Munch Madness

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2017/03/10/BostonGlobe.com/Lifestyle/Images/munch-madness-og-1.jpg Oleana wins Munch Madness 2017

By only six votes, Oleana edged out Myers + Chang.

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

 Sweet, Spicy,  Tomatoey Pot Roasted  Cauliflower

Cooking | Magazine

Recipes: Sweet, spicy, tomatoey pot roast-style cauliflower

When presentation counts, ‘pot roast’ cauliflower whole and slice it at the table.

Hot Ticket

Holiday spirit arrives on two wheels

The 21st annual Ciclismo Classico Jingle Ride happens Dec. 16 and proceeds benefit Horizons for Homeless Children.

Tables: The deli you’ve been waiting for is about to open

Restaurant news you can use.

A lineup of beers brewed by patrons at Barleycorn’s.

Sips

Sips: Barleycorn’s Craft Brew is reborn

The place has been cleaned up — and opened up — with new equipment and twice the capacity for parties and corporate events.

Executive chef Nimesh Maharjan finishes preapring a dish in the hollow of a Parmesan cheese wheel at Tuscan Kitchen Seaport.

Quick Bite

Tuscan Kitchen Seaport: Where the wine flows and the mozzarella is hand-stretched

Welcome to the latest outpost of restaurateur Joe Faro’s Italian empire.

Here There Everywhere

Here, there, and everywhere

Travel news you can use.

The new Samuel Adams Tap Room at the company’s brewery in Jamaica Plain.

Bottles

Bottles: Sam Adams gets a tap room at last

Long synonymous with beer in Boston, the brewery hadn’t had a dedicated space in Greater Boston to exclusively drink its offerings — until now.

Chablis paired with lobster Thermidor — on a bun — at Yvonne’s.

From the Bar

From the Bar: At Yvonne’s, chablis pairs with lobster Thermidor — on a bun

Reprising a holiday tradition started by its predecessor Locke-Ober, Yvonne’s opens its doors for lunch on select Fridays this month.

Diners at Yvonne’s.

Yvonne’s goes back in time to bring back the fancy holiday lunch

Its chefs have scoured Locke-Ober’s archives of menus and devised new versions of the traditional dishes.

A Nordic Ware pan

Insider: Seasonal sculptured cake pans

Nordic Ware has produced sculptured cake pans with personality ever since the owner of the Minneapolis company created the Bundt pan decades ago.

The confident cook

Recipe: If you can stir vigorously, you can make polenta cakes, an elegant, hearty holiday dish

To get polenta cakes crisp, you need to fry them just before serving. We all know that guests love to congregate in the kitchen and watch the cook. So invite them in and pass the wine.

From left: Bodegas Viñátigo Listán Blanco 2016, Bodegas Monje “La Hollera” Carbonica 2015, Bodegas Monje “Tradicional” 2014.

By the Glass

Canary Island wines: Delicious pours from a volcanic landscape

Wines here span the color spectrum, and range from dry to sweet. But flavors and aromas like salt, mineral, flint, and smoke — associated with volcanic soils — create an unmistakable through-line.

Seasonal Recipe

Recipe: Date-nut bars are soft and chewy with an especially good flavor from browned butter

Soft and chewy with dried fruits and nuts, these traditional bars are made with browned butter for an especially good flavor.

No-knead pizza with delicata squash

Recipe: Pizza dough isn’t kneaded but left to rise for a long time before topping with delicata squash

Sweet delicata, melty fontina, crisp arugula top this no-knead homemade dough.

Insider: A bake sale you won’t want to miss

It’s not often you come across a charity bake sale where the treats are made by chefs.

Easy, crispy latkes.

Recipe: These aren’t classic latkes, but they have all the crispness you want in Hanukkah’s traditional fritters

Boil potatoes, chill them thoroughly, then grate them. You don’t need a traditional batter with onions and eggs to fry golden, crisp potato cakes.

In this Nov. 28, 2017, photo, Charlie Craig and David Mullins are shown in their home in Denver. The Dec. 5, Supreme Court argument about a baker who refused to make a cake for the same-sex couple makes some civil rights lawyers think of South Carolina’s Piggie Park barbecue. (AP Photo/David Zalubowski)

Some see echoes of 1968 court case in wedding cake dispute

Some civil rights lawyers are reminded of the case against South Carolina’s Piggie Park barbecue.

 Roasted Honey-Mustard Sausages With Leeks, Kale, and Apples

Cooking | Magazine

Recipes: One-pan sausage dinners

A couple of vegetables and several of your favorite sausages make for a simple, late-autumn feast.

Travel Troubleshooter

Charged for a second hotel room, but not by choice

Why is the Comfort Inn charging Lora Crumb for two rooms when she’s the only guest?

Anna’s Taqueria will sell burritos made by Santa to help a local charity.

Spend time out this holiday season and pay it forward

These hotels and restaurants in New England pay it forward with charitable events and holiday-themed programs.

Teutonic Wine Company’s pinot gris.

Sips

Sips: An inspired Oregon white to impress your guests

With ripe pear and apple aromas, this wine offers a tantalizing kiss of sweetness buoyed by admirable acidity and a rounded mouth feel.

The dining room at Citrus & Salt.

quick bite

Santos gets spicy with a side of sassy at Citrus & Salt

You might know the amiable blue-haired chef from Abby Lane, Back Bay Harry’s, Blue Inc., Buttermilk & Bourbon — or from his TV stint on “Hell’s Kitchen.”

Here, there, and everywhere

Need a nudge to get in the holiday spirit? Why not journey to Old Sturbridge Village for Christmas by Candlelight? Or maybe you’d rather enjoy wine, music, and the culinary arts at the newly-opened City Winery Boston.

tables

Fort Point gets some serious barbecue, and The Popover Lady takes a stand in BPM

A roundup of restaurant news you can use.

bottles

The British Beer Company offers up the Fab Four beers

The BBC is launching the Fab Four program (a nod to the Beatles), dedicating four taps at each location to some newer British brews.

from the bar

The Seelbach is just what the season calls for

The Seelbach, which originated at the historic eponymous hotel in Louisville, features bourbon and bubbles, bolstered with a dash of sweet orange and a heavy dose of aromatics.

Joseph Gerry has spent most of his 92 years working on his family’s farm.

Worn-out shoes and two new knees and still farming at 92

Joseph Gerry has spent most of his life on Gerry’s Farm in Brockton. Sheryl Julian spent a growing season there 20 years ago, and returned now to see how he’s faring.

Scottish oatcakes with dried cranberries

The confident cook

Recipe: Oat crackers go back to the Middle Ages in Scotland

Griddle cakes with oats made centuries ago by Scottish soldiers evolved into crisp crackers, here lightly sweetened with brown sugar and dried cranberries. Serve them with cheese or jam.

Fideos with shrimp

Recipe: A Spanish dish of angel hair and shrimp is something like paella, but with pasta

Toasted thin pasta shreds simmer in stock with fresh shrimp, to make an easy version of Spain’s traditional paella.

Creamed spinach and mushroom gratin

Seasonal Recipes

Recipe: An old-fashioned dish of creamed spinach still goes well beside any roast or steak

Creamy, rich, and decadent, this steakhouse classic will delight guests.

Recipe: The no-stress all-butter pastry crust

Stella Parks’s piecrust recipe from her new cookbook is a wonder of pliability but requires significant preparation time.

“I didn’t grow up being scared of pie dough.” says Stella Parks, BraveTart columnist and cookbook author.

Pros offer tips to help ease piecrust anxiety

Stella Parks has a recipe for “No-Stress All-Butter Pastry Crust” featuring 1:1 flour-to-butter ratio by weight that she dubs “reliable and pliable.”

Lamb meatball shakshuka at Tatte Bakery & Cafe.

What She’s Having

What She’s Having: Shakshuka, spicy tomato sauce with a poached egg, is stunning at Tatte

The North African dish has taken the town by storm.

Cranberry maple syrup.

Cooking | Magazine

Recipes: Cranberries for the holidays

At this time of year, cranberries are fresh, local, and good for more than just a turkey sidekick or stringing with popcorn.

The Center for Maine Contemporary Art boasts large exhibit spaces and showcases the work of a variety of local artists.

The renaissance of Rockland

“Rockland was saved by art,” says John Hanson, publisher of Maine Boats Homes & Harbors.

Joe Faro and his wife, Samantha, in Italy.

The VIP Lounge with Joe Faro

Joe Faro, owner of the new Tuscan Kitchen Seaport, loves everything about Italy.

Jason Santos has opened Citrus & Salt in the Back Bay.

Tables

Tables: Santos opens Citrus & Salt, and Flatbread and Luke’s Lobster branch out

Restaurant news you can use.

Don’t toss that pumpkin: Getting creative with our favorite squash

Did you know that the skins can be crisped into a potato chip-like snack? And that some chefs use the little leafs above a pumpkin stem in soups and salads.

Pumpkin chicken risotto at Tresca.

Recipe: Pumpkin chicken risotto

Tresca is selling more than 150 of these filling concoctions a week, and had more than a 1,000 orders last year.

Robert Gonzalez, pastry chef at Cultivar, slicing a pumpkin.

Recipe: Pumpkin flan

For the everyday baker, Robert Gonzalez, Cultivar’s pastry chef, recommends his grandmother’s pumpkin flan, which can quickly become a tradition in your family, too.

Stained glass windows and red chandeliers dominate the decor at Lolita Cocina & Tequila Bar in Fort Point.

Quick Bite

Where tacos meet tequila — this time right on the water

A second branch of Mexican restaurant and nightspot Lolita opens in Fort Point.

Kayakers glide past Canada Geese on the Charles River in Weston.

NESTOR RAMOS

Maybe we should eat geese instead of turkeys

Turkeys, the state’s official game bird, roost uneasily near the top of our national bird hierarchy. Our relationship with Canada geese is less complicated.

Make a holiday memory with this Northern Rhone pour.

From the Bar

Make a holiday memory with this Northern Rhone pour

The pilgrims never ate or drank this well.

TALKING POINTS

Glut of cranberries could turn into compost

Eight stories you may have missed Tuesday from the world of business.

Holiday Style | Magazine

Holiday recipes: Chocolate peppermint bark

Seasonal treats to make at home, for parties and gifts.

Holiday Style | Magazine

5 easy candy recipes perfect for gifting or holiday celebrations

From chocolate truffles to popcorn, whether a hostess gift or a reward for yourself, holiday treats can help spread joy.

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.