In “Rachael Ray 50: Memories and Meals from a Sweet and Savory Life,” Ray looks back over her first five decades with essays and recipes focused on themes that are important to her: family, friends, and work. 1:57 p.m.
It seems impossible to think of an ingredient that shows up in more places around the world in more variations than the potato. In terms of universal adoration, the potato might be as good as it gets. 12:46 p.m.
Chris Parsons is a talented seafood chef, probably one of the city's best. He ran Catch for years in Winchester. I loved his follow-up, Parsons Table, which served a trout dish I remember vividly nearly a decade later. He has long promised to open Catch's second coming in a more-central location, and now here it is. 3:09 p.m.