The Best Al Fresco Dining in Boston

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August 21, 2014 // Uncategorized



Given how long Bostonians must wait to enjoy weather good enough for dining outside, restaurants generally keep their porches open well into the fall. Here’s our guide to a few favorite spots for dining outdoors in the Boston area.
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I love chickpeas. I’ll eat them every which way, and sometimes right out of the can. But I don’t usually do much to them before adding them to a dish. In this salad from her new vegan cookbook, Salad Samurai, Terry Hope Romero inspires me to do more. To make them the star of this show, she fries them until golden, and pours on a BBQ-inspired marinade that coats the now crispy chickpeas with smoky-sweet flavor.
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Chef Matthew Kirkley works with some of the freshest fish to be found in Chicago at his tasting menu restaurant, L2O. Here’s a peek into his kitchen.
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This no-bake dessert flavored with black sesame seeds and honey is a perfect, elegant warm-weather dessert. Its texture is similar to panna cotta, except that it’s slightly less jiggly and a little bit more creamy.
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Dorie Greenspan’s Favorite Cookbooks

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August 21, 2014 // Uncategorized



I’m stocking up on butter to get ready for Dorie Greenspan’s new baking book. But in the meantime, here are a few of her favorite cookbooks and cookbook authors.
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Watch This New York Chef Make a High-Class Cheez Whiz

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August 21, 2014 // Uncategorized



Cheez whiz: it’s many things to many people. Aerosol nostalgia, gooey-cheezey in that processed-awesome way, and really fun to say (whizzz!). It’s one of the best ingredients to come out of a spray can. But it’s also the perfect candidate for recreating from scratch, except this time, with real cheese.
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How to Make Buttery-Sweet Gluten-Free Corn Cookies

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August 21, 2014 // Uncategorized



These flavorful corn cookies take a page from the Momofuku Milk Bar cookbook, combining freeze-dried corn powder and a whole lot of butter for a sweet dessert somewhere between buttery corn on the cob and a buttery bowl of Cap’n Crunch.
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You have to like both curry and fruit in savory places to be tempted by this salad from Terry Hope Romero’s new vegan cookbook, Salad Samurai, because it’s heavy in both. But if you’re into that, which I happen to be, this salad will do you just right.
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The glory of the lobster roll is that all the picking and shelling has already been done, and all that’s left is to bite into that glorious pile of dressed meat. Here are two great recipes for classic New England-style (with mayo) and Connecticut-style (with butter and scallions), that you need to make before summer ends.
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Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It’s simple, but doesn’t look that way, which is sure to impress a teatime guest.
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