On a warm June evening, Miled Finianos serves delicately curated plates of radicchio tabbouli, Wagyu beef arayes, and a cherry-pomegranate galette topped with vanilla ice cream to the eight guests ...
The recipes from Joe Yonan's new book, "Mastering the Art of Plant-Based Cooking," made an impression not because they were meatless, but because they were simply delicious.
For years, Heat-n-Eats has turned food waste from Harvard University’s dining rooms into packaged, frozen meals for those in need. As Massachusetts leads the charge in keeping food waste out of ...