Devra First | dining out

// History made by hand at Loyal Nine

One of the most interesting restaurants in town, Loyal Nine will either thrill you or drive you crazy.

Cheap Eats

// Italian and Sicilian breakfast, lunch, and dinner in Waltham

The menu at Brelundi features Sicilian specialties as well as Italian-American favorites.

sunday supper

// Bean with greens, then tossed in a lemony salad

Sunday Supper begins with dried beans, which are soaked, cooked, and simmered with greens, then tossed in a salad with veggies.

// Recipe for strawberry-rhubarb compote

Spoon this sweet-tart compote over your favorite vanilla ice cream and garnish with fresh mint leaves.

Food & Travel

// In Montreal, baker makes breads for city’s celebrated chefs

Montreal native Jeffrey Finkelstein runs Hof Kelsten Bakery, which provides breads to the city’s top restaurants.

In his new cookbook, chef Geoffrey Zakarian makes it easy to prepare tasty meals with everyday ingredients.

Cookbook review

Stock up with ‘My Perfect Pantry’

The premise of Geoffrey Zakarian’s cookbook is the opposite of many restaurant books. This one makes use of what’s on hand.

// Babson ‘action tank’ connects students with food industry leaders

Food Sol, an “action tank” for food entrepreneurs based at Babson business school, was started by a former MBA student who couldn’t find an internship.

// A new garden blooms on Emmanuel College’s Roxbury campus

The college is in its second year of The Urban Food Project, which brings nutritional education and gardening strategies to low-income families.


// Loss of natural flavor? Blame it on the Dorito.

In “The Dorito Effect,” Mark Schatzker examines how the quest to create inexpensive, plentiful food has robbed it of both nutrition and inherent flavor.

// How ocean-friendly is your canned tuna?

Your little can of tuna is faced with some weighty issues. Greenpeace has issued rankings of 14 brands to see how ocean-friendly they are.

By the Glass

// Sip rosé with fish, meat, or hard-to-pair foods

Rosés can do what other wines can’t, including go with hard-to-pair foods.

seasonal recipe

// Recipe for red-quinoa pilaf with shiitakes and red onion

Shiitakes and browned red onions finish the dish, with a little fresh tarragon to bring out the sweetness of the seeds.

// Recipe for cream cheese-vanilla butter cake

If the texture of a cake batter were translated into a fabric, this rich confection would be characterized as polished silk.

seasonal recipe

// Recipe for gratin of roasted cauliflower and fennel

Bechamel sauce, seasoned with nutmeg, adds creaminess to layers of sauteed fennel and roasted cauliflower.

seasonal recipe

// Recipe for pork chops with rhubarb chutney

Typical in a pie or sweetened as a dessert, rhubarb can also be served with a savory meal.

Dining capsules

Dining Out reviews

// Where should you eat this week?

Check out the Globe’s reviews of dozens of Boston-area restaurants.

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.

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.