The stories of many different varieties
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FOOD AND TRAVEL

Vermont Farm Makes Sumptuous Mexican Sauce with Goat’s Milk

Rachel Ellner for The Boston Globe

Six years ago Fat Toad Farm was transformed by a recipe for goat’s milk caramel sauce that the farmer’s daughter brought back from a long stay in ...

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Little Fish, Big Flavor.

Rachel Ellner for The Boston Globe

Sardines were the rage decades before “Cannery Row,’’ the 1945 John Steinbeck novel that brought the sardine industry to life. In the mid-to-late 19th century ...

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A Chatham bakery finds that going gluten-
free creates a most memorable rugelach

Rachel Ellner for Hudson Valley Magazine

Among the many over-reaching gluten-free offerings at farmers markets — from tofu pomodoro to...

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Coffee beans, straight from a Nicaraguan farm

Rachel Ellner for The Boston Globe

Importers Miriam and Hector Morales get their El Recreo Estate coffee beans direct from a Nicaragua farm, which is owned by Miriam’s parents...

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Rye to the occasion

Rachel Ellner for The Boston Globe

If you’re Latvian, you might reach for smoked eel and vodka to go with Black Rooster Baltic Rye (about $6 per pound). For the rest of us, this black bread might be paired with sharp cheese, smoked chicken ...

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Ode to my Mother's New England Pot Roast

Rachel Ellner for the Boston Globe

I used to tell my mother that the back seat of the boat I take into the afterlife will be filled with her pot roast. Like the wealthiest of ancient Egyptians, I’ll also take my favorite cats, husbands, servants and pottery ...

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Authentic Mexican cuisine on New York’s Lower East Side

Rachel Ellner for the Boston Globe

NEW YORK -- On the East Coast, good Mexican food is often talked up like good pizza or falafel. A Mexican restaurant is sometimes just a ...

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Bite into beets: It’s time to put the vegetable to good use

Rachel Ellner for the Nashau Telegraph

Potatoes have their hard luck stories. So do beets. But while the potato has risen from blight and famine, beets are stuck in the popular mind with long ...

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Pour this Venezuelan hot chocolate over queso blanco

Rachel Ellner for the Boston Globe

At a recent family party celebrating his late mother Leda Isabel’s birthday, Pedro Alarcon served meat-stuffed empanadas, churros, small ...

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Ricotta cheese adds more richness to ordinary carrot soup

Rachel Ellner for the Nashua Telegraph

The common carrot, loose and easy, can make an uncommonly great soup – the main ingredient for a dish that’s soothing and seductive. Although ...

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Yes, We Have No Bananas

Rachel Ellner for the Hudson Valley Magazine

A staple of Latin American cuisine, the versatile plantain can be served as a savory side dish or a sweet dessert. When passing the bunches of ripe and green plantains at the supermarket...

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First-class fish

Rachel Ellner for the Nashau Telegraph

For New England fishermen, haddock are unpredictable. “They’re flightily - they’re here, They’re gone. They’re back again,” says Hampton fisherman David Goethel...

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Quake survivor reels in business

Rachel Ellner for the Boston Globe

Among the familiar faces at Kenji Machida’s Yamayo booth at the International Boston Seafood Show last week were exporters, distributors, and fishermen from New Bedford...