Recent Marc Bouchard Columns

Hundreds of ‘right’ ways to make tasty biscuits

Marc Bouchard | Thursday, May 3, 2012

The phrase “The devil’s in the details” perfectly describes the potential pitfalls awaiting any baker who tackles a batch of Southern-style biscuits. I finally understand …

Slow is the better way to go for tastier meat, fish

Marc Bouchard | Thursday, April 5, 2012

Emeril and all other modern celebrity chefs are guilty of being the purveyors of a style of cooking that epitomizes intensity, exuberance and excitement. Essential …

Searching for treasure made of cast iron

Marc Bouchard | Thursday, March 1, 2012

There’s a little antique/junk shop near my son’s college. It’s tough work easing my way through the crowded back room, often ripping my jacket on …

Brown rice: Friendly companion to hundreds of dishes

Marc Bouchard | Thursday, February 2, 2012

If anyone asked me what one food they should add to their diet that would make a big difference nutritionally, I would say without hesitation, …

Looking forward to another delicious year in food

Marc Bouchard | Wednesday, January 4, 2012

Every December, some snobby, cosmopolitan food writer forecasts ingredients or dishes we’ve never heard of as the hottest gastronomic trend for the upcoming annum. It’s …

Beyond just taste, recipes need color and depth

Marc Bouchard | Wednesday, December 28, 2011

We don’t just eat with our mouths. We eat with our eyes. There are some excellent recipes that fail miserably, not because they don’t taste …

Colorful finger foods that are easy to prepare

Marc Bouchard | Wednesday, December 14, 2011

To hear the food critics, in particular the insufferable “talking heads” from the Cooking Channel, no one who is anyone sits down to a full …

It’s time for home cooks to embrace the chipotle

Marc Bouchard | Wednesday, December 7, 2011

The popularity of chipotle peppers on menus has mushroomed over the past decade. I see restaurants of all types pushing chipotle-rubbed ribs, chipotle barbecue sauce, …

Tasty chickpeas underused in American cuisine

Marc Bouchard | Wednesday, November 30, 2011

Chickpeas, also known by their Spanish name, garbanzos, are one of the most delicious, nutritious and versatile members of the legume family of high-protein, high-fiber …

Pork pulls its weight as perfect food on short notice

Marc Bouchard | Wednesday, November 23, 2011

Pulled pork used to be the unique province of the barbecue fanatics of North Carolina, where whole hogs are slowly roasted over glowing embers until …

Blackened fish courtesy of Prudhomme’s prescience

Marc Bouchard | Wednesday, November 16, 2011

July 1979 marked an important moment in American culinary history. That’s when the restaurant K-Paul’s opened in New Orleans, and with that event, owner Paul …

Bring ubiquitous onion to forefront of your meal

Marc Bouchard | Wednesday, November 9, 2011

“You make us cry without hurting us. “I have praised everything that exists, “but to me, onion, you are “more beautiful than a bird “of …

Basic tools can’t be replaced by modern gadgets

Marc Bouchard | Wednesday, November 2, 2011

In 1997, the topic of my very first Telegraph column was a discussion of essential kitchen implements, or as I called them, my MVTs – …

Cooking properly will take care of fat from duck breasts

Marc Bouchard | Wednesday, October 26, 2011

Duck is one of the most popular meats at any upscale restaurant. The dark, rich meat is the prefect foil for all of the terrific …

Popular author was wild about mushrooms

Marc Bouchard | Wednesday, October 19, 2011

Jane Grigson was one of a host of food writers who helped introduce the English-speaking world to a brighter culinary future in the post-war world. …

Get the connection for tasty Braised Short Ribs

Marc Bouchard | Wednesday, October 12, 2011

Braised Short Ribs are one of the most delicious and succulent of all cool-weather beef recipes, absolutely perfect for this time of year. So, why …

Italian prune plums add new flavor to local scene

Marc Bouchard | Wednesday, October 5, 2011

It’s the time of year when Italian prune plums pop up in the supermarkets and farm stands. Since they’re a relatively new item on the …

Sweet ideas to help celebrate Rosh Hashana

Marc Bouchard | Wednesday, September 28, 2011

It is a happy coincidence that the Jewish New Year, celebrated as the holiday of Rosh Hashana, occurs at the same time as our local …

Learning your way around the versatile eggplant

Marc Bouchard | Wednesday, September 21, 2011

Eggplant is one of the glories of the Mediterranean garden. It is the basis for some of the region’s most popular dishes, from Italian eggplant …

Side dishes that go with just about any meat

Marc Bouchard | Wednesday, September 14, 2011

It’s amazing how the slightest dip in the temperature affects our appetites. A week ago, some sliced tomatoes or a cabbage slaw seemed appropriate as …

Bruschetta can be made for just about any taste

Marc Bouchard | Wednesday, September 7, 2011

Bruschetta is nothing more than thickly cut toasted bread served with some form of topping. Think of it as an open-faced sandwich, but constructed with …

Acidic juices can do the cooking for you

Marc Bouchard | Wednesday, August 31, 2011

In the run-up to Hurricane Irene, some people were obsessed with what they considered to be the staples of life. To them, that meant the …

Throw a do-it-yourself Lettuce Roll-up Party

Marc Bouchard | Wednesday, August 24, 2011

One of the easiest, tastiest and most entertaining ways to add excitement to the late-summer dining experience is to incorporate grilled fish or meats with …

Fierce sea creatures are succulent to the taste

Marc Bouchard | Wednesday, August 17, 2011

“Come live with mee, and bee my love, And wee will some new pleasures prove, Of golden sands, and christall brookes, With silken lines, and …

Add pesto and presto! You have a great dish

Marc Bouchard | Wednesday, August 3, 2011

I love New England summers. One day I’m buying refrigerated herbs from some nameless grower in California, and the next day my farming friend Charlie …

Grilled Vietnamese fare high in flavor, freshness

Marc Bouchard | Wednesday, July 27, 2011

The best show on cable’s The Cooking Channel is also probably one of its least known. That’s because while most of their offerings are repeated …

North and South split over what makes good corn bread

Marc Bouchard | Wednesday, July 20, 2011

Being a barbecue junkie means more than knowing which woods and spice rubs to use; you have to have the side dishes and accompaniments that …

Fresh California figs work well with these dishes

Marc Bouchard | Wednesday, July 13, 2011

It has been a long, long wait, but fresh figs from California are finally flooding into the marketplace. Over the next three months, we should …

Watermelon much more than just a summertime snack

Marc Bouchard | Wednesday, July 6, 2011

I’ve never met anyone who didn’t like watermelon, and if I did, I think I would be required to question that person’s sanity. What’s not …

Satay makes for quick, easy barbecue appetizer

Marc Bouchard | Wednesday, June 29, 2011

Satay, or sate, is a skewer of meat, fish or almost anything else that is bathed in a full-flavored marinade before being grilled and served …

Grilled vegetables help offset barbecued meats

Marc Bouchard | Wednesday, June 22, 2011

American barbecue is a style of cuisine dripping with irony. It’s a natural for the warmer months, when we’re ostensibly at our most physically active …

Let guests – or acid – do the work

Marc Bouchard | Wednesday, June 15, 2011

“I don’t want to cook tonight!” became the rallying cry as the first heat wave of the summer swept through the region. Luckily, there are …

Sauce can make steak burst with flavor

Marc Bouchard | Wednesday, June 1, 2011

A great steak doesn’t need much more than salt, pepper and its own natural marbling to make it taste good. But with the advent of …

Choose sides that complement main dish

Marc Bouchard | Wednesday, May 25, 2011

Your choice of side dishes sets the tone for your meal, providing a variety of colors, textures and flavors. But we don’t just need dishes …