fb-pixel Skip to main content

FOOD
Premade cocktail mixes make sipping simple
Simple Sips' blends combine herb-infused syrups, fresh juices, and fruit purees with lush textures. You simply add your own spirits and a friend or two.

FOOD
The Mushroom Shop springs up in Somerville
Fresh seasonal vegetables, like asparagus and fiddleheads, are available too.

Yogurt bites you can put on crackers, in salad, or straight into your mouth
Pariva, founded by Manjarrie Saha, has introduced two new flavors: Tandoori, with saffron, paprika, cumin, and cardamom; and Za’atar, which includes sumac, thyme, mint, and Aleppo pepper.

featured lists, roundups & recommendations

A guide to the season’s most enticing new restaurants

We’re seeing plenty of Italian, Japanese, and places to raise a glass. Here are some highlights.

50Kitchen in Fields Corner joins the list of Boston-area restaurants to close amid COVID-19

We’ll modify this list routinely with more insights, updates, and maybe even some hopeful news along the way.

Private chef David Welch to open Chef Dave’s in Chestnut Hill

The bistro-esque restaurant is set to open on 33 Boylston St. in Chestnut Hill on May 2.

Restaurant Reviews

Highland Kitchen is the ideal neighborhood restaurant

At Bakey, babka reigns supreme

Never mind Michelin stars. How are the wings?

To review or not to review?

READ MORE DINING REVIEWS ⟶

Devra First’s 14-day end-times cooking newsletter is part deliciousness, part existential dread.

The exquisite normalcy of chopping an onion

Soooo. I hear you bought some beans.

Herbs might save us

Let a nation of bread bakers arise

The freezer is a time capsule

Cabbage, a love story

The Ghosts of Quarantine Future

Coping food

Granola is a scam

What’s your secret sauce?

We are all our own bartenders now

Project Takeout

A list of readers’ favorite takeout spots

We asked readers what their favorite restaurants are, plus added a few of our own. Explore the map below to get inspiration on where to get takeout tonight.
DEVRA FIRST | PROJECT TAKEOUT

About Project Takeout

The Boston Globe recognizes how vital restaurants are to our community, and that’s why we launched Project Takeout last winter, to encourage readers to support their favorite local restaurants by ordering takeout once in a while, if at all possible. What we didn’t know then is that there would be a second COVID winter ahead -- with an Omicron surge, spiking costs, and staffing shortages -- and that our favorite places to eat and gather would continue to struggle. So we’re back at it, asking: Can you continue to help support these small businesses by ordering directly from your favorite independent restaurant?

most read

Owner of Providence’s Old Canteen restaurant looks back on a legendary, 66-year run

Recipe for ‘broken’ lasagna in a skillet

Aidan McGee brings modern Irish food to City Hall Plaza: ‘We’re not just all about potatoes’

The rules for tipping on takeout and delivery — and some other tips, too

MORE RECENT FOOD & DINING STORIES

BOTTLES

Dogfish Head and Trillium combine on Tru-Action IPA

Beer fans wondering how a marriage of the two distinctive brands might work can taste for themselves with this week’s release of a collaborative beer called Tru-Action IPA.

KARA BASKIN

Why I will always carry a flame for Sriracha

You never forget your first: the anticipation, the nerves, the after-burn.

DEVRA FIRST

Hot take: I’m cool with the Sriracha shortage

It’s one of the lesser condiments.

FOOD

I have home garden burnout

I wrestled with the question as I pondered taking a year off from all that growing: Am I still a gardener if I am not a constant one?

GETTING SALTY

Former Harvest chef Mary Dumont takes root near Fenway Park with PlantPub

In a couple of weeks, she’ll open PlantPub in the old Boston BeerWorks space on Brookline Ave. It’s the larger sibling to Kendall Square’s 24-seat version, where the menu is classic bar food without the animal products.

DEVRA FIRST

Gordon Hamersley, meet Gordon Ramsay

The chef of Boston classic Hamersley’s Bistro ate dinner at Ramsay’s Kitchen. Here’s how it went.

FOOD

Nisachon Morgan of Saap Restaurant in Vermont wins James Beard award for Best Chef: Northeast

Morgan beat out fellow local nominees Tiffani Faison of Orfano in Boston; Damian Sansonetti of Chaval in Portland, Maine; Vien Dobui of CÔNG TỬ BỘT in Portland; and Courtney Loreg of Woodford Food & Beverage in Portland.

The Wine Press in Brookline adds essentials and specialty foods, filling a void left by Whole Foods

“People kept sticking their heads in asking if we sell milk,” says Aaron Mehta, so they opened a modest market within the store, stocking racks and coolers with basic groceries plus harder-to-find specialty foods.

SIPS

Even a rookie bartender can master this reboot

The Ancho Reyes Southside is a piquant adaptation of the standard Southside, which is basically a minted gimlet — gin, lime juice, and simple syrup.

FOOD

In Lowell school cafeterias, they’re serving up a taste of home

Recipes from the student-compiled "Tasting History" cookbook — containing family recipes from all over the world — are being served up monthly, and the students are eating it up.

Many uses for dark chocolate balsamic vinegar

Rich, syrupy, and luscious, its fruity sweetness offsets the acidity, while the cocoa gives the vinegar a depth of flavor.

Curio Spice Co. has a new blend to mark Pride Month

All proceeds from the sale of the Everything Rainbow blend will benefit the National Center for Transgender Equality.

Ming Tsai returns to Netflix ‘Iron Chef’ remake, debuting on June 15

“Iron Chef: Quest for an Iron Legend” features Tsai competing alongside diverse and well-established chefs, including Gabriela Cámara, Dominique Crenn, Marcus Samuelsson, and Curtis Stone.