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June & July, from Très Riches Heures du Duc de Berry A compilation of medieval recipes from authentic sources adapted for the 21st century kitchen, along with diverse facts on food & feasting in the Middle Ages & Renaissance and other historical culinary items. On the Internet since November 1997 WELCOME TO GODE COOKERY - June 2011 June is Plough-month June's Observations
In the spirit of holiday giving we are hosting our third annual luncheon fundraiser for our neighbors in Central Square. Join us Saturday, November 17th in support of FOOD FOR FREE! 11:30am – 2pm (2 seatings: 11:30am + 1pm) The price per guest is $25 all-inclusive (food, beverage and gratuity),and 100% of the proceeds will be donated to this wonderful and important local hunger relief organization. The pleasures of open-air dining This weekend my friend Diane is celebrating a (minor) birthday. I’ve invited her and a couple of other friends over for lunch on Saturday.
My twitter feed exploded this week with links to Salon's article titled Hipsters on Food Stamps . The article is just sexy enough to be the topic that we are all talking about: hip 30-somethings using their Electronic Benefit Transfer cards (ATM-like cards that serve as the currency for food assistance programs) to purchase rabbit, organic salmon, mint chutney and soy alternatives. The article quotes several individuals who purchase their food from Whole Foods and organic/healthful grocery chains like Rainbow Grocery . As is usual with such debates, we are inundated with slanted opinions and half-truths. The outraged complain that these hipsters are "wasting taxpayer money" and subsidizing their lifestyle on the public dime by taking advantage of the Supplemental Nutrition Assistance Program, or SNAP.
The first liquors were invented across Europe in convents and monasteries during the middle ages, but it was not until the 16th and 17th centuries that their fame and the actual products reached the palaces of the nobility. The recipes for these liquors were kept secret for centuries. Indeed, even nowadays the composition and preparation of many of the best known liquors are carefully guarded secrets. Liquors are alcoholic beverages obtained most commonly by the maceration and infusion in ethyl alcohol or brandy of plants, aromatic herbs, fruits, roots, rind of citrus fruits, etcetera. The difference between maceration and infusion is that in the first case the alcohol or brandy is cold, shile in the second it is heated.
The Hungry I 71 1/2 Charles Street, Boston 617-227-3524 More info Linwood Grill And Barbecue 81 Kilmarnock Street, Boston 617-247-8099 More info Other Side Cosmic Cafe 407 Newbory Street, Boston 617-536-9477 More info P.F. Chang's 8 Park Plaza, Boston 617-573-0821 More info Pigalle 75 Charles Street, Boston 617-423-4944 More info
Online grocery shopping at Hometown Favorites is a whole new ballgame. We’ve taken all of your regional food favorites, no matter which part of the country you hail from, and created the web’s best source for buying hard to find groceries. Our selection of regional food favorites starts and ends with you – you tell us which favorites you’re having a hard time finding and we’ll be sure to have them on hand the next time you visit. Regional food favorites can be particularly difficult to track down once you move out of your home state. Comfort foods, foods that remind you of childhood, foods your Mom used to make, may become hard to find when we relocate as adults.
New England dining reviews >>> Ice cream in New England The Best New England Ice Cream Stands All ice cream is good.
An Italian recipe from the sixteenth century This is a real classic from the Italian kitchen: stuffed pasta in broth. The sixteenth century recipe prescribes the use of meat broth. If you replace this by a good vegetable broth, the result is a very tasty vegetarian dish.