Food + Entertainment Editor
Yes, someone came up with this. Yes, there’s a recipe. Yes, you’re bored enough.
Isolating times has made me much chattier with strangers—and I’m not alone. Here’s why that’s a good thing.
Aussie meat pies, Italian feasts, turkey pad kra pao, cannabis cuisine, and more fun, unique feasts for a most unusual year.
Boston magazine’s Taste Passport program unlocks free food, supports a vital advocacy organization, and earns you entry to virtual chef events.
All of the takeout in the world isn’t going to save your favorite restaurant. Where does that leave Boston? With the chance to rethink, rebuild, and make our food scene even better than before.
The rush has ignited, but desperate operators won’t be saved by al fresco dining alone.
Takeout is the new trick-or-treating thanks to candy corn ice cream, Skittles-covered doughnuts, and Snickers-inspired cocktails.
Hold the PSL. Order these raviolis, pancakes, and ice cream scoops instead.
Select Oyster Bar chef Michael Serpa is bringing Spanish- and Portuguese-inspired plates to the South End.
But only if you score a prime seat at Bleacher Bar, inside a former Fenway Park batting cage.
If you would have braved the freezing cold for a Patriots game, you should do it to save local restaurants, too.