Articles written by Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
Stuffed Squash with Sausage and Chard
Havarti’s mellow creaminess knits together a mélange of flavors to create a nutty, earthy dish with a clear message: It’s autumn.
Watermelon-Mint Agua Fresca
Sweet, juicy watermelons make the best agua fresca; To mix it up, add berries or different types of melons to the blender
Blackberry-Ginger Shrub
Shrubs were originally created as a way to preserve excess fruit, and they make a tangy, adaptable addition to your drinking repetoire
As the World Churns: Butter and Other Trends from the 2015 Fancy Food Show
Lots of butter. And candies and meat bars and truffle cheese. And butter!
Grapefruit Tarragon Soda
The flavors of this unexpected and delightful grapefruit tarragon soda are tart but not too tart, sweet but not too sweet, with the tarragon lacing every sip
Flavored Simple Syrup
Simple syrup is just that: an easy way to add a sweet layer of flavor to any cold drink, sans the sticky puddle at the bottom of your glass
Salted Lemon-Limeade
Adding salt to lemonade or limeade might sound counterintuitive, but it’s common in parts of Thailand and India
Pairing Ugli Fruit and Cheese
The combo of ugli fruit and cheese is proof that looks are only skin-deep
Ugli-Grapefruit Marmalade
Making marmalade always feels like a good use of citrus—you get the most from each part of the fruit—the floral essential oils in the peel, the pectin in the pith and seeds, and the sweet-tart juice and flesh
Kraft Recalls 6.5 Million Boxes of Mac & Cheese
Because it turns out flakes of metal are not the best garnish for your macaroni.
