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Homestyle Moroccan at Cafe Paprika in Norwood

IN THE KITCHEN It doesn’t take a chemist to be a great cook, but it doesn’t hurt either. Or so we have to believe after learning that Café Paprika’s owner left that profession for something he loved– the cuisine of his native Morrocco. “You have to find your calling,” said Lahssen Abaichi, who worked in[…..]

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by Joan Wilder, reposted from The Boston Globe

Vico Italiano for eating with family and friends

IN THE KITCHEN  A large staff in a small restaurant signals a restaurant wanting to please its guests. On busy nights, Vico Ristorante Italiano’s owner-chef, Vincenzo Loffredo, has two cooks with him in the kitchen while four waiters, a busgirl, and his wife, Maria Loffredo, handle the front of the house. The chef was born[…..]

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reposted from The Boston Globe

Four Square Restaurant and Bar

IN THE KITCHEN The kitchen at Four Square Restaurant and Bar is a workman’s space: stainless, solid, and perfectly equipped for turning out the everyday food a neighborhood runs on. Tucked in the rear of the long, narrow pub, the kitchen is co-owner/chef Marko Piro Fani’s realm, and you can see him cooking through a[…..]

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reposted from The Boston Globe

Hot and Fast: Coal-fired Pizza

IN THE KITCHEN Twin coal-fired ovens situated like eyes in the face of Angelo’s open kitchen never sleep. For service, from 11 to 11, they’re fully stoked and large piles of glowing coals can be seen pushed to the side of the ovens’ floors. By morning, the fires have burned low, making the hot caves[…..]

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reposted from The Boston Globe

Vodka pie crust, shaken not stirred (repost)

pie crust made with vodka for moistness

So a cold wind blew in last week, and like a dumb blonde turns toward the nearest guy, it made me want to make apple pie. I’m not much of a baker, but I have a few confections in my repertoire, and apple pie is what I make this time of year. I’ve been using[…..]

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(reposted from Boston.com)

Revisiting honey bees in Miami

There are some things in life I can’t fathom. For instance, how can honey bees do all they do? I mean, consider the half-pound of honey on my kitchen counter here in my new house in Miami and ponder this: One bee, in her life, contributes a total of only about an eighth of a[…..]

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reposted from Boston.com

Wahlberg’s burger contest at Wahlburgers

Chef Paul Wahlberg sat at the head of the table in the café side of Wahlburgers, pristine white apron matching the sheet of paper covered in scribblings in front of him. There was the recipe for “Stuffed Chili Dog Burger,” with hot dog, chili, and cheese nestled between two hamburger buns before being topped with sauerkraut, mustard,[…..]

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(by Jessica Bartlett, Boston Globe)

Elegant Farm-to-Table Dining at Just Right Farm

Farm to Table dinners

It’s hard to think of the South Shore without conjuring endless beaches. But a bit inland and south the area opens into vast fields, bogs, and woods that stretch into deep countryside. How surprising to find fine dining in an area like this, then again, how appropriate to eat where food is grown. This is[…..]

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The Boston Globe

A Monkfish Tale

VENICE, Italy – It’s an early August afternoon at the restaurant Antica Locanda Montin and owner Luca Carrettin is extremely animated as he talks about monkfish. Even if you don’t speak Italian, some of the words he uses are understandable, like brutta (ugly), which he calls the fish, and fantastico, which he uses to describe[…..]

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(reposted from) Boston Globe

Summer places: clam shacks mix fried fare and memories

As Chef Art D’Allessandro  lowers a piece of cod into hot oil at Arthur & Pat’s in Brant Rock, he’s doing the same thing cooks have been doing at this Marshfield institution since his parents opened it almost 40 years ago. Not much changes in the world of the South Shore clam shack and that’s[…..]

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