Scott Kearnan

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The decades-spanning family business now belongs to a new hospitality group that’s been quickly acquiring Boston-based brands.

Two star-associated eats are now available for delivery in Boston. Here’s our tongue-in-cheek take on who wins.

Leave roast beast to the Grinch. Here you’ll find Peruvian duck ceviche, barbecued turkey, a Feast of Seven Pastas, and more.

Patio season is ending. New curfews have cut business. If bureaucrats don’t act now, an abandoned industry faces dire prospects.

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.

All of the takeout in the world isn’t going to save your favorite restaurant.

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.

Hollywood loves to make horror films here. Why? Consider our region’s haunted history—and how well we look the part.

Select Oyster Bar chef Michael Serpa is bringing Spanish- and Portuguese-inspired plates to the South End.