My first job out of college was in Boston, in the financial district downtown. My local friends did their best to initiate this wide-eyed Californian into New England traditions of every sort, especially food. We feasted on as many menu items as we ...
| | | |  | My first job out of college was in Boston, in the financial district downtown. My local friends did their best to initiate this wide-eyed Californian into New England traditions of every sort, especially food. We feasted on as many menu items as we could afford at the Union Oyster House and the No Name Restaurant, and $5/lb lobsters I would buy from the Italian fish monger across the street from where I lived in the North End. One dish I could never get enough of was "chowdah". Clam chowder, fish chowder, seafood chowder, whatever, I loved it. Continue reading "Fish Chowder" » | | |  | It's hard to find a dish more reminiscent of childhood for me than a good, creamy chicken noodle casserole. With winter weather still in full effect for much of the country, it's time to bring this classic back into our kitchens again. Continue reading "Chicken Noodle Casserole" » | | |  | Have you ever seen siblings who are almost identical but have different hair color? That's what red and white quinoa are like! The two are nearly identical in terms of flavor and texture — I think red quinoa is every so slightly chewier and nuttier — but one is pale and the other is a distinctive red brick color. I like using red quinoa because it's so striking, particularly tossed in a salad with baby arugula and creamy cubes of feta. Continue reading "Quinoa, Arugula, and Feta Salad" » | | | | | | | | | |
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