Dining Out reviews
Check out the Globe’s reviews of dozens of Boston-area restaurants.
Pair with cookouts and rose.
No, it doesn’t melt.
These 2-pound ribs are prepared in a smoker.
The man behind Le Bernardin always knew he wanted to be in fine dining.
By the Glass
From Italy, France, and Germany, each shines new light on a different grape
StirStik does the jobs of spoon and spatula.
A second Hive trailer/bar debuts.
Minus the Moo is made with milk.
The Philadelphia-based coffee outfit opens a new cafe.
Turn your kettle grill into a wood-burning oven with this technique.
It’s so good because it’s the founders’ recipe
The confident cook
Cured salmon makes for an impressive dish with little effort.
This Scandinavian cured salmon requires no special equipment to make at home.
A salad of shining simplicity pairs well with all kinds of food
The food truck team settles in, slinging wood-fired pies at a Washington Square brick-and-mortar.
Cooking | Globe Magazine
Grill guru Steven Raichlen offers irresistible recipes from his new cookbook, “Project Smoke.”
Think festivals and collaborative 12-packs, not sports and arts and crafts.
Things to Do
The Globe’s top picks for things to do this weekend, in Boston and beyond.
Harpoon has changed its summer brew to Camp Wannamango, and Downeast Cider House introduced a warm-weather version spiked with lemon and ginger.
The Food Network and HGTV interior designer will emcee Share Our Strength’s Taste of the Nation
The corpulent gentlemen originally appeared in a mural of humorists honoring Mark Twain.
The restaurant will serve Mediterranean-style food with a focus on seafood, both cooked and raw.
FROM THE BAR
Tequila meets grapefruit, lime, and cayenne.
The Chicken & Rice Guys have gone brick-and-mortar in downtown Boston and Medford, and they mostly get it right.
A Basque elixir you’ll be proud to have made.
At this point it’s almost hard to remember, but there was a time when a beer was just … a beer.
The new Jewish-style pickles are their most-requested product
The perfect accompaniment to grilled lamb or swordfish.
Is there anything prettier than this bright magenta soup?
This Basque dish will become a new favorite.
A versatile dessert to take you through the seasons.
A Basque dessert that is so simple, so dreamy.
A Haverhill couple takes coleslaw very seriously.
Welcome to Juice Press, where everything is organic, vegan, kosher, and non-GMO
The cooking school with the famous name will shutter all US campuses in the fall.
Underneath the sushi restaurant’s razzle-dazzle is simple, beautiful fish.
Bright flavors are the hallmark of this easy dish.
It took a skeptical doctor and a determined wine seller to inspire the delicious vegan cheese.
Buy a share of the ocean’s bounty by enrolling in the Summer Farm Share Program.
London-based chef Jose Pizarro salutes the region in his new cookbook.
Chefs and archeologists team up to re-create dishes from Bronze Age China, a Boston brothel, and more.
The confident cook
Don’t be afraid to splurge. You aren’t going to ruin it.
An elegant springtime feast that's easy to prepare
Cookbook review of “Basque” and “The Basque Book”
When there’s no medical reason to cut gluten from a child’s diet — don’t.
The scene is hyper-local at this new Cambridge restaurant.