Hull & High Water’s oysters inspire hymns of praise

When we headed over to the new Hull & High Water the other evening, our friend Don said he was afraid he would be a pretty tough judge. Just back home from a conference in Boston, he had taken advantage of the opportunity to sample some of Beantown’s finest oysters and fish.

A half-hour later, though, he was singing a different tune, and Mary and I and our friend Anne were joining the hymn of praise in four-part harmony. Continue reading Hull & High Water’s oysters inspire hymns of praise

Recipe Schme-cipe

My long-suffering fiancée works in an office of seven people, including three vegetarians. The other night I was re-creating a Crockpot vegetarian green bean dish that I had made for last year’s office Thanksgiving. They were a big hit even with the meat-eaters. I had to work really hard to make them rich in flavor and mouthfeel for everyone to enjoy, and I remembered just what I had put in them before. Naturally I hadn’t written anything down. I just used instinct and memory to make them again. Continue reading Recipe Schme-cipe

Caribbean Cafe delivers a happy taste of Haiti

As autumn marches toward winter and colder weather wraps the region in its frigid embrace, thoughts of the sunny Caribbean dance in our heads like visions of sugar-plums and other happy things.

Mention the Caribbean, and chances are you’ll think of white-sand beaches, cruise ships, sun-tans, strong drinks served in coconut shells, and balmy relaxation. Tourism, after all, is the No. 1 economic driver for the region, according to the Caribbean Tourism Organization, and the people of the 700 islands that make up the Caribbean archipelago are working to recover from the damage dealt by Hurricanes Irma and Maria this summer as quickly as they can. For Puerto Rico, Barbuda and a few others, sadly, that’s going to take a very long time.

While we wait, here’s good news: Caribbean restaurants are blossoming in the metro. Continue reading Caribbean Cafe delivers a happy taste of Haiti

Tandoori Fusion masters the science of fusion

When I first heard about Tandoori Fusion, the new Indian restaurant way out in the East End across the way from Costco, my imagination leapt up. I know that the tandoor, the iconic Indian clay oven, can reach temperatures upward of 900ºF, a searing fire that does something magical to meats and flatbreads too.

But Tandoori Fusion? Can these people possibly have mustered nuclear fusion, the fierce energy that lights up H-bombs and the Sun itself? Crazy! That would make some remarkable tandoori food, all right, and it would be wicked fast.

Nope. Continue reading Tandoori Fusion masters the science of fusion

V-Grits works vegan magic with meat-free seafood and fish

You’d be surprised to know how many people who give up eating tasty animals for reasons pertaining to the environment, health or animal welfare nevertheless harbor a nostalgic memory for the comfort-food pleasure of the meat that they won’t eat any more.

But there’s good news for vegetarians and vegans who want life to be more than a boring run of side dishes: There’s a variety of humane alternatives that can approximate that experience without Bossy or Porky having to die for their pleasure. Continue reading V-Grits works vegan magic with meat-free seafood and fish

The House-Made Tale

Almost anyone who enjoys dining out has a whole range of places they enjoy, from fast food chains to casual stand-alone restaurants to (if cash flow permits), the occasional splurge at a high-end fine dining establishment. If you’re a reasonable person, your expectations of what gets brought into each restaurant pre-made, versus what’s made from scratch, should be on a sliding scale. Continue reading The House-Made Tale

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