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.
Shakshuka with Feta and Yogurt
Stewed, sweet tomatoes, cool, tangy cheese, and warm bread for dipping—comfort food doesn’t get any better than this
Chard and Mushroom Shepherd’s Pie
Cheesy mashed potatoes crown this shepherd’s pie bursting with mushrooms and greens
Smoky Kale-and-Bean Stew with Cheesy Croutons
Queso-topped toast elevates this humble soup to dinner-party status
Fettuccine with Brown Butter, Walnuts, and Shaved Goat Cheese
Keep supper simple with this deeply flavorful fettuccine, showered with citrusy aged goat cheese.
You, Me, and Brie: A Valentine’s Day Party
Host a dreamy night in for your beau or a few close friends, complete with a supple wedge or wheel and some sweet tunes. Valentine’s Day never seemed so simple.
Out with the Old: A New Year’s Eve Party
To host a successful New Year’s Eve celebration, stay cool. Wow guests with a few luxe details, but don’t overdo it.
Coeur à la Crème
This old-fashioned dessert is light and luxurious—a sweet ending to a romantic Valentine’s Day meal.
Beet-Pickled Deviled Eggs with Chèvre
These stunning snacks are pickled in beet juice for a little pucker and a brilliant hue; chèvre turns up the tang for an addicting twist on the picnic staple.
Buckwheat Blini with Crème Fraîche
These light little pancakes are traditionally served with crème fraîche and caviar, but why stop there?
The French Toasted
An idea that borders on absurd, until you taste it—then you’ll be wondering why you haven’t done it all along.
