanent vendors—and a handful of semi-permanent sellers—peddling everything from farm-fresh ingredients and cheeses to locally made donuts and ice cream to a variety of fish and meat (both fresh and cured), all of it produced in New England. There’s also a 3,200-square-foot, state-of-th...

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  • Kitchn Synch delivers kosher meals to your doorstep

    There’s a delicate contradiction in home kitchens these days: People are cooking more at home, but they’re also busier than ever. The compromise is seeking out quick meals that home cooks can prepare themselves, which is why companies like Blue Apron and Plated are insanely popular, sending out millions of meals per month and reeling in far more than that in revenue.

    And now, thanks to Kitc...

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  • Over the last three years as JewishBoston.com’s food blogger, I’ve shared some of my favorite summer recipes. Some I’ve come up with on my own, while others were inspired by dishes I saw in restaurants, cookbooks or friends’ kitchens. Since summer is officially in full swing, here’s a collection of a few of my favorites.

    Rhubarb Compote, Wheat Berries and Greek Yogurt Parfait: In addition to tasting great and cooling you off, ...

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  • There are lots of ways to dress up ice cream. You can drizzle it with caramel or hot fudge, or roll it in a magic chocolate shell or any number of toppings. But the cone—the loyal vehicle that keeps your hands away from the sticky sweet on a hot summer day—is usually left as-is. Yes, plain ice cream cones are a good foil to the ice cream when left untouched, but when you want to dress up your cone, all you need is some chocolate and any topping yo...

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  • If you could only eat one thing for the rest of your life, what would it be? For me, the answer is simple: sandwiches!

    I know it’s a broad category and an answer that probably won’t be a surprise to readers of this blog. (See evidence here, here and here.) There’s just something about a perfectly crafted sandwich, one where the bread is chewy but not too tough, and all of the ingredients combine to make something much greater than the sum...

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  • I get a kick out of the recommended Father’s Day gifts advertised this time of year. They assume every father is a beer-swilling, golf-playing, grill-manning carnivore. My dad is no vegetarian, but he doesn’t drink beer, prefers boxing over golf, and goes as far as turning on the grill but doesn’t actually put any food on it. (He leaves that to my mom.) So while he’s not offended by the ads that assert a new set of golf clubs is the on...

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  • A few weeks ago, I went to the Arnold Arboretum for the annual Mother’s Day Lilac Festival. It was a perfect day: lots of families, lots of dogs, and a one-day lift on the Arboretum’s gently enforced ban on picnic food. Instead of surreptitiously sneaking food into the Arboretum that day, they gathered many of Boston’s best food trucks and encouraged you to eat while you browsed the flowers.

    My sister, Jackie, wasn’t able to ma...

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  • As a former cheesemonger, my girlfriend gets a lot of questions when Shavuot rolls around, anything from how to put together a beautiful cheeseboard (for which you can find great guidelines here) to the best cheesecake recipe to make for dessert. Those are two excellent ways to honor the tradition of eating dairy on this holiday, but here’s another recipe to add to your arsenal: a super simple salsa with feta and olives. “Feta salsa” may sou...

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Mari_levine_photo
Mari is a freelance food writer and an editor for America's Test Kitchen, where she combines her journalism and culinary degrees from Brandeis University and Johnson & Wales, respectively, with her restaurant and lifelong eating experience. When she's not working hoisin sauce into everything she eats or binging on anything sandwiched between two slices of bread, she can be found on her bike, engrossed in a documentary, or playing sports that involve throwing and/or catching a ball (the latest: flag football).

Latest Comments

I'm so excited for this market. Wonderful recap, Mari. I can't wait to check out the smoked salmon from Boston Smoked Fish Co.
Chosen Eats: My Five Favorite Foods from the Boston Public Market
Wow, I live in Needham and didn't even know that they renovated the PM! I can't believe its been that long since I"ve been down there. But I do agree that it was a missed opportunity a while back. It was like an after thought compared to Faneuil Hall. Can't wait to check it out after all these years!
Chosen Eats: My Five Favorite Foods from the Boston Public Market