City Living (Boston)

Inauguration Day: Celebrate, Delegate and Separate

There is a lot of wining and dining going on tomorrow, Tuesday, December 20th, in honour of President Obama’s inauguration. Around here, I think there will be mostly whining and dining. There is school tomorrow, which will be abuzz with the day and work which will have perhaps more “water cooler talk” than usual. I…

Peanut Butter Recall: Taste with Caution

I am not usually going to write about food recalls, but this one is so wide-spread and in such a popular kids’ food item that I thought it should be shared. Earlier this week I received a message that the Austin and Keebler branded Peanut Butter Sandwich Crackers had been recalled. The latest reports by the…

Weekly Bump Addendum

Tomorrow: On Saturday, January 17 from 10:30 – 12:00 Mom Chef Ceci Carmichael will be at the Museum ofScience to host the “Clementines from Spain: Cooking with A Peel”kid’s cooking school for moms and children. The event will showcase seasonal foods, fun games and a hands-on cooking classusing healthy ingredients. Those who attend this event will receive FREE admission to the…

Weekly Bump: Kids, Chefs, a Paris Transplant in Boston

This week there is something for everyone in the weekly bump. So, here we go. SensingWhat do the following have in common: touch, taste, smell, hearing, sight? They are the five senses and they play a big role in our dining experiences. Sensing a new restaurant in the North End comes to us from Paris. 3-star…

I love the Naked Chef: Smoothie Recipe

I’m not sure I can handle his energy live. I am sure that I would never have wanted him in my classroom, but there is something so adorable, fun and vibrant about Jamie Oliver and it is reflected in his recipes and his cooking. I have been lucky enough to eat at the bar at Fifteen…

The Hottest Food Trend of 2009: Part II

Where else can you forage for this hot and plentiful food trend of 2009? Perhaps you are thinking about having a little cheese. Then again, maybe some wine and cheese would be better. If that doesn’t fit in with your New Year’s resolution, then forget the cheese and have just one small cocktail. Here…

Double Black Diamond: The Weekly Bump Goes Vertical

I guess it is because it is the beginning of the year, but this week’s weekly bump is more of a mountain than a bump. So here goes: Online: Dinner and a Movie Kids Off the Couch, a weekly email that pairs a film with an activity, is featuring soup this week. The movie is The…

The Hottest Food Trend for 2009: Part I

We’re eating more Organic food, we’re starting to shop and eat locally, we’re thinking more about trans-fats and processed foods, and in the past decade our food knowledge and food availability has been greatly expanded. The trend in 2009 isn’t a local one. It’sInternetional. We can say goodbye to the old ingredient trends such as…

Recipe: Braised Monkfish with Bacon and Tomatoes (modified)

I made this recipe from my Williams Sonoma Fish cookbook, but changed it a bit. Before you head to the recipe, here are my modifications. I used a handful of cherry tomatoes per person. I used pancetta instead of bacon because that is what I had in the fridge. You could also try to use proscuitto…

Shop Like a Chef: Fish

When I shop for fish I have a couple things in mind when I head to the fish counter. My requirements are: Must be fresh Must be local (we live on the coast for goodness sake) Must be under two digits a pound. Must be fish I like Must be fresh I am not a…

Recipe: Pease Porridge Hot, Pease Porridge Cold

Pease porridge hot Pease porridge cold Some like it hot Some like it cold Some like it in the pot Nine days old. –unknown It has come to my attention that among other things this month, such as President Obama’s inauguration, January is Oatmeal month. Growing up, my mother would often make oatmeal porridge in the winter. …

Crescent Ridge Dairy: Knocking on the Milk Door

I’ve never been a milk drinker and we just were not brought up drinking milk. That’s not to say that we are a “no dairy” family. We have milk in the fridge that we use primarily for cereal, cooking, and coffee. There was one time when I remember drinking milk. When my family was staying…