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Tag Archives: Dana-Farber Cancer Insitute
By Robert Levy
One day, the genome of a tumor will be as revealing as a tell-all memoir. Doctors will obtain a full report on each tumor’s genomic quirks – its vulnerabilities, defenses, survival strategies, even its history of advance and retreat. The revelations will help physicians decide which therapies, in which order and at what doses, are most likely to work.
At Dana-Farber and other centers around the world, the effort to understand tumors at such an intimate level is well under way. Advances in DNA sequencing are enabling scientists to catalog the full extent of genomic abnormalities in many types …
A clinician and a scientist meet on the bridge that connects the research and patient-care buildings to discuss how a laboratory finding might benefit patients. A young woman, newly diagnosed with breast cancer, finds solace in a support program of her peers. A young investigator identifies molecular subtypes of ovarian cancer.
These are just a few of the powerful possibilities the Susan F. Smith Center for Women’s Cancers at Dana-Farber creates by bridging compassionate care and world-class basic and clinical research. This edition of Turning Point shares stories like these, and others. Innovators in Women’s Cancers Innovation occurs when experts in …
garlic from eatingwell.com
One word: Garlic. I use garlic in so many things when I cook. Tomato sauce, mashed potatoes, stir-fried veggies; they all taste so much better when I add a little (but usually a lot more than a little) garlic.
For the amount of garlic I use when I cook it’s surprising that I don’t own a garlic press. Chopping garlic the old fashion way, mincing and slicing on my wooden cutting board, works pretty well. I still get the same delicious flavor, it just takes a little longer and leaves my fingers smelling like garlic for a couple days, …
applesauce from babble.com
Have you ever thought about making homemade applesauce? With fresh ground cinnamon and a chunky apple consistency for a grown-up spin on our old friend Mott. Or maybe some delicious gnocchi, with a potato and cheese based chewy texture. And no one says no to fluffy, homemade mashed potatoes.
With today’s gadget you can make all of these tasty treats using the same tool! The OXO Potato Ricer will be your new favorite gadget, with it’s 3 easy-to-use changeable disk settings, ranging from fine to corse.
OXO potato ricer from chefscatalog.com
Simply add your softened potatoes or apples and with the …
grilled meat from myrecipes.com
For this years July 4th cookout my Dad decided to make a pork roast. After he marinated the meat for a day, he cooked the pork shoulder for nine long hours on the grill over hickory-smoked wood chips until it reached peak tenderness. Personally, being a vegetarian, pork isn’t my cup of tea. But the process to prepare this dinner was pretty interesting, none the less.
Something that was as time consuming to prepare as that piece of pork should have incredible flavor. Over-cooking it would be a disaster and a huge waste of time.
And so, the importance …
grilled corn on the cob from myrecipes.com
When I think about summer cookouts I think pasta salad and corn on the cob. As a kid it was often my job to shuck the corn before tossing it into the steamer. Smothering on the butter and sprinkling on the salt made for the most delicious combination of sweet and savory. I hardly minded all the corn-hair that got stuck in my teeth.
Today, I tend to skip the butter and salt and just enjoy the au-natural sweetness of the corn itself. Maybe it’s the novelty of eating something with my hands that makes …
Is there any such thing as too much garlic? Some would say yes, and I used to be the first to agree. But over the past couple of years I stopped caring about my fresh breath and started indulging in the delicious flavor whenever possible.
garlic from dothegreenthing.com
When I think of my favorite fully garlic-loaded food my mother’s caesar salad is the first thing that comes to mind. Her homemade dressing isn’t creamy like the typical caesar dressing you’re probably used to. Instead, it’s olive oil based with lots of lemon juice and A LOT of fresh garlic. She even tosses …
Cooking is fun and rewarding, but at times it can also feel overwhelming. Between chopping, peeling, sautéing and stirring I often feel like I need four more hands to get everything right. A pot of simmering sauce left alone a moment too long can be scorched to ruin before we even realize.
And what about those sauces, soups and stews that need your constant attention for multiple hours on end? I for one would rather not stand in front of the stove, spoon in hand, for half the day and stir without rest. But, if it’s all for a fabulous outcome, …
One thing I love about the weekends is putting the cereal aside until Monday and indulging in some real stick-to-your-ribs kind of breakfast. Chocolate chip pancakes used to be my Saturday usual, but these days anything from omelets with toast and home fries to french toast doused in syrup and powered sugar are fine by me.
When I studied abroad last year I did a bit of traveling through Europe. I ended up spending a weekend in Brussels and the most memorable part were the waffles.
Belgian waffle in Brussels: best breakfast ever
Nothing compares to a true Belgian waffle; coated in crunchy …