It’s a wrap: Tortillas made with quinoa flour

Gluten-free and vegan, they’re oven-baked with avocado oil and free of artificial ingredients. 11:36 a.m.

Savory biscuits for grown-ups

The Essex company Lark Fine Foods is known for its Cookies for Grown-Ups, but now there’s a new line for when you’re not craving sweets. 11:33 a.m.

Recipe: Salad of yellow tomatoes with pickled mango, yogurt, and toasted almonds

“Pineapple tomatoes are bright yellow, and about the size of a baseball,” says Carl Dooley. 11:16 a.m.

Recipe: Green zebra tomatoes with grilled shrimp, nuoc cham, and toasted peanuts

“Nuac cham is terrific on all kinds of other dishes, so I like to make extra,” Carl Dooley says. 11:13 a.m.

Recipe: Grilled flank steak with carbon tomatoes, guajillo chile salsa, and queso fresco

The charred onion and garlic with vinegar in this easy entree create a bracing acidity that works incredibly well with grilled red meat and juicy, fruity carbon tomatoes. 11:05 a.m.

Seasonal Recipes

Recipe: An eggy batter with native corn, cream, and cornmeal turns into a savory summer custard

Many cooks make this dish year round with frozen corn, but fresh kernels cut from cobs picked at your local farm is the best way. 11:00 a.m.

Seasonal Recipes

Recipe: A salad of melon, cucumber, avocado, feta, and pickled chiles is cooling and a little spicy

Use a large farmers’ market slicing cucumber and don’t bother peeling it (unless it’s waxed), and don’t peel the cantaloupe either; both will make your prep quicker. 10:50 a.m.

These campers will sing for their supper — and for the chefs who are opening their eyes to a whole new world of food

Kelli Scott and Nui Grube have cooked for all kinds of venues — fast food joints, high-end restaurants, and even the Masters Tournament at Augusta National Golf Club. But nowhere quite like Alford Lake, a summer camp for girls in Maine. 10:31 a.m.

Tables

Louis DiBiccari opens a lounge with craft cocktails and artwork in Somerville’s Bow Market

OddFellows Ice Cream Co. is coming to The Street Chestnut Hill, a new Clover will open in Back Bay in the fall, and the team from Moody’s Delicatessen is opening Pollo Club in Waltham. 8:04 p.m.

NAMES

Shake Shack to open new location, this one in Downtown Crossing

We can smell the ShackBurgers already. 4:55 p.m.

Getting Salty

A conversation with Tiffani Faison of Sweet Cheeks and Tiger Mama, and soon Orfano

The restaurateur now owns four restaurants in the Fenway. She describes Orfano, slated to open in late August, as “unabashed Italian-American cuisine, seen through a different lens.” 8:00 a.m.

Food & Travel

Serving up splendor Downeast

With two lauded new restaurants, Deer Isle is suddenly a destination. 8:12 p.m.