Munch Madness

Munch Madness | Final

// And the Munch Madness winner is . . .

Beloved Boston bakery Flour takes the cake over Sarma to clinch Munch Madness 2019.

Dining Out

Dining Out reviews

// Where should you eat this week?

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

Cheap Eats

Cheap Eats reviews

// Budget-friendly fare around Boston

There are dishes you can order for under $20 at eateries.

Latest Food & Dining headlines

Food poisoning remains persistent problem, US report finds

As recent illnesses tied to raw turkey , ground beef , cut melon and romaine lettuce suggest, U.S. food poisoning cases don’t appear to be going away anytime soon.

Boston, MA - 4/23/19 Hello Kitty caviar service This is a Quick Bite at The Groove at Hojoko (cq). Photo by Pat Greenhouse/Globe Staff Topic: 28quickbiteTheGrooveAtHojoko

Quick Bite

A Tokyo-style record bar comes to the Fenway

The Groove, located inside the restaurant Hojoko, features an extensive vinyl collection, live music, comfy couches, and cheeky riffs on Japanese dishes.

On Deck Burger Bar will open at Everett’s Encore Boston Harbor this summer.


Japanese ice cream comes to the Seaport, and a burger bar is set for Encore — with a panoramic view of the casino floor

Restaurant news you can use.

Green Briar Pub in Brighton is closing after 29 years

May 6 will be the last day of service, according to the pub’s website.

Outdoor stage at Club Jazz Casino de Montréal.

Before, after, and during: Dining at the Montreal jazz festival

You can’t escape heaping piles of poutine and sticky fried beaver tail pastries dusted with cinnamon sugar. But you don’t have to wander far to eat a civilized sitdown meal.

At Quinta da Pacheca, a stunning rural vineyard in Portugal, guests can sleep in luxury accommodations shaped like wine barrels.

These four wineries are debuting new luxury digs

A new crop of wineries has upped the luxury quotient in their on-site vineyard hotels, making it even more desirable to sip and stay.

White Pizza With Arugula.

Cooking | Magazine

Recipes: How to make perfect homemade pizza

The secret is pairing the perfect crust with the right toppings.

Getting Salty with Kerri Lynch-Delaney of 16C in Quincy

The restaurant is known for pan pizza — she collaborated on the dough recipe with aunt Barbara Lynch — and steak tips. She celebrates three years in business this week.


Make the shandy a springtime standard

No more balking at beer cocktails.

Seasonal Recipes

Recipe: Green apple and almonds are tossed with cabbage and mint dressing in this spin on slaw

Serve as an appetizer, dress it up with grilled salmon or chicken for a refreshing main course (for four), or pile it on your favorite tacos.

Seasonal recipes

Recipe: In these old-fashioned squares, Meyer lemon turns the custard bright yellow

The squares start with a press-in-the-pan shortbread crust. Make the filling while the pastry bakes so you can pour it into a warm crust.

The Confident Cook

Recipe: Miso, ginger, and sake form a sauce rich in umami for sauteed sea scallops

The trick to this sauce is to keep the mixture warm enough to melt the butter swirled into it, but not so hot that the butter separates.

Q&A with Lindsay-Jean Hard, author of ‘Cooking with Scraps’

Her new book “Cooking with Scraps: Turn Your Peels, Rinds, and Stems into Delicious Meals,” revives the notion that stale bread, outdated produce, and cheese rinds are hidden treasures that should be put to use, not sent to the disposal or compost bin.

American Provisions in Dorchester worth the wait

The new corner store in the Treadmark building in Dorchester’s Ashmont section was slated to open two years ago, when a fire tore through the building during construction.

Brins Lemon Saffron marmalade will stick with you

It’s a robust and tart marmalade made from slowly simmered fresh lemons and threads of saffron.

Mini GreenPan is a small wonder

If you often cook a sole egg or an omelet for yourself, or are warming up a small amount, a mini GreenPan will be most useful.

Slices of kiwi are topped with mealworms during the Edible Insects Festival.

At Edible Insects Festival, students squash the ick factor and dive fork first into the future

At last week’s BugFeast, guests weren’t just curious, they were hungry, swarming around trays full of food. But what will it take to get even more Americans to embrace this eco-friendly, healthy way to feed a rapidly growing world?

An artist’s rendering of the inside of Time Out Market, coming to the former Landmark Center on Park Drive.

BISq, Mamaleh’s, and George Howell join Time Out Market lineup

The food and cultural center is scheduled to open in the coming months at the former Landmark Center on Park Drive.

11/15/2015 Chestnut Hill Frank Pepe has opened a new location in Chestnut Hill . Steven Payne (cq) one of the pizza cooks at the new Frank Pepe's in Chestnut Hill. Globe/Staff Photographer Jonathan Wiggs

Frank Pepe Pizzeria will open in Burlington and in Watertown

The renowned pizza chain, already with a location in Chestnut Hill, is expanding its Boston area presence.

It’s fun and games (and cocktails) at Thirst Boston.

hot ticket

Attention cocktail lovers: It’s almost time for Thirst Boston

Cocktail extravaganza Thirst Boston takes place April 26-28, with seminars, parties, and, yes, plenty of imbibing at venues throughout the city.


A new restaurant comes to Eataly, and Hojoko gets into the Groove with a rec room feel

Restaurant news you can use.

quick bite

Night Shift Brewing comes to Lovejoy Wharf for a fun, affordable night out

This is the larger, restaurant version of the popular Everett brewery, with table service, an efficient menu, comfy banquettes, and a coffee bar. Soon, there will be outdoor seating.

An artist’s sketch shows the entrance to the planned High Street Place food hall, which is slated to open this fall with 20,000 square feet of dining options.

High Street Place food hall will have cocktails, po’ boys, and vegan treats

The 20,000-square-foot food hall set to debut downtown this fall announced a partial list of businesses and chefs who have signed on to the project. A Tiffani Faison pizza joint is on the list.

Cape Verde: Close to home at the end of the world

During my visit to the islands of Fogo and Brava, I met no other American tourists and was treated like family by almost everyone I met.

 Oven-Poached Salmon With Thyme, Dill,  and  Vermouth.

Cooking | Magazine

Recipes: A light spring supper starring salmon

Oven-poached salmon, and two fancy sides to impress your guests.

The ahi Benedict at Cane & Canoe on Maui is a great way to kick-start your day on the island.

On Maui, fresh, simple food takes center stage

At the annual Kapalua Wine and Food Festival, we find a love of all things local, a burgeoning movement to support and form alliances with small, artisan farmers, and a nod to ethnicity and home-style cooking.

Recipe: Flavor Easter ricotta pie with bittersweet chocolate and orange; it’s cheesecake in a pie shell

Though time-consuming, if you like to bake, homemade ricotta pie is worth the effort and the results are impressive. You can make the filling and the dough a day ahead.

Recipe: It’s much easier to cook risotto in the oven, then stir in asparagus, peas, lemon, and Parmesan

In this easy method, risotto for the Easter table is stirred briefly, then transferred to the oven to finish cooking, which does the work of constant stirring.

Recipe: Rub Earl Grey tea and Meyer lemon on boneless leg of lamb for your Easter centerpiece

Similar to a coffee rub, tea mixed with Meyer lemon zest toasts and forms a flavorful, crunchy crust that sticks to the lamb even after you snip off the strings.

Bob’s is located in a residential corner of Medford, not too far from Tufts.

What She’s Having

Get your sandwich fix at Bob’s in Medford — if you can find it

Bob’s version of the Italian sub belongs in my pantheon of meat marvels.

James Mark, a James Beard award nominee for best chef in the Northeast, is pictured at Big King, his second restaurant in Providence.

Dining Out

With Big King restaurant in Providence, James Mark continues telling his story

The James Beard award nominee’s West Side establishment is mature, focused, and intimate.

Recipe: How to dip or drizzle Passover macaroons with chocolate

A microwave oven makes quick work of melting chocolate for decorating macaroons.

Chocolate-orange coconut macaroons

Recipe: Dark and fudgy chocolate-coconut macaroons for Passover have a hint of orange

Use a microplane-style grater to get the finest, fluffiest shreds of orange rind to add to the batter.

Almond-pistachio macaroons

Recipe: Whole unskinned almonds and lightly salted pistachios go into these Passover macaroons

Both nuts add nutty, toasty flavors to the cookies.

Pass over the can, make your own macaroons

In the mad rush to prepare for the Passover Seders, which begin on Friday night, you might grab a few cans of macaroons for dessert. If you have time this year, make your own.

Milk Bar renames ‘Crack Pie’

Milk Bar, the New York bakery that opened a Cambridge location in February, is changing the name of one of its signature dishes.

The confident cook

Recipe: Jammy eggs have slightly runny yolks you see in bowls of ramen and in French salads

A jammy egg — a new name for a classic method — is an egg that’s firmer than soft-boiled but not as firm as hard-cooked.

When a toffee hobby takes off, you get Dave’s Sweet Tooth

With its real butter, sugar, nuts, and flavorings, Dave’s Sweet Tooth handmade, small batch toffee now has fans around the world.

Salts that wow with hints of air and sea

Karen Pevenstein is public relations executive for a financial services company but after tasting salts she found at a Paris food fair, now works directly with the paludiers and imports their salts.

Joining forces for a trout pate

Boston Smoked Fish Co. teamed up with Jeremy Sewall of Row 34 and Island Creek Oyster Bar restaurants to create Smoked Steelhead Trout Pate, using fish grown in sustainable and environmentally sound ways at UNH.

Getting Salty with Kwasi Kwaa of The Chop Bar pop-up

Kwaa is a sous chef at BG Events and Catering in Allston and has a busy side career helming The Chop Bar pop-up with co-chef Shelley Nason, serving food from his home country of Ghana.

Bartender Raleigh Strott at OCRA.

hot ticket

Top chefs prepare tastings for a special event

A bevy of top Boston chefs and mixologists will prepare tastings on April 30, for OCRA: Turn Up the Heat Boston.

Harvest is offering a prix fixe menu with three special dessert offerings.

Don’t feel like cooking on Easter? These restaurants will be hopping

Whether Easter is a serious celebration of your beliefs, the unofficial spring kickoff, a day to spend with the family watching the smalls hunt for eggs, or seriously not your thing – there are options.

Sylvia Ramos on her first trip to Friendly's, which will probably be her dad's last. (Nestor Ramos) 13nestorfriendly


One last visit to Friendly’s, before it melts away

I took my 3-year-old to Friendly’s this week. It was the little grilled-cheese-and-ice-cream enthusiast’s first trip, and probably my last: I had come to say goodbye.

The Glen House

Help Desk

It’s a vacation for teachers, too. Here’s where they can score some deals on getaways

We found some luxe New England hotels and inns offering A-plus deals for educators.

Among Redemption Rock’s offerings is the Blackstone Stout.


Redemption Rock on solid ground in Worcester

The brewery opened in January in Worcester, which until recently had been known beer-wise for Wormtown Brewery, standout bars Armsby Abbey and Dive Bar, and not much else.

Double shot

Matt Viser | Double Shot

// 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.