This Just In

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The Making of a McTopia

Armed with a chickpea fritter and mountains of data, Ayr Muir, of Cambridge’s Clover Food Lab, is just a few thousand restaurants short of saving the world.

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Fully Booked

Chef Wyatt Maguire is reinventing museum-level dining at the Boston ­Public Library.

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Pit Master

Lately, local chefs have been throwing the avocado on an open flame.

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Curry On

Joshua Lewin shares seven go-to Indian ingredients.

Where to Eat. Right Now.