Dining Out

Dining Out reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/05/BostonGlobe.com/Lifestyle/Images/dining_out_90.jpg Where should you eat this week?

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

Cheap Eats

Cheap Eats reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/05/BostonGlobe.com/Lifestyle/Images/cheap_eats_90.jpg Budget-friendly fare around Boston

There are dishes you can order for under $20 at eateries.

Latest Food & Dining headlines

Served up on this plate: the chef himself

At Tavern Road, a likeness of chef Louis DiBiccari adorns a ceramic plate

Jobletics staff (from left): Jad Chahine, Sean Pulsfort, Amanda Dupuis, and Rahul Sharma.


When the cook calls in sick, there’s no need to panic

Jobletics is a bit like Uber, but for staffing restaurants

Bone Up Brewing Company’s year-round lineup.


Bone Up Brewing up and running in Everett

The tap room offers a “cozy vibe,” says cofounder Liz Kiraly

A stylized avocado bun.

Would you like an avocado bun with your burger?

The world is divided into two camps: those who are OK with this, and those whom it fills with rage.

From the Bar

How to make Nebo’s Coconut Amaretto Affogato

It’s like a Frappuccino that’s all grown up

This undated photo provided by KFC shows an image from an ad campaign featuring actor George Hamilton portraying Colonel Sanders, as he holds a bottle of Extra Crispy Sunscreen. On Monday, Aug. 22, 2016, KFC gave away 3,000 bottles of fried-chicken scented sunscreen to drum up buzz for its Extra Crispy chicken. (KFC via AP)

KFC wants you to smell like fried chicken with sunscreen giveaway

In a new marketing gimmick, the chain gave away 3,000 bottles of sunscreen it claimed smelled like fried chicken.

The Confident Cook

Dinner wrapped in bacon? It’s like a weeknight gift.

Stuffed pork tenderloin with roasted potatoes can be on the table in an hour

Swordfish sliders

Recipe for chef Tim Maslow’s swordfish sliders

He served them for his last menu at Ribelle

Sunflower risotto, from chef Charles Draghi at Erbaluce.

Those sunflowers look delicious

You see pretty yellow blossoms. Chefs see tasty new possibilities.

Plum-walnut tart with multigrain crust

Recipe for plum-walnut tart with multigrain crust

Dessert with a robust taste

Marcella and Victor Hazan, authors of “Ingredienti: Marcella’s Guide to the Market.”

Q and A

Victor Hazan on his final collaboration wife, an Italian cooking legend

“Ingredienti” gets to the heart of what was most important to Marcella Hazan.

Cheese stands alone

These crisp chips are made entirely of aged Parmesan.

Harold Import’s Nut Milk Bag

Why buy almond milk?

This device makes it so easy to make your own.

Olipac’s new stainless steel shaker

Little shaker, big ideas

The outsize holes let you season food with coarse salt.

Ice cream for Acadia

Sales of these two flavors benefit the Maine national park.

This seltzer is made with real fruit

Spindrift offers a bubbly alternative.

Spaghetti with burrata and summer tomatoes

Recipe for spaghetti with burrata and summer tomatoes

Seasonal decadence on a plate.

Grilled corn with spicy cilantro crema

Recipe for grilled corn with spicy cilantro crema

Try this fun spin on classic Mexican street corn.

How to make sauerkraut

It’s fermentation’s “gateway drug.”

Home fermentation: a reading list

These books will have you making your own sauerkraut, kimchi, and kombucha in no time.

How to make kimchi

Keep it perfectly simple with this formula.

Recipe for bacon-wrapped grilled meatballs

Meatballs are good. Bacon is good. It’s time to bring them together.

The Montenegro Time at Capo.

What are this year’s cocktail trends?

Plus how to make a few at home.


The 100th Shake Shack opens, Better Bagels is coming, and other restaurant news

Plus: East Arlington shop the Local Fare opens, offering all kinds of treats

Sea trout roe toast, with cultured butter, house-grown sprouts, and French breakfast radishes, at haley.henry wine bar in Downtown Crossing.

Quick Bite

Wine bar haley.henry is like a visit to Barcelona, through the looking glass

The offbeat nook in Downtown Crossing is the project of a Sportello alum.

From the bar

What to pair with the appetizer that can’t come off the menu

The mussels at Scutra get their own special platter — and a special Piedmontese white to drink alongside.

Jamie Bissonnette


How a South End burger got to Shake Shack

The Coppa burger marks the first collaboration with a Massachusetts restaurant.


Lynn, Lynn, city of unique Bent Water beer

The company’s water and concrete fermenting tanks are just two factors differentiating its products.

Dining Decor

The story behind the neon sign at Poe’s Kitchen at the Rattlesnake

The glowing serpent has been around for decades.

Rice bowl with charred Heiwa tofu at Little Big Diner in Newton.

Cheap Eats

Little space, big flavors at Little Big Diner

Newton Centre’s Asian offers Japanese noodles, plus vivid renditions of Korean, Hawaiian, and Southeast Asian fare.

Tomatoes Provencal

The confident cook

Roast summer tomatoes like a cook from Provence

Toasted baguette slices soak up the juice.

Tortilla espanola, an egg, potato, and onion omelet, with lemon aioli.

Dining Out

At Dali, the tapas party never ends

The Somerville spot, serving small plates since 1989, is still true to its original spirit.

Grilled chicken thighs with honey and za’atar.

Cooking | Globe Magazine

Be a za’atar hero with your own herb blend for grilling

Try the delicious Middle Eastern herb blend with chicken — if you can avoid eating it all on pita.

Recipe for summer salad bowl with lemon-chive dressing

A one-bowl vegetarian meal filled with bright, satisfying flavors.

Cooking With | Gordon Hamersley

In praise of poached fish

The classic technique makes for an elegant meal that won’t heat up the house.

Massachusetts cheeses win big

Five small farms took home honors at the American Cheese Society’s annual contest

George Dowdle farms Green Gables oysters on Southwest River of Prince Edward Island.

Food & Travel

An oyster tour of Prince Edward Island

Here there is a strong sea-to-table community, which means endless places to sample bivalves and more

Martin and Rebecca Cate’s new book.


It’s always tiki time somewhere

Author Martin Cate talks about the history and allure of the tiki cocktails he is helping to revive.

Levend brings a better bagel to Boston Public Market

When owner Alex Jong didn’t like his bagel options, it was time to start making his own.

You eat them because they taste good

But these snacks happen to be a healthier alternative to chips.

These iced coffee-making mugs have plenty of chill

You can also use them to make slushies!

Cotton Candy grapes taste like their namesake

The super-sweet fruit is a hybrid of Concord and green grapes.

Recipe for Tavern Road’s Madam Madeline cocktail

Jagermeister is all grown up.

Recipe for SRV’s Dolce Vita cocktail

Espresso gives it welcome bitterness.

Recipe for Capo’s Montenegro Time cocktail

Amaro takes center stage.


In US, only half are aware of food waste as a problem

In 2010, consumers threw away two-thirds of the 133 billion pounds of uneaten food that was produced for consumption.

Double shot

Matt Viser | Double Shot

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/09/16/BostonGlobe.com/Lifestyle/Images/doubleshot-5060.png 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.