Edible Boston

In our Spring 2026 issue, visits the to see how it’s grown and changed since we first covered it right after its pandemic reopening in 2021. So many new spots, so many reasons to visit!

“A cook from the funky Korean restaurant Ruby Doo’s has dropped a clear plastic bin of arugula, leaving a pile of greens in front of a busy entrance to the Worcester Public Market. The familiar rhythm of a midwinter lunch rush pauses at this vibrant marketplace near the infamous Kelley Square until Ruby Doo’s owner, Drew Day, an award-winning local chef, shuffles over to help with the cleanup.

“Well, there goes my salad,” jokes Tina Zlody, who watches the scene unfold from the foodie-haven Market Pantry, where she curates a vast collection of New England–made foods in a small, sun-dappled section of the market.

Light streaming in from wide windows facing Harding Street illuminates shelves stocked with coffees, syrups, hot sauces and wines, among a hodgepodge of other goods. Zlody spends her time tracking down locally made goodies to stock and tirelessly promoting her cadre of makers, who churn out everything from chocolates to cutting boards. A de facto market tour guide because of her chair near the entrance, Zlody often directs the daily flow of visitors to the market, who, on average, spend between two to three hours there each trip.”

To read the rest of this story, find it on our website at edibleboston.com under Current Issue, or find a hard copy at a local retailer near you! 📸: / story by

In our Spring 2026 issue, visits the Nutrition Lab at the ’s Shaw-Roxbury branch for a cooking class:

“The attendees gathered in the library kitchen come from all around the Boston area—one has even driven up from Brockton. They take in the information, eagerly lend a hand in prepping the dishes, and ask questions. Many are repeat visitors.

As Stephanie Chace, nutrition literacy coordinator for Boston Public Library, tells it, the library’s goal for addressing nutrition literacy goes further than teaching about healthy fats, protein and carbs.

Part of that effort meant constructing the gleaming new demonstration kitchen for classes of up to 12 people at Shaw-Roxbury. It also meant bringing on Chace as a full-time coordinator, creating a nutrition curriculum and eventually hiring the first chef-in-residence.

Chef Kayla Tabb’s 12-month term ends this spring. In her role, Chef Tabb creates and teaches several hands-on cooking classes and other programs each month created specifically for the library community.

The job is unique, and seems almost custom-built for the MIT anthropology graduate–turned–pastry chef. Tabb says when she read the job description she thought, “That’s crazy. Are they talking about me?””

If you are interested in applying to be the next BPL Chef-In-Residence, applications are due March 27th. Go to BPL.org/nutrition-lab for more info.

And for the full story, find a print copy around town or read it online at edibleboston.com.

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Happy Hanukkah! For our Winter 2026 issue, collected cheese recipes that span the season, including this delectable dish of festive Hanukkah ricotta pancakes, often served to celebrate the bravery of Judith and typically made with Tvorog (a crumbly, dry farmer’s cheese), but you can also use drained ricotta. Try this with Black-Eyed Susan Sheep Dairy’s Sheep Ricotta for extra decadence.

SYRNIKI

16 ounces fresh ricotta drained in a mesh strainer for 2 hours, or Tvorog
2 eggs, separated
1 tablespoon heavy cream (plus more if needed)
scant ½ cup sugar
¾ cup flour
½ teaspoon baking powder
pinch of salt
2 tablespoons unsalted butter
2 tablespoons neutral high-heat oil
sour cream and blueberry jam (such as Side Hill Farm Wild Blueberry), for garnish

Add the egg yolks, cream and sugar to the cheese and beat until well-blended. In a separate bowl, whisk together the flour, baking powder and salt. Stir this into the cheese mixture. Beat the reserved egg whites to soft peaks and gently fold into the batter, adding more cream if needed to achieve a spoonable texture.

On a lightly floured surface, form 2 tablespoon scoops into 2- to 3-inch patties. Chill the patties 15 minutes.

Heat a pan over medium-low heat. Add butter and oil to coat the pan. Cook the pancakes until lightly browned on each side, about 3 minutes per side. Serve hot, topped with sour cream and blueberry jam.

This recipe appeared in the Winter 2026 issue as part of a larger story: The Winter Cheese Cycle.

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