Food | October 20, 2010

Joanne Chang’s Flour bakery chain expands, plus a new cookbook

Baker Joanne Chang ’91 has a new cookbook out, with recipes from her Flour Bakery + Café.

Joanne Chang ’91, owner of the Flour Bakery + Cafe chain in Boston and Cambridge, who was profiled in Harvard Magazine in 2008 (along with a video showing how to make her extraordinary sticky buns), now has a new cookbook out. Written with Christie Matheson, it's titled Flour: Spectacular Recipes from Boston's Flour Bakery + Café. The Boston Globe recently visited Chang in her kitchen to learn some of her techniques; there's a video of her showing how to make superb chocolate cupcakes.

From wild greens spanakopita to rose petal panna cotta, forager and chef Ellen Zachos makes one-of-a-kind meals.

“Sustainable eating,” and healthy recipes you can prepare for the holidays.

Gathering spots that warm and delight us

All That’s Unseen charts the Harvard graduate’s uneasy journey from Appalachia to Cambridge and back.

Before a data center is built, Francesca Dominici and Le Xie aim to predict costs to the grid, the air, and the neighbors next door.

Singer Elisa Smith’s whiskey-soaked voice and subversive feminism is part of the genre’s urban shift.

An animal’s journey from grief to love shows how much humans need each other, too.

With a grade inflation vote and in the courts, the University argued that it’s taking steps to change.

Photographer and writer Morgan Smith chronicles life beyond the violence in Ciudad Juárez and other Mexican towns.