Meat

Celebrate Chinese New Year at Home: Classic Chinese Dumplings

by Amy Feiereisel
Celebrate Chinese New Year with Classic Chinese Dumplings

The earliest foods that I remember are nearly all Chinese. Though my father is American, my mother was born in Taiwan, and as she is the cook of the two, I had rice and butter instead of toast, stir fried cabbage instead of broccoli, and five spice pork instead of roast beef. The flavors that

Coq au Vin a la Partridge: Pot-Roasted with Sausage and Cider and Ready for a Downton Abbey Inspired Supper

by Sean St. John
Coq au Vin a la Partridge: Pot Roasted with Sausage & Cider

Take a fine moment to consider Sean’s brilliant take on Coq Au Vin that actually has no Vin at all. It’s a bit of fowl stewed with hard cider, two styles of sausages (including chorizo) and beans. If partridge isn’t for you, find a bird that suits you and get to pot-roasting, stat. This dish

Five Reasons to Love Share Boards (and What’s a Share Board?)

by Maggie Battista
Share Boards: Why I Love Them and YOU Should Too

As we head into the last celebration of 2014, I wanted to gush for a moment on what you probably call cheese plates or meat plates or some-plate-filled-with-cheese-and-meat-and-crackers-and-such. I now affectionately call them “Share Boards” — because they always end up being big boards or entire tables filled with anything delicious upon which we all

What We’re Loving: Dishes for a New Year’s Eve Dinner Party

by Rachel Wilson
What We’re Loving: New Year’s Eve Dinner Parties

I love going out on New Year’s Eve – partaking in champagne, revelry, noisemakers … did I mention champagne? My husband and I have stayed home for the past two years, however, and that has been pretty great, as well. Hosting a New Year’s fete in our home allows us to spend meaningful time with

Sausages with Carrot and Beet Mash, Ale and Onion Gravy

by Sean St. John
Sausages with Carrot & Beet Mash + Ale & Onion Gravy

This is the kind of dish we want to make and eat during the first storm of the season. Read through Sean’s story and recipe. Then, fill your fridge with root vegetables and beer, and your freezer with sausages. You’ll be ready when the mood strikes. -Maggie Although “Bangers and Mash” is a British classic,

Travel Bite: A Food-Lover’s Tour of The Berkshires

by Kate H. Knapp
Travel Bite: A Food-Lover’s Tour of The Berkshires

You never know what you might find if you just keep driving. This was one of my mother’s favorite lessons, which always resulted in long hours spent exploring back roads in our beastly tan minivan. Every time she felt a bit restless, we set out on a great adventure in search of the perfect steak,

Miso Beef with Soba Noodles & Crispy Kale Chips

by Sean St. John
Miso Beef with Soba Noodles & Crispy Kale Chips

Let’s not jump into pumpkins and butternuts just yet. Let’s ease into this autumn thing. September is about crossover dishes – a little bit summer with a hint or two of fall. This dish is the perfect balance of both seasons. And wrapped up on their own, the kale chips would make a great lunchtime

Beef, Stout and Oyster Pie

by Sean St. John
Beef, Stout and Oyster Pie

Now that it’s finally summer, we’re eating raw oysters like mad. With a beer or a glass of cold wine, they’re supreme. We asked Sean to share a unique way to use that ocean-like flavor, and he has spared no expense in sharing an old English recipe. I want to make a dozen of these

Grilled Mackerel with Rhubarb, Watercress & Goat Cheese Salad

by Sean St. John
Thumbnail image for Grilled Mackerel with Rhubarb, Watercress & Goat Cheese Salad

Spring dinner parties are best for light dinners that remind you that summer is oh so close. In this salad, fresh fish with a bit of oil in it pairs just beautifully with tart rhubarb. Try it with mackerel or trout or even anchovies. Your next weekend brunch party will be a hit, promise. -Maggie

Cornbread Dumplings on Beef Bean Chili

by Tara Bellucci
Thumbnail image for Cornbread Dumplings on Beef Bean Chili

As a southern girl currently abroad, Tara’s recipe makes me a little homesick, and a LOT hungry. Hearty chili and cornbread are a classic pairing – but cooked like this you’ve got ease, gorgeous presentation, and a truly complete one pot meal! -Amy  Chili is delicious any season, but I particularly love it in the

Chai-Smoked Spareribs

by Tara Bellucci
Chai Smoked Spareribs

When Joanne Chang expanded beyond the world’s best cinnamon buns and scones to New England-sourced Taiwanese soul food and Southeast Asian street food, Boston perked up. Meyers + Chang is packed most nights with happy eaters and dishes to inspire that happiness. Thank goodness, Tara was also inspired to recreate one of their best dishes. Now

Seven Ways to Eat England

by Rachel Wilson
Seven Ways to Eat England

The women in my family share many qualities; one of the least embarrassing to admit is a love for all things British. Our ladies-only get-togethers include our version of “high tea,” complete with scones, finger sandwiches and pastries. We pass around both fiction and non-fiction works by British authors, and can’t get enough of the

Fog Linen Apron and Harissa Chili

by Gayle L. Squires
Fog Linen Apron and Harissa Chili

I have always believed that donning an apron was the ultimate form of commitment to a dish or meal. When the apron goes on, the gloves come off, and it’s time to get intimate with food. Gayle, one of our official product-testers (which sounds infinitely more professional than yummy-goodies-eater), broke in one of Fog Linen’s

Asian Turkey Noodle Soup

by Denise Woodward
Asian Turkey Noodle Soup

Soup is a seriously under appreciated food group, which is really a shame; after all, it’s both nourishing and hydrating, and you get to nurse a big, hot, bowl.  I think a major factor in the soup drought is fear of or unease with making stock. Thankfully, Denise shares both a delightfully unusual recipe, and

Harissa Chicken and Chickpeas

by Judi Cutrone & Nicole Ziegler
Harissa Chicken and Chickpeas

Judi and Nicole know how to warm up what’s turned out to be one of the coldest winters on record around these parts. They also know how to make January all about a little self-love, in the food sort of way, you know. I’m just back from Salt Lake City and cannot wait to mix

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