The small, irregular Maine Crisp squares are studded with organic seeds, dried berries, and nuts. 12:00 p.m.
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. 12:00 p.m.
Chef Matt McPherson will open Café Iterum at Clippership Wharf in the spring. 12:00 p.m.
They’ll arrive in grocery stores soon and appear online this week. 12:00 p.m.
‘People Who Love to Eat Are Always the Best People’ compiles the beloved chef’s greatest quotes. 12:00 p.m.
The most table-focused holiday on the American calendar will never be more homey than it will be this year. 12:00 p.m.
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. 12:00 p.m.
Jason Santos of Buttermilk & Bourbon looks to the North Shore for his latest venture. 12:00 p.m.
A drive to a classic village green yields meaty delights and mixed emotions. 2:33 p.m.
Restaurant news (and optimism?) you can use. 11:10 a.m.
Mamaleh’s Delicatessen is doing suburban drops. How could I resist? 5:29 p.m.
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. 12:34 p.m.
At the Eliot Hotel, the beds have been replaced by sushi spreads and cocktails. 12:00 p.m.