The Boston Globe : Feature Articles
The flavors of Sicily, topped with tradition
Concetta checks the pizza sponge as Angela makes the sauce. Twice a month, Concetta Cucinotta and Angela Molinario spend the day making pizza for their family in the kitchen of Cucinotta’s home in Dedham. By Debra Samuels Globe Correspondent / August 12, 2009 DEDHAM – The old yellow plastic tub, covered with a soft, well-worn …
Read moreFeast day calls for a special sweet
Photo by: Debra Samuels Zeppole with vanilla cream and amarena cherries By Debra Samuels Globe Correspondent / March 18, 2009 In Italy tomorrow, men named Joseph and women named Josephine will hand out zeppole, a Neopolitan pastry of fried dough filled with cream, to family and friends to mark the feast of San Giuseppe. Closer …
Read moreGifts that keep on giving
Gifts that keep on giving In the right hands, cookware makes for happy returns By Debra Samuels, Globe Correspondent December 22, 2008 If you’re still looking for a holiday gift, think outside the mall. In fact, think outside all your usual places. The Institute of Contemporary Art’s museum shop offers many ultra-hip selections (including an …
Read moreBap till you drop
Bap till you drop By Debra Samuels, Globe Correspondent November 5, 2008 In Korea, some foods trickled down from the Imperial palace and others have humbler origins. Bibimbap seems to be somewhere in the middle – a dish thought to have been introduced to Korean monarchy by the court of China, but also served to …
Read moreWhat’s a Sox game without dried squid and beer?
TOKYO – Peanuts! Popcorn! Squid jerky, anyone? The Boston Red Sox play their season opener nine days from now at the Tokyo Dome, once home field to their relief pitcher Hideki Okajima, a former member of the Yomiuri Giants. And instead of those sausage and onion subs on Yawkey Way, fans will be munching dried …
Read moreThinking inside the box
More people than ever are packing a lunch for work or school. The number of ways to carry the meal have grown, too.Are you still brown-bagging it? If so, it may be time for a change. Lunch has evolved beyond the sandwich, and lunch containers have kept pace. They keep your salad crisp, your dressing …
Read moreSwooshing through a spa in high-tech Tokyo
TOKYO — Spa LaQua is a contemporary take on one of Japan’s national treasures: the “onsen,” natural hot springs that bubble up from deep inside the earth. Such resorts are a popular destination for Japanese and are found from north to south on the archipelago. Spa LaQua’s saltwater springs come from about 5,500 feet below …
Read moreIn the heart of Chicago, hardy food full of comfort
CHICAGO — On a recent visit to help my son settle into his apartment off Lake Shore Drive, I opened the fridge to look for something for breakfast. Skunked!On his way out the door to register for classes, he said, “Mom, try Valois on 53d Street . They have the best breakfasts, it’s a friendly …
Read moreCOOKBOOK REVIEW’Japanese Cooking’ is still the master
Japanese Cooking: A Simple Art,By Shizuo Tsuji, Kodansha International, 507 pp., $45 When “Japanese Cooking: A Simple Art” first came out 25 years ago, sushi was exotic, teriyaki was the sauce, and miso soup was for the macrobiotic crowd. No one who frequented the few Japanese restaurants in American cities could have predicted what would …
Read moreA sweet Portuguese tradition
EAST CAMBRIDGE — You might walk right past Central Bakery without knowing there’s a behemoth workroom just beyond the glass cases in the front. There, year round, bakers churn out Portuguese sweet breads and rolls. At Easter, the round sweet breads are made with more sugar and more butter and baked with a hard-cooked egg …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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