By now, even the most fervent cooks have grown a bit weary as the holidays and heavy-food season begin to fade into the distance.
Food & Drink
Food trends come and go, each wave depositing fresh knowledge and innovation. Right now our food-scape is booming with low-carb, gluten-free and Paleo revelations; we have new ingredients to play with and new ways to play with old ingredients.
Decisions, decisions; where to dine on delectable dishes, chock-full of the best that a garden can produce?
It’s a seed, it’s a berry, it’s—superfood! By now, you’ve heard this hot nutrition buzzword—but it’s not just a marketing ploy.
Seven years ago, deep into his 25-year career as an ER physician, Tom Combs suffered a subarachnoid hemorrhage that forced him to give up medicine and trade in his scalpel for a pen.
What makes a good dish a great dish? High quality ingredients and savvy cooking techniques are the basic building blocks. The chef acts as choreographer, creating a compelling interplay of flavors and textures using from bold gestures to tiny details, where it is said that God resides.
Breakfast is almost a dirty word these days; we’re so hounded about “the most important meal of the day” that it feels like a chore. Brunch, on the other hand, is breakfast’s glamorous cousin: the popular kid in school, the one people clamor to devour.
We scoured our archives for the best dishes featured in Plymouth Magazine throughout the past year, added some tweaks and updates from these local restaurants—many of which are finalists in this year’s Best of Plymouth categories as well—and pulled together one delectable dining guide that crosse
Homer Simpson, the beloved schlub-next-door, once said, “You don’t win friends with salad,” and he has a point: a plate of flabby iceberg lettuce, hard orange tomatoes and dirty-looking carrot shreds is not going to unite folks in savory ecstasy.