Food & Dining - The Boston Globe

FOOD
Gaslight Brasserie du Coin, a South End fixture, goes dark
Owner Seth Woods discusses Boston’s changing restaurant scene and the lease running out at Gaslight.

Downtown Crossing’s Stoddard’s joins list of Boston-area restaurants to close amid COVID-19

COVID-19 is transforming the restaurant industry. Here’s an inside look at restaurants that have shut down due to the economic impacts of coronavirus.

LATEST FOOD & DINING HEADLINES

Jerseys, photos, and signs: The Fours will auction off more than 1,000 pieces of sports memorabilia
It’s quite a trove, as anyone who ever had a pint at the beloved Boston sports bar can attest.

TABLES
Pizza in Harvard Square, Hanukkah cocktails at Bow Market, and Hingham welcomes a Boston brand
Plus, more Thanksgiving takeout options.

Chapter 1: The exquisite normalcy of chopping an onion

Welcome to the apocalypse. It’s going to be delicious.

Chapter 2: Soooo. I hear you bought some beans.

Beans have always been a punch line, an insult, unfairly maligned. The musical fruit. Something you’re full of. A whole hill of them? Not worth much.

Chapter 3: Herbs might save us

Don’t forget to celebrate spring.

Chapter 4: Let a nation of bread bakers arise

Often seen as the final, intimidating frontier of baking, bread is now becoming our national project.

Chapter 5: The freezer is a time capsule

Today I took out a tub of soup from the freezer. Turkey barley. My mother brought it the last time she visited. Once it’s gone, I don’t know when I’ll taste my mother’s cooking again.

Chapter 6: Cabbage, a love story

During the Great Potato Famine, cabbage was there for Ireland. And during the Great Sequestration of 2020, cabbage is here for you. For an uncannily long time.

Chapter 7: The Ghosts of Quarantine Future

Weeks ahead of us, what have the people in Italy learned about life in quarantine that we, now, might learn from them?

MORE FOOD & DINING HEADLINES

Gluten-free crackers, crafted in Maine

The small, irregular Maine Crisp squares are studded with organic seeds, dried berries, and nuts. 12:00 p.m.

Spark joy at Thanksgiving with these $20-and-under wines

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.

A Menton alum sets his sights on East Boston

Chef Matt McPherson will open Café Iterum at Clippership Wharf in the spring. 12:00 p.m.

Chef Ming Tsai introduces MingsBings, a line of vegan patties to benefit cancer initiatives

They’ll arrive in grocery stores soon and appear online this week. 12:00 p.m.

Fans adore quoting Julia Child, but often get it wrong. This book can help.

‘People Who Love to Eat Are Always the Best People’ compiles the beloved chef’s greatest quotes. 12:00 p.m.

How to roast the perfect turkey for Thanksgiving

Recipes: An update on the classic Thanksgiving turkey dinner

Recipe: Jill Biden’s favorite cookies are big, chunky oatmeal rounds with cranberries and chocolate

A Thanksgiving 2020 menu: Smaller but still sumptuous

The most table-focused holiday on the American calendar will never be more homey than it will be this year. 12:00 p.m.

This chocolate will have you inching toward happiness

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.

At B&B Fish in Marblehead, it’s an endless summer

Jason Santos of Buttermilk & Bourbon looks to the North Shore for his latest venture. 12:00 p.m.

At Lexington’s Town Meeting, the journey is as good as the destination

A drive to a classic village green yields meaty delights and mixed emotions. 2:33 p.m.

Despite a pandemic, lots of new restaurants are opening, too

Restaurant news (and optimism?) you can use. 11:10 a.m.

DEVRA FIRST | WHAT SHE'S HAVING

I went to temple for the first time in years, and all I got was this pastrami sandwich

Mamaleh’s Delicatessen is doing suburban drops. How could I resist? 5:29 p.m.

Native chef Kristina Stanley whips up precolonial dishes for Haley House holiday menu

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.

FOOD

Uni has a unique idea to revive a sleepy dining scene: take over hotel rooms

At the Eliot Hotel, the beds have been replaced by sushi spreads and cocktails. 12:00 p.m.

FOODGaslight Brasserie du Coin, a South End fixture, goes dark Owner Seth Woods discusses Boston’s changing restaurant scene and the lease running out at Gaslight.