The Boston Globe

Preparation is half the fun for Feast of San Giuseppe

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Preparation is half the fun for Feast of San Giuseppe

By Debra Samuels, Globe Correspondent March 31, 2010 GLOUCESTER — In the garage-cum-kitchen of Nina and Franco Groppo’s home here, more than 20 friends and extended family are preparing for the Feast of San Giuseppe. That means pasta making — lots of it — along with plenty of fun. Flour sifting through the air around …

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Which is the better butter?

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Which is the better butter?

March 10, 2010 Few things taste better than crusty bread spread with butter. Real butter. Many families have banned bread and butter from their tables, but restaurants are serving premium butters again, rather than presenting little dishes of olive oil. We tasted seven brands of unsalted butter, first just the butter, then some of it …

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Navigating a veritable sea of tuna salads

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Navigating a veritable sea of tuna salads

February 3, 2010 For many people, tuna salad is the ultimate lunch, spread between hearty slices of toast, tucked inside a sub roll, or scooped onto shredded lettuce. It’s filling and deliciously old-fashioned. Eight people tasted prepared tuna salads from the deli departments of four supermarkets and one delicatessen. Of the five sampled, only Barry’s …

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Tofu is all about the texture

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Tofu is all about the texture

Tofu is all about the texture Each of the three styles of soy bean curd has a purpose Those large white blocks of tofu can be intimidating. No matter how carefully you prepare them, the dishes never seem as good as they are when you eat out. It’s all a matter of determining which texture …

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Expert’s Guide To The New Asian Megamart

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Expert’s Guide To The New Asian Megamart

‘ You’d think I was in Korea’ RESTAURATEUR JAE CHUNG TAKES US INSIDE H MART, THE ENORMOUS NEW KOREAN MEGAMART, FOR A COOKING LESSON LIKE NO OTHER By Debra Samuels, Globe Correspondent November 11, 2009 BURLINGTON — Standing in front of a tower of Korean grapes, restaurateur Jae Chung surveys the new H Mart. “Wow! …

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Squeeze in some lemon sorbet

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Squeeze in some lemon sorbet

By Debra Samuels, Globe Correspondent September 9, 2009 Lemon sorbet is a refreshing dessert any time of year. At the end of summer, when local fruits are in the markets, pair them with a cool scoop of lemony ice and add a crisp cookie. We sat down to taste six brands of lemon sorbet and …

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For boat’s chef, some thrills and spills

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For boat’s chef, some thrills and spills

Keeps crew happy with comfort food By Debra Samuels, Globe Correspondent September 23, 2009 GLOUCESTER HARBOR – The schooner Roseway, a 137-foot former fishing boat, lurches through the waves, and doors flap to the rhythm. time,announces Jessica Reale, who quickly secures the kitchen cabinets with bungee cords. The 26-year-old chef works quickly, holding a door …

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The flavors of Sicily, topped with tradition

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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 …

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The word on rotisserie bird

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The word on rotisserie bird

The aromas from five rotisserie chickens, purchased just before the tasters arrived, were so enticing that the group of six sat at the table, forks at the ready, and let out a collective “Mmm.” All of the birds had come out of their ovens between 4 and 5 p.m., timed perfectly for shoppers on their …

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Feast day calls for a special sweet

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Feast 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 …

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