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Five Courses with: Adam Simha of MKS Design

Like something out of a chef's fantasy (or maybe Edward Scissorhands's), Adam Simha's North Cambridge studio brims with blades waiting to slice, dice, chop, and fillet.
By: LOUISA KASDON  |  January 07, 2013


Not-so-humble pie

The frozen-food aisle doesn't seem like a likely place to find asafetida. Ditto for harissa, mustard seed, or habanero chillies.
By: LOUISA KASDON  |  December 12, 2012


Five Courses with: Israeli chef Gil Hovav

He had me at Marilyn Monroe.
By: LOUISA KASDON  |  December 04, 2012


The great turkey debate

To brine or not to brine, and other pressing poultry questions
"Brining" is the new vogue in turkey cooking.
By: LOUISA KASDON  |  November 21, 2012


Five Courses with Alex Crabb and Shish Parsigian of Asta

Back in 2010, when chef Alex Crabb and his partner and front-of-the-house manager, Shish Parsigian, started thinking about opening a small Boston restaurant, they planned to call it "Princess Sparkle Power Pickle Bunny" — a list of their favorite words.
By: LOUISA KASDON  |  November 09, 2012


Five Courses with: JD Kemp, founder and president of FoodEx

Meeting local foodie-entrepreneur JD Kemp, I thought of Frodo from The Lord of the Rings — he's got the same compact energy, arresting pale eyes, and slightly manic fix on a big vision.
By: LOUISA KASDON  |  October 26, 2012

Roll with it

I’m not alone in my lobster­roll love affair.
By: LOUISA KASDON  |  July 27, 2007

Instant noodles

Wagamama comes to Boston
Like most Wagamama maniacs, I had my first fix in London
By: LOUISA KASDON  |  July 13, 2007

Out of Africa

By: LOUISA KASDON  |  June 18, 2007

Monopoly Man

A conversation with one of Boston’s most prolific — and under-the-radar — restaurateurs
A conversation with one of Boston’s most prolific — and under-the-radar — restaurateurs
By: LOUISA KASDON  |  June 04, 2007
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