Matt Robinson chats with Chef Karen Akunowicz Restaurant:  Myers & Chang   www.myersandchang.com Having risen from “the swamps of Jersey,” Karen Akunowicz is now “The Boss” at one of Boston’s longest-running dining duets- Myers & Chang. Having started in hospitality as a bartender and manager, the UMass grad was eventually drawn to the flame and enrolled [...]

       You Can’t Beet This Chef! Katie Barszcz brings the best of her “wicked small” kitchen to yours By Matt Robinson Whoever said too many cooks spoilt the broth never met Katie Barszcz. Though she has become well known for her popular blog, The Small Boston Kitchen (www.onceuponasmallbostonkitchen.blogspot.com), Barszcz is making an even bigger name [...]

  I was fortunate enough to interview Dr. Brian Wansink, lead author to over 100 academic articles and books, including his best-seller Mindless Eating. Dr. Wansink spent a lifetime studying the reasons for the decisions people make when they eat.  Whether you are someone who is interested in losing weight, or even a nutrition expert, [...]

By Edie Ravenelle   Whether you’re an adept chef-wannabe or a cooking newbie logging way too many hours watching the Food Network, it’s time to get yourself to a real Master Chef kitchen and let the pros teach you the tricks of their trade, in person.  Check out www.MasterChefCookingClasses.com for the 2013 Master Chef Series [...]

Chocolate Pop-Ups By Matt Robinson Despite study after study promoting the health benefits of chocolate, some people still look no further than the counter of their neighborhood convenience store for selection. Boston may not be Hershey Park, but it is a major center for  sampling some great chocolate confections. From the Taste of Chocolate Tours [...]

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 [...]

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 [...]

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 [...]