Cuisine:

Wine Notes – Thrill of the Chase

I’ve come to learn that the hobby of finding and enjoying fine wine is really a full-contact sport. It’s all about drinking the good stuff. I go to tastings regularly and bring home “test” bottles, and then the wife and I determine if it’s something special. If it passes (most do not), I return to… Read More

Steven Goddu

From the Kitchen – Crazy Hot

It is said that one definition of insanity is doing the same thing time and again while expecting different results. Have you met me? For example, while recently obsessing over the execution of moonstones’ Cambodian peanuts recipe, I popped one of the roasted whole chili peppers into my mouth. Chomp, chomp. What seemed like a… Read More

Scott Plath

Food or Foe?

Local Experts Discuss the Pros and Cons of Genetically Modified Organisms  Perhaps you’ve heard the term at your local health food store. Or maybe you’ve read that General Mills no longer uses them in Cheerios. Or that starting in 2018, Whole Foods Market will require all suppliers to label whether their products contain them. Wherever you’ve heard the… Read More

Liz Michalski

Chocolate Steam Pudding with Hard Sauce

Adam Dorey, culinary director and operations manager for 110 Grill in Chelmsford and Nashua, N.H., takes his traditions with a twist. Dorey, who started with 110 Grill in March, grew up in Connecticut, spending holidays with his grandparents. They were on his mind as he created his holiday menu. “Tradition is important,” he says. “People want… Read More

Liz Michalski
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