Neighborhood Kitchens

Dosa Temple's Masala Dosa

Saturday, October 6, 2012
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A dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices.

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Dosa Temple's Medhu Vada

Thursday, October 4, 2012
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Medhu Vada, or lentil doughnut, is a South Indian snack mainly consumed for breakfast. Its primary ingredient is urad dal or black gram lentils.

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Dosa Temple's Semiya Payasam

Thursday, October 4, 2012
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Semiya Payasam is a dessert made for festive occasions in South India. It is a pudding made with milk, vermicelli noodles, sugar, ghee, raisins, cashews, and cardamom powder.

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Neighborhood Kitchens Visits Dosa Temple

By Margarita Martinez   |   Thursday, October 4, 2012
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Dosa Temple
Margarita with Dosa Temple's Chef Siva (Patricia Alvarado/WGBH)
Somervillians pride themselves on being different. If you can think of something unconventional, they have a festival for it. Activist street bands? Check! The HONK! Festival takes place on Columbus Day weekend. Marshmallow fluff? Double check! Fluff was invented here and it’s celebrated every September with a street fair that includes everything from fluff science experiments to fluff cocktails. Beards? Of course! BeardFest is coming up in November. 
Somerville’s quirkiest neighborhood has got to be Union Square. That’s where you’ll find the Fluff festival, a non-profit community craft studio called Artisan’s Asylum, one speakeasy and a castle (ok, the Prospect Hill Monument). Union Square has a personality all its own. And a large part of its unique flavor comes from the many immigrants who live and work in the neighborhood.

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Meet Teranga Chef Marie-Claude Mendy

Saturday, September 29, 2012
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chef mendy
Margarita Martinez with Chef Mendy. (Patricia Alvarado/WGBH)

From a young age, Marie-Claude Mendy knew she was destined to work with food. She first became aware of her passion for food and cooking when she was only 5 years old. She grew up preparing dishes from scratch, solely with fresh and local ingredients. Marie-Claude’s well-developed palate can be attributed to the wide array of cuisines her mother exposed her to as she was growing up in Senegal. Her father was also very encouraging—as well as difficult to please, which taught her to strive for excellence with every dish. 

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Teranga's Thiacry

Saturday, September 29, 2012
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Thiacry, or steamed millet couscous, is a Senegalese dessert found primarily in French-speaking West African nations. It is Chef Marie-Claude Mendy's favorite dessert.

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About Neighborhood Kitchens

Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44

About the Author
Margarita Martinez Margarita Martinez
Margarita Martinez grew up in the Bronx, NY and Ossining, NY with a Puerto Rican father and a Franco-American mother. She now calls New England home. Margarita has always had an insatiable appetite for travel and food. She made her first empanada as a teenager visiting Argentina, satisfied her sweet tooth with poffertjes and stroopwafels while studying in Holland, engorged herself on Thai street food for a month in Bangkok, and continues to search for authentic international cuisines in the Northeast. Margarita loves to discover new ingredients, flavors, and cooking approaches that she can bring to her own home kitchen.

On the Go

In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!

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Find a Neigbhorhood Kitchen
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Margarita's Neighborhood Visits

»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Roxbury: Merengue
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer

»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi


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