bostonzest

Tag: magazine

  • Pick Up a Copy of “To Market” Issue No.3 at the Best Food Places

    My preview copy of To Market magazine arrived and it is another gem. Don't you love it when you begin to scan a publication in a pile of mail and find yourself sitting down to read one article after another?

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    Here's the cover you will find at the best food places in the area.

    Screen Shot 2017-05-02 at Tuesday May 2 20179.22.27 AM

    Make A List

    Open your shopping list before you open the magazine because this season's items from the To Market Pantry will tempt you and you'll soon find yourself adding items to your places to go and things to buy lists.

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    Ready for a Road Trip? 

    Then you'll want to read "Charmed By The Connecticut Coast." Or perhaps you would rather visit a farm to table restaurant. 

    Of course there's more including profiles of some great food heroes. So you know what to do – find a copy!

    Support the To Market Team

    First pick up a copy of To Market at one of these locations. In fact pick up two copies and share one with a food-loving friend or leave it where someone might discover it among lesser publications and become a new fan.

    May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on facebook, and in general, spread the word about this great asset to our community.

    And, to be sure you never miss an issue of To Market, you can subscribe over on their website!

    What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

    Details:

    Words: Penny Cherubino
    Covershot & photos: Penny Cherubino – Use Courtesy of To Market

  • Edible Boston’s Winter 2015 Issue Is Available

    For me, the sure sign that the seasons are changing is the arrival of my review copy of Edible Boston.

    Edible boston winter 2014 cover

    This issue’s cover is another fabulous Michael Piazza photo of a fermentation pot by potter Jeremy Ogusky. Inside, you’ll learn how this man has spearheaded a local fermentation movement. From sauerkraut to kimchi, we are all eating more fermented foods and this article features some of the ways we can learn more about this age-old food preservation method.

    Farmer’s Diary 

    I always turn to John Lee’s Farmer’s Diary. I love having this point of view from someone who spends their days on the farm and thinking about the present and future of farming. I had the great pleasure of interviewing John Lee for Serious Eats a while back and was so impressed with the thoughful and intelligent approach he takes to the farming life. 

    This issue, he will tell you a bit about the “50 x 60” New England Food Vision – a goal of supplying 50% of our food Requirements by 2060.

    Cookbook Review

    This issue also contains a timely Cookbook round up. For holiday giving or for yourself, it contains a great selection of titles.

    You’ll meet another issue full of food makers, food growers, and food curators. And, the ads will give you lots of great ideas for holiday gifting. Of course, a gift subscription to Edible Boston itself would be the perfect holiday gift for anyone who is a lover of fresh, local food, and the people who bring it our way. 

    Support publisher, Ilene Bezahler and her talented team

    First, pick up a copy of Edible Boston at one of these locations. In fact, pick up two copies and share one with a food loving friend or leave it where someone might discover it among lesser publications and become a new fan.

    May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on facebook, and in general, spread the word about this great asset to our community.

    And, to be sure you never miss an issue, you can subscribe over on their website!

    What’s on your Food Lover’s shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

    Details:

    Words: Penny Cherubino
    Covershot: Courtesy of Edible Boston

    Related articles
    At the Market: Local Artichokes from Stillman’s Farm
    What’s Happening Around Boston in November 2014
    Thanksgiving 2014 Dining Out in Boston

  • American Chop Suey, a New England Tradition

    This is a traditional time of year, so why not make a big pot of this area's American Chop Suey. I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck.

    If you follow the tips you've learned from watching food shows, you can add a note of refinement – a je ne sais quoi – to your version of this hearty dish.

    For example, I started this batch with this recipe from Saveur Magazine. I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family's version.

    I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely caramelization. For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.

    DSC_9715 - Version 22012-10-30-American-Chop-Suey-© 2011 Penny Cherubino

    When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.

    But, if you're feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer.

    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: © 2012 Penny & Ed Cherubino

    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.

    Related articles
    Scared of Celeriac?
    Focaccia Croutons Are Tops
    Fartootempting Baked Beans From Breakwind Farm
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  • American Chop Suey, a New England Tradition

    This is a traditional time of year, so why not make a big pot of this area's American Chop Suey. I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck.

    If you follow the tips you've learned from watching food shows, you can add a note of refinement – a je ne sais quoi – to your version of this hearty dish.

    For example, I started this batch with this recipe from Saveur Magazine. I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family's version.

    I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely caramelization. For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.

    DSC_9715 - Version 22012-10-30-American-Chop-Suey-© 2011 Penny Cherubino

    When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.

    But, if you're feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer.

    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: © 2012 Penny & Ed Cherubino

    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.

    Related articles
    Scared of Celeriac?
    Focaccia Croutons Are Tops
    Fartootempting Baked Beans From Breakwind Farm
    Enhanced by Zemanta

  • American Chop Suey, a New England Tradition

    This is a traditional time of year, so why not make a big pot of this area's American Chop Suey. I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck.

    If you follow the tips you've learned from watching food shows, you can add a note of refinement – a je ne sais quoi – to your version of this hearty dish.

    For example, I started this batch with this recipe from Saveur Magazine. I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family's version.

    I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely caramelization. For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.

    DSC_9715 - Version 22012-10-30-American-Chop-Suey-© 2011 Penny Cherubino

    When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.

    But, if you're feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer.

    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: © 2012 Penny & Ed Cherubino

    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.

    Related articles
    Scared of Celeriac?
    Focaccia Croutons Are Tops
    Fartootempting Baked Beans From Breakwind Farm
    Enhanced by Zemanta