LOCALLY SOURCED PRODUCTS “Come Hungry and Bring a BIG Bag!” All together now: Road Trip! If you’re a local food advocate, your first visit to the Boston Public Market will make you feel like a kid in a candy store. Every...
Read MoreThe one most frequently cooked dish in my kitchen–a fried rice bowl–is like snowflakes: always...
Read MoreThis is a simple, fabulous dinner: I just have to buy steak, carrots with the greens, and some fresh thyme. The other stuff I usually have on hand. I like to marinate the steak in the morning or the night before, but if you only...
Read MoreI’ve never bought carrots without the greens since I discovered how to make this (you have to blanch the greens first or the pesto is too grassy). Be sure you separate the greens...
Read MorePhoto by ©Ben Fink This recipe is adapted from Mallman On Fire (Artisan, 2014), one of my favorite cookbooks from last year. Save the greens for Carrot Top Pesto. 2 pounds young carrots, trimmed, leaving a bit of the green,...
Read MoreIf you like you can substitute part unbleached all-purpose white flour for an equivalent amount of the whole-wheat flour. Your result will still have plenty of flavor and texture. If you must get into it before it cools, break,...
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This recipe (which despite its title calls for maple sugar, not syrup) produces a very intense and...
Read Moreedible Notable by Tatum McIsaac On March 24th, foodies and locavores alike will gather at Lombardo’s in Randolph for the 20th annual Taste of the South Shore fundraiser. More than two dozen area restaurants, caterers, bakeries,...
Read Moreedible Notables by Michelle Berry Want to take the sting out of a long winter? As the cool weather sets in, take advantage of indoor time and learn a new hobby. If you’ve ever considered bee’ing a beekeeper, or just want a...
Read Moreedible Notables by Elle Maynard Interested in an entertaining distraction from the winter doldrums? Buoy the Winter Blues may be just what you need to set you sailing toward spring. Brainchild of Gay Gillespie, longtime...
Read MoreDid you know there are over 80 edible magazines across North America, thanks to passionate and caring readers like you? We created edible South Shore & South Coast in 2008, and you now hold edition #30 in your hands. As the...
Read More“New England is a pie-loving culture, in a pie-loving nation” You had us at “Pie.” New England Pie; History Under a Crust is a culinary tour of New England history with an eye on pies, perfect for foodies and...
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