Full Moon in Cambridge — a true family favorite — to close within a month

The restaurant, which opened in 1997, is known for being an inviting place for kids and parents alike, with good food and also some train tables.


Test-driving Bluestone Lane in Harvard Square

The coffee chain a far cry from Crema Café, which it replaced, in Harvard Square. Whether that bothers you is a matter of personal taste. But, yes, the coffee’s good.

Frank, meet Beverly: L’Espalier chef opens new restaurant on North Shore

Frank McClelland, who closed Boston’s beloved special occasion destination in 2018, hopes guests will experience L’Espalier-level service, though at a more accessible price point.

The Sky Bar’s triumphant return

The chocolate bar with four separate fillings is back in production this week. This is the unlikely story of its salvation.

Finding new joy in good ol’ ‘Joy of Cooking’

The 9th edition honors the classics and offers some modern updates.

Joshua Bernstein wants you to drink better beer

He’s written five books on craft beer, including “Drink Better Beer,” released last month. We caught up with him to discuss his latest book, industry trends, and more.

Getting Salty with Steven Peljovich of Michael’s Deli

The Miami native has been happily ensconced in Coolidge Corner for eight years — and wouldn’t even mind eating his last meal there.

This spice rub took 10 years to perfect

Herd Nerd’s salt and spice mixes will up your food’s flavor game

Tongue-in-cheek, meet doughnut hole in cheek

Mass Hole Donuts is having fun with bite-size goodness

BlendJet a powerful blender for those on the go

With its sleek, lightweight profile, it’s impressively convenient and easy to pack for smoothies, shakes, baby food . . . or margaritas.

Make your own salad mix with sweet and bitter greens

When local lettuces are no longer in the markets, rather than turning to those big plastic boxes of baby greens, make your own mix.

Peruvian cuisine sees its rise in Boston

Three restaurants – Celeste, Rincon Limeño, and Taranta – serve as proof of the cuisine’s innately dynamic nature.

Apollonia Poilâne is letting us in on the secret

Poilane, a Harvard graduate, runs a Parisian bakery that may just be the ‘most famous bakery in the world’