Leah Mennies joins Boston magazine after spending a year covering the local food scene for NBC's lifestyle site The Feast. Her writing has appeared in The Improper Bostonian, The Boston Globe and Blackbookmag.com, among other publications. She also interned at Lucky Magazine, where she learned the high art of lugging garment bags around town in the pouring rain. She prefers beer to wine, icing to cake and Hebrew National hot dogs to Fenway Franks (sorry, guys).
In chef Sam Monsour's world, Doritos are made of beets and hot pockets are filled with raclette.
At long last, Tim Wiechmann's new German restaurant is opening in Union Square.
With just under a week left to buy tickets, Oringer breaks down what to expect at the biggest local food event of the year.
Chef de Cuisine Cassie Piuma talks us through the Cambridge restaurant's unparalleled spice arsenal.
While Matt Gaudet runs the show at West Bridge, it's his wife Miranda that's in charge of the kitchen in their Huron Village pad.
Local chefs use microgreens and edible flowers to add powerful color and flavor to dishes.
How local chefs and bartenders are working with whey.
Local foods we're digging this month.
What to expect at the second outpost of the South End Mexican restaurant.
Her pastry skills have already nabbed her a Food & Wine People's Best New Pastry Chef nod.
