Dining Out reviews
Check out the Globe’s reviews of dozens of Boston-area restaurants.
Plus other restaurant news from around town.
A sexy tequila bar not far from Gillette Stadium
The autumnal cocktail showcases sherry.
Cooking | Magazine
There’s no need to have sweet desserts on top of trick-or-treating candy. Try these instead.
It’s a tribute to the Sox player
Stillman’s Farm stand’s Lynda Jarrett wants you to think beyond the butternut
from the bar
Japanese whisky, meet cider vinegar.
They only brew sours, using local yeast, pumpkins, fruit, and more
The food is horrible, but somehow everyone is having fun.
A decorative 8-by-12-foot ‘‘cloud feature’’ fell on two women and a man.
They’ve got whole grains and fiber, but also a sweet streusel topping
Dahlicious makes a version of the Indian yogurt drink that is consistently good.
Food & Travel
The South Carolina city is oyster heaven
Almost as easy as a box mix and a jar of frosting
Cookbook author Diana Henry on the joy of simple cooking
At ArtBar, s’mores come in a cast iron skillet, ready to eat
The pastry is cut and pressed into the fruit partway through baking
Two traditional recipes, adapted for the New England fall favorite
Cranberries meet all kinds of other fruits in these frozen mixes.
Try measuring with beakers instead.
These snacks are vegan, gluten-free, raw, and organic.
Shredded apples and warm spices give this cake wonderful flavor.
Sixth Gear Cask & Kitchen is where the water is poured from laboratory flasks and S’mores-flavored popcorn replaces a bread basket.
Plus, a coffee-braised pot roast and pears baked in coffee.
The stars of the menu are the gyros — pork, chicken , lamb, bifteki (a blend of pork and ground beef), and veggie.
Local restaurant owners have become attuned to the growing freelance economy, setting up cafes as informal work and meeting areas inside their restaurants for those in search of something besides a coffee house chain.
You’ll find platters of bivalves and a Harvard-y scene at this new spot from the Grafton Group.
We asked a few Boston influencers for their recommendations.
Joshua Bernstein talks about his new book, “Complete IPA: The Guide to Your Favorite Craft Beer.”
Plus: Sunday football specials you’ll want to order from Coppa.
While food price deflation may be good news for grocery shoppers, it’s having a boomerang effect on the restaurant industry.
Coconut oil has a lot going for it from a culinary perspective, but it also raises bad cholesterol.
McDonald’s decision to ratchet down its mascot’s appearances comes after a rash of pranks around the country that have involved eerie clown sightings.
Arcade bars offer vintage arcade games and pinball with drinks, playing to nostalgic Gen Xers and 20-somethings tired of playing on their phones.
Your guide to retro arcade game bars within reach of Boston.
A Fall River street artist created them, using handmade stencils and imagery from old Chinese propaganda
“We have a really nice fruit orchard,” says Tim Adams, cofounder of Maine’s Oxbow Brewing Company. “We have some beehives. We have pigs that eat our grains.”
Lovin’ Spoonfuls’ Ultimate Tailgate Party raises money to fight hunger locally.
From the Bar
Shanti serves a sauvignon blanc from Sula Vineyards, a hundred miles northeast of Mumbai.
Cooking With | Gordon Hamersley
Follow the rules and sabayon isn’t hard to master
A melty, cheesy open-faced sandwich on a thick, crusty piece of toast
It’s an appealing restaurant, but the menu — spanning Thailand, Vietnam, and Korea — demands too much of the kitchen
The secret ingredients: ricotta and cornmeal
You’ll get super-moist fish and a stunning presentation
Cookbook “The 420 Gourmet” brings marijuana into the kitchen, with recipes that taste good and dose responsibly
We’d like to be on a map that doesn’t involve cannoli or centuries-old cemeteries or Paul Revere’s house.