Edible Boston

Edible Boston is a quarterly publication that highlights the rich variety of local foods found in Boston and its neighboring communities. We honor the hard work of family farmers, fishermen, fishmongers, food artisans, chefs, and other culinary businesses who are committed to providing the freshest, seasonal ingredients. The audience of Edible Boston consists of knowledgeable, engaged, and community-focused individuals who have a strong passion for food. They play a significant role in influencing their peers, guiding trends around dining, shopping, cooking, and drinking. Each year, Edible Boston connects with nearly 500,000 readers, reaching locations from Newburyport in the north to Foxborough in the south, and as far west as Worcester.

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Living Abundance: A 75-year-old backyard gardener donates her harvest to local food pantry — Edible Boston

Dec 3, 2024 | edibleboston.com | Alison Moore

Third-generation Amesbury resident Nina Buxton grows and donates hundreds of pounds of produce annually from her backyard garden on Lake Gardner. From her 25 by 25-foot parcel, she harvests vegetables, herbs and berries to deliver weekly to Our Neighbor’s Table (ourneighborstable.org), an organization that hosts free food markets in Amesbury and Salisbury.
Jamaican Fish Tea Soup — Edible Boston

Nov 17, 2024 | edibleboston.com | Nicola Williams

Nicola Williams grew up enjoying fish tea, a traditional Jamaican dish that highlights the sustainable use of whole fish. This warming winter recipe celebrates the importance of fresh, local seafood. As a board member of the North America Marine Alliance (NAMA), based in Gloucester, Nicola is committed to preserving the rich seafood heritage that has thrived here for centuries.
Bigger Than Boston: Legacy Businesses Transcend Local — Edible Boston

Nov 17, 2024 | edibleboston.com | Jacqueline Cain

Walking the aisle at pretty much any grocery store along the East Coast where Italian specialty products are sold, a shopper will likely recognize the red and yellow labels of Pastene. If you’ve ever eaten a sub from Papa Gino’s—or any number of restaurants from Florida to Maine—it may have been served on a roll from Piantedosi bakery.
Edible Food Find: Young Leaven Microbakes — Edible Boston

Nov 15, 2024 | edibleboston.com | Greg Levinsky

Photos by Linda R. CamposA tick before 7am on most Saturdays, Shea Callahan carefully loads 50 loaves of still-warm, freshly baked sourdough bread into the back of her red Toyota Camry and heads to the gym. CrossFit EXP not only serves as Callahan’s daily fitness haven, but the Leominster-based gym offered the launchpad for her business, Young Leaven Microbakes.
Herb Roasted Chicken and Winter Squash with Orange Balsamic Sauce — Edible Boston

Nov 15, 2024 | edibleboston.com | Elle Simone Scott

Photo by Michael Piazza / Styled by Catrine KeltyNot much needs to be said about the benefits of roasting during the winter (warming the kitchen and the soul) and this easy, low-lift dish is just what the season ordered. I’m always excited to see pumpkins, gourds and squash at their prime at this time of year and the diverse ways they can be prepared is always a wonder; buy small squash if you can, or plan a use for the leftover uncooked portions.
Pear Hazelnut Bread Pudding with Cardamom Glaze — Edible Boston

Nov 15, 2024 | edibleboston.com | Elle Simone Scott

Photo by Michael Piazza / Styled by Catrine KeltyThis recipe is my ode to pears, one of the most underused fruits. Ripe pears are so tender and lend well to baking, even with their subtle flavor profile. But when paired (no pun intended!) with toasty hazelnuts and earthy cardamom, this classic recipe is transformed into something special. Bread pudding is already a customizable crowd pleaser and tucking pears between the custardy bread cubes takes it up several notches.
Sweet Potato Hot Water Cornbread with Whipped Honey Butter — Edible Boston

Nov 15, 2024 | edibleboston.com | Elle Simone Scott

Photo by Michael Piazza / Styled by Catrine KeltyThere were always two types of cornbread on our family’s gathering table: an oven-baked sweet one and hot water cornbread (also known as hoecakes, which are similar to Rhode Island’s jonnycakes) fried as patties in a cast-iron skillet. Both are equally delicious and widely accepted yet vastly different in taste and texture.
Braised Collard Greens Quiche — Edible Boston

Nov 15, 2024 | edibleboston.com | Elle Simone Scott

Photo by Michael Piazza / Styled by Catrine KeltyQuiche is what I call an “innkeeper’s secret weapon.” I’ve always been a fan of the traditional recipes (like Lorraine with bacon and Gruyère, or spinach and cheddar) but what I’ve learned is that, if done right, quiches can be highly customizable.
Edible Food Find: Solodko Bakery — Edible Boston

Nov 15, 2024 | edibleboston.com | Michael Floreak

Photos by Linda R. CamposA visit to her grandparents in Ukraine in the summer of 2018 sent Ilona Znakharchuk’s career in a direction she never could have imagined. And the Boston pastry world is sweeter because of it. Znakharchuk spent time in Ukraine before entering her sophomore year at Boston College—she and her family had moved to the United States when she was 2 years old. Znakharchuk says she was “blown away” by the world of European pastries she discovered there.
Comfort and Joy: A Winter Menu — Edible Boston

Nov 15, 2024 | edibleboston.com | Elle Simone Scott

Photos by Michael Piazza / Styled by Catrine KeltyWhen I was young, it was always a challenge to gather folks to celebrate my winter birthday as it often falls on an actual holiday, but as I got older and became a part of the food and hospitality industry, I learned a trick or two. These days, one of the things I love to do to celebrate in the winter is to visit boutique hotels and bed & breakfast inns across the East Coast and New England.