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The Village Greens
By Debra Samuels Globe correspondent APRIL 02, 2013 By April, weary New Englanders are looking for anything to poke through the thawing ground. It is often a crocus, welcomed like an old friend. To help lift our culinary spirits, we asked you to peek into your recipe collections for favorite dishes featuring spring greens. For …
Read moreCooking from the Hearth
This group of articles appeared in the G section of “The Boston Globe on January 13, 2013. They are all about cooking with fire. It was a lot of fun to write and research. Wood-burning ovens take on new life in restaurants Despite freezing temperatures outside, the door to the contemporary Brookline restaurant Lineage …
Read more13 Provencal desserts
CAMBRIDGE — Holidays are a time to celebrate tradition, but if your family is on another continent, you have to bring the traditions with you. This is what Fabien Fieschi, 39, consul general of France in Boston, has done. Originally from the coastal city of Marseille, Fieschi (pronounced Fee-es-key) arrived in this post in August …
Read moreBaking bagels and rye bread from scratch, oh my!
First in a 2-part post on the cookbook, “Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World” by George Greenstein I’m on a toot. I get like this every once in a while. I read a book by an author that is new to me and I have to read everything …
Read moreRockport at Christmas, when there’s plenty of parking
By Debra Samuels | GLOBE CORRESPONDENT ROCKPORT — Put on your woolies and mittens for an off-season walk around this historic seaside spot at the tip of Cape Ann. The town of 7,000, with charming Victorian homes, juts forward like the figurehead at the prow of a ship facing the sea. Rockport, which has a …
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 moreHer Berlin is a story of lost and found loves, with recipes
BERLIN — On a leafy boulevard in a quiet neighborhood, Luisa Weiss can see the copper dome of the 18th-century Baroque palace, Schloss Charlottenburg, from her sunny aerie. Weiss has just wrapped yards of fabric around her torso to create an origami-like sling for 6-week-old Hugo, who is fussy. As she sways, he calms and …
Read moreFavorite vegetarian picnic recipes from our readers
By Debra Samuels GLOBE CORRESPONDENT The Boston Globe JUNE 26, 2012 Summer draws New Englanders to decks, porches, picnic tables, and beach blankets with all kinds of light fare. When we asked readers to send their favorite dishes into The Recipe Box Project, we found ourselves with a vegetarian picnic basket. Add grilled chicken, hot …
Read moreChow from Roma: Campo de’ Fiori
I took a walk through the Campo de’ Fiori, a market with, flowers, food, spices and housewares. The spring vegetables are all shades of green from the yellow green of the Fava beans to the light green of puntarelle, chicory hearts (stems), and all the deep hues of the broccoli, artichokes and chicory. I have …
Read moreCooking (and dining) from Japan
We have lived here for a total of 11 years and this month, I wrote about all my culinary experiences in “My Japanese Table,’’ beginning with a breakfast of grilled fish, rice, pickles, and miso soup from our very first home stay in a rural area on the southern island, Kyushu.
Read moreFrom Barbara Rotger, Melrose, Ma
Hand written recipes from beloved relatives are our treasures. This recipe for Asparagus roll ups came from Barbara Rotger, a woman I interviewed for the article Something old, something new. It is from her grandmother, Marion Griswold Doane, who lived in Essex, Conn., and entertained a lot. “Grandma’s recipe box is full of appetizers and dips. My grandfather, Charlie, had a large vegetable garden and small farm stand. He would have grown the asparagus that Grandma used in this recipe,’’ says Rotger. Combined with cream cheese and blue cheese, the toasted bread asparagus roll-ups make elegant finger food.
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Bento: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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