by Bianca Garcia on January 25, 2012
I’m just going to say it straight: the only reason why I wanted to eat at Trade was so I could try the whole roasted fish.
I mean, yeah, of course I wanted to check out one of Boston’s newer restaurants. And yeah, I wanted to find out if Jody Adams pulls off the same elegant, clean taste of her dishes at Rialto. And fine, yeah, I wanted to be seen at one of the hottest spots in town.
Actually scratch that. I was sucking on some fish bones, so I did not really want to be seen by so many people.
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by Bianca Garcia on January 22, 2012
Cabbage, it’s not sexy.
It’s not trendy or exotic-looking or as well-loved as kale, artichokes, or sweet potatoes.
It’s just… so plain.
But, enter the red cabbage (which should actually be called purple cabbage, in my opinion).
Red cabbage is crisp, bright, and vibrant. Suddenly, cabbage is looking a little better. More robust. Attractive, really.
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by Bianca Garcia on January 18, 2012
Sometimes all you need is a simple sandwich.
Half a mini baguette. Half an avocado. Some thick slices of fresh mozzarella. Salt, pepper, a drizzle of olive oil.
This is really just a variation of the avocado toast I love so much. The base of this sandwich is good, creamy, heart-friendly avocado.
My parents have an avocado tree in their backyard, and I hold this fruit in the highest standards. I can eat it plain, but I also love it in a variety of ways: mashed in guacamole, sliced in sandwiches, chopped in salads, scrambled with eggs and cheese, mixed with mayonnaise in tuna salad, churned into sweet ice cream, whipped into a smoothie, and my favorite – a basic, indulgent dessert recipe well-loved by my whole family – topped with condensed milk, then served with ice cubes and milk. Mmmm.
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by Bianca Garcia on January 14, 2012
If you like BBQ and meat, please, get thee to Sweet Cheeks.
Contrary to what some of my friends initially thought, Sweet Cheeks is – nope, not my new nickname – but it is, in fact, one of the newer restaurants in town which is already sweeping Bostonians off our cold, Northeastern feet. “It’s the American south north of the Mason Dixon,” claims Tiffany Faison, chef, owner,and Top Chef alum.
It’s dry-rub Texas BBQ, ribs, brisket, chicken. It’s creamy mac and cheese, porky collard greens, salty fried okra, and sweet, sweet honey butter, slathered on generous, crumbly, golden biscuits. It’s food I want in my belly, now.
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