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Drawn to the flames at Cambridge restaurant Shepard

Longtime local talents Rene Becker and Susan Regis take over the Cambridge space that was formerly Chez Henri. By Devra First


// Summer blues unequaled, especially if you’re the fisherman

Bluefish is Gordon Hamersley’s summer favorite, both to fish and to cook.


// A good entry beer for warm weather

Jack’s Abby in Framingham will open a larger brewery and event space and expand its barrel-aging program.

// From grandmother’s kitchen in Jakarta to an Indonesian pop-up

East Boston chef Retno Pratiwi of Jakarta, Indonesia, began a restaurant pop-up, called Kaki Lima in 2013.


//[1].jpg The Esmerelda is a master of deception

Take a sip and it pulls a sleight of hand.


// Falmouth gastropub Bear in Boots

At the Falmouth gastropub Bear in Boots, you are dining at tables made from reclaimed sinker oak salvaged from Boston Harbor and wine cases from Bordeaux.

// Recipe for spicy bluefish with horseradish mayonnaise and beet slaw

Recipe for spicy bluefish with horseradish mayonnaise and beet slaw

Seafood pop-up

When East Boston Oysters announces its pop-up dinners, you’ll need to respond within a few days, if not hours.

// Kouign amann a 150-year-old pastry no one ever heard of

The pastry isn’t as precious as wildly popular French macarons, but it has the most important characteristic of all: unequaled flavor.


// Picture-postcard farm dinners on Martha’s Vineyard

The greenhouse dinners that chef and farmer Chris Fischer, 35, hosts at Beetlebung Farm in Chilmark have become a perfect postcard of Martha’s Vineyard.

Garrett Harker visits his latest project, Branch Line, under construction in Watertown.

Lane Turner/Globe Staff

Garrett Harker’s emerging restaurant empire

Harker runs Eastern Standard, Island Creek Oyster Bar, The Hawthorne, and Row 34 — with three more locales coming soon.

// New taproom serves hard cider at Lookout in Natick

If you’ve visited the Belkin Family Lookout Farm in Natick with kids for the train rides, farm animals, and apple picking, there’s a new reason to go without them.

// Recipe for raspberry jam cake

This appealing confection is good with almost any filling.

// Recipe for cherry-tomato galette in a buttermilk crust

Galettes are French open-faced pies that have a rustic look.

// Good salt for a good reason

Proceeds from Cape Cod Saltworks in Chatham, which produces sea salt from ocean water, benefit Cape Abilities, which supports people with disabilities on the Cape.

// Senegalese-inspired drinks

Magbe Savane of Revere uses flowers, fruits and roots to make Makomas, her line of three African-inspired, natural beverages.

Dining Out

Dining Out reviews

// Where should you eat this week?

Check out the Globe’s reviews of dozens of Boston-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.


Pink and white baby turnips

Turnips can have a bad rap as an “old school” food. But if there is a way to change these misconceptions, these beautiful baby versions are it.

By the glass

By the Glass

Off-the-beaten-path sparklers

Producers from The Republic of Georgia, the Basque region of northern Spain, and others are crafting sparklers from varietals that may be entirely new to you.

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.