TABLES

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/20/BostonGlobe.com/Arts/Images/dumplingpalace.jpg Back Bay’s Dumpling Palace, Taste of Somerville, and more

Openings, closings, and chatter from the restaurant scene.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/19/BostonGlobe.com/Lifestyle/Images/senter0006-U50364983391cRC--90x90@BostonGlobe.com.jpg Turn your backyard grill into a wood-fired oven

KettlePizza is a stainless steel collar designed to turn your Weber kettle into an ancient wood-fired oven.

DINING DECOR

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/12/BostonGlobe.com/Lifestyle/Images/21ddA.jpg Lighting Boston Chops

Boston Chops has a trio of O-shaped, medieval-style chandeliers suspended from the South End steakhouse’s ceiling.

Smart Cooks

Recipe for soba noodle salad with asparagus, peas, and sesame dressing

Best served at room temperature, this vegetarian noodle salad makes the perfect picnic lunch.

plated

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/18/BostonGlobe.com/Lifestyle/Images/Boghosian_21plated1_LIFE.jpg Nathan Kibarian is inspired by his Armenian-American upbringing

While some 23-year-olds are adjusting to life off-campus, Kibarian has achieved something remarkable.

BOTTLES

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/14/BostonGlobe.com/Lifestyle/Images/DSC00848[1]A.jpg Low-alcohol brew once made for field workers

Notch Brewing Co. is making Notch Saison in a can, with lots of flavor and very low alcohol by volume.

from the bar

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/12/BostonGlobe.com/Lifestyle/Images/21bar_SteelheadPinotNoir_photocreditSteelheadVineyards_052515_pic2A.jpg Pinot Noir pairs with fish or fowl

The fish-friendly 2013 Steelhead Vineyards Pinot Noir pairs with fish or chicken.

dining out

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/18/BostonGlobe.com/Lifestyle/Images/wiggs_Serafina_334793.jpg So much so-so at Italian restaurant Serafina

The first Boston branch of a New York-based chain brings undistinguished Italian fare to the Financial District.

Rhubarb-custard parfaits

Sally Pasley Vargas for The Boston Globe

seasonal recipe

Recipe for rhubarb-custard parfaits

Custard and rhubarb are old friends.

season recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/14/BostonGlobe.com/Lifestyle/Images/IMGP1317(2)A.jpg Recipe for toasted chickpea salad with tahini dressing

The salad feeds six.

seasonal recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/11/BostonGlobe.com/Lifestyle/Images/crustlessquicheA.jpg Recipe for spinach-mushroom crustless quiche

For a healthy breakfast or brunch, prepare a crustless quiche, with eggs, spinach, mushrooms, cheddar, and fresh herbs.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/07/BostonGlobe.com/Lifestyle/Images/mussels20sunday-3A.jpg A bowl of mussels one day, chowder the next

Sunday Supper begins with a big pot of cultured mussels then the mussel meat with potatoes and corn become chowder the second day.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/13/BostonGlobe.com/Lifestyle/Images/150512_kdb_butter0261.jpg Sample butters from Vermont and Europe

The Cheese Shop in Concord is offering butter samples from Vermont, France, Switzerland, England, and Italy.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/15/BostonGlobe.com/Lifestyle/Advance/Images/PBsilojpg.jpg Peanut butter to keep athletes fueled

Vermont Peanut Butter in Morrisville, Vt., developed a natural line using a proprietary blend of Southern peanuts.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/15/BostonGlobe.com/Lifestyle/Images/thermopop.jpg State-of-the-art thermometer

ThermoPop pocket thermometer takes roasting to a higher level.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/05/09/BostonGlobe.com/Lifestyle/Images/RiaCafe_01.jpg Ria Cafe offers a little taste of Europe

Pamela Bardhi, who grew up in her family’s West Roxbury shop, West Napoli Pizza, opened Ria Cafe next door.

Dining capsules

Dining Out reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/03/27/BostonGlobe.com/Lifestyle/Images/diningout4-3603.jpg Where should you eat this week?

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

The best and worst from Boston dining

devra first

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/12/30/BostonGlobe.com/Lifestyle/Images/09dining1--90x90.jpg The 2014 Boston restaurant awards

Boston ate well in 2014. Let’s take a look back at the highs and lows — the tastes, restaurants, and people that made this a year to remember.

Best wines under $20

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/10/31/BostonGlobe.com/Lifestyle/Advance/Images/05plonkapix17.jpg 10th annual Plonkapalooza: Best wines under $20

Sommeliers sampled 25 whites, 25 reds, all under $20, and uncorked some surprises among the winning wines.

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.

Dining out

Charred octopus at Serafina in the Financial District.

dining out

So much so-so at Italian restaurant Serafina

The first Boston branch of a New York-based chain brings undistinguished Italian fare to the Financial District.

Sunday supper & more

New England diners

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/10/13/BostonGlobe.com/ReceivedContent/Images/p24_Jamie_Floyd.jpg 16 must-visit New England diners

These restaurants greet their guests with good food, down-to-earth atmosphere, and friendly prices.

Barbecue in Boston

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/08/04/BostonGlobe.com/Magazine/Images/p22_opening_photo.jpg Boston’s 10 best BBQ joints

We decree which spots serve the tastiest ribs, pulled pork, brisket, and other smoked specialties.

Globe Magazine

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/08/12/BostonGlobe.com/Magazine/Images/headmag0803_Cover-1956--90x90.jpg The food issue

How “Top Chef” Kristen Kish entertains, plus Clover Food Lab’s secret ingredient.