A Taste of the Bayou on the North Shore
Before the dining experience was refined to a dinner plate, reservations, and a kitchen, there was only a fresh kill and a fire. Fire. Its importance to the meal has…
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North Shore Foodie
Meat, Potatoes & St. Pat’s
Shepherd’s Pie comes to our shores from Ireland. But the concept of a meat pie with a baked crust — oftentimes a hearty layer of potatoes — is universal. Herderspastei,…
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Salmon Dish is Light but Hearty
Dial the numbers 4-0-6, and you know you’re calling one state: Montana. That’s because the vast area, derived from the Spanish word montaña (for mountain), has only one area code….
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Making Broccoli Appealing to All
Photography by Joel Lerner “With our vegetable-centric dishes, John and I like to take something that’s kind of humble and elevate it,” says Matt DuBois, chef de cuisine at…
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Suckling Pig is Fine Choice at Guildhall
Photography by Joel Lerner Suckling pig is oftentimes more than a meal when prepared at home — it’s a certified event. The process begins by consulting a quality butcher….
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Steak Tacos are Friends to Taste Buds
“I think after your first bite, you’ll agree that the things we’re doing here — everything has to be about flavor,” says chef Steven Leviton, handing over a plate….
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Salmon Spawns a Delicious Dish
Tuna may be the chicken of the sea, but salmon’s versatility in the kitchen is much more akin to poultry. Salmon can be sautéed, pan-seared, poached, broiled, baked or…
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Vive le France — and Its Onion Soup
Soupe à L’oignon gratiné — what we refer to in the United States as French onion soup — isn’t too common outside of bistros and appetizer menus. Which is…
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Chef Adds Zest to Shrimp
Comfort food is . . . well, comforting. But the best kinds invoke within us something borderline primordial: a taste that recalls a nurturing hand or a nostalgia for…
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