Congratulations. Best website ever. (0 replies, last updated by schlimmerkerl July 14, 2006)

Has anyone noticed anything different since the great training closure? I haven’t. Its the same old latte made sloppily by indifferent people. It seems to me that all they wanted was a lot of free publicity about closing... (42 replies, last updated by bakerboyz April 23, 2008)

hi, I just tried a recipe from a Dave Lieberman “Dinners” cookbook that I got as a gift. The recipe is for chicken thighs over pasta with a creamy sauce. It tasted terrific, but the sauce turned out much thinner than... (10 replies, last updated by millygirl January 16, 2008)

Thanks for making the “View 300 Earlier Threads —>”, hopefully it will make visiting the board a bit faster. (0 replies, last updated by huh? July 22, 2001)

This is not an improv, but a recipe from Ken Hom. It’s chicken wings cooked with a sauce made of dried chilis with soy sauce added. Sort of a Chi-Mex combo. It’s goooooood. (1 reply, last updated by oakjoan September 26, 2006)

When Moutarde first opened about 4 years ago, my fiance and I had an absolutely fabulous meal there. The service was spotty, but we chalked that up to parisian attitude. But the food was wonderful. However, over the following... (6 replies, last updated by FAL July 6, 2007)

Tried to go to Mission Street Food last night. Thats right... TRIED. Although my friends and i met up around six, after taking Bart, shopping for wine & etc etc – we weren’t there until 7:30. and it was SWAMPED. The... (3 replies, last updated by bong August 4, 2009)

The only salmon casserole I’ve made was basically just that middle-American standby, the tuna-noodle casserole, done with salmon instead – and much as I love the original, this was an improvement. Instead of the... (19 replies, last updated by MazDee April 8, 2009)

I am happy to report that the newly re-opened and under-new-management Yotto at Colony Place on Colony Road is AWESOME! I went with some friends last night on a whim and we loved everything. Other than miso and a baked mussel... (4 replies, last updated by QueenCityHound March 4, 2009)

I dined al fresco at Globe Bar and Grill this past weekend, and was impressed with the menu and food. It appears to me that the selection of restaurants in Larchmont continues to improve. While the service is amateuristic at... (22 replies, last updated by pobo February 20, 2009)

I don’t know if I’m finding restaurants previously missed, or the new places are worth noting, or both, but here West / Northwest of Boston there are several places worth noting. Lexington: Lexx offers comfort food... (3 replies, last updated by fmcoxe6188 February 19, 2009)

If you check earlier posts, you will find that I definitely was not a fan, but I had a weak moment and gave them another chance. While not a destination spot, there have been improvements. For one, they have a new chef and he... (2 replies, last updated by Pegmeister December 8, 2008)

My mother has, for 40 years, made turkey soup the same way: Take the turkey carcass (which had been stuffed with dressing), toss it in the freezer for an undetermined length of time, and then when it is time to make the soup,... (10 replies, last updated by sarah galvin December 3, 2008)

I’m fairly certain the best way to improve upon green bean casserole is to not make it at all. I may be alone on this but I find it absolutely vile. (37 replies, last updated by Dee S November 10, 2008)

what do you add to your store bought sauerkraut? I’m going to a b-b-q at 4 today. Thanks. (2 replies, last updated by Karl S September 1, 2008)