Cast iron duck confit crispy rice, corn relish, gochujang ketchup, and a poached egg.

John Blanding/Globe Staff

Cast iron duck confit crispy rice, corn relish, gochujang ketchup, and a poached egg.

The Gallows team branches out at Banyan in the South End

Banyan Bar + Refuge, a “modern Asian gastropub,” takes over the former Hamersley’s Bistro space in the South End.By Devra First

Plated

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/27/BostonGlobe.com/Lifestyle/Images/MarkGoldberginthekitchenA.jpg Mark Goldberg and his daughters become cheesemakers

The dad, the culinary director of Grafton Group, says the project has gone well beyond the basics of homemade mozzarella and ricotta.

Bottles

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/28/BostonGlobe.com/Lifestyle/Images/IMG_6227A.jpg Portland, Maine’s Peak Organic goes national in a big way

Having the word “organic” in your name is sure to help attract foodies, but Peak pushes on that connection.

From the bar

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/27/BostonGlobe.com/Lifestyle/Images/RedBird-2A.jpg Pineapple Sour for a summery taste at Red Bird

Creamy with a delicate sweetness, the drink offers a bit of heat by the last sip.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/28/BostonGlobe.com/Lifestyle/Images/chin072315RevolutionJuice_liv1[1].jpg Drinking your kale and other healthy sips

It’s muggy and it’s swimsuit season. What could be healthier and more refreshing than vitamin-packed juice?

COOKING WITH | gORDON hAMERSLEY

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/09/BostonGlobe.com/Lifestyle/Images/hamersley_july_8__06.jpg Fresh grilled sardines are the ultimate summer finger food

Many people love canned sardines packed in oil. But for me they just do not compare to beautiful, fresh sardines on the grill.

sMART cOOKS | video

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/15/BostonGlobe.com/Lifestyle/Images/24smartrec.jpg Chilled Gulf shrimp with remoulade sauce

This week Catherine Smart makes a recipe for chilled Gulf shrimp with remoulade sauce.

Boston Public Market CEO Liz Morningstar at the market’s opening event on Tuesday.

Names

Years in the making, Boston Public Market opens

The market held a preview Tuesday for friends and family, ahead of Thursday’s official debut.

The Burger Beat | Jon Mael

The Burger Beat

Snappy Pattys of Medford makes petit patties, three to an order, with unusual barbecue or Mexican or other seasonings.

Cheap Eats

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/23/BostonGlobe.com/Lifestyle/Images/29cheap03.jpg Jerk chicken and other Jamaican specialties in Dorchester

George H. Whitehead Jr. sold his first eatery to pursue a career in music management. Now he’s back in the kitchen making jerk chicken and other Jamaican specialties.

By the Glass

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/27/BostonGlobe.com/Lifestyle/Images/29glass_Italianboxwines_photocreditEllenBhang_072915A.jpg No need to balk at the box

Boxed wines — more-for-your-money pours in cubes and cartons — have a low-brow reputation that’s hard to shake. But perceptions are changing.

Karoline Boehm Goodnick for The Boston Globe

Sunday Supper

Patty melts with loads of onions become filling for calzones

Sunday Supper begins with patty melts, covered with caramelized onions. Use the meat and onions to fill store-bought pizza to make calzones.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/24/BostonGlobe.com/Lifestyle/Images/greenhouse_29saganaki-1_lifestyle.jpg Shrimp shine in a zesty Greek tomato sauce

Brendan Pelley, executive chef of Zebra’s Bistro and Wine Bar in Medfield, prefers to add dill to his shrimp saganaki.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/27/BostonGlobe.com/Lifestyle/Images/DSC_3507.jpg Prized local cheesemaker quietly closes her doors

Lourdes Smith was surprised by the reaction from Boston area chefs and other customers when she quietly closed her Somerville cheese business, Fiore di Nonno, in April.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/15/BostonGlobe.com/Lifestyle/Images/cp1A.jpg Recipe for prosciutto-wrapped chicken with fennel, sugar snaps, and edamame

Begin with boneless chicken breasts, cut them into thick slices so they resemble chicken tenders, and wrap in prosciutto.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/13/BostonGlobe.com/Lifestyle/Images/29seasrec2coldbrewcoffee(1of1)A.jpg Recipe for cold-brew coffee

One trend at local boutique coffee shops is not just hot, it’s cold. Cold brew, that is.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/29/BostonGlobe.com/Lifestyle/Images/bluecake2A.jpg Recipe for blueberry swirl cake

In this easy one-bowl cake, a jammy blueberry filling is sandwiched between layers of batter, then swirled with a spoon before baking.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/13/BostonGlobe.com/Lifestyle/Images/almond6A.jpg Recipe for almond shortcakes with stone fruits

These shortcakes are actually moist, fragrant scones made with almond paste.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/27/BostonGlobe.com/Lifestyle/Images/IMG_3183A.jpg Cooking tip from food editor Sheryl Julian

Make an instant, refreshing summer dessert with yogurt and fruits layered in glasses.

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.

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.

By the glass

By the Glass

No need to balk at the box

Boxed wines — more-for-your-money pours in cubes and cartons — have a low-brow reputation that’s hard to shake. But perceptions are changing.

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.