Local In Season
Roasted Parsnip Soup Print
Right Food for the Season - Early Winter
Written by Michelle Lahey   

Parsnips are often described as "looking like a white carrot." But one bite will tell you, despite their relation, this root vegetable is nothing like a carrot.


Parsnip Soup

I must confess: This was my first time cooking with parsnips. Somehow, I always seem to forget that they exist. Perhaps it's their pale exterior that just doesn't catch my eye? Regardless of the reason, it's a shame I didn't start cooking with them sooner.

If you're new to parsnips like I was, this soup is a great introduction to the vegetable. For this comforting, nutritious soup, roasting the parsnips is key. Roasting (well...cooking parsnips in general) brings out the vegetable's delightfully sweet flavor. Although spices and additional flavors are barely even necessary, the onions, celery, cumin and crushed red pepper flakes help to make this a savory, perfect-for-winter dish. Serve with thick slices of crusty baguette for dipping, or simply put the bowl to your mouth and slurp.

Cavendish Game Birds Farm to Post Dinner at Post 390 Print
Features - Chefs and Restaurants
Written by Lara Zelman   

The sleek exterior of Post 390 at the corner of Clarendon and Stuart Street opens up into a warm, inviting space offering equally warm and inviting cuisine. Post 390 is an urban tavern featuring seasonally inspired dishes from Chef Eric Brennan. Post 390 is part of the Himmel Hospitality Group (which also includes Grill 23 and Harvest). Himmel Hospitality Group emphasizes the highest quality food and service. This starts with their focus on quality ingredients and suppliers and extends through the staff in the restaurants. 

The food and drink at Post 390 reflects this focus. Menus change often to reflect the seasons and availability. Post 390 offers Farm to Post, a special series to highlight local producers and farmers. Farm to Post is a menu highlighting the product of a local farm or producer. The Farm to Post menu allows a larger restaurant like Post 390 to support the local food industry at a manageable scale. Featured producers over the series have included Kimball Fruit Farm (Massachusetts and New Hampshire), Ward’s Berry Farm (Massachusetts), and 5 Spoke Creamery (New York). I had the opportunity to attend the kickoff dinner for the latest Farm to Post menu featuring Cavendish Game Birds of Springfield, Vermont. The menu features inventive dishes from Chef Brennan utilizing quail from Cavendish Game Birds. 

Post 390 quailCavendish Game Birds is a family operation run by Bill and Rick Thompson. Since the early 1990s the brothers have been growing their business supplying high quality game birds and eggs across the United States. From their location in Springfield, Vermont the brothers manage all aspects of the process from breeding through processing. It is a surprisingly quick six weeks from hatchery to table. The Thompson brothers have spent many years breeding the Coturnix quail and the high standards and dedication of the Thompson brothers are reflected in the premium product they produce. Their facility includes a state of the art hatchery that produces 6,000 to 8,000 quail each week. Cavendish Game Birds’ quail is a light meat with a slightly sweet flavor. Streaks of fat under the skin keep the birds moist during cooking. 


Pasta with Radishes and Lemony Breadcrumbs Print
Right Food for the Season - Early Spring
Written by Colleen McConnell   

I love the crisp, peppery bite of a raw radish, and I honestly never thought to cook them. It turns out they completely transform when cooked, becoming sweeter and a bit earthier. My new favorite way to enjoy them is to simply sauté them in a little butter until they’re mostly tender but retain a little bite. 

radish pasta

I also don’t like to forget about the often tossed radish greens, which are the most nutritious part of the radish. This simple dish uses an entire bunch of radishes, combining cooked radishes and the radish greens with pasta. A little lemon juice brightens up the flavors and buttery panko breadcrumbs provide some nice texture.  The vibrant pink radishes against the greens make for a dish that’s as beautiful as it is tasty.

Holy Mole! from Night Shift Brewing Co. Print
Local Libations - Local Libations
Written by Michelle Lahey   

Some people love the combination of chocolate with wine. Others love to pair their chocolate with a spicy, peppery beer. 

Night Shift Brewing Co.’s taproom regulars had been requesting a mix of their Viva Habanero and Taza Stout for quite a while - and the brewers finally gave in. A few weeks ago, they released Holy Mole!, a blend of these two popular brews. As a bonus, the blend was aged in Bourbon barrels, which were provided by Liquor World in Cambridge (the only store – besides the brewery – that got a few bottles to sell).

The bitter chocolate and cocoa blended with the smoky, spicy habanero is one successful fusion. The hint of bourbon in each sip just makes you want to cozy up to a fireplace and do nothing but sip on this 8.5% ABV beer. The heat from the peppers is slightly mellowed out from the smooth chocolate, fulfilling any spicy-and-sweet cravings you may have – while preventing the flavor from being too fiery.

I enjoyed each and every sip of this limited release brew on its own, but it is just light enough to play well with food. The slight richness from the stout also makes it decadent enough to have as an after dinner libation.

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