Tag: Kitchenwares

Shake Shack on Newbury Street

We ran into a friend and her dog across the street from the new Shake Shack on Newbury Street a day after the grand opening. She asked where we were going for lunch and was surprised when we pointed to the burger place. "This is going to be a terrible thing for my diet," she said.

Her whole family visit Shake Shack when they travel to see family in New York – now she has one a block from home. And, I know how she feels. I admit we went twice during opening week.

We told you about our love for Shake Shack in Harvard Square. A menu check for this location shows that they offer beer and wine in addition to a great soft drink selection. And, the Shake Shack team has created special concretes (a blended ice cream drink) for the neighborhood.

We dined-in on Newbury, but we can't wait to try out the patio (complete with a dog parking station) or to gather a bunch of dog walking pals and have a bench lunch on the Commonwealth Avenue Mall. The Collins Memorial is only a quarter mile from Shake Shack and makes a great place to gather a group for lunch or snacks.

We were among the guests welcomed by Scott, the general manager, as he worked his way around the dining room on both visits. Merchants along the street have told us he has also stopped by to say hello to his neighbors.

We may have to add a few miles a week to our walking goals but it will be worth it to have regular Shake Shack lunches. And, because it will make our Back Bay neighbors Jim and Jennifer Hill so happy when they hear it, we get to tell people Shake Shack on Newbury is, "Right across from KitchenWares and Reflections!"

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Words: Penny & Ed Cherubino
Photography: © 2015 Penny & Ed Cherubino

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March 12, 2015
Spread a Little Local Love for the Rest of Valentine’s Month

For the past week, there's been a lot of social media talk about getting out and supporting the local businesses who have been so badly hurt by the recent weather. We're adding our two cents to this message.

Pawsh Dog Boutique and Salon has toys for your four-footed valentines.

If you don't want to lose the small owner-operated businesses that are one of the best aspects of the Boston area, please get out of your homes and spend some money. Figure out what you need, or want to do, and then how you can do that with a local business.

We made the rounds of a few of our favorite shops this week. We restocked our wine rack at Bauer Wines on Newbury Street. They have a great selection of sparkling wines for your Valentine weekend celebrations.

At KitchenWares, Jim Hill says it's a great time to bring in your knives to be sharpened. He was telling us that some customers drop them off before heading away to warmer climes and pick them up upon return to Boston.

While we were there talking about the service, a local chef was picking out a new knife from their fine selection. He told us he had just had his very hard carbon steel knives sharpened at the shop and was very pleased. (Ed once gave me a knife for Valentines Day and I still smile when I use it.)

Onion Soup from Petit Robert Bistro

This week we had food delivered from a couple of local restaurants. Our meal from Petit Robert Bistro could have been a special Valentine's Day supper. We shared an assortment of pâtés, roast chicken, beef Bourguignon, tart tatin, and chocolate mousse.

Because we always think about how a menu item will travel before we order, our choices for delivery arrived in lovely condition. If you don't want to go out to dinner over the weekend, consider having a meal delivered.

However, we hope to get out and dine-in at some of our favorites. There are some foods like the Petit Robert onion soup and profiterole above that are better ordered and eaten at the restaurant. What's more, this will give you the opportunity to provide a tip for a member of the waitstaff who has been hurt by slow days and snow days.

If what you need is not local or if you are one of our readers from another part of the world, BostonZest is also a local business. When you are going to buy from one of the businesses that advertise here or pay us commission, we appreciate your support.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2015 Penny & Ed Cherubino

February 13, 2015
Home Made Summer by Yvette Van Boven: Cookbook Recommendation
Somehow the cookbook, Home Made Summer
by Yvette van Boven keeps popping up to the top of my mind and my books to review pile.

I was invited to events surrounding this book by my friends at KitchenWares and Jacqueline Church. Unfortunately, I couldn't make any of them, but I was able to sneak in a lunch with Jacqueline and she presented me with a copy of this tantilizing book. Scanning it on the way home, I was so engrossed that I almost sat through my station on the subway and had to hustle myself off the train.

Last In, First Out

As always with new books, I spent some time reading it that evening and put it in my "read and possibly review" pile. Then, raves for the book started arriving in my social media feeds and I would pull it out again to check out a recipe or look at a larger version of a photo. The photography by Yvette's husband, Oof Verschuren, is fabulous and one more reason to get the book.

Here are a few of the pieces that had me pulling out Home Made Summer and dropping it back on the top of the pile.
- Tammy Donroe over on one of my favorite food blogs, Food on the Food, featured the book and then her version of Yvette's Summertime Crab Cakes.
- That inpired Jacqueline to create a virtual pot luck, "It’s a Summer Solstice Party – Homemade Summer Style," using posts about the book from all over. This was a fun idea!
- Next, I came upon theKitchn's review.
- Then, I found praise for the dessert recipes on Serious Eats.
Before long, I found myself moving Home Made Summer into today's spot in our editorial calendar. I want our readers to have the opportunity to use this book for the rest of the season. Flip through it when you make out your list for the farmers' market and pick it up again when you come home with your seasonal treasures. That's what I've been doing!

This is more than a cookbook. It has the feel of a travel journal through a summer in Europe. It has the warmth of a handwritten letter from a friend. The recipes are honed to include exactly what is needed to deliver the delights of the season without overwhelming the ingredients meant to shine.

The feeling that you have a friend in the kitchen with you tempts you to try your hand at making: "Home Made" Goat's Milk Ricotta, Negroni Fig Pops, or those wonderful preserved lemons on the cover.

I'm seeing figs around town this week so here's a recipe to try.

Negroni Fig Ice Pops
For 4 to 6 Ice Pops

½ cup plus 2 tbsp (150 ml) red vermouth
2 ½ tbsp (40 ml) gin
½ cup (125 ml) freshly squeezed orange juice
3 fresh figs
1/3 cup (75 ml) golden syrup or clover honey
- Put everything in a blender and blend until completely smooth.
- Pour through a sieve into a bowl with a spout and then pour into 4 to 6 ice pop molds.
- Place in the freezer and push wooden sticks in after 2 hours.
- Freeze for at least another 4 hours, but ideally for 1 day.
- Run the ice pops under hot running water for 3 seconds to unmold them.
What else is on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Cover Art: Courtesy of the Yevette Van Boven

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
July 9, 2013
Home Made Summer by Yvette Van Boven: Cookbook Recommendation
Somehow the cookbook, Home Made Summer
by Yvette van Boven keeps popping up to the top of my mind and my books to review pile.

I was invited to events surrounding this book by my friends at KitchenWares and Jacqueline Church. Unfortunately, I couldn't make any of them, but I was able to sneak in a lunch with Jacqueline and she presented me with a copy of this tantilizing book. Scanning it on the way home, I was so engrossed that I almost sat through my station on the subway and had to hustle myself off the train.

Last In, First Out

As always with new books, I spent some time reading it that evening and put it in my "read and possibly review" pile. Then, raves for the book started arriving in my social media feeds and I would pull it out again to check out a recipe or look at a larger version of a photo. The photography by Yvette's husband, Oof Verschuren, is fabulous and one more reason to get the book.

Here are a few of the pieces that had me pulling out Home Made Summer and dropping it back on the top of the pile.
- Tammy Donroe over on one of my favorite food blogs, Food on the Food, featured the book and then her version of Yvette's Summertime Crab Cakes.
- That inpired Jacqueline to create a virtual pot luck, "It’s a Summer Solstice Party – Homemade Summer Style," using posts about the book from all over. This was a fun idea!
- Next, I came upon theKitchn's review.
- Then, I found praise for the dessert recipes on Serious Eats.
Before long, I found myself moving Home Made Summer into today's spot in our editorial calendar. I want our readers to have the opportunity to use this book for the rest of the season. Flip through it when you make out your list for the farmers' market and pick it up again when you come home with your seasonal treasures. That's what I've been doing!

This is more than a cookbook. It has the feel of a travel journal through a summer in Europe. It has the warmth of a handwritten letter from a friend. The recipes are honed to include exactly what is needed to deliver the delights of the season without overwhelming the ingredients meant to shine.

The feeling that you have a friend in the kitchen with you tempts you to try your hand at making: "Home Made" Goat's Milk Ricotta, Negroni Fig Pops, or those wonderful preserved lemons on the cover.

I'm seeing figs around town this week so here's a recipe to try.

Negroni Fig Ice Pops
For 4 to 6 Ice Pops

½ cup plus 2 tbsp (150 ml) red vermouth
2 ½ tbsp (40 ml) gin
½ cup (125 ml) freshly squeezed orange juice
3 fresh figs
1/3 cup (75 ml) golden syrup or clover honey
- Put everything in a blender and blend until completely smooth.
- Pour through a sieve into a bowl with a spout and then pour into 4 to 6 ice pop molds.
- Place in the freezer and push wooden sticks in after 2 hours.
- Freeze for at least another 4 hours, but ideally for 1 day.
- Run the ice pops under hot running water for 3 seconds to unmold them.
What else is on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Cover Art: Courtesy of the Yevette Van Boven

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
July 9, 2013
Home Made Summer by Yvette Van Boven: Cookbook Recommendation
Somehow the cookbook, Home Made Summer
by Yvette van Boven keeps popping up to the top of my mind and my books to review pile.

I was invited to events surrounding this book by my friends at KitchenWares and Jacqueline Church. Unfortunately, I couldn't make any of them, but I was able to sneak in a lunch with Jacqueline and she presented me with a copy of this tantilizing book. Scanning it on the way home, I was so engrossed that I almost sat through my station on the subway and had to hustle myself off the train.

Last In, First Out

As always with new books, I spent some time reading it that evening and put it in my "read and possibly review" pile. Then, raves for the book started arriving in my social media feeds and I would pull it out again to check out a recipe or look at a larger version of a photo. The photography by Yvette's husband, Oof Verschuren, is fabulous and one more reason to get the book.

Here are a few of the pieces that had me pulling out Home Made Summer and dropping it back on the top of the pile.
- Tammy Donroe over on one of my favorite food blogs, Food on the Food, featured the book and then her version of Yvette's Summertime Crab Cakes.
- That inpired Jacqueline to create a virtual pot luck, "It’s a Summer Solstice Party – Homemade Summer Style," using posts about the book from all over. This was a fun idea!
- Next, I came upon theKitchn's review.
- Then, I found praise for the dessert recipes on Serious Eats.
Before long, I found myself moving Home Made Summer into today's spot in our editorial calendar. I want our readers to have the opportunity to use this book for the rest of the season. Flip through it when you make out your list for the farmers' market and pick it up again when you come home with your seasonal treasures. That's what I've been doing!

This is more than a cookbook. It has the feel of a travel journal through a summer in Europe. It has the warmth of a handwritten letter from a friend. The recipes are honed to include exactly what is needed to deliver the delights of the season without overwhelming the ingredients meant to shine.

The feeling that you have a friend in the kitchen with you tempts you to try your hand at making: "Home Made" Goat's Milk Ricotta, Negroni Fig Pops, or those wonderful preserved lemons on the cover.

I'm seeing figs around town this week so here's a recipe to try.

Negroni Fig Ice Pops
For 4 to 6 Ice Pops

½ cup plus 2 tbsp (150 ml) red vermouth
2 ½ tbsp (40 ml) gin
½ cup (125 ml) freshly squeezed orange juice
3 fresh figs
1/3 cup (75 ml) golden syrup or clover honey
- Put everything in a blender and blend until completely smooth.
- Pour through a sieve into a bowl with a spout and then pour into 4 to 6 ice pop molds.
- Place in the freezer and push wooden sticks in after 2 hours.
- Freeze for at least another 4 hours, but ideally for 1 day.
- Run the ice pops under hot running water for 3 seconds to unmold them.
What else is on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny Cherubino
Cover Art: Courtesy of the Yevette Van Boven

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
July 9, 2013