by Markeshia Ricks | Dec 10, 2014 1:48 pm
Jeff Lamberti gleefully dumped roasted jalapeños, red peppers and onions into a bowl of ground beef as he made his favorite burger on Prime 16’s menu. Known as “The Firehouse,” this burger is guaranteed to give you a little internal heat this winter.
by Lucy Gellman | Dec 8, 2014 3:04 pm
At the English Building Markets on Chapel Street, owner Carol Orr and a friend were handing out flaky almond cookies one by one, pouring Dixie cups of red wine for grown-up sugar enthusiasts and tea for little ones.
“Do you have your boxes?” she asked visitors who approached the silver platter, still swaying to a brass duo who played at the door.
They lifted them gleefully, grateful for a reprieve from the driving rain outside.
by Lucy Gellman | Dec 5, 2014 12:29 pm | Comments (1)
Will we ever be able to make beer in space? Do stars leaving their homes pack up quietly, or explode into big, weepy balls of gas? What are today’s coolest space missions, and why isn’t America consistently on top of them?
by Allan Appel | Nov 30, 2014 6:07 pm | Comments (15)
No turkey carts were in sight in the run-up to Thanksgiving. The carnivores in the medical school food district had to make do with a mere pound to a pound-and-a-half of sausage, shredded steak, and pastrami, slathered with hand-shaved parmesan and a touch of soy sauce.
by Allan Appel | Nov 26, 2014 11:53 am | Comments (1)
Who says publishing isn’t a sweet industry any more?
It is when you’re bringing out a cookbook and you get to eat red velvet cake, chocolate balls, mud pie, popcorn, and cookies galore, based on your own family recipes.
by Lucy Gellman | Nov 25, 2014 3:02 pm | Comments (1)
Jason Sobocinski always has a good story up his sleeve. Sometimes, he’ll wax poetic on the unexpected tameness of Fourme d’Ambert, a French blue so mild it’s almost green. Or he’ll describe new beer he’s been working on, like a granola brown ale that integrates several of the same ingredients Chabaso bakery uses in its artisan spent grain bread.
by Aliyya Swaby | Nov 20, 2014 12:24 pm | Comments (1)
Wearing a shirt that punned “All we knead is love,” Dominick Mirabile flung a disc of dough back and forth between open hands, “opening it up” to 11 inches, the size of a standard personal pizza at Red Tomado.
by Ike Swetlitz | Nov 17, 2014 4:35 pm | Comments (3)
One week after Whole G Bakery arrived in Pitkin Plaza, another coffee shop announced plans to open a block away—with a mission to “end poverty” in the process.
by Aliyya Swaby | Nov 13, 2014 2:03 pm | Comments (1)
Wilson Morales mixed, shook and poured a “Papa Hemingway” daquiri, bringing a bit of Havana to Zafra’s Rum Bar—just the way the famed author would have liked it.
by Aliyya Swaby | Nov 12, 2014 3:15 pm | Comments (4)
Former Iron Chef Mario Batali’s Italian restaurant and pizzeria is finally open for business. As they would say on the popular television show: “Allez cuisine!”