Columnists :: The Savored End
 The season of extreme ice cream
By Emily Gelsomin | Wednesday May 18, 2011
I scream, you scream, we all scream for ... buffalo mozzarella ice cream? We New Englanders love our ice cream. We are also an increasingly progressive bunch when it comes to trying new flavors. Though you will still find classic vanilla, ice cream shops and restaurants have started experimenting with flavors that challenge our taste buds.
Pops Restaurant provides little luxuries for diners
By Emily Gelsomin | Thursday Apr 28, 2011
It’s clear the moment you meet Pops Restaurant general manager John Gould that he is deeply invested in creating an inviting neighborhood space offering up a hint of luxury for diners.
Green vegetables herald the start of spring
By Emily Gelsomin | Wednesday Mar 30, 2011
Spring is here. Little green shoots can now be seen peaking out from the earth all over Boston. While we are dying for a little local green to make an appearance on our plates as well, sadly, it’s still a tad early for springtime New England produce. That doesn’t mean we have to do without spring vegetables; we just have to get a little creative, be a little flexible, and know what to look for at the market. When you think seasonal spring produce, think in shades of green--most of the vegetables this time of year are found in hues of moss and mint and their flavors are bright and fresh: just what is needed after a cold, dreary winter.
The Hometown Wholesomeness of Wholy Grain
By Emily Gelsomin | Wednesday Mar 16, 2011
Step into Wholy Grain (275 Shawmut Ave.), the South End’s new café and bakery, and you’ll find a world of charming menu items you never knew you couldn’t live without. It’s a small space, but it is big enough to cater to a quickly-growing cult following, yours truly included.
Valentine’s Day treats for your sweet (or your stomach)
By Emily Gelsomin | Wednesday Feb 9, 2011
Cupid aimed his arrow straight for the stomach this year. Whether you are single or attached, the South End has many delights to leave your other heart (your stomach) feeling warm and fuzzy this Valentine’s Day.
In the pursuit of macaroni and cheese
By Emily Gelsomin | Monday Jan 31, 2011
While Thomas Jefferson was a lover of freedom, he was also a lover of food, and though he did draft The Declaration of Independence, his most important contribution to the country could arguably have been macaroni and cheese.
Making your Monday
By Emily Gelsomin | Wednesday Jan 19, 2011
Poor Monday. It’s notorious; it’s the first day of the workweek, serving up an abrupt halt to weekend fun. It has been referred to as "manic" and "blue," in certain musical circles and if you work in an office, you’ve probably heard a reference to having "a case of the Mondays," from a dejected officemate. In short, it’s a day that doesn’t have the best of reputations.
The year of the lentil
By Emily Gelsomin | Wednesday Jan 5, 2011
Don’t let its meager appearance fool you: the lentil is not to be taken lightly. It’s a little seed that has a big job this time of year. Its hearty nature makes it perfect to eat all winter, but it has a very particular job during the New Year’s season.
It’s the most wonderful time of the year for festive food
By Emily Gelsomin | Wednesday Dec 22, 2010
A lesson well learned from the Grinch, you can’t keep Christmas from coming. If you are anything like me, these past few weeks have sped by, leaving barely enough time to stop and drink the eggnog. If this is sounding at all familiar, take comfort. The South End is playing host to plenty of holiday events sure to make your last days of 2010 merry and bright.
Your holiday party’s new best friend: Sparkling wine
By Emily Gelsomin | Wednesday Dec 8, 2010
Forget diamonds and dogs, sparkling wine may make a better best friend, especially if you’re hosting a holiday party. Sparkling wine is the quintessential cheap thrill. It’s often significantly less expensive than champagne but still offers those gorgeous bubbles. You can use it as a go-to ingredient for any cocktail (or party-go-er) that needs to be sassed up. It’s also a dear friend when it comes to food pairings, as the bubbles help to cut through rich party foods, making it versatile to serve with a variety of seasonal treats.
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