Dining:

Long and Winding Road

Despite our collective vow that we would be going straight home after dinner, I detoured the car unexpectedly into the darkish parking lot of an all-but-abandoned strip mall — a depressing scene where only two businesses remained. The tired chicken wings sports bar groaned in the corner its being “Open,” but we headed instead to… Read More

Scott Plath

CSA Merrimack Valley: Honey and Vinegar

Farmers markets and CSA shares in early spring often include produce that’s unfamiliar to many people. Spring in New England produces a variety of bitter lettuces, pungent greens, spicy root vegetables and brightly flavored herbs. Finding a way to use these fresh local ingredients can be a challenge. However, other readily available ingredients can add… Read More

Marc and Christopher Horne

Wine Notes – Allegrini Vive! ( Part 1)

During New Hampshire Wine Week in January, I met with several winemakers, including Marilisa Allegrini of Allegrini Estates in Italy’s Valpolicella region. Allegrini flew from Milan to Boston and was directly escorted to the wine cellar at the Tuscan Kitchen in Salem, N.H., where we conducted our interview. This was Allegrini’s first visit to New… Read More

Steven Goddu

Totally Wired – A Black-Coffee Drinker’s Guide to Milk-Coffee Drinks

I am a black-coffee drinker. I’ve enjoyed my coffee black, no sugar, since college, when a friend explained to me with the confidence of youth that coffee with milk was an adulterated beverage. To him, adding milk produced a muddle: a thing neither dairy nor coffee. Black coffee, he told me, was pure, “like crystal.” … Read More

Doug Sparks
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