The kitchen staff prepared dinner. From left: errand boy Kallappa, and kitchen women Shekawwa, Umawwa, and  Rangawwa.

Sena Desai Gopal for The Boston

The kitchen staff prepared dinner. From left: errand boy Kallappa, and kitchen women Shekawwa, Umawwa, and Rangawwa.

A feast for guests.

Sena Desai Gopal for The Boston

A feast for guests.

Head cook Umesh Madalgi.

Sena Desai Gopal for The Boston

Head cook Umesh Madalgi.

Millet roti cooked in a cast iron pan painted with lime to prevent the dough from sticking.

Sena Desai Gopal for The Boston

Millet roti cooked in a cast iron pan painted with lime to prevent the dough from sticking.

Edible berries from the forest in Yadahlli, India.

Sena Desai Gopal for The Boston

Edible berries from the forest in Yadahlli, India.

Shekawwa Kategeri made fenugreek rotis, tortilla-like rounds.

Sena Desai Gopal for The Boston

Shekawwa Kategeri made fenugreek rotis, tortilla-like rounds.

Where one family’s kitchen is the heart of the village

In a 250-year-old house in India, more than 50 meals are prepared and served daily — to family, household staff, and field hands. By Sena Desai Gopal

Boston Public Market CEO Liz Morningstar at the market’s opening event on Tuesday.

Names

Years in the making, Boston Public Market opens

The market held a preview Tuesday for friends and family, ahead of Thursday’s official debut.

The Burger Beat | Jon Mael

The Burger Beat

Snappy Pattys of Medford makes petit patties, three to an order, with unusual barbecue or Mexican or other seasonings.

Cheap Eats

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/23/BostonGlobe.com/Lifestyle/Images/29cheap03.jpg Jerk chicken and other Jamaican specialties in Dorchester

George H. Whitehead Jr. sold his first eatery to pursue a career in music management. Now he’s back in the kitchen making jerk chicken and other Jamaican specialties.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/13/BostonGlobe.com/Lifestyle/Images/almond6A.jpg Recipe for almond shortcakes with stone fruits

These shortcakes are actually moist, fragrant scones made with almond paste.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/29/BostonGlobe.com/Lifestyle/Images/bluecake2A.jpg Recipe for blueberry swirl cake

In this easy one-bowl cake, a jammy blueberry filling is sandwiched between layers of batter, then swirled with a spoon before baking.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/13/BostonGlobe.com/Lifestyle/Images/29seasrec2coldbrewcoffee(1of1)A.jpg Recipe for cold-brew coffee

One trend at local boutique coffee shops is not just hot, it’s cold. Cold brew, that is.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/15/BostonGlobe.com/Lifestyle/Images/cp1A.jpg Recipe for prosciutto-wrapped chicken with fennel, sugar snaps, and edamame

Begin with boneless chicken breasts, cut them into thick slices so they resemble chicken tenders, and wrap in prosciutto.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/24/BostonGlobe.com/Lifestyle/Images/greenhouse_29saganaki-1_lifestyle.jpg Shrimp shine in a zesty Greek tomato sauce

Brendan Pelley, executive chef of Zebra’s Bistro and Wine Bar in Medfield, prefers to add dill to his shrimp saganaki.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/27/BostonGlobe.com/Lifestyle/Images/DSC_3507.jpg Prized local cheesemaker quietly closes her doors

Lourdes Smith was surprised by the reaction from Boston area chefs and other customers when she quietly closed her Somerville cheese business, Fiore di Nonno, in April.

By the Glass

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/27/BostonGlobe.com/Lifestyle/Images/29glass_Italianboxwines_photocreditEllenBhang_072915A.jpg No need to balk at the box

Boxed wines — more-for-your-money pours in cubes and cartons — have a low-brow reputation that’s hard to shake. But perceptions are changing.

Karoline Boehm Goodnick for The Boston Globe

Sunday Supper

Patty melts with loads of onions become filling for calzones

Sunday Supper begins with patty melts, covered with caramelized onions. Use the meat and onions to fill store-bought pizza to make calzones.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/22/BostonGlobe.com/Lifestyle/Images/image1(18)A.jpg Embrace the heat of jalapenos

Summer is the perfect time to embrace the heat — of hot peppers. The green jalapeno is relatively mild, but just spicy enough to make you sit up and take notice.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/24/BostonGlobe.com/Lifestyle/Images/CV511Silo.jpg It only looks like crystal

A stemless wine glass from symGlass is clear like crystal and has the heft and elegant feel of good glass. It is neither, but rather made of an engineered polymer.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/24/BostonGlobe.com/Lifestyle/Images/Balti%20lifestyle%20palm.jpg A rainbow of cast-iron cookware

New from Le Creuset, known for its top-quality cookware, is a heavy, cast-iron Balti dish with sloping sides and a deep bowl for tossing.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/21/BostonGlobe.com/Lifestyle/Images/kreiter_greentail4_good.jpg Set the table in style

Greentail Table in the Nonantum section of Newton sells a collection of stylish and unique merchandise for serving and setting the table. There are no pots or pans, or kitchen tools.

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/07/14/BostonGlobe.com/Lifestyle/Images/IMG_3159A.jpg Cooking tip from food editor Sheryl Julian

Sheryl Julian says that while many vegetables are great on the grill, some need more time, so you’re better off tucking something like onions into a foil packet.

Dining Out

Dining Out reviews

//c.o0bg.com/rf/image_90x90/Boston/2011-2020/2015/06/05/BostonGlobe.com/Lifestyle/Images/dining_out_90.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.

Insider

Embrace the heat of jalapenos

Summer is the perfect time to embrace the heat — of hot peppers. The green jalapeno is relatively mild, but just spicy enough to make you sit up and take notice.

By the glass

By the Glass

No need to balk at the box

Boxed wines — more-for-your-money pours in cubes and cartons — have a low-brow reputation that’s hard to shake. But perceptions are changing.

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.