By only six votes, Oleana edged out Myers + Chang.
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Latest Food & Dining headlines
What She’s Having
Picking up right where you left off with an old favorite restaurant
I find myself back at Qingdao Garden in North Cambridge after several years away, and it’s just as good as I remember.
The Bitter Housewife you’ll want to hang out with
Genevieve Brazelton launched the company with her husband in 2012 after tinkering with making bitters from scratch and coming up with a batch to spice up her favorite cocktail.
Ghee: Rich, nourishing, and tasty
Golden and slightly nutty, ghee is made from clarified butter that’s cooked longer so the milk solids become toasty before they’re skimmed away.
Selling what they love was no small decision for Small Change Brewing Co.
“It was either come out and do another IPA — which isn’t necessary, I think — or we could just do the beers that we want to drink regardless of selling well or being popular or trendy,” says one of the brewery’s founders, Michael Patterson.
An unbreakable French Press for on-the-go coffee lovers
The carafe is made from shatter-resistant, BPA-free Tritan plastic, not the easily-breakable glass that’s used for most French presses.
Spice up your Thanksgiving menu
Go ahead and make the same creamy mashed potatoes you’ve made forever, but go to town on everything else you’re planning for the big feast.
Recipe: An open-faced apple-cranberry tart with an easy dough has ragged edges and a buttery crust
The crisp, flaky crust comes from brushing it with ice water and sprinkling with sugar before baking.
Apps to help you stave off holiday weight gain
According to an article in the Journal of the Academy of Nutrition and Dietetics, mobile apps have been shown to help folks lose and manage their weight.
Recipe: Your favorite winter squash just got a little spicy, a little toasty, and a little minty
Acorn squash wedges, roasted with spices, are garnished with pumpkin seeds.
Recipe: A custardy corn pudding gets a little heat from roasted poblano chiles
Mix corn kernels with cream, eggs, grated cheddar, and chiles, and bake in a shallow dish; the results form a custard something like quiche filling.
Recipe: Smoked paprika and brown sugar season these sweet potato spears
Simmering sweet potatoes before roasting in a hot oven keeps them moist and tender on the inside while the outside browns and caramelizes.
Recipe: Turn the traditional turkey on its head (not really) with this Mediterranean rub
The rub contains both fresh herbs and spices: parsley, cilantro, and oregano leaves, paprika, crushed red pepper, crushed coriander seeds, cumin, and cinnamon.
Holiday hacks: Top chefs’ tips for a successful Thanksgiving spread
Pare down your menu. Work ahead. Buy a ricer. Keep the wine flowing. And use butter — lots of butter. But first, breathe deeply and read on.
Warming hurting shellfish, aiding predators, ruining habitat
Valuable species of shellfish have become harder to find on the East Coast because of degraded habitat caused by a warming environment, according to scientists.
Your Week Ahead
Five things to do around Boston, Nov. 12-18
Five things to do around Boston, Nov. 12-18
Cooking | Magazine
Recipes: A lighter take on Southern-style smothered chicken, ribs, and turnips
Inspired by ‘smothered’ dishes, these braises results in a pure, uncomplicated flavor
Near North Station, a water view and a civilized meal
Alcove is the first restaurant from Tom Schlesinger-Guidelli, whom you may know from his time working at Craigie on Main and Island Creek Oyster Bar.
A Japanese option for downtown lunch, and changes in the Seaport
Restaurant news you can use.
Turkeyville U.S.A. celebrates 50 years as an American icon
For the past half-century, the Cornwell family has served up home-cooked turkey dinners with all the trimmings and the “world’s best turkey sandwiches” to guests who visit their 400-acre farm and restaurant complex, just north of Marshall, Mich.
These cities may be small, but they’re mighty appealing
Small cities have many of the amenities of their larger counterparts, but they’re friendlier, less crowded, and much, much less expensive, their boosters say.
The tiny house movement has never tasted so good
Here are some Hansel-and-Gretel-approved sweet spots where kids can create and decorate the gingerbread house of their dreams.
Food & Travel
James Beard America’s Classics hit the spot in Santa Fe and Albuquerque
When we planned a trip to Santa Fe over the summer, we checked the James Beard Foundation’s list for America’s Classics and weren’t disappointed.
Joanne Chang shares her youthful obsessions at Books for Breakfast fund-raiser
This year’s breakfast added to the now $170,000 that 826 Boston has raised for its free youth writing programs, which help over 4,000 students from underserved communities every year.
Give green salsa a little love
At Kitchen Garden Farm in Sunderland, tomatillos are harvested late summer, when they’re practically bursting out of their papery husks, and then blanched and pureed.
Let someone else (Branch Line) cook this Thanksgiving
The Watertown restaurant, known for its succulent rotisserie chicken, is offering an a la carte Thanksgiving takeout menu and roasting Prestage Farms turkey, as well as rotisserie Rohan duck.
Jamaica Plain mainstay celebrates 25 years with music and revelry
Owners and guests at Bella Luna & The Milky Way toasted 25 years in business over the weekend.
Recipe: Thick, chewy, fudgy chocolate-walnut cookies
When you first mix the dough, it’s too soft to handle. After a couple of hours (or overnight) in the fridge, it stiffens enough to roll into balls and flatten with a fork.
The El Capitaza, a tasty introduction to sherry
Claire Boyle, bar manager at Taberna de Haro, the Brookline Spanish restaurant with sherry-focused bar program, was one of 10 finalists last month in this year’s International Sherry Cocktail Competition, reinforcing her role as a sherry emissary.
Vegan venture has rhythm, wraps, and now a brick-and-mortar store
Friends — a musician and a chef — took a course on how to start a food truck business. Two years later they were operating Rhythm ’n Wraps, focusing on global vegan and vegetarian cuisine.
Not your ordinary dried cranberries
Decas Farms Baking Cranberries are dried to a lesser degree than usual so they absorb moisture from the batter. And they come julienne cut.
Getting Salty with Jeremy Scanlon, general manager at McGreevy’s pub
Scanlon reflects on how Boston’s restaurant workforce is spread really thin, what makes McGreevy’s special, and why ordering off a tablet might be the most overdone trend right now.
Recipe: Instead of a whole bird in coq au vin, add chicken thighs, which cook a lot quicker
Bacon, pearl onions, mushrooms, and red wine go into this French classic.
Q&A with Deborah Blum, author of ‘The Poison Squad’
Blum has spent a decade researching and writing about Dr. Harvey Washington Wiley, who was chief chemist at the US Department of Agriculture at a time when the food system was almost completely unregulated. Wiley’s unrelenting research had historic impact on food safety.
The confident cook
Recipe: Simmer split pea soup with potatoes for extra creaminess in this hearty bowl
Split peas are loaded with starch but also with protein. This satisfying pot will warm you on the chilliest days.
Nearly 100 Papa Gino’s and D’Angelo restaurants close; company files for bankruptcy protection
According to the statement, Papa Gino’s parent company has reached an “agreement in principle” to sell the chain.
Papa Gino’s closes an unknown number of restaurants
Papa Gino’s, a popular pizza chain in New England, has apparently abruptly closed several locations.
UNH is brewing a beer made with kiwiberries
Kiwiberries, are grape-sized and smooth-skinned. They have grown in the backyards and gardens of the New England region for 140 years.
Cooking | Magazine
Recipes: Pumpkin and chocolate — a love story in two acts
Adding chocolate to a pie and a quick bread casts this seasonal staple in a new light.
Greater Boston author readings Nov. 4-10
A weekly calendar of literary events.
A local chef will rep the Patriots on the ‘Today’ show Friday morning
Jason Santos will face off against a Green Bay chef ahead of the Patriots-Packers Sunday night showdown.
Fuku, a peach-and-green-hued chicken wonderland in the Seaport
Fries, slushies, and sandwiches from Fuku might make you feel like one lucky peach.
Groton becomes a destination, and you don’t have to leave the city to chill in the ski lodge
Restuarant news you can use.
How to watch the Red Sox parade: Tips from Globe reporters, photographers
Where’s the best view on the parade route? Why don’t I have WiFi? Your parade questions, answered.
What She’s Having
DakZen is a home away from home in Davis Square
What to do when you’re from Thailand and can’t find the food you’re craving? Open a restaurant. That’s how DakZen came to be.
Jacques Pepin on his New England life
The Julia Child collaborator, prolific cookbook author, and cooking show host has shaped Boston University’s culinary arts and gastronomy programs, where he has taught for more than three decades.
Getting Salty with Lacy Toback of Anchovies
Lacy Toback, the assistant general manager at Anchovies, would love to see more diversity in the Boston food scene — and less tapas.