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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
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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
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Factory food

Why the cheap, mass-produced food we eat is killing our environment, our economy — and us
Since Squanto taught the Pilgrims to plant maize, no food has been more emblematic of the evolution of American eating habits than corn. That's been true from the sepia-tinged golden age of the Midwestern breadbasket to the present day, where those yellow kernels are lab-engineered and recombinated into a dizzying array of futuristic foodstuffs.
By MIKE MILIARD  |  June 25, 2009

Maria's Seaside Café

The place to be in Misquamicut
The recent mini-heat-wave that made us all optimistic that summer really would roll around again set us to thinking about seasonal restaurants along Rhode Island's shore.
By JOHNETTE RODRIGUEZ  |  May 27, 2009
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A better brunch

If you can't make it out, here's what to do at home
There is no worse fate than the purgatory of Sunday brunch. The scene is almost universally the same: after a night of aggressive drinking and merriment, boozy plans are laid to meet up in the morning for brunch.
By TODD RICHARD  |  July 19, 2011
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Mu Lan Taiwanese Restaurant; Boston primo for pizza

Fine, fast food in the Asian subcategory
Mu Lan opened three years ago and changed chefs and menus this past summer, but has maintained a good reputation in the increasingly competitive Taiwan subcategory of Asian food.
By ROBERT NADEAU  |  February 12, 2009

Angkor Restaurant

Cambodian with a Khmer accent
There is an interesting story behind many of the recipes at Angkor Restaurant.
By BILL RODRIGUEZ  |  December 29, 2008
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The borscht I kissed once...

...in an underground hallway — and rediscovered at home
When I was working at the Harraseeket Inn in Freeport, two housekeepers who didn't speak English but giggled a lot brought in a pot of their family's borscht for the employee meal. In the dark basement hall where the employees ate, I tasted serious family-secret-cooking.
By LINDSAY STERLING  |  November 19, 2008
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Persian pleasantries

Making Iranian eggplant stew
I went to the Kismet Inn a couple blocks from the water in downtown Bath to learn how to cook the innkeeper’s Iranian eggplant stew.  
By LINDSAY STERLING  |  October 23, 2008
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Pumpkin primer

Turn the fall harvest into a feast
For budget-conscious shoppers, the arrival of pumpkin season is a boon.  
By TODD RICHARD  |  October 17, 2008
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If you’re not sweating...

...something’s wrong with you
A sculpture on display at Filament Gallery this summer memorialized one of Jamaica’s great cooks. Her likeness is carved out of wood, sanded and polished with butcher’s wax.
By LINDSAY STERLING  |  September 24, 2008
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What to eat in a bikini

Brazilian fried chicken + potato salad + rice
Brazil isn’t all about major wax jobs and itsy-bitsy bikinis.
By LINDSAY STERLING  |  July 02, 2008

Backyard barbecue basics

Blake Smithson shares smoky secrets
The intricacies of barbecue as a method, a meat, and a meal are several. Thankfully, Smithson is generous with his seasoned advice.
By TODD RICHARD  |  June 25, 2008
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Origami appetizers

Otherwise known as Somalian samboosas
Welcome to a tasty morsel of Somalian life.
By LINDSAY STERLING  |  June 04, 2008
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Where's the beef?

Ten steakhouse alternatives for frugal foodies
“Beef: it’s what’s for dinner,” say the cattle lobby’s TV ads, and I sigh in agreement.
By MC SLIM JB  |  June 04, 2008
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Heirloom Ukrainian recipes

Written in English for the first time
In a wind-bound seaside cottage rental where she’s been living this year, Sasha Prygoniuk, a 25-year old Ukrainian, has volunteered to teach me (and you) how to “kook,” (as she so charmingly pronounces it).
By LINDSAY STERLING  |  May 07, 2008

The wonders of olive oil

The Italians, French, and Greeks are on to something
Many of us may think about increasing our intake of olive oil just by pouring a bit more on our salads.
By JOHNETTE RODRIGUEZ  |  April 02, 2008
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Home-cooked satisfaction

Southern-style cooking needs self-rising cornmeal
Trips to my mom’s house always involve her spoiling me and my friends with Georgia-born home cooking.
By TODD RICHARD  |  April 02, 2008
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Everything is coming up bacon

That intoxicating smell, the siren-call sizzle — looks like pop culture has gone hog wild
Pigs are noble creatures, selflessly giving of their delectable flesh — and we need as many of them as we can get.
By MIKE MILIARD  |  February 22, 2008
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From Mangoland to Portland

Venezuelan arepas bring the tropics to Sleetville
It’s a particularly wonderful experience to eat Venezuelan food in the middle of a sleet storm in Maine.
By LINDSAY STERLING  |  February 13, 2008
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Senses and sensibility

Twenty$pot celebrates Valentine's Day
February is the month of love, and the shortest month on the calendar.
By TODD RICHARD  |  February 06, 2008
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Myers+Chang

Upscale Asian food done right
Chinese restaurants have given us so much flavor and value that it seems almost rude to point out that Boston hasn’t had a lot of luck with making them upscale.
By ROBERT NADEAU  |  January 30, 2008
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The iPhone of markets

Fat Baxter’s mealtime offerings
Residents of Munjoy Hill got a Christmakwanzakkah present early this year in the form of Fat Baxter’s East End Market.
By TODD RICHARD  |  January 02, 2008

Eating, my words

Going green
In 2008, I’m going to eat less meat.
By DEIRDRE FULTON  |  December 26, 2007
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A compendium of regional recipes and tasty tales

Seasons
May your head dance with visions of sugarplums.
By JOHNETTE RODRIGUEZ  |  December 14, 2007
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Curing boredom

Leave it to the Chinese to solve the riddle
If you asked me the secret to Chinese food a couple weeks ago, I might have guessed: MSG?
By LINDSAY STERLING  |  December 12, 2007
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The taste of love

Thai red curry's secret is in the leaves
That childhood taunt, “Why don’t you marry it!” might actually be worth listening to if the love professed is of a kind of food.
By LINDSAY STERLING  |  October 24, 2007
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West End meals

Take a Fresh Approach to Twenty$pot
The West End of Portland is often considered highbrow, high-rent, and full of high expectations.
By TODD RICHARD  |  October 10, 2007
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Cheap and easy

Fine dining from Cumbies
Convenience stores are not usually associated with culinary exploration, and for good reason.
By TODD M. RICHARD  |  July 25, 2007
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More than just meatballs

Al Forno’s dynamic duo distills
These recipes demonstrate several of the things I love about this book.
By JOHNETTE RODRIGUEZ  |  July 02, 2007

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