The Boston Globe : Feature Articles
Better than takeout
A splash of soy sauce, a drizzle of sesame oil, a little rice wine, a smashed clove of garlic, chopped scallions, and a knob of ginger. You have the aromatic elements of a simple Chinese stir-fry. Exotic bottled sauces or even a stop at an Asian grocer aren’t essential to make an authentic dish. Stir-frying …
Read moreA cookie contest keeps friends together through the years
WEST PEABODY — They call themselves the Agawam Babes, and for 16 years, these girlhood friends have been getting together in each other’s homes for brunch and a cookie swap. It started as a way to stay connected despite marriages, kids, and jobs. The group has changed over the years, but the core has stayed …
Read moreGetting schooled in Korean cuisine
CONCORD — Spatula in hand, prep cook Domingos Netos is frying dozens of sunny-side up eggs on the griddle in the open kitchen of Concord Academy’s cafeteria. Hundreds more eggs are ready on commercial-size baking sheets. But this isn’t breakfast. The eggs will top the Korean seasoned rice dish bibimbap. Dozens of bowls of this …
Read moreSharing the pleasures of real sushi
Hiroko Shimbo has been teaching Japanese cooking in her native Tokyo, New York, Spain, and England for 15 years, which has given her new opportunities in the restaurant industry as Americans become ever more captivated with the food of her culture. She was the culinary consultant for Taneko Japanese Tavern , which opened earlier this …
Read moreCompetition cooks up at a 4-H county fairFood and Fun Club members put their kitchen skills to the test
WESTFORD — Louise Donahue looks for an empty cake rack on her kitchen table, brimming with baked goods. “We’ve already had one disaster today,” she says as she sets down the hot pan of butterscotch bars her 10-year-old son, Greg, has prepared for the 51st annual Middlesex County 4-H Fair. The bars go next to …
Read moreDress-up season in TokyoSummer spawns celebrations of season and spirits
TOKYO — The passion in Japanese souls is never more evident than at a “matsuri” — a festival that is part Mardi Gras, part history lesson, and part food festival. From local neighborhood fetes to large-scale city events, matsuri celebrate everything from rites of passage to changing seasons to local culture. They even are used …
Read moreWorld of CookingArrive a tourist, eat your mistakes, go home with recipes for a feast
MENFI, Italy — We weave our way out of the densely packed city of Palermo at rush hour and drive south through western Sicily. The road slices through a valley surrounded by huge rocky outcroppings. The sky is a deep blue and green fields stretch ahead like a velvet patchwork bordered by a riot of …
Read moreSPRINGTIME IN SICILYIn the markets of Palermo, vendors share deliciously imprecise recipes
PALERMO, Italy — Nestled among the faded gray and peeling concrete buildings, some still cratered by World War II bombings, sits one of the liveliest markets in Sicily. Bright red and blue awnings cover hundreds of stalls in the colorful Ballarò, the most extensive of many markets in this charming, chaotic city. I traverse the …
Read moreAn American burger in Tokyo
TOKYO — Pass the neighborhood shrine, pass the smell of charcoal-roasted fish, pass the sushi shop, pass a noodle spot. Then comes a surprise: The unmistakable aroma of grilled burgers and fries from a restaurant a few doors down. In Tokyo, anything culinary is a possibility. Yes, there is American fast food here — McDonald’s …
Read moreThe layered look is easy and elegant
Watching a chef create individual pieces of sushi at lightning speed is quite a sight. Rice is compressed into a perfect oval in a slightly cupped palm and topped with a thin slice of fish. Artistry and skill and many years of practice are in evidence. But without any training or experience at a sushi …
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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