Winter 2016

Edible Excursion Boston Public Market

LOCALLY SOURCED PRODUCTS “Come Hungry and Bring a BIG Bag!” All together now: Road Trip! If you’re a local food advocate, your first visit to the Boston Public Market will make you feel like a kid in a candy store. Every...

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Flank Steak with Carrot Top Pesto

This is a simple, fabulous dinner: I just have to buy steak, carrots with the greens, and some fresh thyme. The other stuff I usually have on hand. I like to marinate the steak in the morning or the night before, but if you only...

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Carrot Top Pesto

              I’ve never bought carrots without the greens since I discovered how to make this (you have to blanch the greens first or the pesto is too grassy). Be sure you separate the greens...

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Braised Carrots

Photo by ©Ben Fink This recipe is adapted from Mallman On Fire (Artisan, 2014), one of my favorite cookbooks from last year. Save the greens for Carrot Top Pesto. 2 pounds young carrots, trimmed, leaving a bit of the green,...

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Maple Syrup Pie

This recipe (which despite its title calls for maple sugar, not syrup) produces a very intense and...

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Filling Up Never Felt So Good

edible Notable by Tatum McIsaac On March 24th, foodies and locavores alike will gather at Lombardo’s in Randolph for the 20th annual Taste of the South Shore fundraiser. More than two dozen area restaurants, caterers, bakeries,...

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Buoy The Winter Blues

edible Notables by Elle Maynard Interested in an entertaining distraction from the winter doldrums? Buoy the Winter Blues may be just what you need to set you sailing toward spring. Brainchild of Gay Gillespie, longtime...

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Grist for the Mill Winter 2016

Did you know there are over 80 edible magazines across North America, thanks to passionate and caring readers like you? We created edible South Shore & South Coast in 2008, and you now hold edition #30 in your hands. As the...

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Our Mission

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.