Dining Features Article |
The Food Fanatic's Shopping Guide
Just in time for the holidays, our naturally raised, locally sourced, house-smoked primer on the Hub's finest sustenance.
- The Butcher Shop's Robert Grant recommends a nice rib-eye. Photos by Eric Kulin, Styling by Rebecca Donnelly
Whether you're the type who thinks Butterball's a breed of turkey or a fussy foodie who gladly pays top dollar (even when Shaw's has it for half the price), our naturally raised, locally sourced, house-smoked primer on the Hub's finest sustenance will have you bounty-hunting like a savvy gastronaut. Plus, holiday recipes and hosting tricks from favorite Boston chefs.
Top-Notch Noshes
Twenty-seven killer starters to dazzle any party crowd.
The Protein Hall of Fame
Vegans, you may skip this page.
Primo Sides
Fresh from local farms to your table. (In some cases, with a pit stop.)
Extraordinary Staples
Plus a few unapologetically not-from-scratch desserts.
How to...
From pie crusts to turkey brine, how to do anything and make everything better.
Recipes
Cucumber Mignonette
Turkey Brine
Porcini Paste for Rib Roast
Wicked Boston Sweet Potato Casserole
Southern-Style Cornbread
Chocolate Tart with Red Wine Syrup
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