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Boston Ballet’s Nissinen cooks a Japanese dinner
By Debra Samuels GLOBE CORRESPONDENT DECEMBER 02, 2014 Dressed in black, with a black apron, Mikko Nissinen is stylish and cheflike standing over an outdoor grill on the deck of his South End home on a chilly November evening. He is roasting a meaty tuna collar for a Japanese-inspired menu. The Finnish-born Nissinen, artistic director of …
Read moreAsian style cole slaw with toasted ramen noodles
APRIL 29, 2014 Serves 8 The tang of vinegar and zing of ginger add a nice bite to the dressing for this Asian-inspired slaw made with toasted ramen noodles. For the longest time, says Margie Yamamoto of Lincoln, who has made it for years, she thought it was an old family recipe. Her sister, Shirley …
Read moreLadling out a winning tomato soup
By Debra Samuels | GLOBE CORRESPONDENT MAY 27, 2014 Foods stir memories, and tomato soup with a grilled cheese sandwich may just be the most dynamic comfort food for many Americans. With school ending, summer coming, and hopes for minimal cooking in the months ahead, we tasted half of the classic lunch duo: ready-to-heat cream …
Read moreLife’s a bowl of cherry…blossoms
The 3 amigas have been at it again! My friend and assistant, Chie Ehara, invited me and Elsa Tian over to her home in Arlington, Massachusetts to pick cherry blossoms from the huge tree in her yard. The plan was to preserve them in salt to use throughout the year in tea, mochi (sweet rice cakes) and to …
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From the Boston Globe At popular restaurants in town, weekend brunch can attract a full house all morning and well into the afternoon. It’s the antidote to a late night out, it’s the ideal celebration for the new grad and a multi-generational family, and it’s a menu that can be lavish, leisurely, savory, sweet, or …
Read moreCommercial gefilte fish replaces Jewish grandmothers’
By Debra Samuels | GLOBE CORRESPONDENT APRIL 08, 2014 Mention gefilte fish to anyone who is Jewish, and some will smile, others cringe. This Eastern European specialty is an acquired taste. But it is also a memory trigger from Friday night Sabbath dinners and Passover holidays. Gefilte fish are dense oval balls made with varying amounts of …
Read moreBento Bash for the Smithsonian Institute in Washington, D.C.
How do you prepare bento for 150 people? With a lot of help! Make twenty tamagoyaki (Japanese egg omelet) rolls cut each into 8 pieces! With a sakura shaped vegetable cutter, stamp out 150 cherry blossom daikon flowers! Take 40 pounds of soy sauce braised chicken thighs made for us by Ben Lin of B.Lin …
Read moreCooking to benefit refugees of Syrian conflict
DEDHAM — In the kitchen just off the social hall of the Church of St. John of Damascus, a group of women chatter away as they make “meat fingers” (also known as “bride’s fingers” or assabee in Arabic). The little savory pastries begin with several layers of paper-thin phyllo rolled around a mixture of spicy …
Read moreGone Fishing!
When we left Boston it was 17 degrees F. When we arrived in Sarasota it was 75 degrees F! What a difference flying 3 hours south makes! We are in Sarasota where my husband, Dick will be giving several lectures. But first a fishing trip with our hosts Lionel and Lisa Olmer. The Olmers’ picked …
Read moreVeggie chips, from garden-variety to great
TASTE KITCHEN Veggie chips, from garden-variety to great By Debra Samuels | GLOBE CORRESPONDENT FEBRUARY 25, 2014 Crunch, crunch, crunch was the only sound you could hear from a group of seven tasters as they munched their way through six brands of vegetable chips. There were chips that look like slices of carrot or sweet …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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