It's easy to think of lobster whole - unlike most seafood, we are accustomed to seeing them live and swimming around in tanks. But for most of the lobster we eat, it actually goes through a process that is a little more complex.
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Soft shell crabs for some reason are intimidating. You can't just throw them in a pot like their harder-shelled brethren so that makes them seem finicky. But actually they are even easier - you just place them under the broiler for 6 to 8 minutes and then they're done. All you need is a good sauce to start and you're golden (literally and figuratively).
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If you haven't heard of Barbara Lynch, you are really missing out on one of the coolest chefs in the business. But if you're from Boston, then she's probably already a legend to you, seeing as she completely changed the face of the dining scene there. But now we all get to see her in a new light, thanks to her incredibly personal new memoir, Out of Line.
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We might think our fancy coffee shop is serving us the best coffee, but there are ways to be a bit more discerning. How do you know if coffee is fresh? How do you know if coffee is sustainable? How do you grind coffee properly? We get these answers and more from sitting down at the Roasting Plant.
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There's a moment in the spring when oranges are still good and rhubarb is just coming out and you can use them both. And it's lucky because their flavors meld perfectly together. This galette is so simple and looks so pretty that it almost feels unfair. Make them ahead or serve them warm -it'll work either way!
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How much can any one person truly know about wine? Bianca Bosker aimed to find out while writing her bestselling book Cork Dork. We talk to the author about joining the world of top sommeliers and what she learned about wine along the way.
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So I'm starting with the first Salad Hero by using an ingredient a lot of people scoff at: a fennel and its fronds. Yes there's more to a fennel than just its bulb. Instead of throwing half of it away we are using the fronds (that Oprah recently thought was dill. Oops.) to take it that extra mile. It's a win-win, that isn't too overpowering but gives the salad a bit of an extra something. Some might even call it a salad hero.
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It's the perfect time of year for a crab salad - so we went to Chinese Tuxedo to get a twist on the classic.
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