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CASSANDRA LANDRY
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The sound of one hand clapping
In his new book, Rinzler spells out mindful compassion for the millennial set, making room for one-night stands and cocktails on the weekend.
On track
Fans of J.K Rowling's wizarding empire (read: every man, woman, and child) all remember the moment we were introduced to Cho Chang, the lucky Ravenclaw who gets to paint the town (and do a bit of snogging) with Mr. Potter himself.
The Boston premiere of Michael Mayor's staging
As the crowd spilled in for Tuesday night's Boston premiere of Green Day's American Idiot , necks craned and fingers pointed, mohawked guys in their mid-30s and elderly couples jostled for their seats alongside teenage girls in plaid skirts and suspenders.
Brining it all back home
The only thing more fun than saying "pop-up pickle shop" is opening various pickle jars from said pickle shop on your desk and subsequently coating your hands in a pungent wash of spicy vinegar while you dig in. The keyboard, too.
A much-needed break from the everyday slice
I'm not sure when Allston woke up and decided it needed a new pizza joint on every other block, but I'm not complaining, and neither is my fridge.
Snob Story
I have never been a stranger to wine.
Breath the buzz
A nervous little chill ran through me as I stared at the Chapstick-size tube sitting on my desk.
Silence is golden
Michel Hazanavicius became one of France's directorial rock stars after the release of OSS 117: Cairo, Nest of Spies and its sequel, OSS 117: Lost in Rio, spoofy tributes to the Bond films of the '60s starring the suave Jean Dujardin as the swaggering, unabashedly racist and misogynistic yet frustratingly charming hero.
Classic pizza with a healthy — and delicious — twist
There is no shortage of pizza joints in the greater Boston area, that's for damn sure. But Stone Hearth Pizza —with locations in Cambridge, Needham, Belmont, and, as of a few weeks ago, Lower Allston — is the front-runner for guilt-free, locally sourced pizza pies.
The teaching book
A recipe is a slippery creature. Understanding how to throw a certain combination of ingredients into a pot and make something edible is one thing. Truly feeling the intention behind it? That's another.
Old enough to drink
There's something so very Somerville about Pretty Things Beer & Ale Project.
Shucking, but not jiving
The first time I ate an oyster it was swamped with a tangy mignonette to avoid any hint of unpleasant squishy sea-creatureness.
Kitchen knives getting dull? Sharpen up at this blade emporium
After all the chopping, carving, and mincing of Turkey Day, it's no surprise that your knives are going to need a facelift. Owner David Marks is about to be your saving grace.
The chemistry of haute cuisine
This week, Chang is coming to Harvard to take part in "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," a new lecture series devoted to the science of food that pairs renowned chefs with Harvard scientists.
'Tis the season for warming up with pub grub
When icy wind smacks your face no matter which direction you walk, does anything beat a warm room, Guinness on tap, and good old-fashioned pub grub?
Look at them now
"Literally everything is different now," writes Noonan via e-mail. "No more daytime naps!"
On The Women and Frank Lloyd Wright
Among his many fictionalizations of the American past, novelist T.C. Boyle has remade such real-life characters as the inventor of cornflakes, John Harvey Kellogg ( The Road to Wellville , 1993), and sexual behaviorist Alfred Kinsey ( The Inner Circle , 2004).
For students, part-time jobs mean pocket money, freedom, scheduling conflicts, and stress
There are two possible reasons Friday is the best day of the week for a college student.
Second Courses
College students are told relentlessly to enjoy their time in school.
Warp-speed photography
In the industrial heart of South Boston, behind an unassuming door labeled “Time Warp,” a man slices eggs, tomatoes, and tatami mats at high speed with a samurai sword on a recent Saturday afternoon.
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