Sweet as Pie
Nothing beats a homemade pie fresh out of the oven. But let’s face it: when your to-do list seems to grow by the minute, especially before hosting family gatherings…
What’s Cooking
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Sweet as Pie
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Cooking with Steam
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Hungry for More
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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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Cooking with Steam
Embrace the health benefits, convenience, and versatility of cooking with steam.
Hungry for More
As vegan options abound, the demand for plant-based restaurants in Boston and throughout New England is on the rise: there’s a slew of local…
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….
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…
What’s for Dinner
People are really tired of cooking every night,” says Jennifer Fremont-Smith. “Either they’ve been working at home all day or commuting back after a…
Comfort Food
New England’s bounty of cozy watering holes makes our long, grey winters tolerable. From historic taverns where our forefathers dined to modern destinations celebrating…
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…
Daily Bread
When co-founder Jon Olinto and the rest of the One Mighty Mill team opened for business two years ago they never could have imagined a run on flour…
The Pie’s the Limit
Selling or buying a house around the holidays can present its own set of problems, especially if you are committed to hosting a family celebration.
