Ask The Chef

Chef Andrew Gruel of Big Parm and the Calico Fish House

Earlier in the week in Boston was the annual three-day Seafood Expo North America and Seafood Processing North America. Chef Andrew explains its significant, global importance. Continue reading

Plant-Based Butchers?

Luna and Joe Egender of Maciel's Plant-Based Butcher

“By opening a plant-based butcher and deli (along with her husband, Joe Egender) in Highland Park, Maciel Banales Luna is combining her education in nutrition, passion for health, concern for animals and the environment, and pride in her Mexican heritage. They are our guests this week with the Breakfast Burrito at the ready. Continue reading

Zucchini Bread

Zucchini Bread by Vasudha Viswanath

This low-carb, gluten-free, protein-rich bread has a mild savory flavor and gorgeous moist texture from the zucchini. It is endlessly versatile—use
it for everything from grilled cheese to pav bhaji to croutons and even breadcrumbs! Continue reading