Smart Cooks

Super flavorful Korean-style rice bowls

This take on a Korean rice bowl makes a vegetable-packed dinner.

Cheap Eats

// Mediterranean fare for lunch

Diners with a hankering for vibrant Mediterranean flavors have discovered Piperi Mediterranean Grill and Cafe Med.

Cookbook Review

Canadian blogger makes a mess in the kitchen

In “The Messy Baker,” Canadian blogger Charmian Christie offers her secrets and specialties in a volume.


// A British-born chef’s top-to-tail vegetables

Fans of Bloomfield’s nose-to-tail cooking might be surprised to hear the British-born chef enthusiastically announce, “Produce is amazing!”

Moochie’s Macarons is a taste of Paris

Nina DiBona-Pauk is determined to “take the pretentious out of macarons.”

Food & Travel

// Fifth-generation company flavors ice cream for big brands

Star Kay White is one of the country’s largest manufactures of extracts and flavorings used by big-brand ice cream producers.

// In this Berkshire spot, dine like they do in Vienna

In Adams, the Haflinger Haus menu celebrates Austrian fare.

A menu with chocolate — in every course

Study restaurant in Cambridge and EHChocolatier of Somerville will collaborate on a four-course chocolate-infused dinner on May 13.

// Pan-seared local scallops at Tempo

Ten-year-old Tempo, a recently renovated Waltham restaurant, offers something for everyone.

// A greater grater

Microplane, the company that makes razor-sharp graters, added two cylinder-shaped, lightweight cups to their line.

Sally Pasley Vargas for The Boston Globe

Sunday Supper & More

Chicken fricassee, then Waldorf salad

Begin with a dish grandma might have enjoyed, chicken fricassee, then turn the chicken into Waldorf salad.

seasonal recipe

//,slugxxkressyrecApplekuchenA.jpg Recipe for apple kuchen

Apple kuchen is a cross between a tart and a cake.

seasonal recipe

// Recipe for pork stew with smoked paprika

Boston butt, cut from the thicker part of the shoulder, is moderately tough, and needs a long time at a low temperature.

seasonal recipe

// Recipe for bow-tie pasta with peas, leeks, and ricotta

Begin this creamy pasta with sauteed leeks, peas, pasta cooking water (it’s starchy and perfect for the sauce), and ricotta.

seasonal recipe

// Recipe for savory breakfast bowls with eggs

A healthy alternative to a sugary and starchy breakfast.

// Barry Maiden of Hungry Mother wins James Beard award

Maiden was selected best chef in the Northeast in the competition billed as the Oscars of the food world.

// Cooking tip from food editor Sheryl Julian

Last call for Brussels sprouts. Once asparagus and artichokes take over, the little sprouts will disappear from menus and nightly suppers. Before you bid them adieu, glaze a panful of the little green rounds: Halve them, steam for 4 minutes or until almost tender. In a skillet with 2 tablespoons hot olive oil, lay the sprouts, cut sides down, and cook 2 minutes or until browned. Turn and cook until tender. Mix 1 tablespoon Dijon mustard with 1 tablespoon honey and add to the sprouts with salt and pepper. Cook 1 minute more, stirring constantly.

Dining capsules

Dining Out reviews

// 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

// 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

// 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

// 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.

New England diners

// 16 must-visit New England diners

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

Barbecue in Boston

// Boston’s 10 best BBQ joints

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

Globe Magazine

// The food issue

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