Cinnamon Sugar Churros
by Jillian Walraven. Who can resist crispy, fried, warm little crevasses with sweetness in every...
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Chef
Cream Cheese Souffles
Cream Cheese Souffles ½ teaspoon unsalted butter (for buttering the molds)2 tablespoons grated Parmesan cheese1 (8-ounce) tub whipped cream cheese1 large egg (preferably organic)1 tablespoon minced fresh chives⅛ teaspoon...
Read MoreLamb Chops Champvallon
Lamb Chops Champvallon 1 tablespoon peanut oil6 lamb shoulder chops (about 2½ pounds total)2 onions(about 8 ounces) (sliced(about 2 cups))2½ cups water6 or 7 garlic cloves (thinly sliced (about 2 tablespoons))1½ teaspoons...
Read MorePears in Mint and Tea
Pears in Mint and Tea 2 cups water2 large lemons½ cup sugar6 firm Bartlett pears (about 2 pounds) (peeled, quartered lengthwise, and cored)1 black tea bag (orange pekoe or another tea to your liking)1 teaspoon cornstarch...
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Local Cooks to Compete for Champion Title
Tickets, sponsorships, and vendor applications now available South Shore Food Bank to Present June...
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Couch Potato: Cooking My Way by Jacques Pepin
Ah, Jacques. We know you as Julia Child’s favorite cooking buddy. A master of high French cuisine....
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From Scratch: Experiencing The Foodsmith, Duxbury
By Phoebe Swetish. Laura Raposa opens her bakery every morning at 7:00 am, providing those in the...
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Navigating the Pandemic with Chef Stephen Coe
By Mike Gioscia. Like everyone in the food service industry, local super chef Stephen Coe had to...
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Stephen Coe visits Chopped – again, and again
By Mike Gioscia. September 10, 2020 update Chef Stephen Coe took home bragging rights and the...
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