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FOOD
Krasi Greek’s food is as good at home as it is in-house
A month after the Back Bay restaurant opened, it had to close down. It’s back with COVID regulations in place and another outstanding menu.

Chapter 1: The exquisite normalcy of chopping an onion

Welcome to the apocalypse. It’s going to be delicious.

Chapter 2: Soooo. I hear you bought some beans.

Beans have always been a punch line, an insult, unfairly maligned. The musical fruit. Something you’re full of. A whole hill of them? Not worth much.

Chapter 3: Herbs might save us

Don’t forget to celebrate spring.

Chapter 4: Let a nation of bread bakers arise

Often seen as the final, intimidating frontier of baking, bread is now becoming our national project.

Chapter 5: The freezer is a time capsule

Today I took out a tub of soup from the freezer. Turkey barley. My mother brought it the last time she visited. Once it’s gone, I don’t know when I’ll taste my mother’s cooking again.

Chapter 6: Cabbage, a love story

During the Great Potato Famine, cabbage was there for Ireland. And during the Great Sequestration of 2020, cabbage is here for you. For an uncannily long time.

Chapter 7: The Ghosts of Quarantine Future

Weeks ahead of us, what have the people in Italy learned about life in quarantine that we, now, might learn from them?

MORE FOOD & DINING HEADLINES

DEVRA FIRST

The pandemic’s pop-up explosion

On the dining scene, novelty now comes in the form of happenings rather than openings.

WHAT SHE'S HAVING

Earnest Drinks makes an earnest go of it in Kendall Square

Cheese dogs, Kool-Aid pickles, and idiosyncratic humor are on the menu.

The industry that helped make Made In a success is now in dire straits. So they’re cooking up ways to help.

Boston natives look inward and ahead, while also reflecting on the progress of the past three years.

BY THE GLASS

Tested by wildfires, these Oregon winemakers are staying the course

These duos personify grit and resilience.

Summer Shack’s lobster pie is on-demand comfort food you can keep in your freezer

Laden with chunks of fresh lobster meat (almost a pound), it’s filled with carrots, peas, shallots, and potatoes in heavy cream with seasonings.

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Recipes: Three hearty Mexican soups

Nutrition experts criticize new federal dietary guidelines

Recipe: Take a jar and make enough Dijon vinaigrette to last all week

Summer Shack’s lobster pie is on-demand comfort food you can keep in your freezer

Laden with chunks of fresh lobster meat (almost a pound), it’s filled with carrots, peas, shallots, and potatoes in heavy cream with seasonings.

Ocean Spray gets serious in its mission to cut all plastic waste by 2025

In September, it launched a partnership with waste management firm TerraCycle to clean, melt, and turn its packaging into new products for retailers, such as benches and picnic tables.

These sardines will have you hooked

Large, meaty, and flavorful, the sardines from Portugal aren’t smoked but cooked before they are hand-packed in either olive oil, hot vegetable oil, or mild or spicy tomato sauce.

FOOD

Tacos come to the Fenway, tapas arrives in the South End, and a meal deal from Coppa

Restaurant news you can use.

QUICK BITE

Ring of fire: I tried the new ghost pepper doughnut from Dunkin'

These days, even desserts hurt.

GETTING SALTY

He’s worked in the Northeast’s top kitchens, but nothing could have prepared Justin Urso for opening a hotel restaurant during COVID-19

The Dial at Cambridge’s 907 Main serves a global menu, even while the world feels small.

DINING OUT(SIDE) | DEVRA FIRST

At Thistle & Leek, small plates in a brave new world

A Newton Centre gastropub serves up what we need right now: comfort, normalcy, and lamb meatballs.

BOTTLES

Refreshing news? Heineken breaks into the hard-seltzer market with Bask

I’m not a huge hard seltzer fan. Would I like Bask — which hits the Boston retail market Oct. 15 — more than the others?