24 New England restaurants worth a road trip

Location: Dorchester Brewing Co., 1250 Massachusetts Avenue, Boston, 617-514-0900, dorchesterbrewing.com; M&M BBQ, 617-307-7674, mandmbbq.com

The ribs from M&M BBQ at Dorchester Brewing Co.Dina Rudick/Globe Staff

2. Fresh Fruit Ice Cream at Benson’s Homemade Ice Cream

When it comes to roadside ice cream stands, Benson’s is as classic as they come: a cheery blue-and-white cottage, wedged deep in a rural town, with teen servers and flavors that include both classic New England varieties (my grandfather’s favorite was frozen pudding) to downright modern (vegan mint chip). After a beach trip to Hampton or Rye, New Hampshire, we’d turn off Route 495 for the sweetest detour possible. Benson’s calling card is the flavors made from freshly picked, seasonal fruit from local farms: think black and red raspberry, Maine blueberry, peach. You won’t find those at your beachfront soft-serve joint. –Kara Baskin

Location: 181 Washington Street, Boxford, 978-352-2911, bensonsicecream.com

The black raspberry is one of the fresh-fruit creations at Benson’s Homemade Ice Cream.anthony tieuli for the boston globe

3. Popovers at Jordan Pond House

Crusty on the outside, warm on the inside, with a hint of salt — we could be describing a Downeast lobsterman. But no, we’re talking popovers; specifically, the puffy delights served at Acadia National Park’s Jordan Pond House. Popovers have won the hearts of hungry hikers at this rustic restaurant since 1893, when proprietor Nellie McIntire began baking them for tea time. (The original building burned down in 1979 and was rebuilt in 1982.) The hollow, egg batter-based rolls, similar to Britain’s Yorkshire pudding, are now a treasured Acadia treat. A triumph of crispy-meets-airy deliciousness, it’s best enjoyed with a generous pat of butter and a dollop of Maine-made strawberry jam. Enjoy one with tea at an outdoor table overlooking Jordan Pond, with views of the Bubble Mountains. –Diane Bair and Pamela Wright

Location: Opens May 17. 2928 Park Loop Road, Seal Harbor, Maine; 207-813-4342, jordanpondhouse.com

4. Frozen Lemonade at Del’s

Del’s frozen lemonade, simply put, is a Rhode Island staple. Heck, in the Ocean State, we proudly display Del’s tree ornaments, bibs, and pet bandanas. While

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A culinary journey through Sicily’s food and wine, in the shadow of Mount Etna

This article was produced by National Geographic Traveller (UK).

It’s closing time at the gelateria, but Giovanna Musumeci is waiting patiently as I pick the flavour to crown my cone. It’s a tricky choice: will it be pistachio from nearby Bronte? Yellow raspberries, grown on the slopes of Mount Etna? Or local walnuts, toasted in their shells by Giovanna?

In the end, I opt for the triumvirate of Sicilian ingredients. Oro Verde della Sicilia (Sicilian Green Gold) is an award-winning mix of pistachio, mandarin and caramelised almonds. It’s fresh and tangy but with a creamy base.

The tasting isn’t over. Giovanna and sister Sandra want to introduce me to something even better than gelato. At Santo Musumeci – the gelateria founded by their late father – they’re known for their granita: shaved ice swirled with fruit. Figs, raspberries, prickly pears, those yellow raspberries and creamy toasted almonds – I try them all.

Here, in the shadow of Mount Etna, things hit differently. People are warmer, flavours are more pronounced, the landscape is more dramatic. Opposite Giovanna’s gelateria in Randazzo stands a gothic church built of dark volcanic stone. Rearing up above an alleyway is Etna herself. To Giovanna, she’s “mamma Etna”. The Musumeci family has always sourced their ingredients from producers working on the slopes of what Sicilians call ‘idda’ – simply, ‘her’. “Turning fresh fruit into gelato is a real responsibility – not just to the producers, but to Etna herself,” says Giovanna with some seriousness.

She’s not alone. All around the volcano, Mamma Etna’s charges are using her fertile land to produce things to make a mother proud. Santo Musumeci’s gelato has won countless awards. Foodies flock to nearby Linguaglossa, where the Pennisi family of butchers has a Michelin-starred restaurant, Shalai, in their hotel of the same name. At Dai Pennisi, a tiny trattoria inside their butcher’s shop,

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An ode to the speculate that is Chinese Foodstuff delivery

Perhaps there’s very little out there (other than for pizza) that hits the location additional than Chinese food delivery. Nowadays we dedicate this ode to the marvel that has aided numerous in people random times of culinary need.

You know the feeling… You’re sitting at property, late night has dropped all around the city the horizon has darkened. All you hear exterior your apartment window are the appears of the metropolis night: The honking horns, the phone calls echoing prolonged by the alleyway powering the strip shopping mall throughout the street… You want some thing but you really don’t know what, but then all of a sudden out of nowhere, it hits you: Chinese food!

There is very little like Chinese food stuff to feed the soul on a difficult day…

As mentioned over, yeah pizza absolutely sure does the trick and is surely 1 of the top rated solutions for shipping, but let us be honest…Chinese foodstuff is undoubtedly a near next if not a tied possibility for supply.

In his e book, The Dharma Bums, Jack Kerouac wrote about the wonder that Chinese food items was:

“We all bought together…and drove in quite a few automobiles to Chinatown for a significant fantastic meal off the Chinese menu, with chopsticks, yelling dialogue in the middle of the night in one particular of these free of charge-swinging wonderful Chinese dining places of San Francisco.”

In that e book he facts the events of when his character, Ray Smith, goes to the major of a mountain, Desolation Peak (North Cascade Mountains in Washington Point out), in get to do the job as a hearth lookout. At the time he reaches the solitude of that mountain—something he required so desperately to do for the sake of illumination—he gradually finds himself lacking the miracles of life in the city…Chinese foods surely currently being just one of them (as very well as chocolate, nonetheless an additional of the quite a few culinary miracles we all choose for granted).

Just an additional instance of how critical Chinese delicacies has turn into in North America

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New Downtown DC Foods Corridor the Square Reveals Star Cooks

The Sq. founders Rubén Garcia (remaining) and Richie Brandenburg, longtime collaborators at the José Andrés Group. Photograph courtesy of The Square.

There are a good deal of exciting food stuff halls opening all-around DC—and then there’s The Square, a substantial indoor/out of doors culinary complex that is having above an complete downtown block in the vicinity of Farragut Sq. and will open up in late Might or June. Previous Union Sector and La Cosecha culinary strategist Richie Brandenburg and ex-Minibar star Rubén García, together with developer Tishman Speyer, are organizing 1 of the city’s most ambitious marketplaces to date. Size isn’t all that sets it aside: the slate of nearby talent heading into the food items hall is spectacular.

The 25,000 square-foot room will incorporate a comprehensive-services restaurant and bar from García (opening later this summer season) and 3 Spanish-design and style stalls from the founders, who spent yrs collaborating at José Andrés Team: a jamón bar, a road-food items with grilled meats, and a churro location with tender provide. Brandenburg and García also curated a specialty grocery and spirits store, Shoals Market place, stocked with cheffy substances, local meats, little-batch spirits, and dwelling-created objects from the enormous commissary that will fuel the procedure.

Regional chefs and bartenders make up the 16 sellers who will function personal stalls—all uniquely designed, lots of with counter seating or bars for interactive dining and ingesting. The combine incorporates veteran restaurateurs like John Fulchino and chef Ann Cashion of the late Johnny’s 50 % Shell and Cashion’s Eat Location increasing stars these kinds of as chef Carlos Delgado and cocktail professional Glendon Hartley of Peruvian hotspot Causa/Amazonia and lauded cooks who’re hanging out on their very own, together with Masaaki Uchino, who a short while ago departed Sushi Nakazawa after a 10 years of jogging the Michelin-starred omakase counters in New York and DC. 

The opening lineup—dates TBA—will contain the adhering to, with 6 supplemental suppliers to be introduced:

Cashion’s Rendezvous (Ann Cashion, John Fulchino) – The comeback young children of DC’s cafe scene are returning however again soon after closing their Adams Morgan

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An Exclusive First-Look At Coachella’s 2023 Food Lineup

Coachella is a music festival. We all know that. But on the low? It’s also secretly one of the best food festivals in the country. And while there are plenty of reasons to be psyched over this year’s musical lineup (Bad Bunny, Rosalía, Frank Ocean, Björk, and BLACKPINK in a single weekend? Sold!) the food lineup is equally hype-worthy with Michelin-starred and award-winning restaurants and innovative chefs making an appearance across the festival grounds.

This year, Coachella-goers can enjoy elevated eats from lauded chefs like Max Boonthanakit and Lijo George of Camphor fame, who are bringing a full-service pop-up restaurant and casual walk-up window to the VIP space; experience an exclusive and intimate 16-course omakase and sake pairing by Chef Phillip Franklin Lee in a super secret sushi speakeasy; grab one of the many slices of pizza from NYC and LA pizza hot spots like Prince Street Pizza, Ronan, and Forever Pie; indulge in classic comfort foods with a culinary spin, like the 4 Cheese Baked Mac & Cheese topped with BBQ Pulled Pork at Big B The Chef; grab a Tijuana-style street taco and a craft margarita from Tacos 1986; drool over Szechuan Garlic Noodles from the famed Bang Bang Noodles… It’s an “all bangers all the time lineup” from some of the best culinary curators in the game.

The full food lineup is absolutely stacked but it wouldn’t be a music festival without great drinking spaces right? Whether you’re after inventive cocktails, craft beer, wine, coffee, smoothies, or cold-pressed juices, Coachella has you covered. The festival is even setting up a fully non-alcoholic bar in partnership with LA’s The New Bar, which will stock a curated selection of alcohol-free spirits, wine, beer, and RTDs. On the flip side, the festival has planned multiple speakeasies from award-winning bars, offering a respite from the festival vibe as you’re transported to New York City’s PDT or the Miami Vice-themed Sonny’s By Attaboy.

We’re going to tell you where to find all of the food and how to access these speakeasies in a bit, but we can’t preview the food without telling

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Mimi Sheraton, revolutionary foodstuff writer and reviewer, dies at 97

Mimi Sheraton, a grand dame of modern day foodie society who brought the influential restaurant assessment conquer at the New York Situations into a new period and used many years producing about culinary worlds from Michelin-starred French hideaways to the straightforward joys of a perfect rooster soup, died April 6 at a healthcare facility in Manhattan. She was 97.

Her son, Marc Falcone, confirmed her loss of life but did not cite a induce.

It is tricky to discover everywhere in the foodstuff universe that was not touched by Ms. Sheraton’s pen or panache.

She served shape modern food crafting as a combine of storytelling, background and a worldly palate. Her relentlessly curious tastes ended up also component of a key shift in American having, bringing what was at the time named “ethnic cuisine” into the mainstream and providing a grounding to the meals-as-experience milieu of this kind of later superstars as Anthony Bourdain and Samin Nosrat.

Ms. Sheraton’s profession spanned much more than 7 many years — from typewriters to Twitter — and a great number of foodstuff fads, should-check out cuisines and dining establishments soaring and falling. But it was her a long time at the New York Periods from 1976 to 1983 that handed her a impressive phase and the flexibility to department out. She increasingly took assessments into then-strange corners for Instances viewers this kind of as yellowtail sashimi and Afghan paneer.

“[The] United States has a continually altering cuisine, and I’m pretty delighted about that,” she advised Edible Manhattan whilst talking about “1,000 Foodstuff to Eat Ahead of You Die” (2015), one particular of extra than 10 guides she wrote or co-wrote. “We do not want to at any time say, ‘This is it.’ That’s not what our region is about.”

Before approaching the Situations, she experienced already formulated a voice on the New York foodstuff scene. She experienced drawn significant focus at New York magazine in 1972 for a calendar year-extensive undertaking to test every of the 1,196 products in the Bloomingdale’s Food Shop.

When renowned food items editor and reviewer Craig Claiborne left

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