Dina Rudick/Globe Staff

Praise the Lord and pass the lobster roll

As much a sign of summer as shark sightings at Nauset Beach are the lobster roll lunches and dinners in church social halls from West Yarmouth to Chatham. By Jill Radsken

Keith Stavely and Kathleen Fitzgerald

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/03/BostonGlobe.com/Lifestyle/Images/Stavely&Fitzgerald,2.jpg The history of New England, as seen through the table

The husband-wife team Keith Stavely and Kathleen Fitzgerald has written the history of New England through the region’s everyday food.

Sunday Supper

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/01/BostonGlobe.com/Lifestyle/Images/IMGP0750(2).jpg Planked salmon one day, croquettes the next

Plank salmon on untreated wood, grill it, then use the cooked salmon to make croquettes.

Soda makers and cookbooks can help anyone re-create classic soda fountain drinks.

Cold, fizzy, sparkling DIY drinks for summer

Home carbonating devices are easy to use and surprisingly affordable. With summer comes an insatiable thirst for anything cold and fizzy.

When the Tour de France whirs past your village

We watched the Tour de France pass through our French village, then had a picnic starring a zucchini-cheese pie.

Eclairs at L’Eclair de Genie.

Cream puffs and eclairs are the latest Parisian sweet craze

There are little confections stealing the hearts of Parisians and tourists.

Commonwealth sous chef Nicholas Novotny and his  curried chicken salad sandwich.

Once hard to find, curries are now on menus everywhere

There might be dissension regarding the authenticity of curry, but almost everyone agrees that curry is one of the most popular foods today.

Short Order

English cheese comes to Concord

Buyers from The Cheese Shop of Concord traveled to Somerset, where the traditional English cheese, Montgomery Cheddar, has been made by the same family for three generations.

Ashley Thompson  and Warrick Dowsett, owners of Wozz! Kitchen Creations.

Short Order

Six New England companies win Sofi food awards

Wozz! Kitchen Creation and five other New England food producers won Special Food Association Awards.

Short Order

Elegant salt cellars are made from construction materials

Newburyport’s Culinarium is making salt cellars from construction materials.

Short Order

Sturdy little device doesn’t let anything slip down the drain

The Endurance sink strainer has a wide stainless steel rim and a punched-hole cup in the center.

devra first

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/02/BostonGlobe.com/Lifestyle/Images/ed6e851518b9404bbc330926a5ca0b1f-bd9edffc879245cab826a523dcdb0f6a-0-7109.jpg Batali serving up a boon to Boston

Chef Mario Batali is the first chef of his stature to set up shop in Boston. That’s worth getting excited about.

Karoline Boehm Goodnick for The Boston Globe

Seasonal Recipe

Recipe for spaghetti with clams, chorizo, and peas

A bowl of briny clams, spicy sausage, sweet peas, and tomatoes, all tossed with spaghetti, makes a satisfying summer meal.

Seasonal recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/07/BostonGlobe.com/Lifestyle/Images/09seasrec5b.jpg Recipe for mixed berry cobbler with biscuit topping

Fresh berries are topped with brown sugar-sweetened biscuits in this seasonal cobbler.

Seasonal Recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/06/03/BostonGlobe.com/Lifestyle/Images/IMGP0143(2).jpg Recipe for Apricot Melba

A riff on peach Melba, this version is made with apricots and strawberries.

Seasonal Recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/05/12/BostonGlobe.com/Lifestyle/Images/IMGP9641(2).jpg Recipe for grilled salmon with Korean-style barbecue sauce

Create a simple marinade and sweet-and-sour glaze reminiscent of the sauce slathered on at Korean barbecue joints.

Seasonal recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/02/BostonGlobe.com/Lifestyle/Images/IMGP0703(2).jpg Recipe for blueberry crumb cake

During baking, some of the berries sink and bleed into the batter but enough stay on top to cover the cake.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/08/BostonGlobe.com/Lifestyle/Images/photo%20(3).JPG Cooking tip from food editor Sheryl Julian

Add some nuttiness and a very pretty smattering of burgundy dots when you stir a cupful of red quinoa into a pasta, potato, or rice salad. Bring 1 cup of salted water to a boil, add 1/2 cup red quinoa, and simmer steadily for 12 to 15 minutes or until tender (grains will start to open) and quinoa absorbs the liquid. Spread out to cool before stirring into a salad.

Globe Magazine

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/01/29/BostonGlobe.com/Magazine/Images/mag1]--90x90.jpg The food issue

Top chefs share their soup recipes, plus best sparkling wines for $13 and up.

Globe Magazine

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/01/29/BostonGlobe.com/Magazine/Images/hpEDITEDCOVERUSEmag0119_COVERA1--90x90.jpg Best of the new: Food

Food finds from 53 restaurants, taverns, and treats.

Globe e-book

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2013/08/13/BostonGlobe.com/Lifestyle/Images/cookies-big-2175--90x90.jpg Cookies

20 recipes to satisfy your sweet tooth.

Sips