FOOD AND TRAVEL
Cactus and Eggs: the Bacon and Eggs of Mexico (and increasingly, the Northeast)
Cactus and eggs. It’s enough to make you go “ouch!” While it may sound painful to gringos, it's the bacon and eggs for many in Mexico, the Southwest, and...
Vermont Farm Makes Sumptuous Mexican Sauce with Goat’s Milk
Six years ago Fat Toad Farm was transformed by a recipe for goat’s milk caramel sauce that the ...
At Recreo Coffee & Roasterie, learn where the beans were grown
At the new Recreo Coffee & Roasterie in West Roxbury, you get the family farm experience along with your...
Milkboy Is Real Swiss Chocolate — by Way of Jewish Brooklyn
What happens in Switzerland stays in Switzerland, at least when it comes to chocolate. Less than half the...
Little Fish, Big Flavor.
Sardines were the rage decades before “Cannery Row,’’ the 1945 John Steinbeck novel that brought the sardine industry to life. In the mid-to-late 19th century ...
A Chatham bakery finds that going gluten-
free creates a most memorable rugelach
Among the many over-reaching gluten-free offerings at farmers markets — from tofu pomodoro to...
Coffee beans, straight from a Nicaraguan farm
Importers Miriam and Hector Morales get their El Recreo Estate coffee beans direct from a Nicaragua farm, which is owned by Miriam’s parents...
Rye to the occasion
If you’re Latvian, you might reach for smoked eel and vodka to go with Black Rooster Baltic Rye (about $6 per pound). For the rest of us, this black bread might be paired with sharp cheese, smoked chicken ...
Ode to my Mother's New England Pot Roast
I used to tell my mother that the back seat of the boat I take into the afterlife will be filled with her pot roast. Like the wealthiest of ancient Egyptians, I’ll also take my favorite cats, husbands, servants and pottery ...
Authentic Mexican cuisine on New York’s Lower East Side
NEW YORK -- On the East Coast, good Mexican food is often talked up like good pizza or falafel. A Mexican restaurant is sometimes just a ...
Bite into beets: It’s time to put the vegetable to good use
Potatoes have their hard luck stories. So do beets. But while the potato has risen from blight and famine, beets are stuck in the popular mind with long ...
Pour this Venezuelan hot chocolate over queso blanco
At a recent family party celebrating his late mother Leda Isabel’s birthday, Pedro Alarcon served meat-stuffed empanadas, churros, small ...
Ricotta cheese adds more richness to ordinary carrot soup
The common carrot, loose and easy, can make an uncommonly great soup – the main ingredient for a dish that’s soothing and seductive. Although ...
Yes, We Have No Bananas
A staple of Latin American cuisine, the versatile plantain can be served as a savory side dish or a sweet dessert. When passing the bunches of ripe and green plantains at the supermarket...
First-class fish
For New England fishermen, haddock are unpredictable. “They’re flightily - they’re here, They’re gone. They’re back again,” says Hampton fisherman David Goethel...
Quake survivor reels in business
Among the familiar faces at Kenji Machida’s Yamayo booth at the International Boston Seafood Show last week were exporters, distributors, and fishermen from New Bedford...