Why does pasta get so much of the culinary glory? Granted, it transforms dishes, comes in shapes galore and has “comfort food” written all over it.
Food & Drink
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.
Spring is stirring as we awaken from our collective torpor. We are ready for action, and the timing is perfect for the rowdiest holiday of the year: St. Patrick’s Day. A fifth-century Christian missionary and patron saint of Ireland, St.
On St. Patrick’s Day, stop by Lucky’s 13 Pub for a festive beverage. Sample green beer or an Irish Tea, a decidedly Eire-inspired take on Long Island Iced Tea.
Face it: The wind is whistling outside, and old snow is caked so deep into the sidewalk, you’re not even sure there was a sidewalk there to begin with. In the doldrums of winter, it’s easy to sit inside waiting for the weather to warm up.
Chef Marshall Morris might be cooking in the “Land of 10,000 Hotdishes,” but you won’t find tater tot casserole on his menu.