All clear!

Rhode Island clear clam chowder

By
March 13, 2014

The Ocean State’s chowder leaves out the cream.

Salt cod

A continental Christmas dish

By
December 20, 2013

A culinary history lesson and how-to.

A world in a bowl of soup

Velvety, earthy, and confident

By
November 6, 2013

Cold garlic-almond soup with grapes rocked his world at the tender age of 13.

Harissa magic

Just enough heat

By
July 5, 2013

A chile paste from Tunisia gives our Boston-based columnist just what he’s looking for.

Stock answers

Liquid balm

By
April 11, 2013

When his heart is heavy, he cooks stock.

Go big or go home

A 14-inch skillet rules the kitchen

By
December 19, 2012

Could this become your new go-to pan?

A taste of memory

London, via a lamb sandwich

By
September 20, 2012

Treat yourself to a nibble of London’s Borough Market.

Braised vegetables, Turkish-style

A discovery worth touting

By
July 5, 2012

Great make-ahead recipes for lazy summer suppers.

Reflections on kitchen remodeling

Tips from a (new) pro

By
April 11, 2012

Adam learned a few things during his recent kitchen renovation.

A celery-soup celebration

Reconsidering holiday rituals

By
December 22, 2011

Sometimes it’s liberating to change your traditions.

Floating away

Summer is soda season

By
August 12, 2011

The milkshake man branches out.

Gourmet glamour

Treasures on The Rack

By
June 16, 2011

Some magazines never die; they just go to the gym.

Culling in the kitchen

Does he really need six loaf pans?

By
May 4, 2011

‘My favorite kitchen game is cooking with just the ingredients on hand. No running to the store allowed.’

Madam, I’m Adam

An introduction

By
March 30, 2011

We’re getting a new columnist. He’s getting a new kitchen.

Adam’s Rib

Adam Ried's regular gigs include a weekly Boston Globe Magazine cooking column, spots on the PBS cooking shows “America’s Test Kitchen” and “Cook’s Country from America’s Test Kitchen,” and frequent articles in Cook’s Country magazine. His most recent book is Thoroughly Modern Milkshakes.

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A winter romesco sauce

Good on everything

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