Clara S

Growing up with a mother whose idea of exotic spice was Lawry's Seasoned Salt, I realized that the best way to find a good meal was to go out -- or cook it myself. I can't claim great results from every recipe (just ask my family about my charred cake frosting), but I can claim great enthusiasm for food -- sit down, take out, and street eats. My two cookbooks are due this fall: The Boston Chef's Table (Globe Pequot Press), recipes from nearly 100 Boston restaurants; and the New England Soup Factory Cookbook (Rutledge Hill Press), co-authored with Chef Marjorie Druker. My articles have been published in the Boston Globe and Runner's World, and I wrote a food column for the Boston Herald for 13 years. I am always prowling for interesting things to eat around Boston. Good thing I'm also a runner so I burn off some of those indulgences.

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