Chef and activist Matt Jennings says it's time for a revolution. Here's how to get started.
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One chef makes a full-hearted plea for human connection.
Boston chef Matt Jennings’s pasta combines two beautiful things: salty, rich carbonara and spaghetti alle vongole, prepared with briny New England clams. Slideshow: More Clam Recipes
Chef Matt Jennings of Townsman in Boston means business when it comes to his food and his beloved Patriots football team. For the ultimate game-day snack, he tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze he makes with gochujang, the Korean red pepper paste. Slideshow: More Chicken Wings Recipes
Pairing seafood with cheese used to be a culinary taboo, but chefs like Matt and Kate Jennings of the forthcoming Townsman in Boston are debunking that rule. “My family loves meaty tuna with sweet-tart plums and the salty bite of shaved Parmesan,” Matt says. “Use albacore, but if you have trouble finding it, striped bass or bluefish works beautifully.” Slideshow: More Seafood RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
This rich stew from Boston chef Matt Jennings gets exceptional flavor from smoked mussels. Slideshow: More Holiday Hor d'Oeuvres Recipes
Boston chef Matt Jennings tops this simple, crab-packed dip with supercrispy brown-butter breadcrumbs. Slideshow: More Holiday Hor d'Oeuvres Recipes
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