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.
Grape and Rosemary Focaccia
Italian cheeses such as robiola or Gorgonzola Dolce pair nicely with this fragrant focaccia
Wheat Berry Salad with Roasted Beets and Chèvre
Hearty and grounding, this mix of textures and flavors is just what we want
Baked Oatmeal with Crème Fraîche
Up the ante on everyday oatmeal by baking it with rich crème fraîche, tart raspberries, and warm spices.
Mushrooms and Barley with Sheep’s Milk Cheese
Lemons—and citrusy sheep’s milk cheese—perk up the classic earthy combination of mushrooms and barley in this dish.
Kale and Radicchio Salad with Roasted Grapes
Sweet roasted grapes add balance and surprising depth to this hearty salad topped with Havarti.
Endive and Ham Gratin
When baked au gratin, Belgian endive’s pale green spears are transformed into a rich, elegant dish.
Major Flavor: 2016 Winter Fancy Food Show Trends
Herbs, hemp, and snack-sized treats—also, crickets.
Candied Walnuts
This recipe will yield a bunch of nuts, so gift the rest to your guests or stash away for yourself. They won’t last long.
Caramelized Onion Dip with Crème Fraîche
This dip improves after a day or two, when the flavors have had a chance to meld—so make it ahead to shorten your to-do list on the day of the party.
