Shrimps and noods, noods and shrimps.
On the menu for Tuesday: shrimp and arugula salad with cherry tomatoes, shaved fennel and radish with basil ginger dressing.…
WECO Cooking Class 7/2
If you think chicken is boring, you ain’t cookin’ it right. A good marinade and some aromatics in the butter…
WECO Cooking Class 6/30
Tuesday 6/30: Miso and kombu marinated black cod Roasted golden beets with soy caramel (Applefield) Marinated garlic scape salsa verde…
WECO Cooking Class 6/20
Saturday's Menu: The perfect pan seared steak... 10oz (per person!) grass-fed prime sirloin steak from Joyce Farms Hasselback potatoes (the…
WECO Cooking Class 6/18
Thursday's Menu 6/18: Spring into summer freshness! Atlantic scallops seared with butter, thyme and garlic Purple potatoes and roasted turnips…
Edible Boston | Winter Citrus—from bowl to baking
Winter Citrus—it may not be local, but it is in season now. Make the most of this sweet, sunny import…
Edible Boston | Waste Not, Want Not: A Green Tomato Rescue
I have always loved tomatoes. Like many New England families, we made them a staple in our backyard garden. As…
Edible Boston | Holiday Leftovers: Reduce Food Waste and Repurpose!
The holidays are wonderful for many reasons. It’s a time to break away from our normal day-to-day lives, kick back…
