Food writing students want to warm you up

In New England, finding creative and tasty ways to eat your way through the last bits of winter before spring finally bursts onto the scene can seem a never-ending task. Students from this semester’s food writing class, taught by Boston Globe food editor Sheryl Julian, are here to help. A few weeks ago, Julian tasked the group with developing a recipe and writing an introduction for a winter-worthy dish. Here are the three hearty, Italian-inflected dishes that rose to the top.

Sophie Gees’ rib-sticking ribollita

Chris Malloy’s spaghetti all’amatriciana

Rachel Weiner’s roasted butternut squash risotto


Ribollita photo by arsheffield


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