J. Kenji Alt

Mmmmmm…

Beacon Hill Bistro‘s self-styled farmboy turned chef, Jason Bond, is cooking up a curious take on classic chicken and noodles. It starts with a monthly trip to Pete and Jen’s Backyard Birds, a small meat and poultry operation in Concord,…

Mmmmmm…

Tasting the soft, sweet, custardlike curd of freshly made tofu after years of the supermarket variety is like switching from string cheese to hand-pulled mozzarella—in a word, revelatory. Handmade tofu is so delicate that it can’t withstand the rigors of…

Kitchen Confidential

Wearing a hardhat instead of his usual toque, Frank McClelland runs his hand over the smooth, spotless surface of his Athanor cooking island like a proud father. After two and a half decades in L’Espalier’s tastefully appointed yet woefully cramped…

Carrying the Torched

The intense flame of a butane torch dances as the sushi chef passes it briefly over a glistening, well-marbled piece of hamachi-belly nigiri, causing its surface to crackle and sputter with blue-white sparks. The air here, in the Back Bay’s…

Market Forces

BELMONT This one’s focused solely on growers and producers, so don’t look for the handmade soaps and trinkets that clutter other markets. Instead, expect one of the most complete food experiences around, with handmade cheeses, local honey, sustainably raised lamb…