Features

You know how when you go to a fancy steakhouse and your steak comes with a sumptuous hunk of cold, creamy butter on it? And it's just starting to melt and mingle with the meat's perfectly charred crust to make a mouthwatering, on-the-spot sauce? Compound butter is like that, but better.

This post could also be titled: How to Find An Oddly Butchered, Bone-In Pork Loin Roast, Chisel Away at It Like It's the Statue of David, and Turn it into a Lovely Roasted Rack of Pork Worthy of Company.

My favorite stop on a recent drive through the country had to be Sweet Pea Farm in North Granby, where they make (you guessed it), homemade goat cheese.

What better way to get in the Halloween spirit than with a little candy making? Here are three of our favorite recipes for homemade treats.

This cheesecake is like pumpkin pie dressed up in velvet. It has all the delicious, spicy autumn flavor of traditional pumpkin pie—coupled with the dense creaminess of cheesecake.

I knew I wanted to make pulled pork. I also knew that our grill wasn't set up, and we don't have a smoker yet (yet!). I figured, "OK, it's a pork shoulder. I'll braise it." And that's where it all started.

Challah is a traditional yeast bread—with a glossy crust frequently dappled with sesame seeds—that gets its trademark golden yellow color from the addition of eggs. Older recipes include several eggs. Most modern versions, like this one, usually call for fewer.

Check out my latest article, Cracking the Code on All Things Egg, which runs through a laundry list of little-known facts about eggs.

Did you know that if you plant those pits, you can actually grow your own avocado tree at home? Even though trees rooted like this rarely bear fruit without help (more on that in a little bit), it's still a ton of fun to plant your own tree and watch it grow. Here's how.

I had no idea that one of Boston's oldest Irish bars would also serve one of the city's tastiest lobster rolls. A close friend and I recently tucked in to The Green Dragon for lunch, and were oh-so-pleasantly surprised by the food.