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FOOD

Small business, tiny greens, huge nutritional value, big taste

In an indoor vertical garden in Woburn with LED lighting, Smita Das, 39, and her husband Uday, 43, both raised in India, cultivate young broccoli, kale, arugula, kohlrabi, peas, and others for their business, Giant Gorilla Greens, a microgreen delivery service in Greater Boston.

FOOD
These baking pans can keep summer going all year long
Nordic Ware pans make cakes in the shape of seashells, starfish, octopus limbs, and sandcastles.

SHERYL JULIAN
A toaster oven, a skillet, and a saucepan are all you need to make a fine dinner right now
Late-summer produce and fish will still shine, even if it’s too hot to turn on the stove. From a cooking point of view, it may be the most exciting time of year.

FOOD
This mango chutney is hot stuff
Chitra Agrawal, a chef and cookbook author, recently introduced Spicy Mango Chutney made with heirloom Kashmiri chili grown on a family farm in Pampore, Kashmir, and inspired by her grandmother’s recipe.

featured lists, roundups & recommendations

With warmer days ahead, here’s a running list of the Boston area’s best patios

Patio season gives fresh meaning to "dining out."

High Street Place was worth the wait

These are the highlights at Boston’s newest food hall.

10 exciting new restaurants for spring

Where will you be eating this season? Read on to find out.

Restaurant Reviews

Highland Kitchen is the ideal neighborhood restaurant

At Bakey, babka reigns supreme

Never mind Michelin stars. How are the wings?

To review or not to review?

READ MORE DINING REVIEWS ⟶

Devra First’s 14-day end-times cooking newsletter is part deliciousness, part existential dread.

The exquisite normalcy of chopping an onion

Soooo. I hear you bought some beans.

Herbs might save us

Let a nation of bread bakers arise

The freezer is a time capsule

Cabbage, a love story

The Ghosts of Quarantine Future

Coping food

Granola is a scam

What’s your secret sauce?

We are all our own bartenders now

Project Takeout

A list of readers’ favorite takeout spots

We asked readers what their favorite restaurants are, plus added a few of our own. Explore the map below to get inspiration on where to get takeout tonight.
DEVRA FIRST | PROJECT TAKEOUT

About Project Takeout

The Boston Globe recognizes how vital restaurants are to our community, and that’s why we launched Project Takeout last winter, to encourage readers to support their favorite local restaurants by ordering takeout once in a while, if at all possible. What we didn’t know then is that there would be a second COVID winter ahead -- with an Omicron surge, spiking costs, and staffing shortages -- and that our favorite places to eat and gather would continue to struggle. So we’re back at it, asking: Can you continue to help support these small businesses by ordering directly from your favorite independent restaurant?

most read

At Butternut Bakehouse, a former Rialto pastry chef rises on her own

A toaster oven, a skillet, and a saucepan are all you need to make a fine dinner right now

Small business, tiny greens, huge nutritional value, big taste

These baking pans can keep summer going all year long

MORE RECENT FOOD & DINING STORIES

BOTTLES

Celebrating 25 years of The People’s Pint

We recently caught up with the Greenfield brewery and restaurant's founder, Alden Booth, on two-and-a-half decades of brewing beer, serving weird local food, and a notable visit from television host Anthony Bourdain.

CRITIC'S NOTEBOOK | DEVRA FIRST

‘The Bear’ ends an era of glorified food television. Thank you, chef.

The series depicts restaurant life as brutally hard, potentially toxic, uniquely rewarding — and anything but glamorous.

SIPS

The brains behind ‘The Cocktail Seminars’

Brian D. Hoefling has been teaching people about the history and science behind their drinks since his days at Yale.

FOOD

4 New England summer foods threatened by climate change

Some our favorite summertime treats could be affected by climate change in the near future.

FOOD

It’s Dine Out Boston time again

The program allows you to try new spots that ordinarily may be beyond your budget, but also support your local haunts.

FOOD

It’s Dine Out Boston time again

The program allows you to try new spots that ordinarily may be beyond your budget, but also support your local haunts.

FOOD

A plant-based puff pastry comes to a freezer case near you

The pastry bakes up light, crispy, and delicious for summer fruit pies, tarts, and turnovers.

FOOD

Cracker Barrel faces blowback after adding Impossible sausage to menu

Comments on a Facebook post announcing the new offering — hundreds and hundreds of them — were split along ideological, generational, and political lines.

FOOD

With record-breaking temperatures on Boston’s patios, are restaurant owners breaking a sweat?

Outdoor dining has been a salvation for restaurants courting germ-sensitive diners. But what happens when it’s 100 degrees outside? You'd be surprised.

FOOD

We asked 7 female chefs to weigh in on ‘The Bear’ and toxic kitchen culture. They had a lot to say.

The Hulu series is this summer’s hit show. But for some people who work behind the scenes in restaurants, it also hits a little too close to home.

FOOD

Shake some shiitake powder into just about anything

Sprinkle it into sauces, soups, stews, sautéed vegetables — even ice cream! — for an earthy richness and umami boost.

FOOD

Some things remain the same at revamped and renovated P-town mainstay

The Governor Bradford, run by the same family for 80 years, sold earlier this year. "No one wanted to see the Bradford go dark or the drag karaoke to go away,” says Jamie Lewis, one of the four new owners.

FOOD

FigBrew, for coffee lovers who need a coffee alternative

The grinds come from roasted organic figs and look similar to coffee. Brew it the same way — in a drip, pour-over, French press, Chemex, or whatever equipment you choose.