NEW ENGLAND LIVING CHEF SERIES: Jacques Pepin
With a resume fit for culinary royalty, Jacques Pépin is one of the world’s most celebrated chefs. He is also an accomplished author, teacher and artist….
Recipes
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NEW ENGLAND LIVING CHEF SERIES: Jacques Pepin
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NEW ENGLAND LIVING CHEF SERIES: Legal Seafoods
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NEW ENGLAND LIVING CHEF SERIES: Robert Sisca
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NEW ENGLAND LIVING CHEF SERIES: Strega
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NEW ENGLAND LIVING CHEF SERIES: SMITH & WOLLENSKY
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NEW ENGLAND LIVING CHEF SERIES: Jose Duarte
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NEW ENGLAND LIVING CHEF SERIES: Tyler Stout
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NEW ENGLAND LIVING CHEF SERIES: Colton Coburn-Wood
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NEW ENGLAND LIVING CHEF SERIES: Cecilia Lizotte
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NEW ENGLAND LIVING CHEF SERIES: Daniel Bruce
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NEW ENGLAND LIVING CHEF SERIES: Legal Seafoods
Legal Sea Foods Chefs Matt King and Patrick Keefe join Host Rachel Holt in the Clarke Sub-Zero and Wolf Showroom and Test Kitchen to cook…
NEW ENGLAND LIVING CHEF SERIES: Robert Sisca
Bistro Du Midi Executive Chef Robert Sisca joins Host Rachel Holt in the Clarke Sub-Zero and Wolf Showroom and Test Kitchen to cook up a…
NEW ENGLAND LIVING CHEF SERIES: Strega
Strega Italiano Chefs Matt King and Jesus Arevelo join Host Rachel Holt in the Clarke Sub-Zero and Wolf Showroom and Test Kitchen. In the video…
NEW ENGLAND LIVING CHEF SERIES: SMITH & WOLLENSKY
Our New England Living Chef Series is all about steak. Smith & Wollensky’s Matt King joins Rachel Holt in the Clarke Sub-Zero and Wolf Showroom…
NEW ENGLAND LIVING CHEF SERIES: Jose Duarte
Known for his colorful Peruvian dishes and responsibly sourced food, Chef Jose Duarte has become a pillar of the Boston restaurant scene. He joins Host Rachel…
NEW ENGLAND LIVING CHEF SERIES: Tyler Stout
Having grown up around the farms and gardens of North Carolina, Chef Tyler Stout has since worked with some of the country’s greatest chefs….
NEW ENGLAND LIVING CHEF SERIES: Colton Coburn-Wood
Host Rachel host is joined in the Clarke Sub-Zero and Wolf Showroom by one of Boston’s fastest rising young chefs. Known for his eccentric…
NEW ENGLAND LIVING CHEF SERIES: Cecilia Lizotte
Chef and owner of Suya Joint in Boston and Providence joins Rachel Holt in the Clarke Sub-Zero and Wolf Showroom to cook up some authentic West…
NEW ENGLAND LIVING CHEF SERIES: Daniel Bruce
Born and raised in New England, Chef Daniel Bruce is one the region’s most recognized and accomplished chefs. He’s spent the last 30 years…
Love on the Half Shell
While there may not be any scientific proof that oysters are an aphrodisiac, these sensual bivalves have retained their reputation as a fun and…
New England Living Chef Series: Carl Dooley’s Mussels Recipe
Acclaimed chef and Boston native Carl Dooley joins New England Living Host Rachel Holt in the Clarke Sub-Zero and Wolf Test Kitchen. Dooley demonstrates…
Thyme in the kitchen with Catherine Varitek
Greek Grilled Shrimp and Arugula Salad 2 pounds peeled, deveined jumbo shrimp (12 to 15 per lb.) 1/2 cup olive oil 1/4 fresh…
Gut-Friendly Cooking & Shopping with Liz Bane
I was lucky to be part of a group of women who followed their guts to enjoy an afternoon of learning and lunch with…
Seaside Sips: New England’s Top Beach Bars
Is there anything better than a cold drink on a hot day? How about adding in a salty sea breeze, tropical cocktails, and sunset…
Berry Desserts for Summer Gatherings
It’s been a rainy spring here in New England, which may not yield a good hair day but is “berry” good news for fruits…
Celebrating St. Patrick’s Day in New England
Irish eyes will be smiling in and around Boston this weekend to honor St. Patrick’s Day. Whether you want to run a race, partake…
Let’s Toast the Red Carpet: Oscar-Worthy Libations
This Sunday marks the 91st Oscars ceremony. The excitement is mounting as we count down the moments and cast our personal ballots. Who will…
Roast Beef Picnic Loaf with Horseradish and Fried Onions
Ingredients 1 12-inch pain au levain or boule 1/2 cup good mayonnaise 2 tablespoons crème fraiche 2 tablespoons prepared horseradish, drained 3 teaspoons Dijon…
Chard and Smoky Mozz Quiche
Ingredients Pie dough, chilled 2 tablespoons olive oil 1 medium yellow onion, thinly sliced 3 cups rainbow chard, coarsely chopped 5 large eggs 3/4…
