The power of pie

The most successful holiday hosts give their guests what they want. They want pie. And great-tasting pies don’t have to be pretty. By Sheryl Julian

//[1][1] Food Editor Sheryl Julian’s 5 favorite pies

Food editor Sheryl Julian picked five pies that you can make for the holiday.

dining out | devra first

// In 2015, thankful for local dishes that hit the spot

From Ames Street Deli’s French pastries to Yvonne’s tuna feast, here are some of the Boston area’s best dishes of 2015.

Cheap Eats

// A healthy supper in a bowl, just the way you want it

Tahaza Hummus Kitchen, near CambridgeSide Galleria, follows the latest trend of supper in a bowl, offered cafeteria-style, in which you ask for various components to build your own.

The Confident Cook

Turkey is what’s left and pot pie is the logical next dish

Our meat pies are largely spin-offs from the British, who know how to repurpose a holiday roast.

// Recipe for flourless apple-almond pie-cake

We call this a pie-cake because it’s an appealing cake baked in a pie pan.

// Recipe for smoked paprika-roasted carrots

It’s best to use young thin carrots for this recipe because they will cook faster and be a sweeter accompaniment to turkey.

// Recipe for harvest vegetable soup with red kuri squash and spices

In this rustic soup, the Moroccan spice ras el hanout — literally “top of the shop” or the best mix a market has to offer — adds a touch of warmth.

// Thanksgiving now pits traditionalists vs. foodies

Call it the War over Thanksgiving. Politics and religion are no longer the only stressors when gathering around the table.

From left: Jenn Iverson, winner Gaby Tellez, and Kristen Daisy hold their awards from the Pie Day competition at the May Center School.

This Pie Day is an employee competition held before Thanksgiving

The May Center School for Autism and Developmental Disabilities in Randolph held its 8th pie baking competition before Thanksgiving last fall. Employees take it seriously.


// Free food distribution gears up for the holidays

The Cambridge-based food rescue organization Food for Free gathers fresh fruits and vegetables that might otherwise go to waste and makes them available to emergency food programs.

// New York-style bagels go fast

Jamaica Plain resident Adam Hirsh sells out of his Exodus Bagels in several hours at Egleston farmers’ market.


// Area Four expands to Somerville

Openings, closings, and chatter from the restaurant scene.

// Food Editor Sheryl Julian’s 10 favorite Thanksgiving recipes

Tasty recipes that will be a hit on your holiday table.


// Thanksgiving stylized and streamlined

It’s not a question of cutting corners. It’s a matter of giving the Thanksgiving dinner a whole new shape.

// Recipe for roast turkey with gravy

The day before, rub the skin of the bird with oil and sprinkle it inside and out with salt and pepper.

// Recipe for delicata fries

Set the oven at 450 degrees. Have on hand a rimmed baking sheet.

// Recipe for smashed potatoes

Use a mixture of potatoes for this dish: russets, gold, and red potatoes each add some character.

// Recipe for portobello-stuffing ramekins

Depending on how big the baguette is, you may get two extra ramekins from this portobello stuffing mixture.

// Recipe for Brussels sprouts with dried cranberries and hazelnuts

You don’t need to blanch the Brussels sprouts for this dish because they’re thinly sliced and will cook through in the skillet.

// Recipe for pickled cranberries

If you love pickles, you’ll go crazy over these sweet-tart cranberries.

// Recipe for apple pie without the pie

In a food processor, work the flour, baking powder, and salt until blended. Add the butter and pulse the machine until it resembles coarse crumbs.

The Confident Cook

// Turkey is what’s left and pot pie is the logical next dish

Our meat pies are largely spin-offs from the British, who know how to repurpose a holiday roast.

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.

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.

The Burger Beat

the burger beat | jon Mael

City Streets Restaurant

City Streets Restaurant in Waltham, which is moving to a larger space in the fall, has such a following for its burgers that it makes 200 City Burgers a week.

By the glass

By the Glass

Winemaker-importer redefines Bordeaux for a new generation

Winemaker Michele D’Aprix is undertaking a task many would find daunting. “My objective is to redefine Bordeaux for the American market,” she says, “particularly the younger crowd.”

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.