Erin Byers Murray

Double Take

AMY AND ETHAN D’ABLEMONT BURNES HAVE a giant peace sign drawn on their dining room wall. It carries signatures, doodles, and well wishes from everyone who has visited the house in the past two years. The sign was created by…

Give the Pig a Break

THIS SPRING, I TASTED MY FIRST PIG EYEBALL. I was feasting on the cheeks of a porcine head when a tablemate offered to split the slimy orb with me. I’d sampled every other edible part of the animal (ears, heart,…

Taste of the Sea

MOVE OVER, MULTIVITAMINS: Seaweed — like the kind hand-harvested from the chilly waters of Maine — can also offer a healthful dose of calcium, iodine, and folate. And when stirred into soups, shredded over rice, or mixed with roasted veggies,…

Table Talk

Just Launched   Chef Michael Leviton and partner Michael Krupp (the team behind the now-closed Persephone) unveiled their new Kendall Square restaurant, Area Four, late last month. The “oven-to-table” restaurant features two custom-built wood-burning ovens that fuel the dining room menu…

Tastemaking: Hot Wheels

BOSTON, ARGUABLY, CAN BE a too-tolerant food city. We put up with a perennially late patio season and rarely complain about our short-lived summer vegetable crop. And yet when we see other cities adopting a culinary trend before us, we…

A New Leaf

SUSHI LOVERS ALREADY KNOW the spiky little green that is perilla; it’s the purple herb used to make — and impart that distinctive hue to — pickled ginger. But it’s also a dynamic foodstuff on its own, especially when used…

Small Bite at Saus

AN ENTIRE RESTAURANT DEVOTED to Belgian-style frites and waffles? S’il vous plaît! Saus, named for the dips accompanying said frites, is a sunny counter-service spot set on a cobblestoned block of Faneuil Hall (a mere stumble from the glut of…

Table Talk

Shored Up   Nantucket’s newest gem, Ventuno, opens this month in the former 21 Federal space. Straight Wharf chef-owners Gabriel Frasca and Amanda Lydon tell us they’re “not trying to re-create Sicily on Nantucket,” but are instead striving for a Nantucket…

Nice Stems

FROM BALES OF ORGANIC WHEAT STRAW burst forth these fine-fluted mushrooms, grown inside a greenhouse at Newburyport’s Shady Oaks Organics. The year-old cultivator, formed out of three upstarts, expanded this spring from a basement operation to a 23,000-square-foot space. There,…