The Boston Globe
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 …
Read moreWhich is the better butter?
March 10, 2010 Few things taste better than crusty bread spread with butter. Real butter. Many families have banned bread and butter from their tables, but restaurants are serving premium butters again, rather than presenting little dishes of olive oil. We tasted seven brands of unsalted butter, first just the butter, then some of it …
Read moreNavigating a veritable sea of tuna salads
February 3, 2010 For many people, tuna salad is the ultimate lunch, spread between hearty slices of toast, tucked inside a sub roll, or scooped onto shredded lettuce. It’s filling and deliciously old-fashioned. Eight people tasted prepared tuna salads from the deli departments of four supermarkets and one delicatessen. Of the five sampled, only Barry’s …
Read moreTofu 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 …
Read moreExpert’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! …
Read moreSqueeze in some lemon sorbet
By Debra Samuels, Globe Correspondent September 9, 2009 Lemon sorbet is a refreshing dessert any time of year. At the end of summer, when local fruits are in the markets, pair them with a cool scoop of lemony ice and add a crisp cookie. We sat down to taste six brands of lemon sorbet and …
Read moreFor 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 …
Read moreThe 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 …
Read moreThe word on rotisserie bird
The aromas from five rotisserie chickens, purchased just before the tasters arrived, were so enticing that the group of six sat at the table, forks at the ready, and let out a collective “Mmm.” All of the birds had come out of their ovens between 4 and 5 p.m., timed perfectly for shoppers on their …
Read moreFeast 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 …
Read moreGifts 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 …
Read moreBap 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 …
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Bento: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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