Every year we look forward to the holidays and the excuse to share our favorite foods and kitchen accessories with friends and family. If you’re shopping for a food lover, tyrophile (cheese lover), budding chef, or seasoned culinarian this year, check out our list of top gift ideas that will please any palate! And if you’re giving in the greater Boston area, check out our “Locals Only” gift guide for special treats at our Cambridge shop!
Archive for the ‘Recipes’ Category
As a young girl my family would travel every year to share Thanksgiving dinner with family. I remember singing “Over the river and through the woods…” ad nauseam at least one of those trips. I grew more and more excited as the car crossed the Connecticut River, then through the mountain forests; the Appalachian Mountains. I knew with each landmark I was that much closer to seeing my cousins and the feast they would have prepared. Images of the giant bird, dripping with juicy gravy, made me anxious to arrive.
Posted in Flours & Beans, Food Science, Grains, Main Dishes, Recipes, Rice, tagged Buratto, flour, food, kitchen science, Mulino Marino, pizza, Pizza Americana, pizza dough, Pizza Napoletana, Tipo 00 on September 9, 2014 | 1 Comment »
In my everlasting quest to make the perfect pizza, it’s always been about the dough. I’ve made hundreds of pies, each time striving for the balance of good structure, depth of flavor, and workability. The outcomes have ranged from revelatory to disastrous, but I’m assured—save a few singed eyebrows and flour-coated jeans—that no one has been harmed by the experimentation. From cracker-thin, high-gluten crusts with a gratifying crunch to pillowy, pliable pies that rise and fall with the heat, the permutations of just a few simple ingredients are seemingly endless.
August is here, and with it comes the peak of our produce season. With more and more amazing local fruits, vegetables and herbs to complement our bi-weekly deliveries direct from California, the options are pretty much endless.
This delicious and light potato salad uses the brininess of preserved lemon and balances it with the brightness of fennel and fresh herbs. Potatoes are generally associated with winter and colder months but they are actually dug from the ground now. The summer brings us new potatoes with thin skin and a more pronounced potato flavor. Fennel balances this dish with a light crunch.
Posted in Produce, Recipes, Salads & Sides, tagged black truffle, Burgundy truffle, Périgord truffle, pommes Anna, recipe, Recipes, trifola d'Alba, truffles, white truffle on October 31, 2013 | Leave a Comment »
The first truffles of the season passed through my hands just days ago, and I could not resist. These redolent fungi captivate me and I needed my own magnificent mushroom to play with!
Weekends in Alba, Italy are abuzz this autumn with celebration of what has been reported as the best white truffle harvest of the 21st century. The climate was perfect – neither too hot, nor too cold – and the soil provided an impeccable environment for growth, with just the right amount of moisture. (more…)