Arts & Culture

People gathered at a long, outdoor dining table set with wine glasses, candles, and flowers.

Harvard Squared | July-August 2024

Pioneer Valley Bounty

A local-food lovers’ paradise

by Nell Porter Brown

Chef Joan Roca demonstrates the sous vide technique on a piece of Dover sole.

Arts & Culture |

Delicious Science

Two top chefs combine molecular techniques with traditional Catalan cuisine.

West Bridge has an industrial-cum-farmhouse appeal.

New England Regional | September-October 2012

Bitter, Sweet, Salty—Yum

West Bridge’s French-New England fare is fun.

by Nell Porter Brown

Casa B’s living wall of greenery sets a homegrown tone in the lower dining room.

New England Regional | July-August 2012

Spanish-Caribbean Tapas

Review of Casa B restaurant in Union Square, Somerville

by Nell Porter Brown

Orinoco

Commencement and Reunion Guide | May-June 2012

Think Locally, Eat Globally

Harvard Square restaurants serve a diverse array of international cuisine.

by Nell Porter Brown

Minimalist décor that is both restful and dynamic allows the food to shine.

New England Regional | March-April 2012

Urbane Yet Casual

Boston’s Audubon Circle offers terrific food in relaxed environs.

by Nell Porter Brown

Erbaluce’s minimalist décor lets the food shine.

New England Regional | January-February 2012

Erbaluce’s Simple Elegance

Sensuous Italian fare in Boston

by Nell Porter Brown

Evoo’s earthy food is served in a modern, open interior with a view of the kitchen.

New England Regional | November-December 2011

Evoo Evolves

One of Cambridge’s locavore leaders thrives in Kendall Square.

by Nell Porter Brown

Spinach Mushroom salad “with Seared Diver Scallops”

Arts & Culture |

Create Your Own Salad with Panache

Erin Wade's special dressing recipes are sure to whet your appetite.

Grilled shrimp adds color to The Omega, a salad with avocado, corn, and cilantro.

Montage | November-December 2011

Salads with Panache

Erin Wade's Vinaigrette salad bistro serves organic, home-grown greens in Santa Fe.

Eric Chivian, director of the Center for Health and the Global Environment at Harvard Medical School, supplied heirloom apples from his orchard in central Massachusetts, including the Roxbury Russet, a variety that Chivian believes was once grown in Harvard Yard.

Arts & Culture |

Throwback Cuisine

Heirloom apples, "1636" ale, and a historical dining hall menu provide sustenance for the 375th anniversary gala.