Boston, Ma., 07/16/14, The Frattaroli family has multi generations in their Restaurant, Lucia. Left to right, Donato, Filippo, Donato, Gianni, Arturo, Philip. For story about children staying or leaving the family businesses. Section: G Suzanne Kreiter/Globe staff (The Boston Globe.

Suzanne Kreiter/Globe staff

The Frattarolis at one of their enterprises, the restaurant Lucia; (from left) Donato Frattaroli Jr., his uncle Filippo, his father, Donato, his brother Gianni, his grandfather Arturo, and cousin Philip, Filippo’s son.

When family food businesses work

These local success stories are on the flip side of the Market Basket feud. By Kara Baskin

By the Glass

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/23/BostonGlobe.com/Lifestyle/Images/30glass_LowerAlcoholWines_073014.jpg Lower-alcohol wines perfect for the patio

These pours are the darlings of the summer season, showing up on a patio table or picnic blanket near you.

dining out

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/25/BostonGlobe.com/Lifestyle/Images/Taylor_30dinpic_lifestyle_008A.jpg Lexington’s Il Casale shows how difficult simple can be

The Lexington follow-up to the Belmont restaurant has promise, but the food isn’t yet what it should be.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/06/06/BostonGlobe.com/Lifestyle/Images/canele_15.jpg From Bordeaux: simple yet tricky canelés

You may not have heard of them, but dedicated bakers are full of admonishments and strong opinions about the little confections.

The Food Issue

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/28/BostonGlobe.com/Magazine/Images/mag0803_CLOVERA1.jpg Clover Food Lab’s secret ingredient? Data. Lots of it.

How the Cambridge vegetarian fast-food phenom went from one truck to six — plus five restaurants, a deal with Whole Foods, and an imminent expansion to D.C.

Cheap Eats

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/24/BostonGlobe.com/Lifestyle/Images/30cheappix03.jpg In Downtown Crossing, two lunch spots satisfy any hunger

Bonapita’s menu is pita-based while InBoston Modern Korean Kitchen specializes in fried chicken and rice bowls.

 “Down South” is New Orleans chef Donald Link’s second cookbook.

Cookbook Review

‘Down South’ with a distinct New Orleans accent

The fuss-free cookbook by New Orleans chef Donald Link is approachable.

Book Review

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/29/BostonGlobe.com/ReceivedContent/Images/MaxPottercreditJeffPanis--90x90.jpg ‘Shadows in the Vineyard’ by Maximillian Potter

Potter based the book on a 6,000-word piece he had written for Vanity Fair.

Q & A

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/29/BostonGlobe.com/Lifestyle/Images/Greenbergauthorphoto--90x90.jpg Paul Greenberg: Why is it we import most of our seafood?

In “American Catch,” Greenberg examines how a country with an enormous coastline came to import 90 percent of its seafood.

Valerie Ryan for the Boston Globe

sunday supper

Seafood stew becomes a sauce for spaghetti

Showcase New England’s best shellfish in two summer classics, a stew and big bowl of pasta.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/24/BostonGlobe.com/Lifestyle/Images/salmonwithsummerherbshires.jpg Recipe for salmon with herbs, potatoes, and tomatoes

The salmon fillet is a quick, elegant supper.

Seasonal Recipe

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/22/BostonGlobe.com/Lifestyle/Images/IMGP1457(2).jpg Recipe for Vietnamese grilled pork and noodle salad with basil-lime dressing

Like a classic Vietnamese salad, it’s a refreshing, filling meal-in-one.

short order

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/22/BostonGlobe.com/Lifestyle/Images/IMG_7954(1).jpg A new CSA for wood-fired artisan bread

Hungry Ghost Bread is sending their earthy loaves to the Boston area until October through a bread shares program

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/07/29/BostonGlobe.com/Lifestyle/Images/photo%20(4)-6844.JPG Cooking tip from food editor Sheryl Julian

Any substantial salad — chef’s, Greek, Nicoise — can be tucked into a dense, chewy roll to make a cool beach supper (pictured here is the famous Provencal pan bagnat with tuna and olives). Hollow out the roll and sprinkle the cut sides with olive oil and salt. Layer the ingredients inside, reshape, and wrap securely in parchment. Chill for several hours for the flavors to mellow.

Globe Magazine

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/01/29/BostonGlobe.com/Magazine/Images/hpEDITEDCOVERUSEmag0119_COVERA1--90x90.jpg Best of the new: Food

Food finds from 53 restaurants, taverns, and treats.

Globe e-book

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2013/08/13/BostonGlobe.com/Lifestyle/Images/cookies-big-2175--90x90.jpg Cookies

20 recipes to satisfy your sweet tooth.