Food styling/Sheryl Julian and Valerie Ryan; photo by Lane Turner/Globe Staff

At the home of the Globe's food editor, cookbook author Dorie Greenspan made crunchy dried fruit and nut cookies she calls croquants, something like biscotti.

Lane Turner/Globe Staff

Here are the steps to making croquants. Work the orange rind and sugar together with your fingertips.

Lane Turner/Globe Staff

Add the egg to the dry ingredients.

Lane Turner/Globe Staff

Stir the dried fruits and nuts into the dough.

Lane Turner/Globe Staff

Work the mixture until it forms a dough, then divide it into 2 pieces.

Lane Turner/Globe Staff

Press each piece into a log on a baking sheet.

Lane Turner/Globe Staff

Dust the logs with granulated sugar before baking.

From Dorie Greenspan’s Paris kitchen to mine

The popular baker shows how simple it is to bake lovely pastries she learned to make from French friends. By Sheryl Julian

sunday supper

// Tomatillos star with shrimp, then in soup

Tomatillos, perfect with rich shellfish, are made into a fresh-tasting sauce for shrimp, then the two are turned into shrimp soup with crushed angel hair.

// If you want to compost, try worms — or a pickup service

If pet worms seem too extreme and you live in or near Boston, Bootstrap Compost will collect your food waste at home.

Sisters Suzanne and Michelle Rousseau are virtual spokeswomen for the cuisine of the southern Caribbean.

Cookbook review

Spices, chiles, and more bold dishes in ‘Caribbean Potluck’

Sisters Suzanne and Michelle Rousseau are virtual spokeswomen for the cuisine of the southern Caribbean.

// Recipe for autumn slaw

A cool-weather take on the summer classic, this slaw combines Napa cabbage, fennel, and pear with a blue-cheese dressing for a salty tang.

Seasonal Recipe

// Recipe for pasta with Swiss chard, ricotta, and bacon

Strands of Swiss chard running through the pasta lend it a hearty, fresh element.

short order

// Bay State a leader in nationwide Food Day events

Food Day is a nationwide movement to inspire people to eat more healthfully.

short order

// Milk Street Cafe expands its kosher menu to sushi and more

Milk Street Cafe has undergone renovations, expanding from standard cafe fare to include a bakery, sushi counter, and meat.

short order

// A mini version of Coop’s Hot Fudge

Coop’s Hot Fudge is now more portable in a 3-ounce version designed to pass airport security.

short order

// Chef/potter Dave Becker sells his tableware for the first time

The owner and chef of Sweet Basil in Needham and Juniper in Wellesley is also a potter and about to sell some of his plates and bowls.

short order

Falling hard for apples at CiderDays

Franklin County is holding its 20th CiderDays celebration from Oct. 31 to Nov. 2, the largest and oldest hard cider festival in the East.

Fried clam strips with coriander-spiked aioli.

Pat Greenhouse/Globe Staff

dining out

Waltham restaurant Red Bird sings

With the Moody Street restaurant, Franklin Cafe alum chef Daniel Stokes does for Waltham what the Franklin did for the South End years ago.

Cheap Eats

// Inspired Korean fusion in Arlington

WooRi Korean Fusion Grill offers traditional Korean fare and some fusion dishes, like “love fries.”


// For the Pollans, informal dinner is a family affair

Corky Pollan, former style director at Gourmet magazine, and her three daughters collected favorite family recipes for “The Pollan Family Table.”

food | travel

// Boiled peanuts in their shell a Southern tradition

Boiled peanuts in the shell are a Southern tradition, entirely different from the crunchy roasted snack Northerners eat at sporting events or bars.


Rami’s Food Truck is coming to Boston and Cambridge

Rami’s, mobile cousin of the popular Brookline restaurant, will hit the streets of Boston and Cambridge beginning Wednesday.

// Cooking tip from food editor Sheryl Julian

Add subtle heat to a dish with a chopped jalapeno or other chile pepper that isn’t very fiery. Saute the chile in oil with onions at the beginning, then add black pepper sparingly. If the dish contains tomatoes, beef or poultry, or cheese, they will absorb most of the heat but add some warmth to the ingredients.

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.

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 enterains, plus Clover Food Lab’s secret ingredient.

Dining out