Maggie Brooks

DIY Recipe: Silvertone's Chili

One way to keep warm this winter? Stand over a simmering pot of chili, warming your nose with its heat and spice. Silvertone’s Jason Santana serves up this customer favorite in a giant bowl, accompanied by freshly fried tortilla chips…

DIY Recipe: Aquitaine’s Brioche French Toast

Enough with the Valentine’s Day reservations, the chocolates, the flowers, and all the overbearingly cheesy to-do. The better solution? Whip up breakfast in bed for your honey. Paired with a mimosa or two, chef Matthew Gaudet’s decadent brioche French toast…

The Ultimate: Buffalo Wings

On Super Bowl Sunday, nothing gets a crowd roaring like a plate of spicy, messy, Buffalo-style wings with chunky blue cheese dip and celery stalks. Boston, of course, is rife with sports bars serving their own versions of the game-day…

The Ultimate: Grilled Cheese and Tomato Soup

With comfort food taking over menus at every tavern in town, it’s not surprising that so many restaurants are paying homage to a humble classic: a grilled cheese sandwich served with creamy tomato soup. But while the joy of the…

The Ultimate: Bread Pudding

In theory, bread pudding is ingenious — add a little sugar, cream, and maybe a sprinkle of nutmeg, and yesterday’s stale loaves morph into a rich, velvety treat. In practice, though, plenty of restaurants turn out dense, dry, and flavorless…

The Ultimate: Fried Chicken

There’s a fine line between pleasantly indulgent fried chicken — crisp-skinned, well seasoned, and yes, a little oily — and a greasy pile of LDL-raising grub. HIGHLAND KITCHEN gets it right with its buttermilk-fried version, served only on Monday nights….