Dining Out reviews
Check out the Globe’s reviews of dozens of Boston-area restaurants.
Eataly Boston will open its doors Nov. 29, but you can almost smell the food cooking already.
It’s an interesting move for the meal kit company, which has until now relied on an e-commerce subscription model to serve its customers.
Hanging from the ceiling, it has been turned into a light
Find out which desserts and brews go well together at the upcoming Boston Beer and Sweets Fest.
Lolly’s Bakery offers the traditional pan de muerto. “It’s similar to a panettone,” says owner Elvia Patricia Guzman.
from the bar
This version of the dish pairs perfectly with a Tuscan red.
Dietitian Diana Rice explains the thinking behind Meatless Mondays.
Don’t save pumpkin for pie when it’s so good in pasta.
It’s anything but basic.
This vegetarian bowl is perfect for fall.
The business also offers cured meats, wine, and a “celebratory vibe.”
The Confident Cook
What to serve for supper when sweater weather strikes.
The base for this recipe is yeasted, and the top is redolent with honey.
Her new cookbook will have you making everything from simple cookies to elaborate tortes — and pronouncing “streusel” correctly.
The sweet ingredient pairs well with bold flavors and spice.
By the Glass
In Israel, Sandy Block of Legal Sea Foods finds an ancient wine region with new potential.
This tool set lets you slice the pumpkin, not yourself.
CB Stuffer makes ones that weigh 2 pounds each.
An Austrian company creates the nutty, roasted substance.
Black Dinah Chocolatiers now makes exquisite barks as well as truffles.
Robert Patton-Spruill is an alchemist. Rather than turning lead into gold, he turns apples, potatoes, and other homegrown ingredients into pure New England gin.
Plus other restaurant news from around town.
A sexy tequila bar not far from Gillette Stadium
The autumnal cocktail showcases sherry.
Cooking | Magazine
There’s no need to have sweet desserts on top of trick-or-treating candy. Try these instead.
It’s a tribute to the Sox player
Stillman’s Farm stand’s Lynda Jarrett wants you to think beyond the butternut
from the bar
Japanese whisky, meet cider vinegar.
They only brew sours, using local yeast, pumpkins, fruit, and more
The food is horrible, but somehow everyone is having fun.
A decorative 8-by-12-foot ‘‘cloud feature’’ fell on two women and a man.
They’ve got whole grains and fiber, but also a sweet streusel topping
The confident cook
Don’t panic when the sauce curdles while you’re making this Italian classic.
You’ll find hijiki salad, red curry seitan, and more.
The farm-to-counter restaurant chain is poised to take over Boston.
Dahlicious makes a version of the Indian yogurt drink that is consistently good.
Food & Travel
The South Carolina city is oyster heaven
Almost as easy as a box mix and a jar of frosting
Cookbook author Diana Henry on the joy of simple cooking
At ArtBar, s’mores come in a cast iron skillet, ready to eat
The pastry is cut and pressed into the fruit partway through baking
Two traditional recipes, adapted for the New England fall favorite
Cranberries meet all kinds of other fruits in these frozen mixes.
Try measuring with beakers instead.
These snacks are vegan, gluten-free, raw, and organic.
Shredded apples and warm spices give this cake wonderful flavor.