super bowl & food

// Seattle Times food writer explains her city by way of its food

With Super Bowl XLIX imminent, Bethany Jean Clement explains Seattle to you, Boston, the city of baked beans.

super bowl & food

// Seahawks won’t be the only birds on the game day menu

Chicken wings have emerged from humble roots to become Super Bowl’s version of Thanksgiving turkey.

super bowl & food

// This Patriots cheerleader is also a culinary student

LisaMarie Ianuzzi had to tell her instructors she was going to miss some classes this week because she’s going to the Super Bowl.

super bowl & food

// Seattle fans: New England’s Puritan roots flavor our cuisine

Food editor Sheryl Julian wrote a story on New England cuisine for The Seattle Times.


// Recipes for stromboli, three ways

With store-bought pizza dough, it’s an easy and filling snack for Super Bowl celebrations.

// Essential recipes for Super Bowl XLIX

From crispy salt and pepper wings to 7-layer dip, we have you covered.

super bowl recipe

// Recipe for 7-layer dip

The classic 7-layer dip really does need updating with fresher flavors.

super bowl recipe

// Recipe for chipotle-beef and beer chili

Chili gets better the longer the ingredients have to meld.

super bowl recipe

// Recipe for sticky apricot-barbecue drumettes

Drumettes are the pudgy pieces on the wings that look like mini drumsticks.

super bowl recipe

// Recipe for crispy salt and pepper wings

Popular in Asian restaurants, crispy salt and pepper wings can be re-created at home.

dining out

// River Bar’s clever ideas at Assembly Row

Chef Patrick Gilmartin remixes the flavors of the world deliriously, with an unabashed embrace of fat.


// Aka Bistro’s pour for the hearty stew

Restaurateur Christian Touche says a 2012 Chateau du Trignon Cotes du Rhone complements coq au vin.


// Red Bird recycles the Tuscan Grill

The tree branch sculpture mounted above the Waltham bistro’s kitchen is made from utensils left from a former tenant, the Tuscan Grill.

Cheap Eats

// Mix-It Sushi Noodle Grill’s all-over-Asia menu has wide appeal

There’s something for everyone at Mix-It Sushi Noodle Grill, a reasonably priced Asian restaurant with an eclectic menu.

Sunday Supper

// Roasted, stuffed butternut turns into hearty soup

Begin by stuffing butternut squash halves, then use some of the bell-pepper stuffing and squash to make another meal of soup.

By the Glass

// In Zin’s long backstory, New Englanders did their part

Zinfandel enthusiasts love to share how their favorite dark-hued grape figures into American history. It’s time to debunk the myths.


// During February school vacation, let the kids cook

Family-owned Verrill Farm in Concord will hold two cooking classes during school vacation week for aspiring chefs in first through sixth grades.

// Cooking tip from food editor Sheryl Julian

If you need something quick and hot, make a quesadilla. Wrap anything in the fridge in a soft wheat or corn tortilla -- bits of potato, ham, a little cheese, kimchee, barbecue, ripe avocado, sliced tomatoes, or fry an egg -- and toast the round in a skillet till golden on both sides.

Dining capsules

// Dining guide

Cheap eats and dining out reviews of area restaurants.

The best and worst from Boston dining

devra first

// The 2014 Boston restaurant awards

Boston ate well in 2014. Let’s take a look back at the highs and lows — the tastes, restaurants, and people that made this a year to remember.

Best wines under $20

// 10th annual Plonkapalooza: Best wines under $20

Sommeliers sampled 25 whites, 25 reds, all under $20, and uncorked some surprises among the winning wines.

Double shot

Matt Viser | Double Shot

// The buzz on coffee and the people who drink it

Presidential coffee history, the Costco coffee habits of Michael Dukakis, and a journey for the perfect cup.

New England diners

// 16 must-visit New England diners

These restaurants greet their guests with good food, down-to-earth atmosphere, and friendly prices.

Barbecue in Boston

// Boston’s 10 best BBQ joints

We decree which spots serve the tastiest ribs, pulled pork, brisket, and other smoked specialties.

Globe Magazine

// The food issue

How “Top Chef” Kristen Kish entertains, plus Clover Food Lab’s secret ingredient.