Even in a city full of national history, tradition can get lost amongst the ever-changing trends. In Boston, desserts are no exception. Yet amidst the cronuts and cupcakes, fro-yo and gelato, a classic slice of history can be found at any self-respecting Boston bakery.
The Boston cream pie - a beacon of city treats, the grandfather of Bay area baked goods, a symbol of sweet American heritage. It consists of a light sponge cake, layered with plain custard and topped with chocolate ganache. It’s simple enough, yet each bakery’s subtle differences make a citywide ranking absolutely necessary.
It's one in the morning, you’re still studying, you haven’t eaten anything since dinner, and to make matters worse, everything is closed. Yet, these are the times when you thank yourself for going to school in a city: a city of convenience stores that stay open later than you stay awake. So, after a quick fist pump of victory, you head outside; on the way to the nearest convenience store.
Now I don’t want to say I’m a snack snob, because, a Diet Coke and a pack of Twizzlers can honestly get me through anything; however, some snacks just taste so much better than others. Thus, I have compiled a list of 5 convenience store snacks that won’t leave you with that regret of wasted calories upon finally waking up from your late night struggles.
In a nondescript corner of Cambridge on October 18th, a steady stream of people carrying stacks of trays, mysterious steaming containers, and overstuffed bags of kitchen equipment began filing into the Dante Alighieri Italian Cultural Center at half-past-five. The group, consisting mainly of local students, also including some hardcore Italian chefs (and a Frenchman in suspenders), convened on this Saturday evening to participate in a curious display of culinary prowess and culture in the annual International Students’ Cooking Competition, hosted by Cookradar.com.
If you’re anything like me, you may find yourself sitting in class on a brisk October afternoon wondering why there is not a cup of fresh apple cider in one of your hands and a warm, crispy apple cider doughnut in the other. In a time dominated by the beloved Pumpkin Spice Latte, it has become a growing concern of mine that we have forgotten what the flawless season of fall is really all about: the apple cider doughnut. Thankfully, New England’s various local farms have graced the city of Boston, specifically Copley Square, providing seasonal produce and most notably, apple cider doughnuts that make you contemplate whether or not it would actually be a bad thing for everything you eat to be covered in cinnamon-sugar.
Fall is approaching, and it’s time to use a versatile and seasonal ingredient: squash! Butternut, acorn, kabocha, delicata, all of which invoke the earthy and nutty flavors of autumn. Of the plethora of squash to choose from, I prefer delicata squash for it’s beautifully colored skin, easy-to-cut shape, fragrant sweetness and ability to be eaten raw. This beautiful vegetable can be used in many different applications; a variety of textures can be achieved from the multitude of preparations a delicata can be put through. Such an ingredient should be celebrated, especially in season, so without further ado, here are several ideas on what you can do with a squash
Growing up, I only appreciated food for its ability to satisfy my hunger. But now that I am far from home and responsible for putting together my own meals, I see food in a whole new light. Not only do I love to cook, but I have also fallen in love with the rainbow palette of colors in food from the deep purplish red of beets to the sunny yellow hue of a freshly sliced pineapple.
Ah, Autumn. The season of crisp leaves, and even crispier apples. But after being subjected to the great flavors of Fall year after year, they can manage to become, dare I say, dull. Here are a few uses for those amazing apples I’m sure you enjoyed picking from your local apple farm.