We’re adopting Pi Day (March 14 = 3.14) as our own here at the P.I. with a pie recipe roundup. Everybody loves pie, we’re pretty sure. Here, local bakers offer […]
Food & Drink
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RECIPE BOX
Midnight Pasta
A simple dish you can be endlessly creative with
For a time in the 1990s I lived in San Diego — in the Windansea neighborhood in La Jolla, to be precise. I had known nothing about San Diego, but […]
PAIRINGS
Wines for an Almost-Anything-Goes Dinner
This midnight pasta recipe is basically a version of spaghetti aglio e olio — spaghetti with garlic and olive oil. The dish is said to have originated in Naples, though […]
RECIPE BOX
Recreating Iruña’s Pork Tenderloin Estofado
A Cambridge taste memory, brought back with some detective work
When I was in college in the 1990s, there was a restaurant in Harvard Square called Iruña — which is the Basque name for the city of Pamplona. A friend’s […]
KITCHEN TABLE
Homemade Ravioli with Spinach and Ricotta
Love lessons learned from making fresh pasta
Making pasta can teach you a lot about love. Like relationships, fresh pasta requires both enthusiasm and patience. It certainly can be frustrating. Primarily, though, pasta’s lessons concern the development […]
KITCHEN TABLE
Unforgettable Bar Nuts
With barely enough rosemary, brown sugar, and cayenne
We didn’t start drinking Manhattans at our house until after the election of 2016. After that, for a while, anyway, we’d mix up one cocktail, late at night, pour it […]
COCKTAIL HOUR
The Manhattan
A winter drink with an amber glow
As winter settles in for the long haul, thoughts turn to the warming properties of brown liquors. Such tipples include Scotch whisky (blended or single-malt); Irish whiskey (on a tear […]
KITCHEN TABLE
Mushroom Bisque
A rich winter soup, but one that’s made without cream
It seems like nobody suggests dinner at our place these days. But I’ve got a great mushroom bisque from the old days that is definitely company-worthy. It came originally from […]
WINTER HOURS
It’s Cold, You’re Hungry, You Have Options
Restaurateurs say they can be creative in winter
Every restaurant is a fiefdom, each with its own miniature culture and specifics so particular that it’s difficult to write about a lot of restaurants at once. Yet we Outer […]
KITCHEN TABLE
Sushi at Home Should Be a Cape Cod Staple
Fresh and simple, for after the feasting
We lived in Japan for 10 years, and that is where we whetted our taste for sushi. For 20 years now we have lived on Cape Cod, and making sushi […]
COCKTAIL HOUR
Cocktails by the Batch
A festive way to avoid bar chaos
There have recently been a spate of quasi-reverential articles in food and wine publications about making “batch cocktails.” Now “batch cocktails” are really nothing more than making drinks in quantity, […]
KITCHEN TABLE
A Theory of Latkes
In which crispiness is prized above all
Latkes, which of course are potato pancakes, are right up there with horseradish-on-homemade-matzo sandwiches among my favorite Jewish holiday foods. There are at least as many theories about how to […]
KITCHEN TABLE
Cookies Capture Sweet Holiday Memories
Two kinds of biscotti and a chocolate dream go into our community recipe box
An Early Taste Memory Reading Ed Miller’s Dec. 12 Kitchen Table column about rye bread took me back to my own attempt to recreate a childhood treat. My grandma Dora […]
KITCHEN TABLE
How I Recreated the Rye Bread of My Childhood
Discovering the secret to the perfect crust
When I was a kid, growing up in Teaneck, N.J., my favorite bread was the sour rye with caraway seeds from Gratzel’s, the German bakery on Cedar Lane. To paraphrase […]
cocktail hour
Holiday Fizz
For heading home, a French 75
From Thanksgiving through New Year’s Eve (or Day for that matter), drinking Champagne really adds an extra dash of joy. The problem is many people are intimidated by it, seeing […]
