The cheese department at the new Roche Brothers supermarket in Downtown Crossing on April 23.

Wendy Maeda/Globe Staff

The cheese department at the new Roche Brothers supermarket in Downtown Crossing on April 23.

Roche Bros. unveils downtown store

The two-level shop will operate largely in a space previously occupied by Filene’s Basement in Downtown Crossing.By Chris Reidy

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/23/BostonGlobe.com/Lifestyle/Images/25chochbread.jpg IBM’s computer Watson cooks up new recipe ideas

The new cookbook “Cognitive Cooking” is a collaboration between a team at IBM and human chefs at the Institute of Culinary Education and Bon Appétit’s magazine.

dining out

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/21/BostonGlobe.com/Lifestyle/Images/devra-final-3933-kZIC--90x90@BostonGlobe.com.jpg World flavors at Southie’s Moonshine 152

At the South Boston restaurant, chef-owner Asia Mei combines diverse influences to create an appealing neighborhood spot.

BOTTLES

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/15/BostonGlobe.com/Lifestyle/Images/Gnomad&GlassA.jpg Hand-filled growlers at tiny RiverWalk Brewing

RiverWalk is a small, self-distributing brewery, and founder Steve Sanderson has stories to tell, especially one that happened last year.

plated

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/17/BostonGlobe.com/Lifestyle/Images/chin041615Clover_liv1.jpg New Clover open 24/7

Clover owner Ayr Muir has always thought that Central Square lacks late-night places.

DINING DECOR

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/16/BostonGlobe.com/Lifestyle/Images/23decorA.jpg Repurposing at Steel & Rye

The Milton restaurant’s dangling incandescent lights were repurposed from a former Fallon Ambulance garage.

FROM THE BAR

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/17/BostonGlobe.com/Lifestyle/Images/23bar_Seghesiozinfandel_photocreditSeghesioFamilyVineyards_042315A.jpg A Sonoma zinfandel spans the seasons

Patrick Barnes, chef and owner of Caffe Bella in Randolph, wants to educate his customers about the season-spanning talents of zinfandel.

COOKING WITH GORDON HAMERSLEY

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/16/BostonGlobe.com/Lifestyle/Images/artichoke_02.jpg Giving the spiky artichoke its due

Spring is artichoke season and cooks all over the world can’t wait to get our hands on them.

Sunday Supper & More

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/20/BostonGlobe.com/Lifestyle/Images/22sunday%20pork%20piccata-6.jpg Traditional piccata, then hearty sandwiches

Begin with pork cutlets, cooked using the traditional piccata method, then use the pork in hearty sandwiches with quick red onion pickles.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/20/BostonGlobe.com/Lifestyle/Images/2001.114334.jpg Tender coddled eggs

Fortessa offers an attractive, Bauhaus design glass coddler.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/11/BostonGlobe.com/Lifestyle/Images/tlumacki_puritan&Company_lifestyle567.jpg Saturday Meat Market: Will Gilson’s sandwiches

As if Gilson isn’t busy enough running Puritan & Company, the chef has opened the pop-up shop next to his eatery.

The small patch of roof is above Yawkey Way behind the Fenway Park sign.

Barry Chin/Globe Staff

Rooftop garden brings fresh greens to Fenway

Vegetables and herbs are being grown for fine dining at the ballpark’s EMC Club.

seasonal recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/20/BostonGlobe.com/ReceivedContent/Images/TurkishLambandBeanstewA.jpg Recipe for Turkish lamb and bean stew with pilaf and onion salad

Called kuzu etli kuru fasulye, this lamb and bean stew is served with pickled cucumbers.

dining out

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/14/BostonGlobe.com/Lifestyle/Images/devra-final-3712-kY8H--90x90@BostonGlobe.com.jpg Where Red Sox Nation can satisfy its hunger

There are a lot of great places to tame hunger in the Fenway neighborhood.

seasonal recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/14/BostonGlobe.com/Lifestyle/Images/IMG_0679.jpg Recipe for Japanese-style potato salad

This is ubiquitous in homemade Japanese bento lunches, and often a filling in an ordinary sandwich or a layer in a triple-decker sandwich.

seasonal recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/06/BostonGlobe.com/Lifestyle/Images/PineapplecheesepiexxkressyrecA.jpg Recipe for pineapple cheese pie

The topping for this pie was inspired by the pineapple cheesecake at Lindy’s in New York.

seasonal recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/20/BostonGlobe.com/Lifestyle/Images/FullSizeRender.jpg Recipe for spring chicken salad sandwiches

You can assemble the chicken salad in advance, but wait to dress the asparagus mixture until just before using.

TABLES

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/21/BostonGlobe.com/Arts/Images/11Muir--90x90.jpg 24-hour Clover restaurant set to open

Openings, closings, and chatter from the restaurant scene.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/11/07/BostonGlobe.com/Lifestyle/Images/brussels1.jpg Cooking tip from food editor Sheryl Julian

Last call for Brussels sprouts. Once asparagus and artichokes take over, the little sprouts will disappear from menus and nightly suppers. Before you bid them adieu, glaze a panful of the little green rounds: Halve them, steam for 4 minutes or until almost tender. In a skillet with 2 tablespoons hot olive oil, lay the sprouts, cut sides down, and cook 2 minutes or until browned. Turn and cook until tender. Mix 1 tablespoon Dijon mustard with 1 tablespoon honey and add to the sprouts with salt and pepper. Cook 1 minute more, stirring constantly.

Dining capsules

Dining Out reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/03/27/BostonGlobe.com/Lifestyle/Images/diningout4-3603.jpg 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

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/12/30/BostonGlobe.com/Lifestyle/Images/09dining1--90x90.jpg 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

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/10/31/BostonGlobe.com/Lifestyle/Advance/Images/05plonkapix17.jpg 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

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/09/16/BostonGlobe.com/Lifestyle/Images/doubleshot-5060.png 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.

Seasonal recipes

Dining out

New England diners

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/10/13/BostonGlobe.com/ReceivedContent/Images/p24_Jamie_Floyd.jpg 16 must-visit New England diners

These restaurants greet their guests with good food, down-to-earth atmosphere, and friendly prices.

Barbecue in Boston

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/08/04/BostonGlobe.com/Magazine/Images/p22_opening_photo.jpg Boston’s 10 best BBQ joints

We decree which spots serve the tastiest ribs, pulled pork, brisket, and other smoked specialties.

Globe Magazine

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/08/12/BostonGlobe.com/Magazine/Images/headmag0803_Cover-1956--90x90.jpg The food issue

How “Top Chef” Kristen Kish entertains, plus Clover Food Lab’s secret ingredient.