2005 Articles in the Boston Globe
The layered look is easy and elegant
August 3, 2005
Watching a chef create individual pieces of sushi at lightning speed is quite a sight. Rice is compressed into a perfect oval in a slightly cupped palm and topped with a thin slice of fish. Artistry and skill and many years of practice are in evidence. But without any training or experience at a sushi bar, you can make at least 25 pieces of sushi at one time and present something quite artistic.
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Fiddleheads are the season's star shoots
May 25, 2005
LEXINGTON -- Deep green, earthy spirals wound as tight as coils, fiddleheads burst into the spring produce bin for a few weeks. They're shoots, and they're at their best when tightly coiled. They grow into graceful ostrich ferns -- but alas, the pretty ferns are no longer edible. Fiddleheads' spiral shape gives rise to their name -- they look like the tip of a violin.
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From one pot, a bounty of Japanese flavors
March 16, 2005
In the family of Japanese one-pot wonders -- sukiyaki among them -- the standout dinner is yosenabe, a mixture of seafood, chicken, tofu, glass noodles, and vegetables.
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Baked to perfection
March 23, 2005
SOMERVILLE -- Paper bunnies and decorated eggs adorn the picture windows at La Contessa Bakery Cafe here. Huge chocolate Easter eggs wrapped in colorful cellophane hang above the counter waiting for excited children. On a top shelf, along with a statue of St. Anthony, are boxes of sweet Italian bread baked in the shape of a dove. Amid these confections are the bakery's prized ricotta pies, their light brown crust embracing a sweet filling, which dominate one of the glass-fronted display cases
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