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

Gold tiled Italian pizza ovens at the new Eataly.

We checked out the new Eataly and here’s what we saw

Eataly Boston will open its doors Nov. 29, but you can almost smell the food cooking already.

Purple Carrot partners with Whole Foods

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.


The story behind the antique diving helmet at haley.henry

Hanging from the ceiling, it has been turned into a light

Blackbird Doughnuts’ cracked black pepper and grapefruit glazed vanilla cake doughnut.


Beer + doughnut = beernut?

Find out which desserts and brews go well together at the upcoming Boston Beer and Sweets Fest.


Edible offerings for Día de los Muertos

Lolly’s Bakery offers the traditional pan de muerto. “It’s similar to a panettone,” says owner Elvia Patricia Guzman.

from the bar

Rialto’s duck returns (sort of) at Trade

This version of the dish pairs perfectly with a Tuscan red.

Diana Rice, a registered dietitian with the Monday Campaigns.


Please don’t squeeze the Charmin, or eat meat on Mondays

Dietitian Diana Rice explains the thinking behind Meatless Mondays.

Orecchiette with roasted pumpkin and brown butter

Recipe for orecchiette with roasted pumpkin and brown butter

Don’t save pumpkin for pie when it’s so good in pasta.

Pumpkin spice cake

Recipe for pumpkin spice cake

It’s anything but basic.

Pumpkin and coconut milk soup

Recipe for pumpkin and coconut milk soup

This vegetarian bowl is perfect for fall.

A cheese shop takes root in Salem

The business also offers cured meats, wine, and a “celebratory vibe.”

The Confident Cook

Where there’s chowder, a bit of smoke adds interest

What to serve for supper when sweater weather strikes.

Recipe for Bienenstich (honey-almond caramel cake)

The base for this recipe is yeasted, and the top is redolent with honey.

Blogger Luisa Weiss

Wednesday Chef blogger Luisa Weiss shares her love of German baking

Her new cookbook will have you making everything from simple cookies to elaborate tortes — and pronouncing “streusel” correctly.

Kung pao pumpkin

Recipe for kung pao pumpkin

The sweet ingredient pairs well with bold flavors and spice.

By the Glass

No, it doesn’t taste like Manischewitz

In Israel, Sandy Block of Legal Sea Foods finds an ancient wine region with new potential.

The easy way to carve a jack-o’-lantern

This tool set lets you slice the pumpkin, not yourself.

What’s better than a peanut butter cup? A giant peanut butter cup.

CB Stuffer makes ones that weigh 2 pounds each.

Turning pumpkin seeds into oil

An Austrian company creates the nutty, roasted substance.

‘She was drawn into chocolate by its artistry’

Black Dinah Chocolatiers now makes exquisite barks as well as truffles.

Robert Patton-Spruill holds a nottle of Ashuelot Gin inside the distillery tasting room at New England Sweetwater Farm and Distillery in Winchester, N.H.

From filmmakers to gin makers

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.

Pizza at Area Four

RFK Kitchen, Area Four, and Moona open

Plus other restaurant news from around town.

Quick bite

Mexican fare with a sport-bar vibe at Scorpion Bar

A sexy tequila bar not far from Gillette Stadium

Half Atwood Machine


How to make Catalyst’s Half Atwood Machine

The autumnal cocktail showcases sherry.

Joanne Chang’s honey-almond snack cake.

Cooking | Magazine

Recipes: Have a healthier Halloween with these lower sugar treats

There’s no need to have sweet desserts on top of trick-or-treating candy. Try these instead.


The story behind the ‘25’ suspended from the ceiling at Tony C’s

It’s a tribute to the Sox player

Lynda Jarrett of Stillman’s Farm with a bounty of squash.


It’s more than just decorative gourd season

Stillman’s Farm stand’s Lynda Jarrett wants you to think beyond the butternut

from the bar

How to make Hojoko’s Relaxing Times Highball

Japanese whisky, meet cider vinegar.


Hermit Thrush Brewery puts Vermont in the bottle

They only brew sours, using local yeast, pumpkins, fruit, and more

A burger with bacon at FiRE + iCE in Back Bay.

Dining Out

At FiRE + iCE, the crowds pour in, but why?

The food is horrible, but somehow everyone is having fun.

Three hurt after ceiling collapses at New Hampshire Bertucci’s

A decorative 8-by-12-foot ‘‘cloud feature’’ fell on two women and a man.

Apple muffins with oat bran and streusel

Recipe for healthy(ish) apple muffins

They’ve got whole grains and fiber, but also a sweet streusel topping

The confident cook

Here’s how (and why) to braise pork in milk

Don’t panic when the sauce curdles while you’re making this Italian classic.

Hijiki salad with edamame at Bayberry Cafe.

Cheap Eats

Bayberry Cafe brings vegan Asian food to Woburn

You’ll find hijiki salad, red curry seitan, and more.

Adam Eskin, founder and CEO of Dig Inn. The first Boston location of the fast-casual restaurant opened this summer.

Never heard of Dig Inn? That’s about to change.

The farm-to-counter restaurant chain is poised to take over Boston.

Lassi comes home

Dahlicious makes a version of the Indian yogurt drink that is consistently good.

The legendary Lowcountry Oyster Festival is one of the largest food festivals in Charleston, S.C. Locals will flock to the January event at Boone Hall Plantation for steamed oysters served in their shells.

Food & Travel

Oysters: wild, but not raw, in Charleston

The South Carolina city is oyster heaven

Apple-cinnamon layer cake with maple cream cheese frosting

Recipe for apple-cinnamon layer cake with maple cream cheese frosting

Almost as easy as a box mix and a jar of frosting


Diana Henry on the joy of simple cooking: ‘I’m quite lazy, you see’

Cookbook author Diana Henry on the joy of simple cooking

No campfire required

At ArtBar, s’mores come in a cast iron skillet, ready to eat

Apple pandowdy with golden raisins

Recipe for apple pandowdy with golden raisins

The pastry is cut and pressed into the fruit partway through baking

The tart flavor of apples gets a kick from Indian spices in apple chutney and green apple curry.

Apples taste right at home in Indian cooking

Two traditional recipes, adapted for the New England fall favorite

Thinking beyond the bog

Cranberries meet all kinds of other fruits in these frozen mixes.

Too many cups in the kitchen?

Try measuring with beakers instead.

Hunny Mustard Pistachios & Sunnies

Superfoods to the rescue

These snacks are vegan, gluten-free, raw, and organic.

Apple spice Bundt cake with brown-sugar glaze

Recipe for apple spice Bundt cake with brown-sugar glaze

Shredded apples and warm spices give this cake wonderful flavor.

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.