Results tagged “cooking”

Padma, Tom, and all the rest of the gang are back! This season on Top Chef, we're off to Las Vegas, where 17 eccentric would-be top chefs will battle royale for the grand prize and the chance to smackdown with strangers on cable television.

What ho, foodies! We here at Bostonist are no slouches when it comes to watching the kitchenly art on television, but news of an upcoming travel/eating series by one of our favorite chefs set our hearts aflutter. Which silver fox will inspire lust and encourage us to put away the Chinese takeout menu? (And no, it's not Hubert Keller, the minx.)

Each week Bostonist brings you the most contagious of Boston-based viral videos from around the interwebs.

By now you've probably noticed that we're tracking Tommy Grella's progress in The Next Food Network Star because we're still annoyed that Boston wasn't represented in Top Chef (you hear us, Bravo?). And we like the fact that Grella breaks the "Boston tough guy" reality-TV character.

On this day in 1857, a great Bostonian was born: Fannie Meritt Farmer would create what was probably the first widely used cookbook in the United States, the Boston Cooking-School Cookbook. Hers was the first book to explain the scientific properties behind food, cooking, and nutrition, all of which was accomplished, to Bostonist's great delight, in typical nineteenth century style: "The working man needs quantity as well as quality, that the stomach may have something to act upon. Corned beef, cabbage, brown-bread, and pastry, will not overtax his digestion." She also included in her popular cookbook lots of handy household tips, although many of them seem to involve products Bostonist has never heard of:

boiling point: citrus fruits. We’re not suggesting the same old generic oranges from the grocery store, but beautifully colored and deliciously ripe fruit. They have great names like Moro (the infamous blood orange) and Cara Cara (or red navel). Some sweet, some sour, but all delicious in their unique way. It’s summer right now where most of these fruits are coming from, and it’s a welcomed reprieve from the late winter doldrums up here in New England. They are versatile and very healthy, which starts getting important this time of year (we don’t want ye to be gettin’ scurvy). Any attempt to state the actual number of citrus species would be pointless.

The other day, Bostonist was walking with a friend, discussing Thanksgiving plans. Bostonist said we expected forty or fifty people at our mother’s house. Our friend’s jaw dropped to the ground.