Dining Out reviews
Check out the Globe’s reviews of dozens of Boston-area restaurants.
By day, Winter Hill Brewing is a cafe that sells pastries and other goodies. At 4 p.m. on Wednesday through Sunday, it transforms into a restaurant.
Boston restauranteur Chris Himmel and some of his staff hit the road in an RV to cook, eat, and chat with local chefs at stops along the way.
It contains the Greek spirit Mastiha, woodsy but not too sweet.
What’s happening in and around the world of Boston food.
Three recipes perfect for a Memorial Day cookout — or any other day.
We put the ice in ice cream and gave the world the mix-in, and a few other sweetly satisfying indulgences.
A side of science
How do you grill a steak that is both tender and juicy on the inside and has a seared, flavorful, well-browned exterior?
Perspective | Globe Magazine
When Back Bay has more than 200 liquor licenses and Mattapan has two, the system needs an overhaul, argues a former city councilor.
Food & Drink Inc. | Magazine
Interesting things happen when big data shows up at brunch.
Chef Tunde Wey’s traveling dinner series, “Blackness in America,” creates a space to discuss race, gender, sexuality, and more.
Food & Drink Inc. | Globe Magazine
Memorable blunders led to lessons learned about running a restaurant that can survive the odds.
Food & Drink Inc. | Globe Magazine
Even the most talented chefs have crashed and burned because of these classic blunders.
Veteran serves breakfast sandwiches at Morning Salute.
Exhibit ‘A’ Brewing Company moves into the former Jack’s Abby space.
By the glass
Emmets pairs cod with cabernet sauvignon.
It shows poet Ben Mazer at Café Algiers.
The Teele Square, Somerville, restaurant is included on lists of the best vegan restaurants in America.
“Smoke has the ability to wake familiar foods up and give you a different perspective.”
These 2-pound ribs are prepared in a smoker.
No, it doesn’t melt.
Pair with cookouts and rose.
Cooking With | Gordon Hamersley
The secret is smoke-roasting, and you can do it on your outdoor grill.
The man behind Le Bernardin always knew he wanted to be in fine dining.
It’s so good because it’s the founders’ recipe
By the Glass
From Italy, France, and Germany, each shines new light on a different grape
StirStik does the jobs of spoon and spatula.
A second Hive trailer/bar debuts.
Minus the Moo is made with milk.
The Philadelphia-based coffee outfit opens a new cafe.
Turn your kettle grill into a wood-burning oven with this technique.
The confident cook
Cured salmon makes for an impressive dish with little effort.
This Scandinavian cured salmon requires no special equipment to make at home.
A salad of shining simplicity pairs well with all kinds of food
The food truck team settles in, slinging wood-fired pies at a Washington Square brick-and-mortar.
Cooking | Globe Magazine
Grill guru Steven Raichlen offers irresistible recipes from his new cookbook, “Project Smoke.”
Think festivals and collaborative 12-packs, not sports and arts and crafts.
Things to Do
The Globe’s top picks for things to do this weekend, in Boston and beyond.
Harpoon has changed its summer brew to Camp Wannamango, and Downeast Cider House introduced a warm-weather version spiked with lemon and ginger.
The Food Network and HGTV interior designer will emcee Share Our Strength’s Taste of the Nation
The corpulent gentlemen originally appeared in a mural of humorists honoring Mark Twain.
The restaurant will serve Mediterranean-style food with a focus on seafood, both cooked and raw.
FROM THE BAR
Tequila meets grapefruit, lime, and cayenne.
The Chicken & Rice Guys have gone brick-and-mortar in downtown Boston and Medford, and they mostly get it right.
A Basque elixir you’ll be proud to have made.
At this point it’s almost hard to remember, but there was a time when a beer was just … a beer.
The new Jewish-style pickles are their most-requested product