Drive the District: Cruise the Cape!
By Jillian Bernardini - Aug 06, 2014 - 08:45 AM
This sounds blasphemous, but it’s been about four years since my first and only endeavor to Cape Cod! Boston is relatively close to the Cape when you compare it to other cities, but restaurant schedules and lack of a personal vehicle don’t make it all that easy to venture south. When I received an opportunity to participate in Cruise the Cape, a cultural and culinary event with fellow food influencers, sponsored by Drive t...
Dear Coco: Toffee Chocolate Bars, no passport required.
By Jillian Bernardini - Jul 23, 2014 - 08:47 AM
I’ve never been to Shanghai, nor the exotic Sidama…but I have tasted a piece of their culture in these dark chocolate-toffee bars! Based in Maryland, Dear Coco crafts an array of small batch chocolates, truffles, and their new line of individually packaged toffee and dark chocolate bars. “Be transported by chocolate,” could not speak more truly to these internationally-inspired delicacies.
Broma Brownie Co.: the only cure-all for a serious chocolate craving+addict
By Jillian Bernardini - Jul 15, 2014 - 09:58 AM
I’m embarassed. I had all intentions to share these amazing brownies with you a week ago, but I took the professional route over the indulgent, kid-in-a-candy store devour the entire box route. Aren’t you proud? I paced it out a bit, preserving them in the fridge, bringing them to room temperature, and tasting brownie by brownie through my sampler package courtesy of Broma Brownie Co. I treated them like the fancie...
Breakfast snacking cakes, and simple, seasonal baking.
By Jillian Bernardini - Jun 13, 2014 - 01:31 PM
Okay, you can really nibble on this cake anytime of day, but one of my favorite baking categories is a simple, citrus laced snack cake. I cannot stand preheating and using the oven in the heat-humidity combo of Boston summers, but I always make an exception for this cake. It’s incredibly versatile, and depending on what crowd or type of party I am bringing this to, I can switch up the flavor profile and toppings easily.
By Jillian Bernardini - Jun 09, 2014 - 04:15 PM
Think about tahini paste. Now think about that jar of tahini paste hidden in the back of your cupboard since the last time you made hummus or baba ghanoush for a friendly gathering. What else can this mysterious, sesame seed puree collaborate with in your culinary repertoire? I have a few new ideas for you that will break the typical Middle Eastern dip routine and show how lovely and versatile this paste can be!
Jeni’s Splendid Ice Cream: a stark raving mad love affair
By Jillian Bernardini - May 23, 2014 - 05:20 PM
Always, and I mean always, the best $13 spent on a pint of ice cream. I know it sounds a bit frivolous, but just keep reading. Jeni’s is more than splendid, it’s even supportive of local farmers and knowledgeable to where and how every individiual ingredient is sourced and grown. Milk from grass fed cows, a cookbook on the NY Times bestseller’s list, and a second cookbook adding more ice cream-dessert wizardy...
Blue Hill Yogurt: a savory, healthful breakfast.
By Jillian Bernardini - Apr 17, 2014 - 02:05 PM
Strawberry, vanilla, banana: these are the flavors that come to mind when breakfast calls for a simple cup of yogurt. Sweeter, fruit-based enhancements make this morning staple more juicy sweet rather than savory. Scouring my local market for thick, pure Greek yogurt to accompany my homemade maple granola last week, I stumble upon the rainbow of vegetable goodness that is Blue Hill yogurt!
Raincoast Crisps: your new favorite cracker.
By Jillian Bernardini - Apr 11, 2014 - 10:20 AM
Okay, my love affair with these crisps has been going on far too long without me sharing them with you. Currently up for a sofi Award, one of the most highly regarded accolades for specialty foods, Raincoast Crisps are a complex crunchy cracker that is speckled with an array of seeds, nuts, and seasonings. They are now available in multiple flavors like pumpkin spice, fig and olive, and my current obsession, salty date and alm...
By Jillian Bernardini - Mar 26, 2014 - 12:08 PM
Equal parts tradition and addiction, these bivalve mollusks are a serious hobby in this seafood-centric town. Ranking just below, or even rivaling, New Englander’s voracious appetite for lobstah rolls and chowdah, raw oysters can be found in the classiest of restaurants and the most rustic of Boston’s bars.
By Jillian Bernardini - Mar 21, 2014 - 08:11 AM
I’m writing this on a bus. Yes, a classic New England commuter bus back to Boston. A lovely weekend in Newport with close friends, heading back to the reality of work, but still warmly reminiscing about our exciting engagement and all of the surprises.