fb-pixel Skip to main content

MORE RECENT FOOD & DINING STORIES


FOOD

Good things in small packages

Pastry chef Kimberly Hydes launched C.R.E.A.M. last year and creates mini ice cream cakes with two layers of ice cream layered on a crunchy cookie base.

SIPS

‘Cleve is that special sauce that everyone sought’

On Sunday, a memorial event was held at Lullaby in Manhattan to honor the godfather of Boston’s cocktail scene.

WHAT SHE'S HAVING | SHERYL JULIAN

Marcella Hazan’s Italian cookbooks weren’t the first, just the best

All roads lead to the home kitchen, wrote the late fabled cooking teacher in her most influential volume, which has just been reissued in a 30th-anniversary edition.

GETTING SALTY

Tatiana Rosana shares hot takes on Hot Cheetos, the polarizing Seaport neighborhood, and sexism in the restaurant business

Para Maria’s executive chef thinks culinary school isn’t necessarily worth it, either.

DEVRA FIRST

How Floridians truly knew Hurricane Ian would be serious: Waffle House was closed

The restaurant chain is so well prepared for disasters, even FEMA has used it as a metric.


QUICK BITE

A new spot in Kenmore Square offers traditional Yemeni food

At Bab Al-Yemen, the bread will knock you out and the rest of the menu tastes like there’s a mama in the kitchen. (Is there?)

FOOD

The Boston Veg Food Fest returns this weekend with even more vendors

The Boston Vegetarian Society organizes the event, which every year features a marketplace with a growing number of vendors, reflecting the explosion of plant-based food and lifestyle products.

When olive oil meets lavender, things get interesting

With a deep taste of the herb and a slightly bitter finish, it is exceptionally fragrant (not cloying like a soap or sachet), and pairs well with lamb and chicken dishes.

FOOD

Raising The Bar is ‘mixology without the alcohol’

This Melrose-based business ships boxes of zero-alcohol cocktail ingredients directly to your door.

BOTTLES | GARY DZEN

Ranking the Dunkin’-Harpoon collaboration beers

I recently sampled all four collaboration brews, and ranked them from my least favorite to the beer I liked best.

FOOD

A very hot topic: Everything you need to know about induction cooktops

If you’re embarking on a kitchen remodel or just swapping out your cooktop or range, you’ve likely been introduced to induction. It acts like the new kid on the block, but it’s not — it’s just finally getting the attention it deserves.

DEVRA FIRST

This Cambridge restaurant was recently recognized by Bon Appetit magazine and The New York Times

Here’s what we had to say about Dear Annie when it opened in 2021.

GETTING SALTY

From a small New Jersey town to a busy downtown restaurant, pastry chef Alyx Abreu rises to the occasion

Using her favorite Puerto Rican recipes is icing on the cake.