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Culinary Arts

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By  |  January 01, 0001

A Congolese feast

Beans and rice, with African flair
I met Constance Kabaziga at the checkout at Mittapheap World Market. She was buying frozen cassava root and dried beans, and I really wanted to know what she was going to do them.
By LINDSAY STERLING  |  June 30, 2010

Live to be 106

 The Nicaraguan secret: tortas de espinaca
Jenny Sanchez learned many of her magical dishes, including chancho frito and gallo pinto (previously featured here), from a family helper when she was a young girl.
By LINDSAY STERLING  |  June 02, 2010

2009: The year in dining

My year in food
This was an unusual food year for me, in that the recession did not have the expected effect on the local dining scene.
By ROBERT NADEAU  |  December 28, 2009

Indian Dhaba

Mumbai street-food novelties and worthy fusion cuisine
The phrase “fusion cuisine” inspires dread in me — I’ve been served too many misconceived culinary mash-ups over the years, usually European sauces awkwardly force-fit onto Asian foundations, or vice-versa.
By MC SLIM JB  |  December 09, 2009

Give and learn

Instructional gifts are a joy for the giver and receiver alike
We shudder to repeat the clichéd adage about teaching a man to fish . . . But it's true that education offers deep rewards — ones that last longer, in many cases, than physical items.
By DEIRDRE FULTON  |  December 09, 2009


A solid Italian-American trattoria with dynamite pizza
Friends are always asking me for my latest cheap-eats "discovery." But amid a million food blogs, 24/7 food television, and amateur-review Web sites like Chowhound and Yelp, I'm rarely the first to sing a good restaurant's praises.
By MC SLIM JB  |  December 02, 2009

Don’t let your meat loaf

Balls, Pucks & Monster Trucks
If the meat loaves were going to be entered in the contest, they had to be on the judges’ table by 6:30.
By RICK WORMWOOD  |  December 02, 2009

Simco's on the Bridge

A worthwhile old-time roadside-stand experience
Boston has hundreds of food blogs, with new ones appearing every day.
By MC SLIM JB  |  November 04, 2009

Brave new world

Styxx’s management sets an oddly pleasant menu
How many marriages are born or nursed in our city’s bars?
By BRIAN DUFF  |  October 28, 2009

North 26

A Jasper White protégé branches out with great success
I never call chefs before writing a review, but if I did speak with Brian Flagg of North 26, I'd ask him if Jasper White has ever paid a visit.
By ROBERT NADEAU  |  September 30, 2009

Rino's Place

Old-school, groaning-platter Italian-American meets authentic Italian in Eastie
I often chat up local chefs about their favorite restaurants, usually over drinks at late-night watering holes.
By MC SLIM JB  |  September 23, 2009

In 10 years

From a handful of restaurants to a restaurant town
It wasn't always that Portland was "America's foodiest small town."
By LINDSAY STERLING  |  September 16, 2009

Seasonal fare(well)

The chef of Five Fifty-Five bids adieu to summer
With Labor Day weekend behind us, so goes the high tourist season here in Maine. While this means less crowded beaches and the possibility of finding a weekend parking space in the Old Port, it signifies a major transition for restaurateurs around the city.
By LEISCHEN STELTER  |  September 09, 2009

Go Gourmet

Eat well this semester without leaving your dorm
College can be a harrowing experience for budding foodies, picky eaters, and dieters. While the dining hall's gleaming buffets of kids'-menu fare send some students into a feeding frenzy, others flinch.
By ASHLEY RIGAZIO  |  September 04, 2009
mac list

No stove necessary

Eat well this semester without leaving your dorm
Eat well this semester without leaving your dorm
By ASHLEY RIGAZIO  |  September 04, 2009

Full circle

Bresca's new collaborative effort brings intimacy back to dining
For someone who once envisioned herself sequestered in a dusty library somewhere in England reading medieval literature, Krista Desjarlais, executive chef and owner of Bresca, has a life far from quiet and solitude.
By LEISCHEN STELTER  |  July 22, 2009
rav list

Italian escape

The best of Milan in Portland
One of my earliest culinary memories is of my father bringing home a tin of hard, crisp, almondy Italian cookies. As my sisters and I ate, my father dimmed the lights and put a match to the thin paper wrappers. They began to float like enchanted lanterns. I thought these Italians must be magical.
By BRIAN DUFF  |  July 15, 2009

On the farm

Market Mobile supplies the demand for local food
The menus at Chez Pascal in Providence often feature local meats, fish, and produce, but on Mondays, owner-chef Matt Gennuso goes all out. A recent menu featured burgers from Aquidneck Farms; greens from Arcadian Fields; clams from Matunuck Oyster Farm; ricotta from Narragansett Creamery.
By MARION DAVIS  |  July 15, 2009

Maria's Taqueria

Fast, fresh Mexican in a neighborhood that needs it
Apple's ubiquitous iPhone ads would have you believe there's a portable application for every possible problem. How about this one: finding good, inexpensive chow in culinary dead zones at odd hours of the day?
By MC SLIM JB  |  July 08, 2009
primo list

Ahead of the curve

Rockland's Primo finds the future in past traditions
Popular tastes wax, wane, and wander about, but over the long run people most appreciate those things that are timelessly simple, elegant, and right: Roger Federer's backhand, German-expressionist art, cotton, and the summer here in Maine.
By BRIAN DUFF  |  June 10, 2009

Exotic Sushi and Tapas

A little bit of everything, from Europe to Japan
Exotic Sushi and Tapas doesn't have the most exotic sushi, but the combination of Japanese bar snacks with their European small-plate counterparts is an unusual angle on fusion that can be worked into a square meal.
By ROBERT NADEAU  |  June 10, 2009

Last biscuit in the oven

Nuestra's culinary misadventure
On that next trip to Whole Foods or the farmers' market, your favorite small-batch cookies, jams, and jellies might be hard to find.
By CHRIS FARAONE  |  May 20, 2009

King Do Baguette and Pastry

An awesome roll makes for an extraordinary bánh mì
One measure of how far Americans have come in their globetrotting culinary breadth is the number of ordinary folks I know who've tried a bánh mì, the great Vietnamese street-food sandwich.
By MC SLIM JB  |  May 13, 2009


An old twist for a new French restaurant
I've enjoyed the revival of 1950s-style French bistros, but it's been quite a while since I could review a full-tilt example of 1980s French "nouvelle cuisine," which brought on bipolar reform.
By ROBERT NADEAU  |  May 06, 2009


The true taste of Rhode Island
When the history of Rhode Island in the 21st century is documented 50 years from now, it's a good bet that prominent figures will include the restaurateurs, chefs, and restaurant designers who continue to make Providence such an exciting city.
By JOHNETTE RODRIGUEZ  |  April 16, 2009

The Restaurant Week shuffle

Kitchen Stress
"Ready on table five," yells someone from the middle of the line. "Where's the lamb for table five?!"
By EMILY GONZALEZ  |  March 19, 2009

A taste of Sebastians Interactive Kitchen

September 25
Intrigued by the local-food movement?
By TAMARA WIEDER  |  September 19, 2007


October 27 - 30, 2006
If you’re already lamenting the loss of summer, take heart: you can warm up in Bermuda next month, and eat well in the process.
By TAMARA WIEDER  |  January 28, 2010

Continuing your global journey

Hungering to become more worldly?
Though several local continuing-education schools and centers have travel programs, they're inactive during the winter. While you wait it out for your next globetrotting adventure, classes in international dance, music, art, and language are an affordable way to build on your new food know-how within the confines of your busy lifestyle.
By ASHLEY RIGAZIO  |  January 06, 2010

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