The time for carving pumpkins has returned, which means pulling out the sticky, stringy guts from inside what will soon be a glowing jack o’ lantern. As for that stringy mess, I don’t have any advice. What I can offer is a way to use those pesky pumpkin seeds. (By the end of this article, you will no longer think they are pesky.)
Have you ever walked through the spice aisle at the grocery store and stopped and thought, “What on Earth is that?” or seen a knobby looking thing in the produce section and thought, “That looks like the tree root I saw on my morning walk”? If you said “yes” to either question, or are looking to spice up your favorite dishes and learn how to tackle a new ingredient, I have a few secrets to share with you.
SOWA Open Market is an indoor winter Farmers Market in the South End where last weekend I discovered Valicenti Organico, a small local business owned and operated by Chefs David Valicenti and Michelle Splaine. Together they produce fresh pasta, ravioli, sauces, breads, and much more using either ingredients they grow themselves or other locally grown ingredients. Valicenti Organico only makes their famous “Red Gravy” tomato basil sauce during the harvest season when the ingredients are at their peak quality. They collaborate with local farms and dairies to ensure freshness, which lends a sense of community to all of their products.
While shop windows of Paris have displayed brightly colored macarons for years, the trend is only just beginning here in the United States. Because the trend is still new in America, it is hard to find a macaron that resembles the classic French ones in size, filling-cookie ratio, and taste. Just last August, Ladurée, a Parisian tearoom famous for its macarons, opened in Manhattan. Lines of people eager to get their hands on these Parisian imports constantly stretched around the block. When I heard about Ladurée’s success in New York, I decided to search for the perfect French macarons here in Boston. After much hunting, I have compiled this guide on the macarons of Boston: Crema Café, Cambridge, MA ($1.50 each)
As an avid reader, I believe some things just need to be in print. Why use a Nook or a Kindle when you can hold a book in your hands? Why have an electronic library when you can have a whole shelf full of your favorite books? I prefer my books the old fashioned way--in hard copy. But there is one exception: recipe books. I recently discovered the concept of online recipe organizers, and for me, there’s no turning back. While almost everyone who has ever picked up a spatula knows the general directions to one of their favorite recipes, I bet they also know what it’s like to have no recollection of which cookbook the recipe is in or where they recorded it. Once they start sifting through that looming pile of cookbooks and magazines or going through all of their crumpled notes, that perfect chicken korma they were craving just doesn’t seem worth the effort
You hate vegetables; vegetables are boring and vegetables are lame. Whether it’s spinach, cabbage, carrots, or romaine, vegetables simply fail to excite. But the only reason you avoid the veg is because you’re just not doing it right. Vegetables can be delicious, you just don’t know how to take full advantage of the diverse and powerful flavors hidden in the produce aisle (and no, drenching everything in ranch does not count). I’m going to introduce you to some of my favorite underdog vegetables and teach you how to get as much flavor as possible out of those suckers. Let’s take a walk down the produce aisle and rediscover the wonderful world of veg.