Who's Chicken?

A feisty spring bird

Juicy, spicy, succulent: Meet the Chi Spacca roast chicken, a slow-cooked revelation from the hands of chef Chad Colby. Located next door to Osteria Mozza (a Nancy Silverton/Mario...

Horse Play

Turn the beet around

Louis DiBiccari, the chef at Boston’s newly opened Tavern Road, is a fierce competitor. DiBiccari’s side project, called Chef Louie Night, has DiBiccari and a team of...

Macro Economics

Build your own macrobiotic bowl

If you’re unfamiliar with macrobiotic bowls, here’s the gist: In one vessel, you get a balanced mix of whole grains, vegetables, beans, greens and seaweed--all designed...

Midnight Express(o)

Chocolate cake infused with the essence of Turkish coffee

Chocolate bars have come a long way from their milk-heavy origins. Now the bars have complex notes that run the gamut from berry to burnt sugar, from smoky tobacco to spicy chile....

(Cauli)flower Power

Cauliflower takes a trip to Tex-Mexico

Josef Centeno’s first restaurant, Bäco Mercat, was a huge hit among critics, ourselves included. His second restaurant, Bar Amá, has us just as hooked. Centeno...

Any Which Way You Cannellini

Two Italian favorites in one simply delicious dish

We love a good mash-up. Our Test Kitchen tweaked two of our Italian favorites--ribollita, a bread-thickened vegetable soup, and bruschetta--and combined them into this two-in-one...