Tony Rosenfeld

Tony Rosenfeld
Did you know?

Tony comes by his culinary curiosity honestly: His mother is Boston Globe contributing food writer and stylist Julie Riven. Tony also writes for the newspaper.

Tony Rosenfeld
Tony's Featured Recipe
Roast Chicken with Fennel and Mushroom Dressing

Click here for recipe

Tony Rosenfeld is the executive chef and co-owner of b. good restaurants in Boston and the surrounding area. In addition, he is a cookbook author and food writer.


His cookbooks are 150 Things to Make with Roast Chicken and Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking.


Tony is a contributing editor for Fine Cooking magazine and writes regularly for the food section of the Boston Globe and the Washington Post. He has contributed to the New York Times, Cooking Light and Bon Appetit magazine.


When he opened his first b. good restaurant in 2004, he and his partners had a simple idea: Serve favorite fast foods that customers could feel good about eating. For example, the restaurants sell burgers made from grass-fed, hormone- and antibiotic-free beef raised on regional family farms.


He is the founder of the site cookangel where he answers culinary questions sent to him by visitors to the site. He encourages confused cooks to include a picture or two with their query and says he will answer a couple of questions every day. The site is open so that other visitors can make suggestions, too. “My answers will be talk-y,” he says. “The way your mom or grandma might guide you through how to make their roast chicken or meatballs.”


Tony lives in the Boston area. His websites are tonyrosenfeld.comand


Latest Recipes

Roast Chicken with Rosemary-Mustard Crust with Browned Onions

Dijon mustard is at its best when you only get a hint of its spice and heat. In this roast chicken, the mustard coats the skin, along wit...

(1 Votes)

Roast Chicken with Caramelized Shallots and Fingerling Potatoes

Fingerlings are a variety of herloom potato increasingly available at local markets. These tiny tubers (also referred to as Russian banan...

(1 Votes)

Roast Chicken with Fennel and Mushroom Dressing

I put fennel in everything—salads, soups, sautés, and most definitely roasts. Cooked, it has a sweet flavor that brightens up a dish, lik...

(1 Votes)

Grill-Roasted Tandoori Chicken

Intensely aromatic, moist, and smoky, Indian tandoori chicken is a wonderful mix of spice and heat. True tandoori chicken is prepared in ...

(1 Votes)

Sear-Roasted Chicken with Bacon and Herbed Potatoes

No matter what I’m cooking, when in doubt, I’ll add a handful of herbs and some crisped bacon. In this dish, sear the chicken first, spri...

(1 Votes)

Chicken Salad with Blue Cheese, Apple, and Frisée

Frisée has thin green leaves that look like they’ve been stretched and teased for a trip to the mall in the 1980’s. You might also recogn...

(1 Votes)

Chicken, Fennel, and Sausage Stew

I like using fennel as a base for stews. It has a pleasant anise flavor, which gives a dish an aromatic sweetness. In this stew, this fla...

(1 Votes)

Chicken Fried Rice

I’m always amazed by the transformation of leftover rice from its hard, refrigerated state to its lively presence in fried rice. Leftover...

(1 Votes)

Quinoa with Mozzarella, Tomatoes, Chicken, and Corn

The staple grain of the Incan empire, quinoa has finally begun to make the trek northward into the American culinary mainstream. The grai...

(1 Votes)

Chicken Monte Cristo with Cranberries and Thyme

A cross between French toast and a grilled ham and cheese, a Monte Cristo is not your standard sandwich. They are wonderfully tasty, grea...

(1 Votes)

Fresh Spring Rolls with Grilled Chicken and Spicy Peanut Dipping Sauce

Spring-roll skins are one of those ingredients that as my friend Amy Albert would point out, make you look like a bloody genius. The skin...

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password