Department: Diamond Dish
Diamond Dish: Rat’s Restaurant
February 01, 2021. Marisa Perjatel
If you can’t get to Rat’s, make Executive Chef Richard Freedman’s burgundy-braised short ribs at home.
Diamond Dish: Sugar & Olives
January 31, 2021. Marisa Perjatel
Made with fresh, local ingredients at Sugar & Olives, you can create your own crowd-pleasing kale salad at home.
Diamond Dish: The Carriage House Cooking School
January 30, 2021. Marisa Perjatel
Make any meal feel like a special occasion with this sweet and savory French-style toast recipe.
Diamond Dish: BLT Steak New York
January 29, 2021. Marisa Perjatel
Serve a warm, five-ingredient Gruyere popover right from your oven with this recipe.
Diamond Dish: The Weekapaug Inn
January 27, 2021. Marisa Perjatel
For fine costal cuisine, head to the Weekapaug Inn or make their pan-seared scallops in your own kitchen.
Diamond Dish: American Bounty Restaurant
October 30, 2020. Marisa Perjatel
Don’t miss the parkerhouse rolls at the student-operated American Bounty Restaurant at the Culinary Institute of America.
Diamond Dish: The Dorrance
October 27, 2020. Marisa Perjatel
Located in a former Union Trust bank, the Dorrance charms with its history. On the menu, the rhody calamari does the state appetizer proud.
Diamond Dish: Flour Bakery & Cafe
October 19, 2020. Marisa Perjatel
The sticky buns at Boston’s Flour Bakery & Cafe are the talk of the town.
Diamond Dish: The Lambs Club
October 11, 2020. Marisa Perjatel
The Lambs Club is a stylish alternative to many of the restaurant options in the theater district. Stop in for a burger.
Diamond Dish: The Russian Tea Room
December 09, 2019. Marisa Perjatel
Settle into one of the famous red booths at the Russian Tea Room and enjoy Russian traditions.