Alec Yeh Gets Familiar With Lime, Fish Sauce, and A Hidden Thai Gem If you’re looking for cheap and fast Thai cuisine that doesn’t sacrifice flavor, try Pad Thai Café by Berklee School of Music. Home to the some of the most authentic Thai food in Boston, it’s worth a trip out of Harvard...
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Natalie Padilla writes to us from Europe with tips for hungry tourists. Paris, France is known the world around for its unparalleled culinary culture. Having just arrived in Europe for my semester abroad, I knew that “The City of Lights” would have to be one of my first destinations—a food adventure like none other....
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Ricardo Ramirez-Garcia-Rojas hits the $1 sushi sweet spot. Every Sunday, Café Sushi aims to attract tight-budgeted, starving college students with a special selection of one-dollar nigiri. Rumbling bellies in tow, a couple of friends and I trekked down Mass. Ave. to see if this bargain would be worth it. After being seated, we pounced...
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Taste gets stuffed for charity! You’re a positive burger fiend. You know your hamburger patties (medium rare) and the perfect bread to cushion it (buttered and toasted). Not to worry, because the wisdom of the crowd picked a worthy burger victor. At Boston’s Burger Bash this past Monday, 10 chefs duked it out for...
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Natalie Padilla finds joy in soon-to-be-closed Herrell’s brownie sundae. Sometimes, we want to stuff our face with a gooey warm brownie paired with the cold ice cream scoops of cappuccino, cookies and cream, and peanut butter. Herrell’s give us just that with the Great Brownie Sundae: a whole, decadent homemade brownie from Rosie’s Bakery in Cambridge, sprinkled...
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Tobyn Aaron shows us three delicious and affordable nearby restaurants that are a must for Harvard foodies Hi-Rise Bread Company (Harvard Square) Stop by Hi-Rise for a delicious pastry or savory sandwich. Although this small café is often overlooked by Harvard students, it is located close by, right behind Burdick’s in Harvard Square. While the service isn’t great, the tasty...
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Kate Farley takes a bite out of a Ribston’s Pippin. Right now, I’m eating an apple. But it’s not a Red Delicious or a Granny Smith – it’s a Ribston’s Pippin, purchased from a farm in Vermont that specializes in heirloom apples. The skin is yellow, striped with russet, and blushing pink, while the...
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Amy Sun chows down on Gnocchi in Oxtail Ragout from Sandrine’s Bistro. Despite exotic ingredients like oxtail, the flavors were down home. This dish – actually a side – is like an updated version of beef stew, with slow-cooked melt-in-your-mouth chunks of oxtail providing the savory flavor while the airy gnocchi replace potatoes. There’s...
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Rebecca Ruskin clues us in on a sweet hidden treasure at Cardullo’s: Maple-flavored drops. I’m not sure who was the genius who came up with the (admittedy bizarre) idea of boiling down tree sap. Who’d ever think that sucking the blood out of trees and cooking it to a goo would result in something...
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Michael Danto gives us a sample of what went on Culinary Society's tasting at Beacon Hill Chocolates.
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