Elevate the classic chips-and-dip combo with pimiento cheese dip from Cutty’s.

Check out these nine great classic tall cakes available around town.

The South End’s new food-geek boutique makes a persuasive case that some history bears re-eating.

Citizen Public House bartender John Mayer offers three autumn-appropriate elixirs—and professional-caliber recipes guaranteed to make them shine.

Drink this now: Bantam’s Rojo Cider.

Has farm-to-table dining jumped the locally trawled shark?

Sampling kitfo—Ethiopia’s unconscionably rich steak tartare—at Habesha in Malden.

A fish dish at L’Espalier is brushed with walnut oil for umami depth.

There’s plenty to love already about Fort Point’s ambitious and earnest new culinary artwork in progress.

This version of the chorizo cemita is a straight-forward, fantastic sandwich.

How a nonprofit is supporting the local food movement across New England.

Soft pretzels, sweet cakes, and apfelstreusel grace the bakery’s menu for German Week.

There are many more cucumbers than your average English variety. Here, a primer.

We talked with co-owner Brian Moy about his inspiration for the menu and what else might be in store.

Area farmers and chefs held cooking demos, contests, and more. See (and learn) what you missed.