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from the Boston Globe's Sheryl Julian
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Food styling
Food Editor Sheryl Julian and food stylist Lisa Falso prepare dishes for featured photographs, including rice salad, left.
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Simonds's rainbow slaw
Say the word barbecue and coleslaw immediately comes to mind, usually with a mayonnaise dressing. This is not your typical slaw.
More from Nina Simonds:
- Video Crispy Chinese fried noodles
- Video Dinner Doctor in Odd Noggin Land
- Story and video A savory start to the Chinese new year
Things to Do
Photo gallery
Three Boston rides
We've put together suggested bike routes for your pedaling pleasure, complete with restaurant, bike shop, and sightseeing ideas along the way.
photo gallery
Better beer
You could spend weeks trying every beer made in New England. Here's a six-pack to get you started: unique local brews that are delicious right now.
photo gallery
Brunch eggs-travaganza
In a bacon-and-eggs rut? Sick of your local pancakes place? Check out these quirky dining options around the city and kick it up a notch.
Barcode
Martinis with history
Gargoyles owner James Conforti and bartender Paul Christie set out to make classic martinis and Manhattans when they opened in 1996.
- Drink boston Where to find vintage cocktails
Community
More features
- Related Gluten-free dining out
- How to find gluten-free products
- Baking gluten-free Brownies
- Gluten-free strawberry-almond cake
- Gluten-free sesame crackers
- Gluten-free strawberry-rhubarb crisp
blog
Noah would recognize it.
The Good Book says Noah was the first man to make wine. Whether he did or not we can't really know, but the grain...
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Restaurants
Dining Out
Memorable dishes '09
Here are some of the dishes restaurant critic Devra First was most thankful for in the past year.
Cheap Eats | Watertown
Red Lentil is a savory haven for vegans
When their food arrives, diners here sit and stare at their plates, which are architectural, colorful, and beautiful.
Pumpkin whoopie pies?
We offer suggestions for indulging your pumpkin palate
Plonk of the month
The new potluck table
Guests leave the gelatin behind and bring more sophisticated food. Well-arranged potlucks spread cost and work around.
- Versatile wines to bring to a potluck
- Recipe Pulled chicken sandwiches with slaw
- Recipe BLT panzanella
- Recipe Chocolate pine-nut tart
- Recipe Rice salad
Deep-fried turkey is delicious, but it has its trade-offs
Upside: flavorful, tender meat; downside: no pan juices for gravy, outdoor cooking.
Enough pies for the feast - and some for breakfast
It isn't the turkey and sides that leave most people groaning from overindulgence. The feast would be manageable, if it weren't for the pies. This family may have found a way around this.
- Recipe Chocolate cream pie
Add a little flair to the sideboard
If you're making something for the table, chances are you know what it is. Perhaps you've settled on the main ingredient and you're wondering about whether to prepare it the same way you always have or add a little flair. We're all for flair.
- Roasted Brussels sprouts with bacon and maple syrup
- Corn bread stuffing with leeks, bacon, cranberries, and pecans
$100 Thanksgiving menu for 8
This Thanksgiving, we offer a modest proposal. Rather than groaning over too much work and too much food (you’ll do enough groaning over your uncle’s corny humor), why not truly enjoy the biggest food holiday of the year?
One cook’s best dish
In praise of pumpkins’ promise of abundance
Kathy Martin, in her garden in Belmont, uses fresh grated pumpkin in her pumpkin bread to make lighter loaves.
- Recipe Pumpkin bread
G Force | Mo Lotman
Harvard Square: an illustrated history in food
Mo Lotman's illustrated book shows an area in which continuity and change go together like ivy and brick.
Video | Back of the House
They grow on the family tree
Swaths of crimson berries dot the countryside in Southeastern Massachusetts. Cranberry season is underway and on a bog in Wareham, Keith Mann, 41, a fourth-generation grower (pictured) and his crew of five are dry picking organic cranberries on roughly four acres.
Plonkapalooza is distinguished by the quality of its 50 nominees
Our fifth annual tasting of wines shows there's plenty of value among reds and whites for $12 or less at standard retail markup. Local retailers nominate bottles for consideration.
- Wine list: The 50 nominees, including distributor information
- Best of tasting: Four whites and four reds selected as favorites
- What they liked: Each expert’s top five whites and reds
Short Orders | Seasons
- Blog Baked apples
- Short orders ‘Good’ organic applesauce
- Seasons Pickled beets recipe
- Short orders Tasty Bites Indian dishes in a box
- Short orders Veggie Zingers are top seeds
RECIPES
Nov. 25
- Hummus
- Corn bread stuffing with leeks, bacon, cranberries, and pecans
- Sweet potato and pancetta hash recipe
- Roast delicata squash recipe
- Roasted Brussels sprouts with bacon and maple syrup
- Matchstick potatoes recipe
- Ginger-roasted carrots with herb vinaigrette
- Chocolate cream pie
- Pumpkin bread recipe
Nov. 18
More in food and dining
- Party problems - and solutions
- A kitchen that blends a love of food and sports
- Things to do BOKX 109 American Prime Thanksgiving
- Holiday party season’s here, along with host-traumatic stress disorder
- Newton doctor spreads word about healthy cooking
- Newton doctor spreads word about healthy cooking
- Whittier students chosen to work for rock 'n' roll food show
- Tips for deep-frying a turkey
- Deep-fried turkey is delicious, but it has its trade-offs
- Add something: Shake up a traditional recipe
- Enough pies for the feast - and some for breakfast
- One cook’s best dish In praise of pumpkins’ promise of abundance
- Things to do Vegan Thanksgiving dinner at UpStairs on the Square
- Voices Turkey is a tradition that’s run its course
- Health Answers Why does eating quickly seem to lead to weight gain?
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