Townsman chef Matt Jennings preps dishes.

Aram Boghosian for The Boston Globe

Townsman chef Matt Jennings preps dishes.

Restaurant: Possible

Chef Matt Jennings and his team hustled to work out the details and create a special experience for the opening of his new brasserie, Townsman. By Kara Baskin

Cheap Eats

// Trio of chefs cook up eclectic menu in Brookline

Colombian-born brothers Edison and Cesar Gutierrez, and honorary brother, Salvadoran-born Concepcion Perez, are preparing American, Italian, and Mexican fare.

Seasonal recipe

// Recipe for roasted yellow lentils with poppy-seed potatoes

Daal (lentils), potatoes, and rice are very common ingredients in a Bengali kitchen.

Seasonal recipe

// Recipe for kale salad with avocado and winter citrus

Use the blender to whir a simple dressing that combines avocado with buttermilk and lime juice.

Seasonal recipe

// Recipe for tartiflette (potatoes, cheese, and bacon)

The classic French tartiflette, a hot casserole of potatoes, cheese, and bacon, comes from Haute-Savoie in the French Alps.

Seasonal recipe

// Recipe for shaker whole-lemon pie

It’s not surprising that the Shakers, who did not waste anything, used whole lemons in their cooking.

A golden tart with a rich custard is enough to swoon over

The golden gateau Basque, with its traditional crosshatch on the top crust, is like a buttery, crumbly cookie with a slightly grainy, almond custard filling.


// Food trucks thrive in hipster Portland

Along Oregon’s alternative-living metropolis, the scent of Mauritian specialties and Thai soups waft through bike-friendly streets. Throw a rock in any direction and you’ll probably hit a food truck.

// Recipe for mashed potato cake

Recipe for mashed potato cake.

Q&A | Aarti Sequeira

// From girlhood dream to Food Network host — and beyond

Aarti Sequeira, host of “Aarti Paarti” on the Food Network.

// A pop-up restaurant celebrates Filipino cuisine

Ellie Tiglao and her brother, RJ, who are Filipino-American, offer pop-up dinners about once a month.

Sally Pasley Vargas for The Boston Globe

Sunday Supper & More

Roast pork loin wrapped in prosciutto, then croque-monsieur

Begin with pork loin wrapped in prosciutto, then use some slices to make open-faced versions of the French classic croque monsieur.

// East By Northeast will shutter and sell off its hot sauce

The popular Cambridge restaurant is closing March 8, and loyal diners may want to stock up on a jar of culinary memories.

// Cider syrup has a single ingredient: local apples

Cider syrup, as made by Carr’s Ciderhouse in North Hadley, contains a blend of McIntosh, Golden Delicious, and Macoun, each variety adding its nuance to the syrup.

// Authentic Mexican salsas made in JP

Salsa for the company Nola’s Fresh Foods is made at CropCircle Kitchen, the shared space in Jamaica Plain.

// A microloan launches a West Roxbury baker

Delectable Desires Pastries is owned by Carlene O’Garro, a recipient of a microloan from Samuel Adams Brewing the American Dream program.

Dining capsules

// Where to eat in Greater Boston

Globe critics offer their take on great places to grab a quick bite, or a sumptuous meal.

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.

Cheap eats


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.