I have quite an extensive list of places I need to try out. When Improper Bostonian comes out with its annual & 39;Best of& 39; edition with hundreds of amazing sounding places, I only get more antsy to experience all of what Boston has to offer. After an initial plan to check out T.W Foods, a foodie hot spot and a top priority on my list, a group of restaurant enthusiasts and myself opted for a trip to Rendezvous instead.

Yakitori is one of popular dishes as eaten with Japanese sake or beer in Japan. Enjoy this juicy yakitori with sake or freshly cooked white rice.1 person made thisIngredients500g skinless boneless chicken thighs2 tablespoons Japanese soy sauce (30ml)1 tablespoon white wine (15ml)1 teaspoon sugar (5ml)1 bundle of spring onionMethodCut the chicken thighs into bite-size pieces.

RecipesIngredientsSeafoodShellfishPrawnsHealthy prawns This version of a traditional Spanish dish combines tender chicken and mixed seafood in saffron-scented rice.5 people made thisIngredientsServes: 6 600 ml (1 pint) chicken stock10-12 strands saffron3 rashers dry-cured, smoked back bacon350 g (12 oz) skinned and boned chicken breasts2 tablespoons olive oil200 g (7 oz) onions, thinly sliced1 green and 1 red pepper, thinly sliced2 cloves garlic, crushed400 g (14 oz) canned chopped tomatoes250 g (9 oz) long-grain riceSalt and black pepper250 g (9 oz) baby squid tubes400 g (14 oz) live mussels200 g (7 oz) frozen peas2 tablespoons white wine, optional200 g (7 oz) large peeled prawns, defrosted if frozen12 whole unpeeled prawns, optional3 tablespoons chopped fresh parsleyTo serve: wedges of lemon, optionalMethodPrep:45min ›Cook:1hr15min ›Ready in:2hrBring the stock to the boil, stir in the saffron and set aside until needed.

Top. Mix eggs for 10 minutes with sugar and salt. It should double in volume, light in color and the sugar crystals should be completely melted. Add sifted flour, cocoa, baking powder and mix lightly. Pour into a form (22 cm in diameter) lined with oil and flour and bake over medium to low heat until the toothpick passes.

Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Sauté the garlic and crushed pepper until light golden brown, about 1 minute. Add the calamari and sauté until the jus absorbs some of the purple color from the calamari, about 2-3 more minutes.Add the white wine, and cook until the jus is almost completely reduced.

RecipesDish typePies and tartsSweet pies and tartsFrangipane tartThis tart is a variation on gallette des rois (king cake), the French cake served in January for Epiphany, with a bean or charm baked inside. The result is remarkable and if you try this recipe, you may well find it difficult to wait for January 6th to make it again!