Eggs
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From the Boston Globe At popular restaurants in town, weekend brunch can attract a full house all morning and well into the afternoon. It’s the antidote to a late night out, it’s the ideal celebration for the new grad and a multi-generational family, and it’s a menu that can be lavish, leisurely, savory, sweet, or …
Read moreGetting a taste of Japanese comfort food
COOKBOOK REVIEW By Debra Samuels GLOBE CORRESPONDENT DECEMBER 31, 2013 Tadashi Ono and Harris Salat take on home cooking in “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More From the Streets and Kitchens of Tokyo and Beyond” Ten Speed Press Number of pages:256 pp. Book price:$27.50 Harris Salat, owner of Ganso, a Japanese comfort food …
Read moreFood Network was this Israeli caterer’s cooking school
By Debra Samuels GLOBE CORRESPONDENT DECEMBER 04, 2012 CHESTNUT HILL — Some people watch the Food Network for entertainment. For Liora Kushner, it was educational television, which eventually led to a catering career. Kushner, 39, a lawyer by training, switched fields after the birth of her third child, Maya, 5. “I went to the …
Read moreChinese egg drop soup
Chinese egg drop soup Serves 4 This popular restaurant bowl is easy to make at home but the technique is a little tricky. The finished soup should have pale yellow petals of barely set egg floating in a rich chicken broth. To achieve this, you have to wave chopsticks above the surface of the hot …
Read moreLayered omelet with ham and cheese
Boston Globe, June 18, 2008 Summer stretches ahead with its picnics, beach days, weekend guests, and impromptu suppers. Often that means looking for ways to feed friends and family without much fuss. This colorful layered omelet can be prepared ahead of time and refrigerated overnight. It leaves the kitchen cool and the cook unflustered. Begin by …
Read moreBrazilian breakfast
Boston Globe, March 7, 2007 When Sandra Silva, a native of Sao Paulo, Brazil, has a crowd for brunch at her home, she serves a dish she calls Café Brasil or Brazilian breakfast. Instead of laboriously making eggs individually, like a home-based short-order cook, she has perfected a dish that can be prepared all at …
Read moreFor dinner, too, eggs are a reliable comfort food
They’re baaaack! Eggs that is. Denigrated for being high in cholesterol, eggs seem to be regaining their Grade A status. Sunnyside up or down, there is no more throwing away the yolk and making that pale substitute: an egg-white omelet. Diets like Atkins and South Beach tout protein, protein, and more protein. We all know …
Read moreFor all levels of play, winning diet is key
Cleats? Check. Sneakers? Check. Bats? Check. Shin guards? Check. Frisbee? Check.Snacks and water? Check. Breakfast? Oops. ”Food is fuel for the body,” says Walter Norton Jr., strength and conditioning coach for the Boston Breakers, the women’ professional soccer team. ”If you are not fueled properly, you are going to run out of gas,” adds Ellen …
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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