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Spam goes glam

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Spam goes glam

By Debra Samuels, Globe Correspondent WELLESLEY — Those who know Susumu “Sus” Ito, 93, know that he is a Nisei (second-generation Japanese-American), a Congressional Gold Medal recipient from World War II’s legendary all-Japanese-American 442d Regimental Combat Team, an emeritus professor at Harvard Medical School, a furniture maker, photographer, dad, and grandfather.   (Sus is second …

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Tasters evaluate 7 brands of canned light tuna

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Tasters evaluate 7 brands of canned light tuna

  Whether tuna is raw in sushi and sashimi, grilled as a steak, or scooped from a can, the fish is awash in controversy. Overfishing, mercury levels, and dolphins caught in nets meant for tuna account for this. Where once a tuna sandwich for lunch was a routine event, we no longer eat canned tuna …

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Cooking from the Hearth

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Cooking from the Hearth

  This group of articles appeared in the G section of “The Boston Globe on January 13, 2013. They are all about cooking with fire. It was a lot of fun to write and research. Wood-burning ovens take on new life in restaurants Despite freezing temperatures outside, the door to the contemporary Brookline restaurant Lineage …

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13 Provencal desserts

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13 Provencal desserts

CAMBRIDGE — Holidays are a time to celebrate tradition, but if your family is on another continent, you have to bring the traditions with you. This is what Fabien Fieschi, 39, consul general of France in Boston, has done. Originally from the coastal city of Marseille, Fieschi (pronounced Fee-es-key) arrived in this post in August …

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Rockport at Christmas, when there’s plenty of parking

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Rockport at Christmas, when there’s plenty of parking

By Debra Samuels |  GLOBE CORRESPONDENT ROCKPORT — Put on your woolies and mittens for an off-season walk around this historic seaside spot at the tip of Cape Ann. The town of 7,000, with charming Victorian homes, juts forward like the figurehead at the prow of a ship facing the sea. Rockport, which has a …

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In Berlin, flavors of Turkey and Lebanon spice up the fast food

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In Berlin, flavors of Turkey and Lebanon spice up the fast food

This article originally appeared in the Boston Globe in June 2003. I thought I would bring it back now, because we are spending 2 months in Berlin.
I have added old and new photos. And the currywurst at Curry36 is still delicious. Just had some tonight!

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Tschüss from Berlin!

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Tschüss from Berlin!

We arrived in Berlin on June 1st. Spring was in full bloom and the deep sweet aroma of the linden trees, with their white furry blossoms, enveloped us.  We are in the home stretch of my husband Dick’s, sabbatical year before we return to Boston.  He is at the Free University finishing up his project …

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In Rome, NPR’s Sylvia Poggioli covers crises and eats well

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In Rome, NPR’s Sylvia Poggioli covers crises and eats well

Sylvia Poggioli loves Rome’s food culture and cooking with vegetables.

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Chow from Roma: Campo de’ Fiori

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Chow from Roma: Campo de’ Fiori

I took a walk through the Campo de’ Fiori, a market with, flowers, food, spices and housewares. The spring vegetables are all shades of green from the yellow green of the Fava beans to the light  green of puntarelle, chicory hearts (stems), and all the deep hues of the broccoli, artichokes and chicory.  I have …

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Chow from Roma: urban giardiniera

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Chow from Roma: urban giardiniera

We arrived in Rome on March 1st after 6 months in Tokyo, for the second leg of my husband Dick’s sabbatical year. I hope to catch up with a photo log of our time there. I think I had a bit of writer’s block after the publication of  My Japanese Table in September, so I …

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Cooking (and dining) from Japan

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Cooking (and dining) from Japan

We have lived here for a total of 11 years and this month, I wrote about all my culinary experiences in “My Japanese Table,’’ beginning with a breakfast of grilled fish, rice, pickles, and miso soup from our very first home stay in a rural area on the southern island, Kyushu.

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A Thanksgiving feast from our readers

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Our readers sent their favorite dishes to The Recipe Box Project and we put together a Thanksgiving menu. Not a green vegetable in the lot.

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