Technically, it’s just pudding. But mention the word budino to an Italian chef and eyes light up, chattering hands dance through the air and unabashed creativity is unfurled. “Budino is BUDINO! Its ...

Sitting on a restaurant patio one chilly evening last week, I ordered New England clam chowder. What came out, I was told, was the very last cup, and it seemed so. Thick enough that a spoon planted ...

The appetizer for my last supper? John Tesar’s luscious razor clam tartare. Every bite of chopped razor clams mixed with soft, tender bits of geoduck dressed with olive oil, green onion, and ...