Dina Rudick/Globe Staff

Cured meats, bold wines in the Backroom on Moody Street

The Backroom, adjacent to Moody’s Delicatessen & Provisions, would make any self-respecting cardiologist weep.By Kara Baskin


Fairsted Kitchen to open Southern restaurant in JP

The team’s new restaurant will open at 365 Centre St. this summer.


//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/26/BostonGlobe.com/Lifestyle/Images/personalchef_01.jpg Two cooks aren’t too many in this kitchen

Katie and Richard Chudy run The Skinny Beet, a Boston-based personal chef business, and a host The Skinny Beet Dinner Party, a food-centric podcast.

From the Bar

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/28/BostonGlobe.com/Lifestyle/Images/bar2A.jpg Backbar’s flagship cocktail

Sam Treadway assembled a team at Backbar that delivers bold flavors, variety, and an atmosphere that is truly electric.


//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/29/BostonGlobe.com/Lifestyle/Images/love-child-4125.jpg Feel the love for sour beer with Love Child No. 5

If you like lemonade, you’ll probably like sour beer. But, say brewers, it’s never cool to surprise something with it.

A patron agreed to a tip at Barrington Coffee in Boston.

What should you tip when everyone is watching?

With new mobile point-of-sale systems, a customer who’s not in the mood to tip needs to actively opt out.

Smart cooks

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/22/BostonGlobe.com/Lifestyle/Images/arugulapesto2A.jpg Arugula-walnut pesto with pasta

Toasting the walnuts gives the pesto a real flavor boost, but watch them carefully; they go from toasty to burnt in minutes.

Cheap Eats

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/25/BostonGlobe.com/Lifestyle/Images/rifrullocafe_03.jpg An enchanting Brookline cafe does everything right

Colleen Marnell-Suhanosky and her bright Rifrullo is an enchanting Brookline spot that you might find in hip Brooklyn.

29sunday - Valerie Ryan's recipe for Chicken saute with feta, olives, and tomatoes. (Valerie Ryan for The Boston Globe)

Sunday Supper & More

Greek-inspired chicken saute fills pita sandwiches

A chicken saute made with tomatoes, olives, feta, and Greek oregano can be used the following day for pita sandwiches.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/22/BostonGlobe.com/Lifestyle/Images/Boghosian_29inolepix1_LIFE.jpg Ceviche four ways at Olé

Four distinct ceviches are on the menu at Ole Mexican Grill’s new ceviche bar.

Clover’s 24-hour restaurant in Central Square.

Aram Boghosian for The Boston Globe

Clover opens around the clock in Central Square

What’s it like spending 24 hours at Clover HFI in Central Square?

Dining Out

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/29/BostonGlobe.com/Lifestyle/Images/devra-4085.jpg Townsman puts fresh shine on New England tradition

This downtown restaurant from chef Matt Jennings offers strong hospitality and regional fare updated with world ingredients.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/27/BostonGlobe.com/Lifestyle/Images/maeda_29mario_g1[1]-4056--90x90.jpg Batali bursts into town with Babbo

Mario Batali’s arrival in Boston seems to cement the Innovation District’s transformation from grit to glitz.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/04/24/BostonGlobe.com/Lifestyle/Images/maeda_29roche_met3[1].jpg Roche Bros. unveils downtown store

The two-level shop will operate largely in a space previously occupied by Filene’s Basement in Downtown Crossing.

Manchego cheese is dusted in rice flour, seasoned with ground fennel seed, and seared in a pan at Juniper in Wellesley.

Cheeses that don’t melt are served in many cuisines

Some cheeses have high melting temperatures or textures that prevent them from melting. You want them that way for cooking.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/11/07/BostonGlobe.com/Lifestyle/Images/brussels1.jpg Cooking tip from food editor Sheryl Julian

Last call for Brussels sprouts. Once asparagus and artichokes take over, the little sprouts will disappear from menus and nightly suppers. Before you bid them adieu, glaze a panful of the little green rounds: Halve them, steam for 4 minutes or until almost tender. In a skillet with 2 tablespoons hot olive oil, lay the sprouts, cut sides down, and cook 2 minutes or until browned. Turn and cook until tender. Mix 1 tablespoon Dijon mustard with 1 tablespoon honey and add to the sprouts with salt and pepper. Cook 1 minute more, stirring constantly.

Dining capsules

Dining Out reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/03/27/BostonGlobe.com/Lifestyle/Images/diningout4-3603.jpg Where should you eat this week?

Check out the Globe’s reviews of dozens of Boston-area restaurants.

The best and worst from Boston dining

devra first

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/12/30/BostonGlobe.com/Lifestyle/Images/09dining1--90x90.jpg The 2014 Boston restaurant awards

Boston ate well in 2014. Let’s take a look back at the highs and lows — the tastes, restaurants, and people that made this a year to remember.

Best wines under $20

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/10/31/BostonGlobe.com/Lifestyle/Advance/Images/05plonkapix17.jpg 10th annual Plonkapalooza: Best wines under $20

Sommeliers sampled 25 whites, 25 reds, all under $20, and uncorked some surprises among the winning wines.

Double shot

Matt Viser | Double Shot

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/09/16/BostonGlobe.com/Lifestyle/Images/doubleshot-5060.png The buzz on coffee and the people who drink it

Presidential coffee history, the Costco coffee habits of Michael Dukakis, and a journey for the perfect cup.

New England diners

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/10/13/BostonGlobe.com/ReceivedContent/Images/p24_Jamie_Floyd.jpg 16 must-visit New England diners

These restaurants greet their guests with good food, down-to-earth atmosphere, and friendly prices.

Barbecue in Boston

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/08/04/BostonGlobe.com/Magazine/Images/p22_opening_photo.jpg Boston’s 10 best BBQ joints

We decree which spots serve the tastiest ribs, pulled pork, brisket, and other smoked specialties.

Globe Magazine

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2014/08/12/BostonGlobe.com/Magazine/Images/headmag0803_Cover-1956--90x90.jpg The food issue

How “Top Chef” Kristen Kish entertains, plus Clover Food Lab’s secret ingredient.