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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
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.
- 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
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...
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Restaurants
Dining Out
Bubor Cha Cha ranges far, has mild success
The Chinatown restaurant is Malaysian in name, but all over the map. Cheap Eats | Cambridge
Sushi, with fun surprises, at the Ginger Exchange
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
‘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.
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- Photos Top 10 H Mart picks
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- Video Crowds flock to grand opening
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.
- Recipes Stombauta
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- Minestra
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- Green bean and meatball ‘soup’
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.
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.
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
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 Potato crisps
- Short orders Potato ‘ravioli’ at 33 Restaurant
- Short orders Fresh seafood, delivered to your door
- Short orders Lindt line of chocolates starts at 50 percent and darkens to 90 percent
- SEASONS Kale Caesar salad recipe
- SEASONS Sauteed green cabbage
RECIPES
More in food and dining
- Short orders Fresh seafood, delivered to your door
- Short orders Potato ‘ravioli’ at 33 Restaurant
- Short orders Lindt line of chocolates starts at 50 percent and darkens to 90 percent
- G Force BU’s culinary arts program attracts kitchen luminaries
- Top 10 H Mart picks
- Inside H Mart, for a cooking lesson like no other
- Cou cou and flying fish is a favorite traditional dish with Barbadians
- Food and Travel In Rouen, the source of Julia Child’s 1948 inspiration is intact
- Creative, delicious, healthy meals preserved from Italy’s era of necessity
- TODAY ‘Holidays With the Pros’ in Watertown
- TOMORROW Seafood dinner With Andy Husbands at New England Aquarium
- Kitchen Aide The long and medium of rice
- Barcode Tempo is a hot spot in Waltham
- Food and Travel Liverpudlians flock to restaurant’s Pudding Night
- Short orders Newtonville baker a sage when it comes to corn muffins
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