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FOOD
Endless summer in Harvard Square, a food hall comes to Charlestown, and more
Restaurant news you can use.

Chapter 1: The exquisite normalcy of chopping an onion

Welcome to the apocalypse. It’s going to be delicious.

Chapter 2: Soooo. I hear you bought some beans.

Beans have always been a punch line, an insult, unfairly maligned. The musical fruit. Something you’re full of. A whole hill of them? Not worth much.

Chapter 3: Herbs might save us

Don’t forget to celebrate spring.

Chapter 4: Let a nation of bread bakers arise

Often seen as the final, intimidating frontier of baking, bread is now becoming our national project.

Chapter 5: The freezer is a time capsule

Today I took out a tub of soup from the freezer. Turkey barley. My mother brought it the last time she visited. Once it’s gone, I don’t know when I’ll taste my mother’s cooking again.

MORE FOOD & DINING HEADLINES

One-of-a-kind oyster knives made on the Cape

Fred Carpenter and Tom Davenport run Cape Cod Cutlery and hand-make one-of-a-kind blades in a garage in Marstons Mills.

FOOD

A lack of experience didn’t stop them from opening a coffee shop, and a pandemic can’t stop them either

SlackTide Coffee Roasters in Marshfield is thriving, with specialty coffee and doughnuts worth lining up for.

FOOD

Meet Rojal Shrestha from Kantipur Café, now selling pizza and momos in Cambridge

“When opportunity strikes, you just do it,” he says.

Send a message with Collettey’s Cookies

North End entrepreneur now offers gift boxes, dog biscuits, and online ordering.

DEVRA FIRST

So many Boston restaurants have closed. It’s just the tip of the iceberg

With PPP money running dry and the outdoor dining season coming to a close, the industry is on a precipice.

most read

At Good Thymes in Lowell, an emphasis on what really matters

Getting Salty with Jennifer Thomas of Babbo Pizzeria e Enoteca

FOOD

An award-winning chef comes to Newton, Il Capriccio returns to Waltham, Boston Public Market prepares to reopen, and more

Restaurant news you can use.

7 ways the pandemic has changed how we shop for food

For the first time in a generation, Americans began spending more money at the supermarket than at places where someone else made the food. Grocers saw eight years of projected sales growth packed into one month. Shopping trends that were in their infancy were turbocharged.

devra first

Winter is coming. What are restaurants doing to get ready?

Focusing on takeout, setting up igloos, shutting down for the season — and trying to hang on.

When Boston’s public schools closed in March, their gardens went untended. Then a volunteer effort grew.

The Growing Resilience Schoolyard Project jumped in to help feed the community.

A chocolate bar monthly subscription club is one you aren’t likely to let lapse

Doreen Leong launched Cococlectic to bring attention to small-batch bean-to-bar chocolate makers.

SIPS

United by bourbon

On Aug. 2, 2007, Congress ratified a bill that designated September National Bourbon Heritage Month.

A bounty of ready-to-eat beans

Dozen Cousins is a line of seasoned beans packaged in pouches you can heat in the microwave.

GETTING SALTY

Debra Carlson opened a wine bar when COVID-19 hit, but she doesn’t have sour grapes

Salut brings a touch of France to the quiet of Littleton.