Dining Out reviews
Check out the Globe’s reviews of dozens of Boston-area restaurants.
Cooking | Magazine
Mexican salsa is easy, but there are other international options to choose from.
Plus other area restaurant news
‘Swallow This’ contrasts ‘traditional’ vs. ‘progressive’ approach to wine
Dig Inn, a Back Bay outpost of the New York chain, is known for its seasonal, farm-focused, customizable fare.
Here are the truths behind five common nutrition myths.
At Tavern Road, a likeness of chef Louis DiBiccari adorns a ceramic plate
Jobletics is a bit like Uber, but for staffing restaurants
The tap room offers a “cozy vibe,” says cofounder Liz Kiraly
The world is divided into two camps: those who are OK with this, and those whom it fills with rage.
From the Bar
It’s like a Frappuccino that’s all grown up
In a new marketing gimmick, the chain gave away 3,000 bottles of sunscreen it claimed smelled like fried chicken.
The Confident Cook
Stuffed pork tenderloin with roasted potatoes can be on the table in an hour
He served them for his last menu at Ribelle
You see pretty yellow blossoms. Chefs see tasty new possibilities.
Dessert with a robust taste
Q and A
“Ingredienti” gets to the heart of what was most important to Marcella Hazan.
These crisp chips are made entirely of aged Parmesan.
This device makes it so easy to make your own.
The outsize holes let you season food with coarse salt.
Sales of these two flavors benefit the Maine national park.
Spindrift offers a bubbly alternative.
Seasonal decadence on a plate.
Try this fun spin on classic Mexican street corn.
It’s fermentation’s “gateway drug.”
These books will have you making your own sauerkraut, kimchi, and kombucha in no time.
Keep it perfectly simple with this formula.
Meatballs are good. Bacon is good. It’s time to bring them together.
Plus how to make a few at home.
Plus: East Arlington shop the Local Fare opens, offering all kinds of treats
The offbeat nook in Downtown Crossing is the project of a Sportello alum.
From the bar
The mussels at Scutra get their own special platter — and a special Piedmontese white to drink alongside.
The Coppa burger marks the first collaboration with a Massachusetts restaurant.
The company’s water and concrete fermenting tanks are just two factors differentiating its products.
The glowing serpent has been around for decades.
Newton Centre’s Asian offers Japanese noodles, plus vivid renditions of Korean, Hawaiian, and Southeast Asian fare.
The confident cook
Toasted baguette slices soak up the juice.
The Somerville spot, serving small plates since 1989, is still true to its original spirit.
Cooking | Globe Magazine
Try the delicious Middle Eastern herb blend with chicken — if you can avoid eating it all on pita.
A one-bowl vegetarian meal filled with bright, satisfying flavors.
Cooking With | Gordon Hamersley
The classic technique makes for an elegant meal that won’t heat up the house.
Five small farms took home honors at the American Cheese Society’s annual contest
Food & Travel
Here there is a strong sea-to-table community, which means endless places to sample bivalves and more
Author Martin Cate talks about the history and allure of the tiki cocktails he is helping to revive.
When owner Alex Jong didn’t like his bagel options, it was time to start making his own.
But these snacks happen to be a healthier alternative to chips.
You can also use them to make slushies!