Back in Boston and Lovin it

Giving Take-Out Chinese a Soul

By Sean Kenniff

Two Boston chefs reinvent classic Chinese dishes into their elevated forms, without obliterating the essence and the place they hold in the guests' hearts.

Fresh Origins

The very best MicroGreens, PetiteGreens, Edible Flowers, Herb Crystals and Flower Crystals

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No Gluten? No Problem!

By Rebecca Cohen

When life handed her lemons, Monica Glass made gluten-free lemon cake.

Bucking the Brigade

By Caroline Hatchett

Four chefs in Boston have traded hierarchy for collaboration in the kitchen, and it's working.

Foraging for Salinity

By Joe Sevier

“Not without salt!” It’s the manifesto of many chefs. But for Brian Mercury, it turned out to be a calling.

Like Lager for Champagne

By Emily Bell

When you take a small-batch Berkshire Mountain Greylock London Dry Gin and introduce it to an ice cold can of Narragansett, the result is spectacular: 'Gansett 75.

Hobart

The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven

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Executive Chef / Boston Area Club
Location: Boston, MA
Position: Executive Chef
Start Date: Immediate
Compensation: $60-75,000Click to Learn More
Chef / Monomoy Theatre
Location: Chatham, MA
Position: Chef
Start Date: Summer
Compensation: OtherClick to Learn More
Executive Sous Chef / Nantucket Island Resorts
Location: Nantucket, MA
Position: Executive Sous Chef
Start Date: Spring
Compensation: Commensurate with experienceClick to Learn More
Chef de Cuisine / Ocean House
Location: Watch Hill, RI
Position: Chef de Cuisine
Start Date: Immediate
Compensation: Commensurate with experienceClick to Learn More
Head Chef / Camp Winadu
Location: Pittsfield, MA
Position: Head Chef
Start Date: Summer
Compensation: Commensurate with experienceClick to Learn More
Line Cooks / Earth Restaurant
Location: Coastal, ME
Position: Line Cook
Start Date: Negotiable
Compensation: NegotiableClick to Learn More
Pastry Chef / Bistro du Midi
Location: Boston, MA
Position: Pastry Chef
Start Date: Negotiable
Compensation: Commensurate with experienceClick to Learn More
Executive Chef / Sisters Bistro
Location: Upstate, NY
Position: Executive Chef
Start Date: Spring
Compensation: NegotiableClick to Learn More
Executive Sous Chef and Sous Chef / Manhattan Based Hotel
Location: New York, NY
Position: Executive Sous Chef
Start Date: Negotiable
Compensation: $76-100,000Click to Learn More
Executive Chef / Bour-Bon
Location: Lexington, KY
Position: Executive Chef
Start Date: Immediate
Compensation: NegotiableClick to Learn More
Recipe

Fried Quail, Vermont Cheddar Waffle, Vermont Maple Syrup, Smoked Butter, Aleppo Pepper, and Chives

Chef John daSilva of Spoke

It's chicken 'n waffles for New Englanders. Chef John daSilva of wine bar Spoke in Somerville puts quail on center stage, coating it with Old Bay breading and laying it on a bed of Vermont's best: cheddar waffle and maple syrup.

Vitamix Commericial

When it comes to blending, Vitamix delivers.

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