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MORE FOOD & DINING HEADLINES


Single-serve coffee bags even a coffee buff can enjoy

Steeped spent years developing the eco-friendly, nitro-sealed pouches that resemble a tea bag.

Champagne opener makes the pop more predictable

Vacu Vin’s Champagne Opener is a small, inexpensive gadget worth owning.

Here’s a warm thought: Vita Pura’s puffy cheese rounds

Vanessa Jahara, raised in Rio de Janeiro, grew up snacking on pão de queijo — a beloved Brazilian little cheese bread. Now she makes them at CommonWealth Kitchen.

SIPS

What bartenders are drinking this summer

They're leaning toward low-maintenance during their downtime.


Want to support your favorite restaurant? Make a contribution

A round-up of restaurants accepting online donations.

Endangered Species Chocolate now comes in chips

The company donates 10 percent of profits to save wildlife.

GETTING SALTY

In a pandemic, Diana Gualdron of La Taqueria in Dedham and Roslindale still serves tacos with a smile

She opened her Dedham location just a few weeks ago, and she's confident that the Boston restaurant scene will make a comeback.

Pomegranate syrup, for dressings, marinades, and even cocktails

Pomegranate juice is reduced to a concentrate; Medjool dates add some sweetness.

DEVRA FIRST | COOKING FROM HOME

Take me away, New England clam chowder

Most of us are cooking from home. We can darn well vacation from home, too.

DINING IN

With Obosá, her Nigerian restaurant in Roslindale, Gloria Omoregbee recognizes a longtime dream

“When I watch people eat my food, that’s all the satisfaction that I need.”