Small Bite at Blue Inc.

Jason Santos’s new spot makes much of his wacky techniques — too bad razzle-dazzle doesn’t guarantee great food.

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From Scratch: Nectarine Shortcakes

Strawberries usually get all of the glory when it comes shortcakes, but I say equal opportunity for all fruits, especially stone fruits. While I have […]

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Beginner Gourmet: Lemon Poppyseed Muffins

There are certain types of recipes that I keep in my back pocket for clutch baking situations. These recipes need to be simple and use […]

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For Sipping: Watermelon Mint Margaritas

Summer is slowly slipping away, but there’s still time to celebrate the sun. What better way to do that than with a pitcher of special […]

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From Scratch: Bourbon Pralines

Last weekend, my sister got married in Charleston, S.C., and gave pralines as her wedding favor. Pralines (soft caramel with pecans) are the quinesstenial Charleston […]

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From Scratch: Grasshopper Ice Cream Pie

Chocolate with mint is one my favorite combos, so it’s no surprise that a velvety grasshopper pie is right up my alley. To put a […]

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Beginner Gourmet: Granola Bars

I find that most store-bought granola bars are seriously lacking in everything from texture (why do the crunchy ones fall apart and the chewy ones […]

Small Bite: Redd’s in Rozzie

Down-home cooking at Redd’s in Rozzie — served with a side of biscuits.

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From Scratch: Sticky Buns

Making bread and pastries from scratch may seem like a daunting task, but with a few tricks and a little patience, the reward of sinking […]

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For Sipping: White Sangria

While bold sangria tastes great just about any time of year, I hold my spicy reds for the blustery winter months and opt for a […]

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Beginner Gourmet: Dried Cranberry, Toffee and Chocolate Chip Cookies

While in culinary school, I moonlighted at a cookie bakery where we made special cut-out cookies meticulously decorated with sugar dots (placed by tweezers), plus […]

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From Scratch: Peach & Prosecco Sorbet

If making ice cream from scratch sounds daunting, try starting with sorbets. There are no egg yolks to temper, no waiting for hours while flavors […]

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From Scratch: Peach & Prosecco Sorbet

If making ice cream from scratch sounds daunting, try starting with sorbets. There are no egg yolks to temper, no waiting for hours while flavors […]

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Do It Yourself: Bergamot's Pea Green Salad

Before they completely disappear from the farm stand, use pea greens to translate an upscale salad from your favorite bistro to the dinner table; chef […]

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Cookbook Q & A: Home Port Cookbook

Will Holtham’s career has landed him in some of the best restaurants in New England, like the waterfront institution Anthony’s Pier 4. In 1977, he […]