A window into what’s been happening at the North and Southbound Hooksett Tolls rest stops. It’s uncommonly amazing, thanks to Alex Ray and his Common Man vision. READ MORE
Café Momo serves the traditional foods of the people of Nepal. They serve sour, tangy gundruk soup made from fermented mustard greens. Momos are the famous dumpling of Nepal. You can get meat momos or ones made with paneer (a kind of un-aged cheese) and spinach, all with cilantro, finely chopped cabbage, turmeric, carrots. Momos come with a dipping sauce with a bite called achar made with ginger and spicy mustard. READ MORE
In addition to all that regulars have come to expect from Angela’s Pasta & Cheese, Steve Freeman plans to start cooking classes – once we get past COVID-19 restrictions. READ MORE
This edition of Reset: 40 is the New Happy marks our first anniversary of bringing you stories of mid-life reinventions. We’ve also gone video for our conversation with Nashua’s Carolyn Choate, who is about to embark on an epic journey to fight breast cancer, with a literary twist. READ MORE
Today, I am choosing to dwell on the forces of good, not evil, in this world. From a grateful mother to the Umpqua Community College student and Army veteran who took five bullets as he tackled the shooter and is a real life super hero: Thank you. READ MORE
On Saturday, October 3, 2015, St. Philip Greek Orthodox Church, 500 W. Hollis Street, Nashua, will hold its third annual Taverna Night of live Greek music, dancing, and mezzethakia – traditional finger foods, desserts, and cash bar – from 7 to 11 p.m. with a little extra “Opa!” on the side courtesy of Nashua resident, Carolyn Choate, who will present her first-ever photo exhibit, “Flatpacking Santorini,” during the festive evening. READ MORE
MANCHESTER, NH – Well, itt’s been a year since my life changed dramatically. Again. After two years working for Patch.com, AOL sold its subsidiary hyperlocal news venture to another company in January of 2014, and READ MORE
Cooking in 2015: When I saw that glistening wall of stainless steel ladles and giant slotted spoons and whisks, shelves brimming with white French crocks and every kind of baking pan, displays of woks and pots and cutting boards, I felt giddy with a “sugar rush” no Ghirardelli could touch. READ MORE
I dreamt up a doozy of a plan. Leave a week early – just me and a backpack – Athens to Piraerus to Santorini, Greece, where I will alternately hike and eat my way across the breathtaking volcanic “backbone” northwest of the island in Oia. I will stay at cheap but respectable Airbnb’s so I can spend lavishly on food and wine. Of course, I will document it all with my camera. READ MORE
Foodie Carolyn Choate recalls a year of epic food adventures: Part 1, Lyon, France. READ MORE
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