fb-pixel Skip to main content

MORE RECENT FOOD & DINING STORIES


FOOD

Raising The Bar is ‘mixology without the alcohol’

This Melrose-based business ships boxes of zero-alcohol cocktail ingredients directly to your door.

When olive oil meets lavender, things get interesting

With a deep taste of the herb and a slightly bitter finish, it is exceptionally fragrant (not cloying like a soap or sachet), and pairs well with lamb and chicken dishes.

BOTTLES | GARY DZEN

Ranking the Dunkin’-Harpoon collaboration beers

I recently sampled all four collaboration brews, and ranked them from my least favorite to the beer I liked best.

FOOD

A very hot topic: Everything you need to know about induction cooktops

If you’re embarking on a kitchen remodel or just swapping out your cooktop or range, you’ve likely been introduced to induction. It acts like the new kid on the block, but it’s not — it’s just finally getting the attention it deserves.

DEVRA FIRST

This Cambridge restaurant was recently recognized by Bon Appetit magazine and The New York Times

Here’s what we had to say about Dear Annie when it opened in 2021.


GETTING SALTY

From a small New Jersey town to a busy downtown restaurant, pastry chef Alyx Abreu rises to the occasion

Using her favorite Puerto Rican recipes is icing on the cake.

DEVRA FIRST | WHAT SHE'S HAVING

A personalized Portuguese food crawl through Fall River and New Bedford

When in doubt, BYO sweet bread. Yes, you can get chouriço with that. And other lessons learned at the table.

FOOD

Ploughgate makes boring butter a thing of the past

The line includes a luxurious unsalted butter, sweet from the cream and slightly tangy and nutty, and a salted version with coarse sea salt that adds a delicious crunch. Flavored butters are offered, too.

Carbone’s sauces, now on a shelf near you

Carbone, a Michelin-starred Italian-American restaurant in New York City (where reservations are hard to come by), is jarring its pasta sauces.

FOOD

‘There are kale snacks, carrot snacks, and cauliflower snacks, why shouldn’t there be mushroom snacks, too?’

Introducing Popadelics, the shiitake mushroom chips.

BY THE GLASS

Boston sommelier Charlie Gaeta launches his own wine label

The beverage director’s inaugural bottle, a high-end rosé, has a down-to-earth origin story.

FOOD

With food as comfort, Michelle Zauner is crying a little less intensely in H Mart

We caught up with the author to talk about her book, her culture, her plans, and her band, Japanese Breakfast.

DEVRA FIRST

For her first new restaurant in more than a decade, chef Barbara Lynch looks homeward

The award-winning chef — whose heart isn't in Boston the way it once was — is opening The Rudder in Gloucester, another step in a colorful journey.