George Mendes, executive chef of Amar restaurant in Back Bay, joined his two passions — cooking and giving back — to host a fundraiser dinner for Make-A-Wish Massachusetts and Rhode Island Feb. 25.
We cannot forget the foods that can be served from breakfast to dinner, and from appetizers to desserts. The foods that take on countless textures and tastes, suited for any and every holiday and occasion. When thinking about these egg-cellent comfort foods, one continuously remains the most versatile: eggs.
The diverse flavors reflected in American society coincide with its branding as a melting pot — but a distinguished food culture is more comprehensive than having an abundance of options.
Barbara Lynch, a chef and restaurateur from Boston, spoke about her career at Boston University’s School of Hospitality Administration on Feb. 3 as part of the Dean’s Distinguished Speakers Series.
The holiday season comes with roasted chestnuts, fruitcake, decorated cookies and the like. Baking during this time is a central tradition, but sometimes, watching others create extravagant pies and cakes...
Massachusetts Restaurants United, a coalition of independent restaurant owners, held a press conference Tuesday at Boston City Hall to urge legislators to quickly pass a new economic aid bill.
Trying to see the big picture is a terrible task to take up on an empty stomach. This is the paradox of Spinning Plates, a documentary whose heart risks coming second to its audience’s appetite.
It’s...
Often referred to as “the Oscars of the food world,” the James Beard Awards celebrate professionals in the culinary arts. This year, three Boston-based chefs received nominations for the ‘Best...
