// Bar Boulud to reopen and more

Openings, closings, and chatter from the restaurant scene.


// Rosebud to reopen in Davis Square

The landmark Rosebud Diner reopens as Rosebud American Kitchen & Bar on Monday.

food | travel

//,Doughscuitsatendgrain,ChicagoIL,photo2A.jpg Doughnut hybrids storm into Chicago

The windy city is stealing the hearts of locals and tourists with their own hybrids: wonuts and doughscuits.

Cheap Eats

// A hot pot delight at Shabu & Mein

The hot pot restaurant is the newest Kendall Square outpost of the JP Fuji Group, who own eight other restaurants.

q & a

// Long-forgotten apples are ripe for discussion

James Beard Award-winning author Rowan Jacobsen writes about some of the specimens driving this renaissance in “Apples of Uncommon Character.”

sunday supper

// Salmon and succotash, then chowder

Succotash is the base for broiled salmon first, then chowder.

short order

// Farm-to-table feast serves as fund-raiser

Natick Community Organic Farm is raising funds for its educational programs with its annual harvest dinner.

short order

// Not just a food truck, a restaurant on wheels

Plouf Plouf Gastronomie, run by Paris native Mario Molliere, is taking food truck cuisine to another level.

short order

// Leeks excel in supporting roles, but they can star, too

If there were Academy Awards for vegetables, leeks would be the winner in the best supporting actor category.

Aram Boghosian for The Boston Globe

quick bite

Legal on the Mystic is not your grandparents’ Legal

Legal Sea Foods’ outpost at Somerville’s shiny new Assembly Row shopping complex offers anything a hungry spender desires.

// Do-it-yourself sourdough

Composed of little more than flour, water, salt, and a fermented starter, the chewy loaves are perfect for lunchbox sandwiches.

Cicchetti at La Morra.

Easy pickles go into the fridge

For the pickle-loving but lazy eater, there’s a way to have your pucker and eat it too: refrigerator pickles.

Seasonal Recipe

// Recipe for grilled swordfish with cherry-tomato salsa and edamame

When you roast cherry tomatoes, the juices caramelize and provide a wonderful base for a flavorful salsa.

// Cooking tip from food editor Sheryl Julian

Beautiful farm tomatoes are easy to store for winter. For Roma or other sauce tomatoes, core them, steam them over boiling water in a covered saucepan for 2 minutes, then peel them, Pack about 10 into a 1-quart zipper freezer bag. Freeze for 6 to 8 months.

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.


The cover for the September 14 2014 issue

The cover for the September 7 2014 issue

The cover for the August 24 2014 issue

The cover for the August 17 2014 issue

Globe e-book

// Cookies

20 recipes to satisfy your sweet tooth.