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MORE FOOD & DINING HEADLINES


The confident cook

North African harissa and spices coat sauteed shrimp served on yogurt sauce

Here, harissa is tossed with shrimp and lemon, then sauteed quickly with toasted caraway, coriander, and cumin. Spoon it on a cooling yogurt sauce.

A running list of the 18 food vendors coming to Hub Hall near TD Garden

A new food hall is coming to Boston this winter, and already the lineup is looking delicious.

At ChezCasa in Salem, a highly trained chef is making your lunch and dinner

After years of working in someone else’s kitchen, Keenan Langlois is on his own, preparing sandwiches, pasta sauces, and everything else from scratch.

Skillet magazine combines millennial visuals with age-old cooking wisdom

Skillet magazine’s content is geared toward young adults and aims to engage them in conversations about healthy habits and promote social aspects of cooking and eating real food together.

Banners sports bar at the Hub on Causeway opens today. Here’s a look inside

The crowning achievement of the 25,000-square-foot tavern: The biggest in-restaurant LED TV screen on the East Coast.


Nancy Cushman is a busy woman

Nancy Cushman and her husband, Tim, opened the lauded Japanese restaurant O Ya in 2007 and Hojoko in 2015. Recently, they opened two restaurants at Time Out Market: Gogo Ya and Ms. Clucks Deluxe Chicken & Dumplings. In New York City, they run O Ya, Covina, and the Roof at Park South. There is also an O Ya in Mexico City. Later this year, the duo will unveil Bianca at Chestnut Hill’s The Street development.

Notch Brewing to open a second location in Brighton

Notch’s second brewery, taproom, and biergarten will anchor the Charles River Speedway headquarters.

Durum pasta is bringing the North End to the North Shore

The Lynn shop opened in mid-September and ever since, people have been lining up for house-made cheese ravioli, fresh and frozen pasta, sauces, and prepared dishes.

Looking back on 50 years: A Q & A with Rachael Ray

In “Rachael Ray 50: Memories and Meals from a Sweet and Savory Life,” Ray looks back over her first five decades with essays and recipes focused on themes that are important to her: family, friends, and work.

Yasso wants to be your snack buddy

The Quincy-based company, known for turning out tasty frozen Greek yogurt products, recently released a line of new kid-sized frozen treats.

It’s Gastropod’s fifth birthday (and that’s practically 100 in podcast years)

The popular and eye-opening podcast series looks at food through the lens of science and history.

Artisanal Maine tofu you can now get in Massachusetts

For years, Heiwa Tofu was hard to find outside of Maine.

Logan Airport is elevating its dining options: Boston Public Market to open in Terminal C

The new 6,000-square-foot branch offers fresh food from Massachusetts and New England for breakfast, lunch, and dinner.