Hot chicken at Loretta’s.

Jessica Rinaldi/Globe Staff

Hot chicken at Loretta’s.

Country-fried Fenway at Loretta’s Last Call

The new country music-themed restaurant and bar from the Lyons Group offers a New England honky-tonk experience. By Devra First

99 Bottles

// A beer lover returns to Vermont

The beer scene in Waterbury is as vibrant as ever.

Devra First

// Dear critic: You stink!

Chef John Tesar tweeted a heated response to Dallas critic Leslie Brenner’s review of his new restaurant, Knife. But how does a critic react to such an occurrence?

Seasonal Recipe

// Recipe for Sicilian caponata

Eggplant may not be celebrated for its bold taste, but in caponata the unsung vegetable becomes a flavor-absorbing hero.

// The pastry kitchen feels like home to this vet

After 11 years of active duty in the US Marine Corps, Jonathan White is in the professional pastry program at The Cambridge School of Culinary Arts.


// In Austin, find ribs, brisket, organ meats, and offal

In Austin, Texas, the fare is unexpected: confit of rabbit, pig’s head, bone marrow, innards, offal, and more.

Q & a

// Molly Wizenberg: Do’s, don’ts of opening a restaurant

In her new book “Delancey,” Wizenberg tells the story behind the launch of the successful wood-fired pizza business.

// How a veggie obsession led Sue Liang to dumplings

Liang’s Asulia Foods was chosen as one of 128 startups to join the 2014 class of MassChallenge, a large startup accelerator.

Spicy Asian-inspired sloppy Joes.

Karoline Boehm-Goodnick for The Boston Globe

Sunday Supper

Asian-inspired sloppy Joes, then enchiladas

East meets wild West when some of the sloppy Joe mixture is transformed into crowd-pleasing enchiladas.

seasonal recipe

// Recipe for potato, corn, and pancetta salad

Dijon mustard gives this dressing a creamy texture, while pancetta adds a complex flavor.


// Recipes for grilled stuffed burgers

New ideas for stuffed burgers to toss on the grill this summer.

// Cooking tip from food editor Sheryl Julian

Add some nuttiness and a very pretty smattering of burgundy dots when you stir a cupful of red quinoa into a pasta, potato, or rice salad. Bring 1 cup of salted water to a boil, add 1/2 cup red quinoa, and simmer steadily for 12 to 15 minutes or until tender (grains will start to open) and quinoa absorbs the liquid. Spread out to cool before stirring into a salad.

Globe Magazine

//]--90x90.jpg The food issue

Top chefs share their soup recipes, plus best sparkling wines for $13 and up.

Globe Magazine

// Best of the new: Food

Food finds from 53 restaurants, taverns, and treats.

Globe e-book

// Cookies

20 recipes to satisfy your sweet tooth.

Cheap eats