Video

Video
Food styling: Preparing rice salad

Food styling

Food Editor Sheryl Julian and food stylist Lisa Falso prepare dishes for featured photographs, including rice salad, left.
Video
Simonds's rainbow slaw

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:

Things to Do

Three Boston bike routes
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.
Craft beer picks
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.
Quirky, fun brunches
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.
Japanese Plum Martini at Tempo
Barcode

A hot spot in Waltham

The ginger syrup made in house by Tempo's pastry chef gives the popular, complex Japanese Plum Martini ($9, left) a nice, spicy finish.

Community

More features
Coquilles St. Jacques, served at Elephant Walk

Diary of a celiac

How one woman found satisfaction while staying gluten-free.
Recipes for newlywedsRecipes for newlyweds
New to marriage — and cooking? Check out our guide.
blog
Dishing
Dining chat Nov. 11
Tune in Wednesday, 11/11, at 11 a.m. to talk about food and restaurants. (And at 11:11, we can all make a wish.) Chat with restaurant...
QUICK LINKS
Go to the Globe Store

Restaurants

Dining Out
Bubor Cha Char

Bubor Cha Cha ranges far, has mild success

1.5 Stars  The Chinatown restaurant is Malaysian in name, but all over the map.
Cheap Eats | Cambridge
The Ginger Exchange

Sushi, with fun surprises, at the Ginger Exchange

Pumpkin whoopie pies?
We offer our suggestions for indulging your pumpkin palate

We offer suggestions for indulging your pumpkin palate

Plonk of the month

Plonk of the Month

Cape attractions

South African vintages have a lot to offer.
Kids in the Kitchen
Guide

Kids in the Kitchen

Want to cook with your children? Try these easy-to-make recipes.
Which crust rises?
Photos

Which crust rises?

Time to find out which fat makes the best pie crust.
Area farmers' markets
Map

Area farmers' markets

Use our map tool to find farmers' markets around you.
Boston's best pizzas
Photos

Boston's best pizzas

Devra First takes us on a pizza crawl through Greater Boston.
Potluck

The new potluck table

Guests leave the gelatin behind and bring more sophisticated food. Well-arranged potlucks spread cost and work around.
Chocolate galore
Guide

Chocolate galore

Score points with your sweetie with something made of chocolate.
‘You’d think I was in Korea’

‘You’d think I was in Korea’

Restaurateur Jae Chung takes us inside H Mart, the enormous new Korean megamart, for a cooking lesson like no other.
Dishes from Italy’s era of necessity

Dishes from Italy’s era of necessity

A make-do theme runs through much of this inexpensive and elegant canon: beans, root vegetables and cabbages, a special role for tomatoes, a bit of meat for flavor, stale bread, and a sprinkle of precious Parmesan.
Flying fish is a taste of Barbados

Flying fish is a taste of Barbados

It’s not the work it takes to prepare cou cou and flying fish that keeps Jackie Jordan, a Barbadian immigrant in Dorchester, from preparing the traditional dish of her homeland more than several times a year. Rather, it’s that flying fish are a rarity in Boston.
Recipe Fried flying fish
The source of Julia’s inspiration
Food & Travel

The source of Julia’s inspiration

Dining at the restaurant that introduced the late Julia Child to French cuisine feels a little like striking a match on the site where humans discovered fire. I only feared that the flame might fizzle.
Recipe Sole meuniere
Cookin’ at BU
G Force

Cookin’ at BU

BU's Culinary Arts Program was cofounded in 1989 by Julia Child and Jacques Pepin. We spoke with director Rebecca Alssid about two decades of cooking and working with the renowned chefs who have passed through BU’s kitchens.
Video | Back of the House
They grow on the family tree

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

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.
Short Orders | Seasons

RECIPES

More in food and dining

Photo Galleries