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Winged euonymus (Euonymus alatus), sometimes known as “burning bush” because of its brilliant fall foliage color, has long been recognized as an aggressive invader of northeastern woodlands, where it crowds out native vegetation, creating areas inhospitable to most native wildlife. Birds do …

Henry Golding has undeniable screen presence. He’s handsome, sure. Lots of actors are. But Golding also has that effortless charisma that the biggest movie stars possess. It’s no wonder that he was catapulted from relative, travel show host obscurity to film fame with just one role in “Crazy…

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The trouble with new music is that it’s unnecessarily complicated, it has too many ideas in succession, there are too many unexpected harmonies, and it’s difficult to grasp the music on just a single hearing. That, at least, was the criticism of Mozart’s music during his lifetime. Other judgements of the young whippersnapper’s work included: "too strongly spiced,” "impenetrable,” "bizarre," "overloaded and overstuffed.”

Ahh ... summer! This time of year, whenever I go to a farmers market or pick up my CSA (community supported agriculture) share or even find myself in the grocery store, something new has ripened locally and we can enjoy the bounty from farms in our own backyard.

One of my favorite things to do with almost anything you can find — in this season of plentiful produce, or even with what’s available in the winter — is to make ricotta toasts.

Hello book nerds! It’s spring, which is probably my favorite time of the publishing calendar. Unlike the fast-paced books of summer and winter’s heavier fare, spring feels like a time for long, nourishing reads that offer a particularly happy type of escape. I’ve been keeping my eye on the b…

In New England, there are two ways to make a lobster roll; the right way and the wrong way. 

Lobster rolls are part of a larger debate at the center of most of David Page's new book, "Food Americana: The Remarkable People and Incredible Stories behind America’s Favorite Dishes," about regional cuisine and its national availability. (Lobster rolls, he writes in the book, gained national attention in 1997 when they were "discovered" on chef Rebecca Charles' menu at the Pearl Oyster Bar in New York's Greenwich Village.)

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