Khinkali (Lamb Dumplings)
Submitted by Tim Williams, Executive Chef of Community Servings. He gets his copy of Edible Boston at Community Servings headquarters in Jamaica Plain. I had the good fortune in 1990 to be working in...
View ArticleLamby Bahb Bahb
Submitted by Suzanne Lombardi, chef/owner of The Plate, Milton MA. She gets her copy of Edible Boston in her own restaurant! The recipe for the lamb patties in the Lamby Bahb Bahb is actually our...
View ArticleSorrel-Stuffed and Braised Lamb Belly with Ramps, Olives, and Fresh Spring...
By Joshua Lewin, Executive Chef, Beacon Hill Bistro We love Lamb at the restaurant, all year long, but especially in the spring. Our favorites come from T and Elen, formerly of Round the Bend Farm but...
View ArticleLamb Bacon Breakfast Sandwich with Spicy Kale and Aged Provolone
By Todd Heberlein, Chef, Volante Farms, Needham MA. A few months ago, we got a whole lamb from Ellen Raja. I have broken down many whole pigs before (we get them from Brambly Farm), but never a lamb. I...
View ArticleA Very Good Sake Recipe
By Rob Hardy Ingredients 10 pounds brewers polished rice (60% polish) 2 1/2 pounds Kome Koji rice – frozen – keep it in the freezer between additions 2 gallons water 1 teaspoon 88% lactic acid 1...
View ArticleGruyére-Scallion Scones
Submitted by Betty Liu of the South End. She gets her copy of Edible Boston from Flour Bakery on Washington Street. I’m a food blogger here in Boston and a major influence for me is incorporating the...
View ArticleGreen Garlic Vichyssoise
Submitted by Heather Long of Jamaica Plain. She gets her copy of Edible Boston at City Feed in Jamaica Plain or at Allandale Farm in Brookline. I first tasted green garlic when I received some in my...
View ArticleCaramelized Onion and Goat Cheese Bread
Submitted by Kendall Vanderslice of Cambridge. She gets her copy of Edible Boston at Sofra Bakery, where she works. I am a student at Boston University’s Gastronomy Program and a baker at Sofra Bakery...
View ArticleMaggie’s Onion Pie
Submitted by Renée Bolivar of Wayland. As a subscriber, she gets her copy of Edible Boston in the mail. I used to beg my mom to make this simple onion pie when I was growing up, and it was always a...
View ArticleRoasted Blood Orange and Scallion Salad with Red Onion and Mint
Submitted by Madeline Heising of Back Bay. She gets her copy of Edible Boston at Flour Bakery on Clarendon Street. I spent most of my college career at Northeastern trying to convince my fellow...
View ArticleRHUBARB 75
BY TOM SCHLESINGER-GUIDELLIPHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY We love using rhubarb in the cocktail as it tends to sprout earlier and continues to grow through out the summer. When...
View ArticleBEANTOWN DAIQUIRI
BY TOM SCHLESINGER-GUIDELLIPHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY Depending upon the temperature outside you can alter the spices for this recipe and either use Massachusetts maple syrup or...
View ArticleNON-ALCOHOLIC RHUBARB-LEMON SODA
BY TOM SCHLESINGER-GUIDELLIPHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY 1⅓ cups rhubarb syrup 1⅓ cups lemon juice 1⅓ cups soda water Right before serving, stir ingredients together in a pitcher....
View ArticleITALIAN GREYHOUND
BY TOM SCHLESINGER-GUIDELLIPHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY 1½ ounces homemade vermouth (you can easily substitute with Punt E Mes or Carpano Antica) 4 ounces grapefruit juice (also fun...
View ArticleHOMEMADE SWEET VERMOUTH
BY TOM SCHLESINGER-GUIDELLIPHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY Many of these ingredients may be new to you, but if you’re a vermouth lover, seek them out and try your hand at a homemade...
View ArticleFAT ASPARAGUS WITH TARRAGON, CHIVES, AND TOASTED BREADCRUMBS
By Sarah Blackburn Be sure to buy the fattest spears you can find and trim away the toughest parts at the bottom of the stalk—press your fingernail into the skin in a few places, and when it no longer...
View ArticleFRESH ASPARAGUS SOUFFLÉ
Submitted by Executive Chef Raymond Ost of Wilson Farm and the former Sandrine’s “I love this dish because it can be so fluffy and extravagant, like a cloud! It goes very well with a light fish dish...
View ArticleGLAZED ASPARAGUS, GRILLED RAMPS, SOFT POACHED EGG
Submitted by Chef Charles Foster of Woods Hill Table, West Concord “At Woods Hill Table we formulate dishes around the ingredients we get from our farm in New Hampshire, The Farm at Woods Hill. We use...
View ArticlePICKLED SPRING ONION, ASPARAGUS, AND POTATO SALAD WITH SALSA VERDE-MUSTARD...
Submitted by Suzanne Lombardi, Chef and Co-Owner of The Plate in Milton “Like most people, I grew up on a classic potato salad made with a mayonnaise dressing—the kind that accompanies every backyard...
View Article(VEGAN) CREAM OF ASPARAGUS SOUP
Submitted by Chef Stuart Reiter of True Bistro in Somerville “I like that this recipe utilizes the entire asparagus stalk. It is also a good excuse to make a larger batch of asparagus stock that is...
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