Dining Out

Dining Out reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/05/BostonGlobe.com/Lifestyle/Images/dining_out_90.jpg Where should you eat this week?

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

Cheap Eats

Cheap Eats reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/05/BostonGlobe.com/Lifestyle/Images/cheap_eats_90.jpg Budget-friendly fare around Boston

There are dishes you can order for under $20 at eateries.

Latest Food & Dining headlines

Spring potato salad with peas.

Recipe for spring potato salad with peas

Pair with cookouts and rose.

Recipe for smoked ice cream

No, it doesn’t melt.

Oak smoked big bad beef ribs, smoked on an offset smoker for 8 hours.

Recipe for big bad beef ribs

These 2-pound ribs are prepared in a smoker.

Eric Ripert

Q&A

Chef Eric Ripert talks about his past, his path, and his life in food

The man behind Le Bernardin always knew he wanted to be in fine dining.

By the Glass

Three red wines that offer elements of surprise

From Italy, France, and Germany, each shines new light on a different grape

One tool to rule them all

StirStik does the jobs of spoon and spatula.

When one Airstream trailer-turned-cocktail lounge isn’t enough

A second Hive trailer/bar debuts.

Lactose-free ice cream that tastes like ... ice cream

Minus the Moo is made with milk.

Workshop Rwanda Coffee

La Colombe arrives at South Station

The Philadelphia-based coffee outfit opens a new cafe.

Recipe for smoke-roasted chicken with charred leeks and carrots

Turn your kettle grill into a wood-burning oven with this technique.

Thin curls of lamb shoulder at Happy Lamb Hot Pot.

Cheap Eats

Broth is the star at Happy Lamb. It’s not owned by who you think.

It’s so good because it’s the founders’ recipe

The confident cook

The cure for the complicated brunch? Make gravlax.

Cured salmon makes for an impressive dish with little effort.

Recipe for gravlax

This Scandinavian cured salmon requires no special equipment to make at home.

Cabbage slaw with sumac

Recipe for cabbage slaw with sumac

A salad of shining simplicity pairs well with all kinds of food

Buffalo Brussels sprouts pizza at Stoked Wood Fired Pizza Co. in Brookline.

Quick bite

Stoked: A pizza parlor parks in Brookline

The food truck team settles in, slinging wood-fired pies at a Washington Square brick-and-mortar.

Smoked beef tenderloin with three hots horseradish sauce.

Cooking | Globe Magazine

You don’t even need a smoker to make incredible smoked beef tenderloin

Grill guru Steven Raichlen offers irresistible recipes from his new cookbook, “Project Smoke.”

Sips

With Beer Camp Across America, brewers join forces

Think festivals and collaborative 12-packs, not sports and arts and crafts.

Demi Remick danced during Somerville Porchfest 2011.

Things to Do

The Weekender: Buddy movies, thumb wars, and LBJ

The Globe’s top picks for things to do this weekend, in Boston and beyond.

Looking for a couple new summer beers?

Harpoon has changed its summer brew to Camp Wannamango, and Downeast Cider House introduced a warm-weather version spiked with lemon and ginger.

Taniya Nayak

plated

Designer Taniya Nayak on restaurant decor trends and home kitchens on a budget

The Food Network and HGTV interior designer will emcee Share Our Strength’s Taste of the Nation

The story behind the window portraits at Waltham steakhouse Flank

The corpulent gentlemen originally appeared in a mural of humorists honoring Mark Twain.

From left: Eric Papachristos, Jody Adams, and Sean Griffing are opening Mediterranean restaurant Porto in Back Bay.

TABLES

Chef Jody Adams and team to open Porto in Back Bay

The restaurant will serve Mediterranean-style food with a focus on seafood, both cooked and raw.

FROM THE BAR

How to make La Motta’s Paloma cocktail

Tequila meets grapefruit, lime, and cayenne.

A grilled chicken plate with vegetables at the Chicken and Rice Guys in Medford.

Cheap Eats

From one food truck to an empire, built on chicken and rice

The Chicken & Rice Guys have gone brick-and-mortar in downtown Boston and Medford, and they mostly get it right.

Recipe for mayonesa ligera (thin mayonnaise)

A Basque elixir you’ll be proud to have made.

The rise of the beer snob

At this point it’s almost hard to remember, but there was a time when a beer was just … a beer.

Grillo’s Pickles releases the half-sours

The new Jewish-style pickles are their most-requested product

Bulgur and orzo salad with mint and lemon

Recipe for bulgur and orzo salad with mint and lemon

The perfect accompaniment to grilled lamb or swordfish.

Beet and fennel soup with buttermilk and pickled fennel

Recipe for beet and fennel soup with buttermilk and pickled fennel

Is there anything prettier than this bright magenta soup?

Recipe for Swiss chard stew with potatoes and pimenton

This Basque dish will become a new favorite.

Butter-rum Bundt cake

Recipe for butter-rum Bundt cake

A versatile dessert to take you through the seasons.

Recipe for chocolate pots

A Basque dessert that is so simple, so dreamy.

There is a Facebook page devoted to reviewing slaw. Don’t ask why.

A Haverhill couple takes coleslaw very seriously.

A juice invasion starts in Chestnut Hill

Welcome to Juice Press, where everything is organic, vegan, kosher, and non-GMO

What happened with Le Cordon Bleu, and what it says about culinary education in America

The cooking school with the famous name will shutter all US campuses in the fall.

Chef’s choice sushi and sashimi at Oishii Boston.

Dining Out

When the fireworks die down, Oishii Boston shines

Underneath the sushi restaurant’s razzle-dazzle is simple, beautiful fish.

Roasted salmon with edamame and fresh dill

Recipe for roasted salmon with edamame and fresh dill

Bright flavors are the hallmark of this easy dish.

Fauxmaggio: fake cheese till you make cheese

It took a skeptical doctor and a determined wine seller to inspire the delicious vegan cheese.

It’s like a CSA, but with Island Creek’s seafood instead of produce

Buy a share of the ocean’s bounty by enrolling in the Summer Farm Share Program.

Q&A

Chef Jose Pizarro talks Basque food, from pintxos to Michelin stars

London-based chef Jose Pizarro salutes the region in his new cookbook.

Lamb stew tied to Bronze Age Greece.

They took clues from archeological digs, then used them to make this feast

Chefs and archeologists team up to re-create dishes from Bronze Age China, a Boston brothel, and more.

The confident cook

When you want easy elegance, look to rack of lamb

Don’t be afraid to splurge. You aren’t going to ruin it.

Recipe for rack of lamb with rhubarb relish

An elegant springtime feast that's easy to prepare

“Basque: Spanish Recipes From San Sebastian & Beyond”

Book Reviews

Review: Two Basque cookbooks, and an ocean of olive oil

Cookbook review of “Basque” and “The Basque Book”

Commentary

Why parents need to stop forcing kids to eat gluten-free

When there’s no medical reason to cut gluten from a child’s diet — don’t.

Maltagliata with asparagus, capers, breadcrumbs, and marinated egg at Forage.

QUICK BITE

Burdock bread pudding, dandelion ice cream, and other local delights at Forage

The scene is hyper-local at this new Cambridge restaurant.

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.