Jody Adams created heart healthy menu for Go Red AHA event

Wednesday, January 30th, 2013


Cooking with Jody Adams of Rialto Restaurant Jody Adams is a James Beard award-winning chef with a national reputation for her imaginative use of New England ingredients in regional Italian cuisine. Rialto, her four-star restaurant in Cambridge, has been named “One of the top 20 new restaurants in the country” by Esquire magazine and “One [...]

Braised and grilled Marsala chicken thighs with red quinoa and beets Cont’d

Wednesday, January 30th, 2013


Radicchio, arugula salad with baby artichokes, dates, almonds and quince vinaigrette Makes 4 servings Per salad: 1 cup finely sliced radicchio 4 cups arugula 2 tablespoons sliced celery — stalks peeled and sliced paper thin Kosher salt and freshly ground black pepper 1 recipe quince vinaigrette 3 Medjoul dates pitted and cut into quarters 20 [...]

Chef Chat with Matt – Jody Adams

Wednesday, January 30th, 2013


Jody Adams Rialto 1 Bennett Street Cambridge, MA  Trade 540 Atlantic Avenue Boston, MA  By Matt Robinson From Seasons to Hamersley’s to Michaela’s to her own legendary Harvard Square base and her latest Seaport adventure Trade, Jody Adams’ ventures and venues are as diverse and far-reaching as her cooking talents. A James Beard [...]

Leigh Belanger

Thursday, October 11th, 2012


by Astrid Lium A local foodie and writer promotes Boston’s local food scene in her new cookbook Boston is joining the ranks of New York and California as a major local food hub. In addition to growing farmers’ markets, community gardens and restaurants featuring locally sourced foods, the city now boasts its own entry in [...]

Grilled Clams with country ham, pickled butternut squash and Tabasco mayonnaise

Thursday, October 11th, 2012


From The Boston Homegrown Cookbook by Leigh Belanger Margaret Belanger photo Serves 4–6 as a first course 4 Ounces of thinly sliced country-style Virginia ham, julienned 24 Middle- or topneck-sized clams, scrubbed and cleaned of any sand (no need to purge) ½ Cup Tabasco mayonnaise (recipe follows) ¼ Cup pickled butternut squash, thinly sliced or [...]

Herb-Crusted Haddock with red kuri squash purée

Thursday, October 11th, 2012


From The Boston Homegrown Cookbook by Leigh Belanger Margaret Belanger photo Serves 4 1 Red kuri squash (butternut or sugar pumpkin will also work for this preparation) 4–8 Tablespoons unsalted butter at room temperature Apple cider to taste Apple cider vinegar to taste 2 Pounds haddock fillet 4 Tablespoons homemade aioli (you can substitute high-quality [...]

Flatbread topped with sweet potato, fennel and sage

Thursday, October 11th, 2012


by Janel Funk Turn basic flatbread into a nutrient-packed crowd pleaser with sweet potato, fennel, sage, olive oil and whole wheat dough. Enjoy it for lunch or dinner, paired with a peppery arugula salad and grilled salmon. Or, serve it as a finger food at your next cocktail party. Ingredients: 1 Pound store-bought whole wheat [...]

Put family time back into your meals

Thursday, October 11th, 2012


We lead busy lives and cooking healthy meals throughout the week is a challenge. To involve your kids in cooking family meals, all it takes is a little planning. With just one day of shopping and cooking you’ll be eating healthy family meals together all week long! Catherine Cooper, the Meal Maven, pursued her passion [...]