The Boston Globe : Feature Articles

Put a little life in a child’s lunchbox

I have been bonkers for obento for more than 25 years. On one of our year-long stays in Japan my son Brad, went to fa local elementary school. Like any mom, I prepared lunch for him–American style. I soon learned that wasn’t going to cut the mustard — or wasabi as it were. So I …

Something old, something new

Recipe collections hold treasures — in the food itself and between the lines. Isn’t it time to organize all those cards?

The Wooden Bowls

Preparation is half the fun for Feast of San Giuseppe

By Debra Samuels, Globe Correspondent March 31, 2010 GLOUCESTER — In the garage-cum-kitchen of Nina and Franco Groppo’s home here, more than 20 friends and extended family are preparing for the Feast of San Giuseppe. That means pasta making — lots of it — along with plenty of fun. Flour sifting through the air around …

Tofu is all about the texture

Tofu is all about the texture Each of the three styles of soy bean curd has a purpose Those large white blocks of tofu can be intimidating. No matter how carefully you prepare them, the dishes never seem as good as they are when you eat out. It’s all a matter of determining which texture …

Expert’s Guide To The New Asian Megamart

‘ You’d think I was in Korea’ RESTAURATEUR JAE CHUNG TAKES US INSIDE H MART, THE ENORMOUS NEW KOREAN MEGAMART, FOR A COOKING LESSON LIKE NO OTHER By Debra Samuels, Globe Correspondent November 11, 2009 BURLINGTON — Standing in front of a tower of Korean grapes, restaurateur Jae Chung surveys the new H Mart. “Wow! …

For boat’s chef, some thrills and spills

Keeps crew happy with comfort food By Debra Samuels, Globe Correspondent September 23, 2009 GLOUCESTER HARBOR – The schooner Roseway, a 137-foot former fishing boat, lurches through the waves, and doors flap to the rhythm. time,announces Jessica Reale, who quickly secures the kitchen cabinets with bungee cords. The 26-year-old chef works quickly, holding a door …

The flavors of Sicily, topped with tradition

Concetta checks the pizza sponge as Angela makes the sauce. Twice a month, Concetta Cucinotta and Angela Molinario spend the day making pizza for their family in the kitchen of Cucinotta’s home in Dedham. By Debra Samuels Globe Correspondent / August 12, 2009 DEDHAM – The old yellow plastic tub, covered with a soft, well-worn …

Feast day calls for a special sweet

Photo by: Debra Samuels Zeppole with vanilla cream and amarena cherries By Debra Samuels Globe Correspondent / March 18, 2009 In Italy tomorrow, men named Joseph and women named Josephine will hand out zeppole, a Neopolitan pastry of fried dough filled with cream, to family and friends to mark the feast of San Giuseppe. Closer …

Gifts that keep on giving

Gifts that keep on giving In the right hands, cookware makes for happy returns By Debra Samuels, Globe Correspondent December 22, 2008 If you’re still looking for a holiday gift, think outside the mall. In fact, think outside all your usual places. The Institute of Contemporary Art’s museum shop offers many ultra-hip selections (including an …

Bap till you drop

Bap till you drop By Debra Samuels, Globe Correspondent November 5, 2008 In Korea, some foods trickled down from the Imperial palace and others have humbler origins. Bibimbap seems to be somewhere in the middle – a dish thought to have been introduced to Korean monarchy by the court of China, but also served to …

What’s a Sox game without dried squid and beer?

TOKYO – Peanuts! Popcorn! Squid jerky, anyone? The Boston Red Sox play their season opener nine days from now at the Tokyo Dome, once home field to their relief pitcher Hideki Okajima, a former member of the Yomiuri Giants. And instead of those sausage and onion subs on Yawkey Way, fans will be munching dried …