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On our cutting room floor

Posted by Sheryl Julian  July 21, 2011 01:18 PM

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Chef Jody Adams of Rialto (above right) is shooting a lobster salad here for She was part of our story yesterday in the Food section on chefs going on TV to increase their visibility and fill their dining rooms.

Jody's lobster salad with corn was plated with the lobster still in its shell (presentation, below, stunning, as you can see).

 jodycorn.jpgIf you want to watch Jody's how2heroes' segment, click here for the video, which also offers the recipe. This is appealing food. Get out your lobster cracker.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.