Munch Madness

// Oleana wins Munch Madness 2017

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

Dining Out

Dining Out reviews

// Where should you eat this week?

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

Cheap Eats

Cheap Eats reviews

// Budget-friendly fare around Boston

There are dishes you can order for under $20 at eateries.

Latest Food & Dining headlines

Teenage Girl Sitting Watching TV; Shutterstock ID 110873540; PO: MON LIV 0511

Study finds obesity robs the tongue of taste buds in mice

If Tuesday’s findings pan out, ‘‘this could be a whole new kind of target in treating obesity,’’ said a Cornell University food scientist.


Night Shift releasing Nite Lite, taking on the Buds and Millers of the world

It’s a little more expensive, but Night Shift’s cofounder says, “It certainly tastes better than a Bud Light.”

Bamboo cocktail

From the Bar

From the Bar: Spring calls for the Bamboo

But when daylight savings kicks in, a reminder that more daytime is again the more civilized reality, a lighter drink is in order — a drink like the Bamboo, a fino sherry-based drink that’s floral and dry with just a hint of nuttiness.

Aperol Spritz

Why do Bloody Marys and mimosas get to rule brunch?

If you look at the history of cocktails worldwide, there’s no shortage of hangover helpers to rival the Bloody Mary or mimosa as the go-to brunch beverage. Don’t know where to start? Let your bartender do the thinking for you.

Cameron Stauch


Q&A with Cameron Stauch, author of ‘Vegetarian Vietnam’

When his 4-year-old announced the intention of becoming a vegetarian, the writer realized there wasn’t a resource on strictly vegetarian Vietnamese food.

The confident cook

Recipe: How to make fluffy, light matzo balls

Some cooks add kosher-for-Passover baking powder to the matzo meal, insisting that this leavening is OK during Passover. We decided against any leavening agent and we didn’t produce sinkers.

Almond-honey brittle.

Recipe: Classic almond brittle with honey is a welcome treat on the Passover dessert table

A nutty brittle with almonds, honey, sugar, and butter is ideal for the Passover holiday.

Matzo frittata with lox, eggs, onions, and ricotta.

Recipe: Bake this Passover frittata with matzo, lox, eggs, onions, and ricotta

The Jewish deli classic of lox, eggs, and onions are all components in this frittata, which is layered with sheets of matzo.

For small toasting jobs, this pan is all you need

RSVP’s new stainless steel toasting pan is convenient and energy-smart.

Munch Madness 2018

Who made it to Round 2 of Munch Madness?

Appropriately for New England, seafood dominated, with Saltie Girl, Island Creek Oyster Bar, Eventide, Ostra, Loco Taqueria & Oyster Bar, and O Ya moving on.

Never mistake your glass for someone else’s again

At a tasting, they indicate which of the reds you liked best, they identify look-alike cheeses on a ceramic tray, and will differentiate the milk from the cream.

Hainanese chicken rice.

Cooking | Magazine

Recipes: Tender, juicy Hainanese chicken and rice

The taste of Southeast Asian comes through in this traditional dish from Singapore.

Lava fish at Sumiao Hunan Kitchen.

hot ticket

Fund-raising brunch to benefit diabetes initiative

Enjoy a buffet-style brunch with food from Sumiao, China Pearl, BLR by Shojo, and Sumiao’s sister restaurant, Feng Shui.

Bootleg Special in the South End.

Quick Bite

Consider the crawfish at Bootleg Special

The South End location is the latest in a growing number of Boston-area restaurants specializing in Gulf Coast-inspired seafood boils.


Do good and eat well at Zambrero

Each time you buy a bowl or a burrito, the restaurant donates a meal to someone in need in the developing world through their Plate4Plate program.

A glass of 2012 Castiglion del Bosco Brunello di Montalcino at Grassona’s Italian Brookline.


Keeping it fresh at Grassona’s Italian

At Grassona’s Italian in Brookline, Steve Bowman uses a unique contraption that keeps wine fresh after a bottle is opened.

A view of the sugarcane fields, and Bay Saint-Pierre, at Depaz Distillery in Martinique.


How Martinique’s rum became certifiably the best in the Caribbean

Rum production in Martinique is monitored as closely as champagne production in France. Here’s where to see, and, most importantly, taste it on the island.

The winners will be announced on April 27 in New York City.

Read the columns that earned the Globe’s Devra First a James Beard Award nomination

The winners will be announced on April 27 in New York City.

Maura Kilpatrick of Sofra is nominated for the Outstanding Baker award.

And the James Beard award nominees for 2018 are . . .

Women chefs are sure making a strong showing in the Northeast this year.

Here, there, and everywhere

On March 25 in Maine, locals celebrate the 35th anniversary of Maine Maple Sunday, the unofficial start of spring, when Maine’s maple producers welcome visitors for demonstrations, sugarbush tours, and samplings.

Shploing!! is brewed in Dorchester for the Swedish brewery Omnipollo.


Bottles: IPAs for the lactose tolerant

The modified IPAs are made when a brewer supplements the bitter embrace of the style with lactose, an unfermentable sugar.

Bucatini carbonara paired with a 2016 Cavazza pinot grigio at Cinquecento.

From the Bar

From the Bar: Favorites from La Motta’s now at Cinquecento

When the Aquitaine Group closed modern red sauce joint La Motta’s earlier this year, the team at Cinquecento was ready.

Hannah Kalajian first made Near East pilaf in the apartment over her husband’s market in Worcester.

How Near East rice pilaf became a New England staple

Did you know Near East was born in Worcester and is the brainchild of one of America’s most unsung female entrepreneurs?

What does the Seaport offer diners who actually live in Boston? An escape from the known city, and ourselves.

Dining out

At Mastro’s Ocean Club and LoLa 42 in the Seaport, an escape from the known city

What does the Seaport offer diners who actually live in Boston? An escape from the known city, and ourselves.

Shrimp, calamari, and squid ink at Trattoria Nina in Arlington.

What She’s Having

What She’s Having: Get yourself to Trattoria Nina. You can thank me later.

Is it high-end? Nope. Do they even have a website? Not one that I can find. Is it delicious? You bet. Tell Angelo I sent you.

Quincy frozen yogurt company Yasso expands

Eight flavors have been added, including Caramel Pretzelmania, Chocolate PB & Yay, Coffee Brownie Break, and Mint Championchip.

Eat Your Words with 826 Boston

Feed your soul and your face on March 26, when 826 Boston hosts the Eat Your Words benefit, an event featuring an eclectic mix of the city’s many flavors.

Micole Rivera Suarez at Artisan Bistro.

Getting Salty

Getting Salty with Micole Rivera Suarez

Micole Rivera Suarez is the new chef de cuisine at Artisan Bistro and Avery Bar at the Ritz-Carlton, Boston, by way of the Ritz-Carlton, San Juan.

Food lovers gather at annual Taste of the South End to benefit AIDS Action

The 21+ event — which includes participants such as Myers + Chang, Bar Mezzana, Area Four, and Blackbird Doughnuts — will feature food and drink tastings, live cooking demos, and a silent auction. Tickets are $150, VIP admission is $200; all proceeds go to AIDS Action.

Cauliflower-rice and lentil biryani

The confident cook

Recipe: Pureed cauliflower becomes ‘rice’ in a colorful biryani

Cauliflower “rice” -- finely chopped so the white vegetable resembles the grains -- is now in the freezer section of many markets. It’s better when you chop it yourself.

Soda breads that are true to the ones of Northern Ireland

David McGimpsey was raised in Belfast and learned how to bake as an apprentice at local bakeries. Now you can find his breads around Boston.

Buttermilk cake with orange marmalade

Seasonal Recipes

Recipe: A simple buttermilk cake has a hidden layer of orange marmalade in the batter

Spread a layer of orange marmalade on this buttermilk batter; the preserves sink as the batter bakes, so they’re a surprise when you cut into the cake.

Provençal beef stew with red wine, olives, and orange (Gardiane de Taureau)

Seasonal Recipes

Recipe: A rich beef stew from Provence is simmered with red wine, olives, and orange

Beef chuck is used in this aromatic Provençal stew, which comes from the Camargue region of France, where it’s made with local bull meat.

Irish-style fish pie.

Cooking | Magazine

Recipes: Refresh your St. Patrick’s Day menu with Irish seafood and a Guinness dessert

A hearty fish-centric meal that skips the deep fryer, followed by an easy, creamy sweet treat.


Concord gets spicy and Union Square welcomes Celeste

Restaurant news you can use.

Smuttynose Brewery in Hampton, N.H.

Smuttynose Brewing Co. to be sold at auction Friday

The auction, scheduled to start at 2 p.m. Friday, includes the Smuttynose beer brand, its facility and a restaurant.

Chef Jason Cheek offers Southern favorites in a room that is spacious with quirky touches.

quick bite

A proper Southern restaurant in the South End

Start with snacks: creamy deviled eggs, airy hushpuppies, popovers on a peppery little pillow of pimento cheese. Then share a few entrees: fried chicken; shrimp atop smoky grits; greaseless catfish with tangy coleslaw.


Explorateur’s Shpritz ties it all together

Here’s a surprisingly playful way to celebrate beer this Saint Patrick’s Day.

from the bar

At Shojo, an elegant sour cocktail

Making use of the bar’s impressive Japanese whisky selection, bar manager Mike Patterson employs easy-drinking Toki for the base and zesty yuzu juice for the citrus component in his Intercontinental Sour.

A flower vendor in Dublin adds color to the neighborhood.

Why you need to visit Dublin now: ‘Our world of black and gray is now filled with color’

Once thought of as boring, traditional, dark and gray, newly energized Dublin is on the upswing. International tourism leaped 15 percent last year, and visitor numbers this year are already outpacing 2017.

Frank Robitaille (left) and Ray Johnston moved a Coca-Cola refrigerator into Woodman’s of Essex ahead of Wednesday’s nor’easter.

Still recovering from the last storm, restaurants brace for another nor’easter

For some restaurants in the region, Wednesday’s nor’easter threatens to spoil days-long efforts to reopen.

Munch Madness 2018: The restaurant tournament begins

Who will win The Boston Globe’s annual food frenzy this year? Cast your vote to decide.

A McDonald's Quarter Pounder (right) and a Double Quarter Pound burger were shown with the new fresh beef on Tuesday.

McDonald’s switching to fresh beef at some locations

About a quarter of the chain’s US restaurants will make the shift.

Night Shift Brewing in Everett is starting its can rollout with Ever Weisse.


Bottles: Night Shift sour brews get canned (in a good way), and NE breweries are expanding

So much is brewing in the local beer community.

“How often does an iconic brand like Zagat become available?” asked Chris Stang, a co-founder of The Infatuation and its chief executive.

Google to sell Zagat to an upstart review site

The deal raises questions about whether Zagat, once king of restaurant recommendations, can remain relevant.

Michelle White of Next Step Soul Food Cafe in Dorchester.

Six women shaping the Boston food scene

In honor of International Women’s Day, we talked to these restaurant owners about their challenges, their triumphs, and why they love what they do.

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.