#edibleboston

[lakeseasky]

morning read #edibleboston #morningcoffee https://www.instagram.com/p/CS1w0TfMqZ3/?utm_medium=tumblr

[saintlucyrepresents]

Michael Piazza Edible Boston

Michael Piazza photographed several community fridges and little free pantries in Boston and Worcester for Edible Boston. The Edible Boston story, written by Tara Taft, sheds light on how these community fridges came to be. Using instant film, Michael captured the various fully stocked fridges and pantries available to any community member in need.  

Read the article here and see more of Michael Piazza’s editorial photography here. 

[saintlucyrepresents]

Michael Piazza Edible Boston

Michael Piazza photographed the delicious offerings of Boston's Chinatown in the “Preserving Chinatown” feature for the new issues of Edible Boston and Edible Worcester. As anti-Asian sentiment continues to grow during the pandemic, author Jacqueline Church discusses the impact that it has had on this once-flourishing food-haven of Boston. Piazza’s images highlight the mouthwatering flavors this community continues to serve, such as Peking duck and bamboo with pork.

Read the article here, and see more of Michael Piazza’s food photography here.

[saintlucyrepresents]

Michael Piazza Edible Boston

Michael Piazza photographed the cover story of Edible Boston’s new Winter 2021 issue, styled by Catrine Kelty, out now. For the feature “Preservation All'Italiana,” Michael captured portraits of author and chef Douglass Williams and images of his infamous homemade preserves. Williams shares his approachable techniques for food preservation, as well as some of his favorite recipes such as Cranberry Mostarda and Charred Onion Jam.

Find the article and recipes here, and see more of Michael Piazza’s food photography here.

[saintlucyrepresents]

Michael Piazza Edible Boston & Edible Worcester

Michael Piazza photographed the latest cover and feature stories for the Winter 2020 issues of Edible Boston and Edible Worcester. Both are special edition issues, entitled “Climate, Community, and Conversation.” The Edible Boston cover image, styled by Catrine Kelty,  features a fried egg decorated with precisely placed herbs that is meant to look like a globe and reference a necessary global conversation around food and sustainability. The Edible Worcester cover, also styled by Kelty, is a more direct call to action and features a beautiful and heroic still life of composted food waste. Both issues feature stories about what local residents are doing to combat and minimize the effects of climate change and how communities are coming together to nurture and protect our planet. 

Find the latest issues of Edible Boston and Edible Worcester on newsstands now or online here, and see more of Michael Piazza’s food photography here.

[krishughes-craig]

Needham Golf Club | Worlds Best Fries! No joke.....THE BESTEST! ⭐️🤙💫 #edibleboston #bestofboston #needhamfood (at Needham Golf Club)

[ediblevancouver]

More gorgeous Spring covers from our wonderful sister publications. . . . #ediblehawaiianislands #ediblecolumbia #edibleboston #hawaiinislands #columbiasouthcarolina #bostonmassachusetts #springmagazine #ediblecommunities #ediblepublications #loyaltolocal

[sabrinapashtan]

Orange Almond Flan

Flan Almendra

Chosen as a featured recipe in the SPRING 2014 edition of Edible Boston!

Eggs are at the height of sexiness in this orange almond flan. Smooth, bright, rich and nutty, this flan shows off eggs at their best, marrying bright citrus with ground almonds to create a wonderful dessert. 

While this is a traditional Sephardic Passover dessert, it can of course be enjoyed following any kind of meal, especially those of the Spanish variety!

Serves 8 using a large mold, serves 10 using individual ones

1.5 cups sugar 3/4 cup water 8 egg yolks 4 whole eggs ¾ cup freshly squeezed orange juice 1 tablespoon grated orange zest ½ teaspoon vanilla extract 1 teaspoon Grand Marnier, optional ¾ cup finely ground almonds or almond flour

This flan can be made either in individual flan cups, ramekins, flan mold or a cake pan that easily inverts. The recipe yields about 10 ramekins or an 8” round cake pan or mold.

Preheat the oven to 350° F. Start by making the caramel: combine 1 cup of sugar and ½ cup of water in a medium saucepan. On medium heat, let the syrup begin to bubble, rotating the pan as the sugar turns golden at the edges. Once the syrup has a uniform golden brown hue, within about 5 minutes, pour it immediately into the ramekins, ensuring that it spreads evenly on the bottom of the mold.

In the same saucepan, mix the remaining 1/2 cup of sugar with 1/4 cup of water over medium heat and boil for 4 minutes. Let cool. In a bowl, whisk whole eggs and yolks, adding orange juice, orange zest, vanilla, optional Grand Marnier, and almonds. Add the cooled syrup and whisk to combine. (It’s important that the syrup is at room temperature so that it doesn’t cook the eggs. If you suspect this has occurred, you can push the mixture through a fine sieve to remove any possible cooked bits of egg.) Pour the resulting mixture into your molds, but leave enough room so they don’t spill when transferring to the oven, about half an inch.

Cover each mold with foil and place them in a larger pan with enough space to fill with water. Pour hot water into the pan so that about half the height of the mold is submerged in water. Carefully place in the hot oven and bake for about 30 minutes for ramekins and up to an hour for a single mold, or until the custard is set. It should tremble slightly when shaken in the center.

Refrigerate flan after cooling for at least a couple hours. To serve, dip the bottom of the molds in hot water for just a few moments to loosen the caramel and then invert onto a plate. Drizzle all the loose caramel over the top and serve.