A Reverence for Ratatouille
Sure, you can dump vegetables in a pot, stew it and serve it. But if you treat those same vegetables with a little more respect, the result is a supper worth sitting down to.
Marquez
From Jalisco, a state in central Mexico known for diverse ecosystems that range from Pacific coast to plains, comes the homespun foods of chef Marquez Amador.
Southern Specialties: 08-14-23
HQ’d in the Pine Barrens for a week, Andy is eating in and around the natural treasure of 1.1 million acres and checking out its just-over-the-border neighbors as well. In her first three days of temporary residency, these edibles emerged as sensational.
Brine Times
It's too easy not to do! Brine, brine, brine those high-season favorites and extend their life without the complexities of canning.
Tomato Troubles
We’re at peak season for our beloved Jersey tomatoes. But something’s wrong with this picture, and it’s high time we come together to solve a problem that weakens our food systems and never will do right by a product that’s been the pride of our state.
Safu Sushi
The noise and the hubbub might be on the beach, not downtown, when summer’s at high pitch. But there are mod takes on sushi and its mates at this year-rounder in an always-hopping county seat close to the coast.
A Tale of Two Crab Loves
The education of an eater never needs to stop – especially when one seminal authority illuminates the glories of a home state treasure.
Stuffed Watermelon Boxes
Piled with feta and olives, dappled with shredded mint and sprayed with lime juice, carved cubes of melon remains get a clever treatment that makes them a party-ready hors d’oeuvre.
Royal Ganesha
A restaurant in a mall that’s not part of a chain? And owned by its working-on-the-premises chef? Yes, and yes. Peanut masala signals its potential.
The Downeast BLT
Bacon. Lobster. Tomato. Invitations sent out to as many dozens as you’d like to feed. It’s party time in the summer.
Sauce Matchmaking: Ehren Ryan, Common Lot
What’s the secret to a great sauce? Use quality ingredients. Write down what you use and how you use it. And remember that the world is your market basket. One extraordinary chef shares tips and insights with TPW’s Ella Rapp.
Stephen’s Restaurant
There’s no sleight of hand, but rather a sure hand with amped-up classics in the well-trod Italian American genre at a newcomer to the South Shore.