Columnist Chris Fennimore’s mother only made preparation-heavy Arancini on Easter — until the family discovered an easier way to make the Italian dish.
There is something magical about the chemical reaction of gluten and sugar and yeast that turns inert ingredients into a living, growing and delectable treat.
What makes a restaurant a legend? It has something to do with three words that begin with the letter "C": character, consistency and comfort. These establishments distinguish themselves with outstanding food, a refined sense of who they are and distinctive decor. What's more, they deliver that experience time after time, year after year. We are pleased to list some of the region's most legendary restaurants, chosen by the Restaurant Review Panel.