Neighborhood Kitchens  

 

 

NEIGHBORHOOD KITCHENS

Q & A with Author Andrew F. Smith


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By Patricia Alvarado Nuñez
A brief Q & A with Andrew F. Smith, author of Eating History: 30 Turning Points in the Making of American Cuisine.
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The Way America Eats


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By Patricia Alvarado Nuñez
According to author Andrew F. Smith in his book Eating History: 30 Turning Points in the Making of American Cuisine, three major events changed the way America eats.
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International Markets: A World of Food


RECIPES FROM NEIGHBORHOOD KITCHENS
By Patricia Alvarado Nuñez
A great way to learn about a place and its culture is to roam its local markets, but when you have to stay closer to home, international food markets offer an opportunity to discover new flavors and cultures.
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Extending the Table


By Patricia Alvarado Nuñez
If you are looking for something different to add to your traditional Thankgiving meal, consider one of the following recipes, shared with us from New England chefs who never cook without adding flavors from around the world.  
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The Versatile Avocado


MORE RECIPES
By Patricia Alvarado Nuñez
Having grown up in Central America, home of the avocado, I am glad to see many of the chefs featured in Neighborhood Kitchens working this beautiful, nutrient-rich fruit into their delicious recipes. Try some of these at home.
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Five Gluten-Free Recipes From Around the World


By Patricia Alvarado Nuñez
As Neighborhood Kitchens has explored New England and met several great cooks, we have discovered cuisines from all over the world – Mexican, Thai, Indian, Japanese – that offer great gluten-free options.
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A trip to Siena Farm


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SUSTAINABLE EATING: USEFUL LINKS
Ana Sortun calls the growing interest her customers have in where their food comes from, "an amazing change for good."
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Oleana's Fried Mussels with Turkish Tarator Sauce


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Tarator sauce is a traditional Turkish sauce made from almonds.
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Oleana's Carrot & Fennel Saganaki


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Saganaki refers to a number of different Greek dishes prepared in a sagani, a small frying pan. This one is an octopus-based entrée.
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Neighborhood Kitchens Visits Oleana


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By Margarita Martinez
This weekend Neighborhood Kitchens visits Oleana in Cambridge for a taste of Arabic-influenced foods from around the Mediterrenean. 
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Oleana's Cacik


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Cacik is a seasoned dish of diluted yogurt that is very popular in the countries that made up the Ottoman Empire. The name translates to “everything green.”
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Meet Oleana Chef Cassie Kyriakides Piuma


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Chef Piuma strives to make smart, bold, flavor-drenched food that also has a bit of whimsy. "Something that tells a story," she explains.
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Meet Chef Siva Kumar


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By Margarita Martinez
Growing up outside of Chennai, India, Chef Kumar observed his mother's hospitality in their community, and he credits her with inspiring him to enter culinary school.
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Dosa Temple's Masala Dosa


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A dosa is a 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


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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. This dish is often served with chutney or sambar. 
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Dosa Temple's Semiya Payasam


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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


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By Margarita Martinez
In addition to offering an uncommon cuisine, Dosa Temple, located in Somerville's Union Square, is a vegetarian’s paradise. Learn about indian food that goes beyond Tandoori chicken. 

Saturday at 4pm on WGBH 2
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Meet Teranga's Chef Marie-Claude Mendy


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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.
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Teranga's Thiacry


Thiacry, or steamed millet couscous, is a Senegalese dessert found only in French-speaking West African nations.  
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Teranga's Thiebou Yapp


Senegal's meat version (or second version) of the national dish, Thiebou Yapp is a meat and rice entrée. The original or first version of Senegal’s national dish is Thiebu Djeun (rice and fish).
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Teranga's Accara Fritters


Margarita begins her lessons in cooking food from Senegal with black-eyed pea fritters.
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Neighborhood Kitchens Visits Teranga


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This weekend Neighborhood Kitchens visits Teranga, the first and only Senegalese restaurant in Boston. 

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Cafe Azteca's Puerco Poblano


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Chef Antonio told Neighborhood Kitchens this is by far his favorite dish.
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Cafe Azteca's Sopes with Salsa Guajillo & Carne de Puerco


Chef Antonio teaches Margarita to make sopes, a traditional Mexican food based upon a corn tortilla, but different according to each region.
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Meet Cafe Azteca's Chef Guerrero Trejo


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Growing up in Mexico City as one of ten children, Chef Antonio learned quickly how to pitch in and prepare food for the whole family. Today the residents of Lawrence get to enjoy that same Mexican cuisine. 
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Neighborhood Kitchens Visits Café Azteca


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By Margarita Martinez
Chef Antonio often says, “This is how my mother used to do it.” Each dish at Café Azteca has so much history and love in it. Watch him prepare Mexican cuisine on Neighborhood Kitchens.

Saturday at 4pm on WGBH 2
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Simply Khmer's Som-Law-Ma-Ju-Yuon


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Sam Neang and Denise Ban shared this recipe with us when they were featured as our guestson Neighborhood Kitchens.
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Simply Khmer's Bok-Lo-Hong


 Place a plentiful amount of your papaya salad onto the place and top off with a basil leaf!  Enjoy!
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Simply Khmer's Nam Jien


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Frying in soybeen oil makes these rolls become golden and crispy.
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Simply Khmer's Nam Chow


These light & easy spring rolls are very popular appetizers at Simply Khmer. 
Neighborhood Kitchens

Meet Simply Khmer Chefs Sam Neang and Denise Ban


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As refugees of Cambodia who grew up in Lowell, Mass., the owners of Simply Khmer devote the restaurant's menu to preserving their heritage and sharing their culture. 
Neighborhood Kitchens

Neighborhood Kitchens Visits Simply Khmer


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By Margarita Martinez
Existing among the historic mills-turned-museums in Massachusetts, Simply Khmer Restaurant is one place that the children and grandchildren of Cambodian refugees can experience their culture and traditions.

Saturday at 4 on WGBH 2
Neighborhood Kitchens

How Chef Jose Duarte Defines 'Sustainable'

Neighborhood Kitchens

Jose Duarte's Favorite Kitchen Tool

Neigbhorhood Kitchens

Jose Duarte's Favorite Ingredient

Neighborhood Kitchens

Taranta's Guavannolis


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Taranta's Paiche Amazon with Tacu Tacu
Taranta's Maine Lobster Causa
This Chef Duarte dessert original puts a Peruvian spin on the traditional Italian cannoli.
Neighborhood Kitchens

Taranta's Maine Lobster Causa


Taranta's Paiche Amazon with Tacu Tacu
Taranta's Guavanollis
Causa de langosta is a traditional Peruvian potato dish. Created during the War of the Pacific, during which Peru and Bolivia fought against Chile, the dish came to symbolize the efforts of the women to gather food for the causa (cause) of the soldiers.
Neighborhood Kitchens

Taranta's Paiche Amazon with Tacu Tacu


Taranta's Guavanollis
Taranta's Maine Lobster Causa
This dish combines paiche, South America’s largest freshwater fish, with an Italian-influenced tacu tacu, the traditional Peruvian mixture of rice and beans.
Neighborhood Kitchens

Meet Taranta's Chef Jose Duarte

Neighborhood Kitchens

Neighborhood Kitchens Visits Taranta


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By Margarita Martinez
Chef José Duarte's mission at Taranta: use passion and conviction as a guide and serve what tastes amazing.

Watch the new episode

Sunday at 6:30pm on WGBH 2
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MAP: Find a Neighborhood Kitchen


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Here is a handy locator map to help you find each restaurant that we have featured on Neighborhood Kitchens.


Neighborhood Kitchens

Hungry Ducklings!

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Chef Jose’s “Pico de Gallo” on the Bristol Burger


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The juicy tomatoes, crisp onions and fresh lime juice in this salsa can add color and kick to any meal, especially a burger.
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Detour to East Boston with Margarita and Chef Gamez

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Down a Garden Path


While on the hunt for great food in Boston, Margarita diverts to see the Boston Public Garden.
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Bristol Lounge's Golden Tomato Gazpacho


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There’s no better way to liven up your day than with a chilled bowl of refreshing gazpacho. The vibrant yellow color of this golden tomato gazpacho will have you hooked before you even take the first bite!
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Meet Bristol Lounge Chef José Gamez


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Growing up, José Gamez always wanted to be an astronaut. But this dream changed during a part-time high school job at Mother Anna’s restaurant in Boston’s North End, where he discovered a passion for food.
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Neighborhood Kitchens Visits Bristol Lounge


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By Margarita Martinez
I love that Bristol Lounge Chef José Gamez not only draws inspiration from his Salvadoran roots, but also from all of the different foods available in his home neighborhood in East Boston.
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Muqueca's Casquinha de Siri (Brazilian Crab Cake)


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While each of Brazil’s five regions has its own culinary heritage, they all share certain typical ingredients and dishes which remain distinctly Brazilian. Casquinha de siri is one such dish.
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Muqueca's Tapioca Cuscuz, a Coconut Tapioca Dessert


Tapioca Cuscuz is a traditional dessert from the Northeast of Brazil. Sweet and flan-like, it is extremely popular throughout Brazil.
Neighborhood Kitchens

Meet Muqueca Chef Fátima “Fafa” Langa


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By Margarita Martinez
Using traditional techniques that emphasize long cooking times and indigenous tools, Chef Langa gives Americans a taste of real Brazilian cuisine.
Neighborhood Kitchens

Neighborhood Kitchens Visits Muqueca


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By Margarita Martinez
Muqueca's Chef Fatima, or Fafa for short, serves up the Brazilian food that she loves and knows best, from the eastern coastal state of Espirito Santo, where she grew up.
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Scampo's Chicharrón with Spaghetti


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Chicharrón is a very popular dish in traditional Latin American cuisine. The following recipe combines the deliciously crispy chicharrón with red jalapeños and hot cherry peppers for a Latin-inspired spaghetti dish.
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Scampo's King Crab Mozzarella


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King Crab Mozzarella is a signature dish of Scampo Restaurant in the Liberty Hotel and its chef Simon Restrepo.
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Scampo's Chorizo Stuffed Grilled Swordfish with White Clam Risotto


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Chorizo is a type of pork sausage originally from the Iberian Peninsula, and it is a very popular ingredient in Latin American cuisine, where it is eaten grilled, fried, or simply sliced in sandwiches.
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Meet Scampo Chef Simon Restrepo


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By Margarita Martinez
From Colombia to the US, from dishwasher to executive chef, Simon Restrepo is truly living his American dream.
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Neighborhood Kitchens Visits Scampo


By Margarita Martinez
Neighborhood Kitchens is a new WGBH series about the exploration of culture through food. This week host Margarita Martinez visits Scampo at Boston's Liberty Hotel.

Sunday, 6:30pm on WGBH 2
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Behind the Scenes at Scampo

Neighborhood Kitchens

Chef Piña's Most Valuable Ingredients

Neighborhood Kitchens

Chef Piña and His Favorite Kitchen Gadget

NEIGHBORHOOD KITCHENS

Merengue's Chillo Entero Frito


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Chillo entero frito, or fried red snapper, is one of the Caribbean’s most famous dishes. The islands are renowned for this whole red snapper fried and seasoned with local spices and herbs.
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Merengue's Tostones Rellenos de Camarones


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Tostones are fried plantains pounded flat and then fried again to create a delicious chip. They are a staple in most Latin American cuisine and throughout the Caribbean.
Neighborhood Kitchens

Neighborhood Kitchens Visits Merengue


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By Margarita Martinez
I love how the Piñas and Merengue serve as representatives of Dominicans living in Boston; how they create an awareness of their culture.
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Merengue's Mofongo de Chicharron de Cerdo


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Puerto Ricans fiercely claim they invented this delicious dish of fried, green plantains and chicharron while Dominicans, with equal ferocity, claim it is they who were really the creators.  No matter the origins, mofongo is a very popular dish in both countries.
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Meet Merengue Chef Hector Piña


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By Margarita Martinez
When Chef Piña began planning Merengue, he knew he wanted to share the traditional flavors of his grandmother’s kitchen. When patrons taste a dish, they’ll go back in time.
Neighborhood Kitchens

How to Find the Ingredients Used at Casa Romero

Don Leo says it's easy for today's cook to find the ingredients that deliver that distinct Mexican flavor.
Neighborhood Kitchens

A Prized Cafe Romero Tool: The Whisk

Don Leo, Chef at Casa Romero, says he relies upon a hand whisk for many of his dishes.
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Neighborhood Kitchens Visits Casa Romero


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By Margarita Martinez
Neighborhood Kitchens travels to the Back Bay where Chef Don Leo shares his culture and authentic Mexican cuisine at Casa Romero.

Sunday, 6:30pm on WGBH 2
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Casa Romero's Bananas or Plantains Flambé


This elegant dessert of banana or plantain flambé is popular in the finer restaurants of Mexico. It is a more sophisticated version of plátanos maduros, or sweet fried plantains, which has been a dessert staple in Latin American and Caribbean cuisine.
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Casa Romero's Ceviche Acapulco


Ceviche is an ancient and popular dish that has been around for as long as the Incas. It is native to Peru, although it quickly travelled along the Pacific Coast and gained popularity in much of Latin America.
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Casa Romero's Shrimp Cilantro


Shrimp is a staple of many Latin American cuisines, and this shrimp cilantro dish is a classic way to serve this ubiquitous seafood.
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Casa Romero's Salsa Verde/Salsa Roja


Casa Romero offers up a delicious and colorful take on salsa.
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Meet Casa Romero Chef Leo Romero


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By Margarita Martinez
In 1967, while working on a PhD at Harvard, Romero opened his first restaurant, Casa Mexico. He believes that it was the first authentic Mexican restaurant in New England.
Neighborhood Kitchens

A Beloved Orinoco Kitchen Tool: the Immersion Mixer

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Neighborhood Kitchens in the Press

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