AltWeeklies Wire
The Cheese Issuenew
Cheese means never having to explain your love. And love means never having to say you’re sorry. And you should never feel sorry loving cheese. We don’t. Cheese.
Dig Boston |
Dig Staff |
01-17-2014 |
Food+Drink
From Beer to Eternitynew
A look at Boston's beer past, present, and future.
Dig Boston |
Heather Vandenengel |
07-18-2013 |
Food+Drink
Celebrating with Beer This Holiday Season: A Foolproof Guidenew
So as the holiday season creeps up yet again, many will face that timeless question: What to serve or bring to the Hanukkah, Christmas—whatever your flavor is—feast. Cheap and boring is not the way to go.
Dig Boston |
Jason + Todd Alström |
12-09-2009 |
Food+Drink
Three Boston Pastry Chefs Hit the Sweet Spotnew
Pastry chefs are the unsung heroes of the kitchen. They come in early and stay late. They're rarely listed with top billing on the menu.
Dig Boston |
Ryan Rose Weaver |
09-03-2008 |
Food+Drink
Syrah vs. Shiraznew
Will the real red wine grape please stand up?
Dig Boston |
Tyler Balliet |
09-03-2008 |
Food+Drink
Formulating a Signature DIY Cocktailnew
It's surprisingly easy to concoct a well-balanced cocktail in the classic style, so long as you keep a few basic rules of thumb in mind. Includes a recipe with bourbon.
Dig Boston |
Bourbon Belle |
07-16-2008 |
Food+Drink
Island Mighty: A Brief History of Tiki Drinksnew
You might have had some vague notion that fruity rum drinks and kitschy island decor originated in some long-ago era, like the '60s. Try 1934. Includes recipe for a Shrunken Skull.
Dig Boston |
Barbara West, Hanky Panky and Pinky Gonzales |
06-26-2008 |
Food+Drink
Lost in Austin: A Tiny Taste of Texas Messnew
To the benefit of my sun-deprived, music-loving, perpetually hungry sensibilities -- and, conversely, to the detriment of my health -- I spent the latter half of last week in Austin, Tex., for the awesome 24/7 party otherwise known as the SXSW festival.
Dig Boston |
Christine Liu |
03-19-2008 |
Food+Drink
Sake to Me: A Primer on Japanese Rice Winenew
If you don't like sake, chances are that you have probably only had really crappy sake. We're talking about that $7 carafe of warm, soul-burning hooch alongside your California roll at late-night sushi joints.
Dig Boston |
Tyler Balliet |
03-05-2008 |
Food+Drink
Tags: sake
The Dirty, Delicious Workings of CSAsnew
When you buy into a community-supported agriculture (CSA) system, you're buying groceries before they've grown. In early spring, you hand over a chunk of change (usually between $400 and $600) to a local farm in exchange for a "share," about six months' worth of produce for four people.
Dig Boston |
Ryan Rose Weaver |
03-05-2008 |
Food+Drink
Tags: csa, local food
Subversive Suppers: Sneak Peeks into Secret Eatingsnew
Supper clubs dance on the fine line between dinner party and illegal restaurant. It's basically just a bunch of hungry people getting together for a meal, yet once you start charging money at the door or passing around a donation jar, some would say it becomes something else.
Dig Boston |
Jennifer Cacicio |
02-13-2008 |
Food+Drink
A Guide to the Boston Wine Exponew
How to survive stains, cougars and memory loss.
Dig Boston |
Tyler Balliet |
02-06-2008 |
Food+Drink
Buy Booze, Not Long Johnsnew
Fight colds from the inside out: Winter's the time to mainline the biggest, boldest and most alcoholic wines you can find.
Dig Boston |
Tyler Balliet |
01-30-2008 |
Food+Drink
Getting Bogged Down With Cranberries in Mass.new
"Cranberries are Massachusetts's number one food crop," says Jeff LeFleur, Executive Director of the Cape Cod Cranberry Growers Association. "In 1996, Wisconsin surpassed us as the largest US producer. One of our goals is to compete with Wisconsin in barrels per acre."
Dig Boston |
Cara Bayles |
11-07-2007 |
Food+Drink
Boston's Weekly Dig Guide to Best Pizza Slicenew
For locals or visitors, the Dig staff has rounded up a comprehensive list of slices available around the city. We've rated the basic cheese pie on it's temperature, crust, sauce, cheese and grease.
Dig Boston |
Staff |
09-12-2007 |
Food+Drink
