Avocado, Roasted Tomato and Basil Dip Chef Ann Stenfors recipe courtesy of Clandestine Kitchen. 2...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
By Suzette Martinez-Standring. (Published in our fall 2022 edition as Cape Verdean Delights. See...Read More
The value of heritage re-emerges as the Whipple’s and Withington’s, Plymouth-based cranberry family farmers, embark on a journey to restore its cranberry bogs – Forges Cranberries.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.