Author: YINANDYOLK

  • Naco Taco

    Naco patioNaco Taco, Chef Michael Scelfo’s second restaurant venture after Alden & Harlow, opened its doors in early March 2015 in Cambridge’s Central Square area near MIT. And it was an instant hit. (Edit 6/15: Michael Scelfo left Naco Taco in June 2015 – after getting the restaurant off the ground, he handed the reins over to Chefs Robert Preciado and Amanda Howell).

    naco truck windowNaco arrived just in time for patio season, and because we’ve been hit with a heat wave in Boston lately (no complaints here!), we were grateful for Naco’s large outdoor seating area with shady umbrellas and ice cold drinks. (more…)

  • Sparkling Jasmine Limeade

    Jasmine Limeade

    As we head into the long weekend to celebrate summer vacations and warm beaches, I am dreaming of lush greens and fruits at the local farmers’ market. It truly is the best time of the year and my favorite season to experiment with old concepts through new ingredients. I cooked ramps for the first time a few days ago and it was glorious.

    Ingredients

    Last summer, when we first started this blog, I made lavender syrup following Deborah Madison’s instructions. This summer, I decided to add my favorite tea to the party – say hello to jasmine tea syrup. (more…)

  • Arugula Zucchini Pesto Quinoa Bowl

    a to z quinoa bowlHere’s a whole lot of green comin’ atcha! What better way to celebrate the weekend?

    I always make big plans for my free days or weekends, with the best of intentions. I say I’m going to clean out my closet, finally perfect my brown butter croissant recipe, or spend a whole day prepping meals for the following week. I never, ever do these things. Who do you think I am, superwoman? I usually end up sleeping in, lazily making breakfast, and then I sit around spending way too much time looking at trending recipes, or dream places I could one day live, or fantasy jobs I could one day have. Right now my ideal job is to be a recipe tester at Bon Appetit (but, I mean, whose isn’t. It’s like the unicorn of jobs).
    final close upBy the time I finally get around to doing anything productive on weekends, half the day is gone and I have to rush around just to get all my necessary errands done. On days like these, I’m always relieved to have a quick, healthy dinner recipe I can pull out of my back pocket. Enter the mighty quinoa bowl.

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  • Sriracha Chicken Salad

    Sandwich Stack

    Lately, my legs are adjusting to the long forgotten sensation known as sunshine. They’re happy to be out and I’m eager to get them into shape for beaches and skirts. I finally get to eat outside again and no one is taking that away from me for another five months.

    Ingredients

    Currently, I am waiting for invites to picnics at the park, or any kind of lunch invite, really. I’m not picky as long as I get to be outside soaking in the rays. My mind is already daydreaming of the Cape and other shenanigans. (more…)

  • Flourless Chocolate Cake

    cake slicesMother’s Day is just around the bend, so I’m thinking it’s time to start getting my act together. My mother literally birthed me, and aside from being kind of horrifying to think about, that’s a totally incredible thing. So while I may not be the perfect child, I know that I owe my mama something – not only for the whole birthing thing, but for all the years that I’ve managed to stay alive. So here’s to you, mothers: an honest-to-goodness thank you for everything you’ve done and continue to do. You’re all basically superwomen. The least I could do was make you a cake.
    bird's eye cake

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  • Sesame Veggie Soba

    Sesame Veggies

    Despite a little wind and a few sprinkles here and there, spring has finally made its way into New England. No more snow, and days that only grow longer and longer until summer.

    Veggie Soba

    I’m ready to jump into my sandals and race to the park for a picnic. In another week or so, I’ll also be racing to the farmers’ market to browse this season’s green offerings. There is no greater joy for me than celebrating the warm seasons with fresh produce and healthy living.

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  • Triple Fudge Peanut Butter Brownies

    brownie stack

    You can’t blame me for shoving more chocolate in your face.

    stack and milk2

    I mean, I guess you can. Actually I’ll totally take the blame. I will do that for you, friends, because this is really more of a public service announcement: you all deserve to try these brownies, free of guilt. (By the way, whoever invented the idea of “feeling guilty” about eating should seriously re-evaluate their lives. I call bullshit.) (more…)

  • The Backroom at Moody’s Deli: Dinner

    moody's deli

    Chef/owner Joshua Smith opened Moody’s Delicatessen and Provisions on Waltham’s eclectic Moody Street in late 2013. Moody’s Deli was named best deli in Boston by Boston Magazine in 2014, and that’s no surprise. They make, cure, and sell aged meats in-house, and their sandwiches are always done right, with high end cheeses and perfectly chewy bread.

    ambiance

    In early April of this year, Smith opened his restaurant space behind Moody’s Deli: The Backroom. The menu is meat-centric and makes use of all the great charcuterie from the deli (as well as some cheeses that they make in-house!), but also offers some vegetable dishes and flatbreads. They have an enormous copper wood-burning oven lined with clay that’s shipped straight from France, which fits in nicely with the French cuisine and great wine list.

    backroom ovendeli backroom (more…)

  • Grilled Cheese Deluxe

    Grilled Cheese Deluxe

    I’m going to talk about a place that doesn’t exist anymore… a tiny mecca called Rachel’s Kitchen in Bay Village of Boston. They were owned by wife and husband Rachel and Alon. They also made the best sandwiches ever, but they’ve since moved on to bigger things. Now, Mike & Patty’s has taken over the space and they make some mouthwatering sammies as well.

    Tomato

    Mise (more…)

  • Blueberry Basil Salad

    salad plate

    I have an insatiable sweet tooth.

    blueberries1Over the years, I’ve experimented with putting sweet things where they didn’t quite belong. No one questioned a spoonful of sugar in tomato sauce, or a drizzle of honey on some oven roasted veggies, but I definitely raised some eyebrows when I put chocolate on a sausage and cheese pizza…more than once. (It was delicious, but haters gonna hate). Luckily, I don’t have to go putting chocolate in salads too, because nature’s got its very own sweet stuff.

    I’m talking about fruit, guys.

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