2006 Articles in the Boston Globe
A cookie contest keeps friends together through the years
December 20, 2006
WEST PEABODY -- They call themselves the Agawam Babes, and for 16 years, these girlhood friends have been getting together in each other's homes for brunch and a cookie swap. It started as a way to stay connected despite marriages, kids, and jobs. The group has changed over the years, but the core has stayed solid.
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Getting schooled in Korean cuisine
December 6, 2006
CONCORD -- Spatula in hand, prep cook Domingos Netos is frying dozens of sunny-side up eggs on the griddle in the open kitchen of Concord Academy's cafeteria. Hundreds more eggs are ready on commercial-size baking sheets. But this isn't breakfast. The eggs will top the Korean seasoned rice dish bibimbap. Dozens of bowls of this Asian classic will be served for lunch today.
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Sharing the pleasures of real sushi
October 18, 2006
Hiroko Shimbo has been teaching Japanese cooking in her native Tokyo, New York, Spain, and England for 15 years, which has given her new opportunities in the restaurant industry as Americans become ever more captivated with the food of her culture. She was the culinary consultant for Taneko Japanese Tavern , which opened earlier this month in Phoenix . She is the author of ``The Japanese Kitchen," an accessible volume introducing readers to the basics of the cuisine, and "The Sushi Experience," published this month, which takes sushi-lovers from the simplest hand rolls to complex nigiri-zushi -- raw fish on finger-size beds of rice -- the real test of a sushi chef. Along with step-by-step photographs, Shimbo explains how to cut fish yourself.
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Competition cooks up at a 4-H county fair
Food and Fun Club members put their kitchen skills to the test
September 6, 2006
WESTFORD -- Louise Donahue looks for an empty cake rack on her kitchen table, brimming with baked goods. ``We've already had one disaster today," she says as she sets down the hot pan of butterscotch bars her 10-year-old son, Greg, has prepared for the 51st annual Middlesex County 4-H Fair. The bars go next to the ``disaster," a plate of very flat cranberry cookies that taste great but don't have that blue-ribbon look.
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Dress-up season in Tokyo
Summer spawns celebrations of season and spirits
July 30, 2006
TOKYO -- The passion in Japanese souls is never more evident than at a ``matsuri" -- a festival that is part Mardi Gras, part history lesson, and part food festival. From local neighborhood fetes to large-scale city events, matsuri celebrate everything from rites of passage to changing seasons to local culture. They even are used to give thanks and help purge sins. Often associated with local shrines and temples, matsuri can last two to three days.
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World of Cooking
Arrive a tourist, eat your mistakes, go home with recipes for a feast
May 21, 2006
MENFI, Italy -- We weave our way out of the densely packed city of Palermo at rush hour and drive south through western Sicily. The road slices through a valley surrounded by huge rocky outcroppings. The sky is a deep blue and green fields stretch ahead like a velvet patchwork bordered by a riot of orange, red, and yellow wildflowers. On a hillside, a herd of sheep is so tightly clustered, it looks like a giant ball of moving yarn.
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SPRINGTIME IN SICILY
In the markets of Palermo, vendors share deliciously imprecise recipest
April 26, 2006
PALERMO, Italy -- Nestled among the faded gray and peeling concrete buildings, some still cratered by World War II bombings, sits one of the liveliest markets in Sicily. Bright red and blue awnings cover hundreds of stalls in the colorful Ballarò, the most extensive of many markets in this charming, chaotic city.
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An American burger in Tokyo
January 11, 2006
TOKYO -- Pass the neighborhood shrine, pass the smell of charcoal-roasted fish, pass the sushi shop, pass a noodle spot. Then comes a surprise: The unmistakable aroma of grilled burgers and fries from a restaurant a few doors down.
In Tokyo, anything culinary is a possibility. Yes, there is American fast food here -- McDonald's and Kentucky Fried Chicken are both a presence. But well-made hamburgers and a side of crisp potato wedges is another story.
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