A trip to the Tête de Moine. festival in Switzerland reaffirms the symbiotic relationship between agriculture and local cultures.Read More
“We work with local farms and purveyors in Southeastern Massachusetts every way we can, to give people the best possible quality,” Doyle says. Because there are so many different dietary preferences and concerns today, Clandestine Kitchen lists every single ingredient used in each dish. “People absolutely love that.”Read More
Award-winning Roasted Tomato and Basil Bisque with tips from the recipe creator and chef Rosa who recreates it for filming.Read More
One of my favorite ways to enjoy eggs is oeufs au plat Bressanne, baked toast with cream and eggs....Read More
The history of eggs, hatched for your enjoyment.Read More
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Wine is food;
spray cheese is not.
Butter’s good; margarine is just yellow gunk.
Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes.