Spring 2014
THE POKATIMUS CURE
Want to give some elementary pork-curing a try? The Hainers were kind enough to share their master treatment behind bacon, pancetta, and guanciale. As for acquiring the raw materials, the Hainers say, “Talk to your local butcher...
Read More“MUSH”—THE TWO-POT-METHOD
BASIC SAMP, GRITS, POLENTA, HASTY PUDDING, SUPPAWN, MAMALIGA, MUSH, CORNMEAL PORRIDGE, MIELIEPAP . . . The two-pot-method—which was advocated by wise cooks as long as two centuries ago—may seem like a pain to set up, but you...
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ISKABEG : SEARED, SPICED TUNA IN OLIVE OIL
Tuna prepared thus ripens in the oil over the course of days, becoming mellow and complex—almost a...
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GINGER WATERCRESS SOUP
“This just vibrates with fresh flavors.” • 2 tablespoons butter • 4 baby leeks, pale parts only,...
Read MoreCOPICUT FARMS
edible Notablesby Julia Powers The past decade has been an exciting time for local food lovers, with an increasing array of foods coming to market. Yet, surprisingly, finding local chicken—that staple of the weeknight dinner...
Read MoreINDIE FERM
by Charlotte Malakoff. Deep in the recesses of a Plymouth cul-de-sac, strange and wonderful things are afoot. Paul Nixon, a newly-commercial microbrewer—make that nanobrewer—is taking advantage of his LACK of scale to ferment...
Read MoreEdible Notables
INDIE FERM by Charlotte Malakoff Deep in the recesses of a Plymouth cul-de-sac, strange and wonderful things are afoot. Paul Nixon, a newly-commercial microbrewer—make that nanobrewer—is taking advantage of his LACK of scale to...
Read MoreWild Watercress
by Katherine Rossmoore The ancient Greek physician Hippocrates, the “Father of Western Medicine,” who incidentally, proclaimed, “Let food be thy medicine,” is said to have insisted that his first hospital be built by a stream so...
Read MoreWhat’s Cooking? Paula Marcoux
by Aja Amontea Cooking With Fire! Food historian, archaeologist, and edible SOUTH SHORE & SOUTH COAST Food Editor Paula Marcoux talks about her new cookbook, using live fire, and looking to the past for exciting cooking...
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Making the Grade for Bluefin Tuna
Bluefin tuna make their grand entrance to our coastal waters in June, although it is rare to see...
Read MoreTrue Grist
by Paula Marcoux. Although we don’t remember it, we New Englanders used to eat hominy grits with at least as much enthusiasm and dedication as Southerners, only we termed our staple food samp, hasty-pudding, suppawn, mush*....
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