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MORE FOOD & DINING HEADLINES


Gluten-free crackers, crafted in Maine

The small, irregular Maine Crisp squares are studded with organic seeds, dried berries, and nuts.

BY THE GLASS

Spark joy at Thanksgiving with these $20-and-under wines

Whether you plan to feast with a quarantine pod, or tuck into a repast for one or two, these food-friendly pours will surely inspire a sense of plenty.

GETTING SALTY

A Menton alum sets his sights on East Boston

Chef Matt McPherson will open Café Iterum at Clippership Wharf in the spring.

Chef Ming Tsai introduces MingsBings, a line of vegan patties to benefit cancer initiatives

They’ll arrive in grocery stores soon and appear online this week.

Fans adore quoting Julia Child, but often get it wrong. This book can help.

‘People Who Love to Eat Are Always the Best People’ compiles the beloved chef’s greatest quotes.


FOOD

A Thanksgiving 2020 menu: Smaller but still sumptuous

The most table-focused holiday on the American calendar will never be more homey than it will be this year.

This chocolate will have you inching toward happiness

Spreading a little “chocolate happiness” as a company mission may sound corny but it was, and still is, Paul McMahon’s goal when he started The Happy Chocolatier in 2011.

FOOD

At B&B Fish in Marblehead, it’s an endless summer

Jason Santos of Buttermilk & Bourbon looks to the North Shore for his latest venture.

QUICK BITE

At Lexington’s Town Meeting, the journey is as good as the destination

A drive to a classic village green yields meaty delights and mixed emotions.

TABLES

Despite a pandemic, lots of new restaurants are opening, too

Restaurant news (and optimism?) you can use.

DEVRA FIRST | WHAT SHE'S HAVING

I went to temple for the first time in years, and all I got was this pastrami sandwich

Mamaleh’s Delicatessen is doing suburban drops. How could I resist?

Native chef Kristina Stanley whips up precolonial dishes for Haley House holiday menu

Debuting this week, the menu includes recipes highlighting ingredients — fruits, vegetables, grains, and nuts — that tribes used before the continent was colonized. That means no glutenous grains or dairy.

FOOD

Uni has a unique idea to revive a sleepy dining scene: take over hotel rooms

At the Eliot Hotel, the beds have been replaced by sushi spreads and cocktails.