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 to baste makes all the difference. Serving it on a…
WECO HOSPITALITY BLOG
This is our blog – we are Rachel and Gav, and we love to cook. We started WECO HOSPITALITY because of the current pandemic. For us, like many others, our careers have been put on hold. However, now more than ever we need to stick together, so we decided to offer a service that not only feeds our passion but feeds you too.
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 (Applefield) Perfect rice Shaved radish, turnip and mizuna salad with…
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 right way!) Charred broccoli rabe with garlic and parmesan Mixed…
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 (from Applefield Farm!) with miso and ginger Stir fried bok…
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 by preserving it before it goes bad. I woke up…
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 a little girl, I spent summer days working the soil…
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 with a favorite cocktail and celebrate with our loved ones.…
