PolyScience Discovery Immersion Circulator

Gadgets for the home kitchen: Immersion circulators

Last week I wrote about the awesomeness that is ChefSteps, an online cooking instruction site with a focus on “cooking smarter” utilizing modern techniques and kitchen gadgetry. A gadget they highly tout, and one that has garnered more and more attention over the past couple of years has been the immersion circulator.

Up until the recent past, circulators were only available to professional kitchens or the particularly adventurous home cook who had cash flow to burn. That, however, is no longer the case. Companies like Anova, Sansaire, Nomiku, and one of the original pioneers in immersion circulator technology, PolyScience, have made efforts to bring the device in to the home kitchen at a much more affordable price.

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Cool and Creamy Summer Salad

Meatless Monday Recipes: Cool and Creamy Summer Salad courtesy of inSHAPE

Editor’s Note: A hearty well done to Harper, daughter of Kim Watkins of inSHAPE Fitness on coming up with this recipe. Start ‘em young! :)

When you walk in your door, and your five-year old daughter has an idea for a recipe, you may think that it’s for cookies or some other sweet treat. How exciting when she points to melon and cucumbers to start a dish!

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Learning to cook… with ChefSteps

I need to learn to cook.

Ok. Yes, I do know how to cook, but that isn’t what I mean. I need to learn to cook well. Like, restaurant well. Given my propensity for wanting to eat restaurant quality food on a regular basis, I need to learn to cook fast lest my bank account decide to find a more doting benefactor (“Always take, take, take. Why don’t you GIVE!!”).

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Asparagus Soup with Ricotta Dollop

Meatless Monday Recipes: Asparagus Soup with Ricotta Dollop courtesy of inSHAPE

This spring vegetable is about to become a little more scarce in the market. It was late coming out because of the long winter but it really can’t take the intense heat so grab a bunch soon. Homemade soup is so easy, and given the poor nutritional content of pre-made soups, you really should take that extra 20 minutes to do it yourself.

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Marc Orfaly

Why it matters to me: An interview with Marc Orfaly of The Beehive in Boston

For so many these days its all about the limelight. Its about getting paid, getting respect, and being superstars. Easily forgotten is the idea that the culinary industry is first and foremost a service industry; an outpouring of familial hospitality extended to strangers, with food as the focal point.

Many who make the choice to do this, day in and day out, do so out of the respect they have for the food, and a desire to carry on what others who influenced them had done before. Having the opportunity to speak with Chef Marc Orfaly of The Beehive in Boston was a reminder that there are people who cook for the right reasons.

During our conversation we talked about some of Marc’s early experiences in the food industry, his suggestion to those interested in getting in to the culinary industry, and his personal food memory.

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Meatless Monday Recipes: Ricotta Oat Casserole courtesy of inSHAPE

Sometimes an ingredient gets in my head, and I can’t stop finding scrumptious ways to use it. My mission over the next week is to make homemade ricotta, and I’ll report in on that next week, but this week, we’ve prepared a savory casserole-like dish with oats, ricotta, and tomatoes.

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Meatless Monday Recipes: Swiss Chard and Ricotta Pasta courtesy of inSHAPE

Chard is a hearty stalk that makes its way onto our plates in early summer, and we dig its flavor and nutrient profile. Paired with whole wheat orecchiette pasta and creamy ricotta, the dish pleases everyone. Just make sure that you make a ton of it to save for leftovers!

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Part of my passion for what we do: An interview with chef Anthony De Palma of Evviva Cucina

Living a bit north of Boston is a blessing and a curse. I love the access to great restaurants, but sometimes it can be tough finding something of that quality a little closer to home. Finally, though, there are some great spots popping up north of the city including a great Italian restaurant called Evviva Cucina. At the helm in the kitchen is Executive Chef Anthony De Palma, who made his bones in all manner of great kitchens (working alongside the likes of Jim Dodge, Chris Douglas, Gordon Hammersly, Chris Slesinger, and Jody Adams), and his skill and passion come across in the great food at Evviva.

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