Come talk about food and restaurants Wednesday, Oct. 3, at 11.

This week I review Sip Wine Bar + Kitchen, which I think could use some work as a wine bar. Belly just opened, too. Spoke is on the way. After a heady love affair with craft cocktails, is wine turning our heads again?

Brian Lesser of Saint is opening Vine Brook Tavern in Lexington. I expect to see city restaurateurs looking increasingly toward the suburbs. What do you think?

Southie's Lincoln Tavern is here. BoMa and Yume wo Katare are among the restaurants slated to open soon. What are you looking forward to eating?

We'll talk about that and more.

It's fall. Time to talk about apples, pumpkins, and upcoming restaurant openings. Also, white bread, the awesomeness of Amsterdam Falafelshop, the ridiculousness of restaurants serving three deviled-egg halves per order, and proof that Yelp matters. See you at 11.

Come talk about food and restaurants at 11.

Restaurant trends come and go. What are you seeing on menus now? What dishes feel so 5 minutes ago? And what do you expect or hope to see more of coming up?

Julia Child's 100th birthday would have been Aug. 15. Are you doing anything to celebrate? What did the cookbook author and television personality mean to you?

Been to West Bridge? Rosa Mexicano? Any new must-go (or must-avoid) restaurants on your radar?

We'll talk about that and more.

Come talk about food, restaurants, dining out, and eating in, today at 11 a.m.

Have you been to Olives?

What do you think the 25 best burgers in Boston are?

Are you surprised at the salaries of top-earning chefs, according to Forbes? (Gordon Ramsay $38 million, Rachael Ray $25 million, Wolfgang Puck $20 million, Paula Deen $17 million, Mario Batali $13 million, Alain Ducasse $12 million, Todd English $11 million, Nobu Matsuhisa $10 million, Bobby Flay $9 million, and Guy Fieri $8 million.)

We'll talk about that and more.

Come talk about food and restaurants today at 11.

If you can't get to Noma in Copenhagen, you can still taste its influence. Local cooks have done stages, or apprenticeships, there, as well as many other of the world's best restaurants. Who has staged where?

UpStairs on the Square turns 30. Which restaurants with staying power are your favorites?

Will Pinkberry's breakfast be a hit?

We'll talk about that and more Wednesday, June 27, at 11 a.m.

Lumiere and Area Four chef Michael Leviton offers tips on 10 things every cook should know. What are the skills, techniques, ingredients, and dishes you fall back on time and time again?

We take you from fine dining to burger joints: What is your opinion of L'Espalier? And food editor Sheryl Julian visits Grass Fed in JP and finds the burgers lacking. Have you been?

Also: This week I review Nix's Mate, in the Hilton downtown, where chef David Nevins mixes standards like roast chicken and burgers with creations such as lamb tonnato and Maine lobster in caramel sauce. How do you view hotel restaurants now? Bastions of trite dishes geared toward weary travelers, or simply restaurants that are part of the dining landscape, like any other?

We'll talk about that and more Wednesday, June 13, at 11 a.m. Hope you can join us.

Come talk about restaurants, cooking, eating, and whatever food-related matters are on your mind Wednesday, May 30, at 11 a.m.

Would you order whole roast chicken at a restaurant like Craigie on Main? Will you be sad to see the end of Anthony Bourdain's "No Reservations," as he leaves the Travel Channel to create a new show on CNN? Are you looking forward to watching Patricia Yeo on "Top Chef Masters" -- and which other local chefs would you like to see attain food television stardom? And how 'bout it: Melnea Cass as future dining destination. We'll discuss that and more. Hope you can make it.

Today the Globe writes about local success Pretty Things. Are you a fan of their beer?

We also review the Painted Burro in Somerville this week. Have you been? What are your thoughts?

Tim Cushman of o ya wins a James Beard award. Guy Fieri is in town. Shake Shack is coming. We'll talk about that and more at 11.

Todd English's Olives has miraculously reopened. Michael Schlow's Happy's Bar & Kitchen opens Wednesday, when Boston Speed Dog's new truck debuts. Noma is No. 1 on the list of the world's 50 best restaurants again,and the James Beard awards are coming right up. We'll talk about food and restaurants, local and beyond, on our food chat Wednesday, May 2, at 11 a.m.

Come talk about Clio at 15, your feelings regarding sushi, the rise and fall of white bread, the class war on beer, new restaurant openings, and delicious dishes today at 11.

Who won Munch Madness, Craigie on Main or Hungry Mother? British chain Pret a Manger is coming to Boston. Is JM Curley Downtown Crossing's Highland Kitchen? And more food-related fun, on Boston.com's food chat, taking place at 11 a.m. Wednesday, April 4. Please join us.

Who do you think will win this year's Munch Madness tournament? What do you think of the James Beard nominees? Should restaurant reviews continue to have star ratings? Are you looking forward to food truck season? We'll talk about these things, restaurants, cooking, and eating Wednesday, March 21, at 11 a.m.

Sushi at Walgreens, a new market a la American Provisions for Fort Point, and regional nominees for Food & Wine's People's Best New Chef: Nemo Bolin (Cook & Brown), Geoffroy Deconinck (Natalie's), Amanda Hallowell (Nebo Lodge), William Kovel (Catalyst), Joseph Margate (Clink), Jake Rojas (Tallulah on Thames), Robert Sisca (Bistro du Midi), Bjorn Somlo (Nudel), Benjamin Sukle (the Dorrance), and Joel Viehland (Community Table). We'll talk about these things and more on Boston.com's food chat March 7 at 11 a.m.

Let's talk about food tomorrow, Wednesday, Feb. 8, at 11 a.m.

This week's theme: reinvention. The Blue Room has a new chef. Clio is a-changin'. Mare, too. Maybe Olives will join them one day? What restaurants do you think have successfully adjusted, and which have had creakier transitions?

We'll also talk Valentine's Day, late-night ramen, rooftop salads, and whatever all else is on your minds.

Won't you come chat about restaurants, cooking, eating, and food-related pop culture Wednesday at 11?

Methinks we will discuss Paula Deen, unless you are all Paula Deen-ed out. Also: shtuff bartenders say, the potential sale of East Coast Grill, winter farmers' markets, evil orange juice, and your thoughts on Storyville, which I review in tomorrow's G, or food section, as I still insist on calling it. And anything else that's on your mind.

Looking forward to it.

Come talk about restaurants, cooking, eating, and dining Wednesday at 11.

What trends do you see coming up on the table in 2012? What do you think of Jody Adams's new restaurant, Trade? Does the North End need another oyster bar? We'll talk about that and more.

Come talk about the year in food on Boston.com. What were your favorite dishes, new restaurants, dining developments, and food-related moments and events of 2011?

We'll be talking about food on Boston.com tomorrow, Dec. 14, at 11 a.m.

What are your favorite food moments in literature?

What restaurants would you like to see in any future Massachusetts casinos?

Are you looking forward to getting your drink on at Brick & Mortar, backbar, and Saloon?

We'll discuss that and more.

The Hawthorne, Sweet Cheeks, and JP's Whole Foods are open. Eater Boston is up and running. Guchi's Midnight Ramen is on the way. And pizza is a vegetable. It's been an eventful two weeks. We'll talk about that, Thanksgiving food, and more.

Where are your favorite places to eat at the bar?

Were you surprised by the results of the Globe's seafood mislabeling report?

How does Boston magazine's list of 50 best restaurants match up with your own?

We'll talk about that and more.

Tomorrow morning, come talk about food and restaurants at 11 a.m.

Have you been to Wegmans? Does it live up to the hype?

Remember when food truck festivals were exciting and new? Now they're everywhere, from the recent Monster Food Truck Festival in Framingham to Saturday's Suffolk Downs Food Truck Festival. Are the events still exciting or are they overdone?

Are you blaming your personal failures on overconsumption of Popeyes?

We'll talk about that and more.

What fall cookbooks have caught your eye?

Do listeria-spiked cantaloupes have you thinking about food safety and where you purchase food?

Who should buy Casablanca? Have you been to La Nina?

We'll talk about that and more. Hope you can join us.

Do you have a fraught relationship with potlucks? Have you been to Blue Inc.? Are you participating in Slow Food's $5 Challenge? We'll talk about that and more Wednesday, Sept. 21, at 11 a.m.

Tune in to talk about food, restaurants, cooking, and eating.

Storyville is coming, along with other new restaurants for fall. We'll discuss some anticipated openings on the horizon.

Also, should we just shut up about high-calorie fast food sandwiches already?

We'll talk about that and more.

Come talk about food, restaurants, cooking, and more today at 11 a.m.

In today's column, I visit the Cape and like what I find. What are your favorite restaurants on the Cape and Islands?

What Cambridge food trucks would you like to see by the river?

Does workplace eating make you grumpy?

We'll talk about that and more.

NOTE: The person on this chat purporting to be Barbara Lynch is (no surprise) not actually Barbara Lynch. Please do not head to Menton expecting a free tasting. Thank you.

Hello everyone. Come talk about restaurants, eating, and cooking July 27 at 11 a.m.

In today's Globe, chefs talk about the importance of music in the kitchen and offer suggestions for songs to cook by. Do you listen to music as you cook? Do you have a favorite soundtrack?

We'll talk about that and more.

Come discuss cooking, eating, and restaurants at 11 a.m. on Wednesday, July 6.

What did you all eat/prepare for the Fourth? Do you have favorite go-to dishes for hot weather? What restaurants will you be frequenting this summer?

We'll talk about that and more.

Happy summer! It's time to think about warm weather dining. What are your favorite spots to eat during the season? From city restaurants with great patios to North Shore seafood in the rough and beyond, join me at 11 a.m. on Wednesday, June 22, and share your secrets.

Also: This week I review Locke-Ober. Have you eaten there recently? What did you think? Is the grande dame still grande?

We'll talk about that and more.

Come talk about food, restaurants, cooking, and eating Wednesday, June 1, at 11 a.m.

In a recent Zagat survey, 65 percent of respondents named service as their No. 1 complaint while dining. Is it yours? Or are customers simply impossible to please? How important is service to you?

We'll talk about that and more.

Join us Wednesday, May 18, at 11 a.m. to talk about restaurants, dining, food, and cooking.

Is Cambridge a better neighborhood for restaurants than Boston? (Or is Somerville really where it's at?)

Do you have a recipe box you inherited or are creating yourself? What does it mean to you? Where do you find your recipes these days? Or do you use recipes at all?

We'll talk about that and more.

Come talk about food and restaurants, eating and cooking, May 4 at 11 a.m.

What do you think of Boston magazine's breakup letter to Todd English, and "his" "reply"?

This week, I review 606 Congress -- and take the opportunity to wonder why the restaurants in the so-called Innovation District are otherwise so non-innovative. What do you think of the new Liberty Wharf and the like?

New York chef David Chang (Momofuku) finds it incredibly annoying when his customers fake food allergies. If you're in the industry, how often do you think this happens? If you have a food allergy, does this attitude concern you?

We'll talk about that and more.

We'll talk about restaurants, eating, cooking, and more on Wed., April 20, at 11 a.m.

Food editor Sheryl Julian recently made a reservation at a restaurant. The person on the other end hung up on her without a "goodbye" or "thank you." She wondered whether to keep the reservation after that. What would you have done?

Floating Rock, Aragosta, Mija, and much more: Which restaurant openings are you most excited about?

Bourdain's Boston episode aired. Did you watch? I was out of town and missed it, but that won't stop me from talking about it with you.

A Chicago magazine restaurant critic weighs in on anonymity. Is it time to give up the anonymity game?

We'll discuss that and more. Looking forward to it. It's been too long.

Come talk about food, restaurants, eating, and cooking on Wednesday, March 30, at 11 a.m.

We'll discuss the surprise upsets, rivalries, and possible outcomes of Munch Madness. Also: Scup's heartbreak, what you think of the James Beard nominees (and the awards themselves, love 'em or hate 'em), and more.

Join Steve Greenlee at 2 p.m. to talk about beer. The focus of this column this month is on big beers -- those with an alcohol-by-volume content of 10 percent or more. So crack open a cold one and get chatting!

Come talk about restaurants, dining, eating, and cooking Wednesday, March 16, at 11 a.m.

It's time once again for Munch Madness, the Globe's restaurant tournament. Last year, East Coast Grill won big. Who do you think might take it this year?

Also: Have you been taking advantage of Restaurant Week? What are your plans for Saint Patrick's Day?

We'll talk about that and more. Hope you can join us.

Come talk about food, restaurants, and more Wed., March 2, at 11 a.m.

What did you think of the "Kitchen Nightmares" on North End restaurant Davide?

What kind of food truck would you like to see on Boston Common?

Are you excited about Google's new recipe search engine?

We'll discuss that and more. Hope you can make it.

Some back story from Ike DeLorenzo on "Dinner for 2,000," in tomorrow's paper.

A chef at a top-tier restaurant would seem to be the ultimate authority on his or her own printed recipes. Recipes that appear in the Boston Globe that come from restaurant chefs are tested by Globe writers before publication. Usually, significant modifications are necessary. Chefs cook by instinct and write what they think are correct quantities.

For one article I wrote, a chef abruptly took back his handwritten recipe when I mentioned that the food editor would be testing it herself. He e-mailed a much more detailed (and correct) version later that day. A recipe is correct, of course, if the cook following it winds up with the right dish, made well.

For the story on Boston's upscale convention center kitchens, I had a chance to see how recipes from chefs work on the other end of the spectrum -- that is, with quantities increased to serve 1,000.

The menu for the 12th annual Big Night fundraising dinner for Big Brothers Big Sisters of Massachusetts Bay, held on Jan. 22, consisted of courses designed by local chefs who donated their services.

Paper copies of the recipes were then heavily marked up by the chefs at the Boston Convention and Exhibition Center (BCEC). In black pen, in the margin, there are lots of comments -- and exclamation marks. Parts were crossed out (more exclamation marks). Scaling these recipes up to feed that many people isn't a matter of simple multiplication. Does 1/4 teaspoon chili powder become 1/4 pound?

After the BCEC chefs redo the recipe, they prepare the dish and invite the original chef-author to the kitchen to approve the taste. Of all the chefs who contributed recipes for the fundraising dinner, only one, Joanne Chang, required no modifications. Comment in the margin for her Banana Cream Pie: "Perfect!" And Chang is up for a James Beard award this year. Can this woman do no wrong? Ike DeLorenzo

A peek at the menu for the "Big Night" fundraiser, and a few of the convention center chefs' more printable comments:

Appetizer from Michael Schlow of Radius
Smoked Bacon, String Bean, and Avocado Salad with Buttermilk-Tabasco dressing
BCEC chef notes: "Chop the bacon," "More tabasco & picked onion," "Citrus juice on the avocado."

Appetizer from by Seth Raynor of The Pearl
Nola BBQ Shrimp
BCEC notes: "With French bread," "the 2 teaspoons Sriracha = 1 gallon"

Main course from Chris Schlesinger of East Coast Grill
Pecan-Crusted Braised Short Rib with Crispy Crawfish Grit Cake and Seared Greens
BCEC notes: "Change pecan breadcrumbs," "Greens portion?"

Dessert from Joanne Chang of Flour
Individual Banana Cream Pie in Pate Sucree
BCEC notes: "Perfect!"

Hope you can come by to discuss restaurants, cooking, and eating at 11 a.m. Who should win the People's Best New Chef award from Food & Wine and Eatocracy? Are you sad to hear Sensing is closing? Are you excited to eat at Tres Gatos, Remick's, and Local 149? Are you going to try making your own Coke? We'll talk about these things and more.

Let's talk about eating, cooking, etc.

Valentine's Day approaches. Will you be celebrating the wonders of love at a restaurant? If so, how did you choose where to go? Or are you in the camp that avoids eating out on Valentine's Day at all costs?

Also: What makes a four-star restaurant? As dining has become a less formal enterprise, have criteria changed? Should they? What is still important? I'd like to hear your take.

See you then.

We'll talk about food and restaurants Wednesday, Jan. 12, at 11 a.m. Since our last chat:

Legal Sea Foods' upcoming "blacklisted" fish dinner continues to anger sustainability advocates.

Anthony Bourdain came to town to make like Eddie Coyle.

Rocca closed.

2011 arrived.

We'll talk about that and more, hopefully while drinking hot cocoa at home.

These were some of my favorite dishes of 2010. (That's the text version; here's the slide show if you want visuals.) What were yours?

Also, I re-review Radius, something a few people had expressed interest in on previous chats. What's your take on the restaurant?

We'll talk about these matters and more. The transcript follows.

Join me to talk about food, restaurants, cooking, and eating tomorrow, Dec. 15, at 11 a.m.

This week's G offers recipes for classic cocktail snacks such as cheese balls and potted shrimp. What will you be serving at your holiday parties? We'll discuss everything from nuts to nog, and more.

Also, just an alert: After tomorrow, this weekly chat will revert to its original every-other-week format. It doesn't mean we love you any less. We'll just have to say twice as much in half the time. Or whatever.

See you at 11.

Come talk about cooking, eating, and other food-related matters Wednesday, Dec. 8, at 11 a.m.

Today's G cover story is about how the economy affects the experience of eating out with friends. Have you experienced this?

I've been away, and lots has happened.

The Senate passed legislation overhauling the way food safety is regulated in the US. The FDA would be able to demand a recall rather than request a voluntary one, for instance. Some call it the "best opportunity in a generation to improve the safety of the American food supply," others "a very small step in the right direction." Now we'll see what the House does.

Bondir, Canary Square, and Papagayo opened.

Chowhounds melted down over Craigie on Main's burger and bar menu.

We all ate turkey, or at least tofurkey.

We'll talk about all that and whatever is on your mind (or in your stomach) Wednesday, Dec. 1, at 11 a.m.

Let's talk about food, restaurants, and other matters culinary Wednesday, Nov. 10, at 11 a.m.

Thanksgiving: incoming! What will you be making this year?
Cooks Source: scandalous! What did you make of the brouhaha?
The McRib: nostalgic! Will you eat it?

We'll discuss that and more.

Join me for Boston.com's weekly dining chat Wednesday, Nov. 3, at 11 a.m.

In last week's chat, we started to discuss restaurants that are gone but not forgotten. Which former restaurants do you miss the most?

And I go to farm school. Don't you get in the way of my tractor! Would you have any interest in participating in a learn-to-farm program or farming internship? Why or why not?

We'll talk about that and more.

Our weekly discussion of food and restaurants takes place Wednesday, Oct. 27, at 11 a.m.

This week, correspondent Ike DeLorenzo takes us back inside Harvard's Science and Cooking class, the second of a four-part series. Chemistry is everywhere and rocks are for jocks, as my college science-classes-for-non-science-people taught me. But what do you think of the molecular gastronomy-style application of science in the kitchen, circa 2010? Are you still wowed by it? Were you never wowed by it? Is it settling into its appropriate place in the culinary world, just another set of ingredients and techniques in an ever-growing arsenal?

We'll talk about that and more.

Be there or be square. It's at 11 a.m. Wednesday, Oct. 20.

We'll talk about the $20 burger phenomenon. Are you in the "form" camp (meat in a bun is a burger, no matter the price) or the "function" camp (burgers exist to be inexpensive)? And which are your favorite burgers around town?

Also: Where are you eating these days? What dishes are you loving? And how 'bout that Campbell's boycott?

See you then.

If it's Wednesday, we must be chatting about food. Unlike all the other days when we chat about food, just not online. Please join us! The chat takes place Oct. 6 at 11 a.m.

This week's G cover story posits that Davis Square in Somerville is a developing dining destination. Do you agree? Did it already up and come? What neighborhoods do you view as burgeoning hubs of deliciousness?

And I review Towne, a completely overstimulating restaurant helmed by Lydia Shire and Jasper White that is turning out some excellent food and some duds. (I'd say 1 out of every 3 dishes falls in the latter category.) Have you been? What do you think?

We'll talk about that and more.

Come talk about food, restaurants, and more Wednesday, Sept. 29, at 11 a.m.

Will you be attending the Boston Local Food Festival on Saturday? Will you be picking apples? What are your favorite fall dishes and drinks around town? And how can we get recalcitrant Americans to eat vegetables? We'll talk about these pressing matters and more. Also, what are you cooking? Send me photos of your dishes and I'll post them on the chat.

Tune in Wednesday, Sept. 15, at 11 a.m. to talk about food, restaurants, and cooking.

The FDA has said genetically engineered salmon from Waltham company AquaBounty is safe to eat. Public meetings on the fish start Sept. 19. If you were there, what would you say?

Speaking of salmon (and chopped liver, and matzo ball soup), Wednesday's Globe features a story on deli food around town. What's your favorite local deli? Are you looking forward to the new Zaftigs opening in Natick later this year? Or do you head to New York and Montreal when your deli cravings hit?

We'll talk about that and more. Hope to see you there.

We're back to our usual time for this week's dining chat, which takes place Wednesday, Sept. 1, at 11 a.m.

It's depressing to type "Sept.," but that's how it is. Parents and students are thinking about the return to school, and so are we. This week, Jane Dornbusch writes about the efforts to make school lunch healthier. What's happening in your town's schools? Are there farm-to-table efforts, or is it the same old chicken nuggets and fries? What do your kids -- or you -- eat for lunch?

We'll chew that over, and talk about restaurants, cooking, and more.

Also: I owe you all a major hot sauce apology. I told you last week I'd been obsessing over Valencia hot sauce. Then, when I got home to eagerly pour it all over everything, I realized the hot sauce I can't stop eating is Valentina. My sincerest sorry. If you purchased Valencia at my recommendation, I owe you a bottle of Valentina. (I like the extra hot version, which actually is not that hot.) I'm good for it, but you have to e-mail me your address. And by the way, Valentina is available at Hi-Lo Foods in J.P.

Our weekly dining chat will take place Thursday, Aug. 26, at 3 p.m. Note that it has been moved from its usual Wednesday spot, but it's just for this week. Next week, we'll be back on Wednesdays at 11 a.m.

This has been a week of ovophobia. Jenn Abelson reports that some local restaurants are changing suppliers and putting the kibosh on runny eggs, while Allandale Farm has seen a run on its eggs. Has the recall made you change the way you cook, consume, or shop for eggs?

And according to the Washington Post, "192 large egg companies own about 95 percent of laying hens in this country, down from 2,500 in 1987, according to United Egg Producers, an industry group. Most of those producers are concentrated in five states: Iowa, Ohio, Indiana, Pennsylvania and California." Do these numbers startle you, or is it about what you expected?

We'll talk about that, favorite watering holes (add the Gallows to my list), and more.

Come chat about restaurants, cooking, eating, and other food-related matters tomorrow, Aug. 18, at 11 a.m.

I've been on vacation, so you can fill me in on everything I missed. Which includes the food truck festival. I want to hear how it was, what you ate, and how long you waited on line.

Come discuss food and restaurants Wednesday, July 28, at 11 a.m.

This week I re-review Rocca, where "Top Chef" alum Tiffani Faison is now in the kitchen. Except I propose we never refer to her as "Tiffani from 'Top Chef'" again. To me, the reality TV connection is a distraction from her excellent food. Then again, I'm not a huge fan of reality TV, as much as I recognize that it has done and can do a lot for food, chefs, and restaurants in the public eye. Chefs/"Hell's Kitchen" contestants Ben Knack and Jason Santos touched on these issues in a Boston.com chat last week. What do you think about chefs participating in reality shows?

We'll talk about that, new restaurants, ice cream as a coded political statement, and more.

Chefs Benjamin Knack of Sel de la Terre and Jason Santos of Gargoyles on the Square, both featured on "Hell's Kitchen," host a live chat on Boston.com today, July 21, at 2 p.m. "Hell's Kitchen" airs Tuesdays at 8 p.m. on Fox. Join them to ask about cooking, television stardom, and just how mean Gordon Ramsay really is. (Find a transcript of this chat here.)

In advance of their appearance, Boston.com asked the chefs to share cool recipes for hot weather. Here are their offerings:

Photos/Josh Reynolds for The Boston Globe

The following recipes are adapted from Sel de la Terre chef Ben Knack (above). He says: "A salad of lobster, corn, and tomatoes is the perfect New England summer meal. The great thing about this salad is that it can be made completely in the backyard on the grill, out of the heat of the kitchen. The lobster can be cooked when you pick it up, or you can split the lobster and throw it on the grill for about 3 minutes on each side. When grilling the lobster, season and lightly coat with a little oil. For a great refreshment, make a watermelon spritzer to accompany your lobster salad."

Lobster and sweet corn salad
Serves 2

2 ears of corn in their husks, soaked in water for 5 minutes

Chopped chives and tarragon, to taste

1. Preheat grill to 350 degrees.

2. Open husks of corn carefully and remove silk, leaving the corn attached to the husks. Discard the silk. Rub corn with oil, then season with salt and cayenne pepper to taste. Rewrap the husks around the corn and grill over a medium flame for 10-15 minutes, rotating corn every 4-5 minutes. Allow corn to cool. Remove husks and cut kernels off corn.

3. In a medium bowl, place tomatoes, corn, red onions, and arugula. Add 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper to taste. Toss gently. Taste and add more lemon juice, olive oil, salt, or pepper if needed.

4. In a separate bowl, sprinkle lobster with lemon juice and olive oil to taste, zest, chives, and tarragon. Toss. Divide tomato and corn salad between two plates and top with lobster.

Watermelon spritzer
Serves 1

4 leaves of mint

Juice of 1/2 lime

1. Crush mint and place in glass filled with ice.

2. Top with watermelon juice, soda water, and lime juice.

Gargoyles chef Jason Santos (above) recommends serving soft-shell crabs with Greek flavors. This is adapted from his recipe:

Crispy soft-shell crab with tomatoes, feta, olives, and Greek vinaigrette
Serves 4

SALAD

8 cherry tomatoes

1/4 cup canola oil

1. In a medium bowl, combine tomatoes, olives, pepperoncini, parsley, onion, cucumbers, and feta. Add salt and pepper to taste and toss gently.

2. In a small bowl, whisk together mustard, vinegar, water, basil, oregano, garlic powder, onion powder, salt, and pepper.

3. Whisk in the olive and canola oils a little at a time until the dressing emulsifies.

SOFT-SHELL CRABS

4 soft-shell crabs, cleaned

1 cup canola oil

1. Put the soft-shell crabs in a large bowl, then pour buttermilk over them. Set aside.

2. In a shallow bowl, mix together the flour and Old Bay.

3. In a large skillet, heat the oil over medium-high heat until it is sizzling. One at a time, using tongs, lift the crabs from the buttermilk, letting the excess drip back into the bowl. Dredge the crabs in the flour mixture on both sides. Lift from the flour and ease into the hot fat. Fry the crabs for about 3 to 4 minutes on a side or until they are crisp and golden. Transfer to a plate lined with paper towels.

4. Drizzle the vinaigrette over the salad and toss gently to combine. Divide salad and crabs between four plates and serve immediately.

Our weekly online chat about food and dining takes place Wednesday, July 21, at 11 a.m.

It's been a good week for food in Boston politically. Mayor Thomas Menino tapped Edith Murnane to be the city's first food czar. And City Council president Mike Ross called for a hearing on food trucks, which have had difficulty getting permits in the city. Do you think Boston is a food-forward city, or in the process of becoming one?

Oh, and Stoddard's -- pretty good! It's kind of a relief, after all the delays in opening. Have you been? What do you think?

We'll discuss these things and more. Please join us.

It's time for our weekly live chat about food, restaurants, and other culinary goings-on. Please join us Wednesday, July 14, at 11 a.m.

Today, Menton gets 4 stars. Have you been? What did you think? Was it worth it? Or do you think it's ridiculous / obnoxious / stratospherically privileged / place-your-description-here to spend that much money on one meal?

Also: Toward the end of last week's chat, we began to debate which Boston-area neighborhood offers the best eats. What gets your vote?

P.S. Next week, chefs Ben Knack (Sel de la Terre) and Jason Santos (Gargoyles on the Square), both currently starring on "Hell's Kitchen," will host a chat of their own on Boston.com. The chat is Wednesday, July 21, at 2 p.m. "Hell's Kitchen" airs Tuesdays at 8 on Fox.

Come discuss food, restaurants, and more Wednesday, July 7, at 11 a.m.

This week, I give Bergamot 3.5 stars. It's a tiny neighborhood restaurant. What am I possibly smoking?

This, my friends, is a perfect opportunity to talk about stars, the bane of many critics' existence. And certainly mine.

Tune in. We can share our thoughts on restaurant rating systems and other matters culinary.

Come talk about food and restaurants June 30 at 11 a.m.

Is Craigie on Main's doughnut the best breakfast in town, as the Food Network magazine suggests?

Chef Chris Coombs, soon to be cooking at Deuxave as well as dbar, says the Back Bay lacks the kind of moderately priced independent restaurant that residents can go to several times a week. (He's aiming to fill the niche.) Do you agree?

And what's up with all the Scotch eggs?

We'll talk about all that and more.

Join us Wednesday, June 23, at 11 a.m. to discuss restaurants, cooking, and all food-related matters.

In this week's food section, we revisit Nantucket. We look at the culinary connections between Boston and the island, and sample as much of the local fare as we can. What are your favorite summer restaurants, on the Cape, islands, and beyond?

It's time for our weekly chat. Be there: Wednesday, June 16, at 11 a.m.

In this week's review of Rowes Wharf Sea Grille, I posit that Boston has no great seafood restaurants that are actually on the sea. Agree or disagree -- what say you?

Come chat about food and restaurants Wednesday, June 9, at 11 a.m. I don't know about you, but I've been doing nothing but eating hot dogs for the last few weeks. If I can manage to waddle over to my computer, we can discuss favorite dogs around town.

Also, what do you think of the dressed-up hot dog trend and other similar restaurant dishes (say, chicken and waffles or $20+ hamburgers made from Kobe beef and topped with foie gras and truffles)? Amusing? Annoying? Do they belong on restaurant menus?

At 11 a.m., come talk about food and restaurants, cooking and eating. Also, let's discuss websites like Chowhound and Yelp. Do you lurk? Do you post? How do you see such forums influencing the restaurant scene?

Our weekly dining discussion takes place Wednesday, May 26, at 11 a.m.

Let's talk about service. I want to hear what you think constitutes great service, whether it's hard or easy to find and why, how important it is to you, and how you feel about the general level of Boston-area service.

We'll also discuss delicious food, of course. See you there.

Tune in at 11 a.m. on Wednesday, May 19, to discuss food and restaurants. Have you eaten at Aka Bistro, Menton, or any other new places recently? What are your plans for Memorial Day gatherings? What do you think about the debate over raw milk? And what dishes are you craving now? Let's talk it over.

Join me on Wednesday, May 12, at 11 a.m. to talk about food and restaurants.

I loved Parsons Table, chef Chris Parsons's retooled restaurant (it used to be Catch) in Winchester. Have you been? What did you think?

I tried out some infomercial gadgets and was not won over. Are you a loyal fan of the Slap Chop or the Magic Bullet?

We'll discuss these things and more at 11.

The markets are starting to bloom with vegetables we've been waiting for all winter: asparagus, nice greens, beautiful lettuces, and more. Let's talk about food!