Word: chicken
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...shallots and Ilocos vinegar ("Why does everybody always use balsamic?" he asks); glass-noodle pancit with tender short ribs, garnished with grapes, black sesame and coriander. His outstanding twist on adobo, one of the Philippines' most popular dishes, involves serving pork belly on a bed of deeply aromatic Singaporean chicken rice. (See pictures of what the world eats...
...said HSBA executive director Denise Jillson, who oversaw the organization of the fair. “People always love to be in Harvard Square and here is a really fun event where you learn about so many different things—from composting to growing your own garden to chicken roosting.” Cambridge City Councillor Henrietta Davis said that she was impressed by the size of the crowd, adding that she hoped it would encourage locals to be more involved in their communities. “It’s great because it’s the first...
...Hubig of Restaurant Astier, where Montmagny-dandelion leaves are married with chicken livers, and Gâtinais pork with the violet leaves of Pontoise cabbage, that goes without saying. "With his project, Yannick is showing us we have extraordinary culinary riches at our doorstep," Hubig says. Change has even come to Cowgirl Tacos, Paris' sole Tex-Mex cooking school and caterer. Ever since chef Ellise Pierce tasted true Paris mushrooms grown in 19th century quarries, she has been stuffing her enchiladas with nothing else. She also plans to fill her Texas chili with Ile-de-France's centuries-old beans...
...after tasting his fillet of sole with Paris mushrooms, based on the Normandy sole first served in the 1830s on Rue Montorgeuil; his lamb chops Champvallon-style, said to have been created by a mistress of Louis XIV to seduce him; or his fricassee of Gâtinais chicken with artichoke and potatoes, a modern take on the dish served in 1790 at Le Cabaret du Père Lathuille, the establishment immortalized by Manet...
While the selection is limited, the atmosphere is rowdy, and the service is subpar, the Quincy Grille is the only place to get food where everybody knows your name. Whether ordering mozz sticks, chicken fingers, a cheeseburger, or sweet potato fries, chances are the person serving it is someone you had in section, someone you hooked up with, or your blockmate. While you can only pay for this greasy goodness with cash, you can always ask your teammate sitting at the table over to spot...