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MORE FOOD & DINING HEADLINES


Tables

Art with your meal, and a new patio opens at Eataly

Restaurant news you can use.

Quick Bite

Peregrine in Beacon Hill is several cuts above a traditional hotel restaurant

At this second creation from the culinary power couple behind Juliet in Somerville, prices match the neighborhood. Happily, the quality matches the price.

Maine mom uses grilled salsa to advocate for autism

When Stephanie Lay posted a photo on Facebook of her son grilling salsa ingredients, she never imagined the order requests that would follow, and in a short period of time, the 100 stores, restaurants, and hotels on board with her vision and her three salsa products.

Recipe: A simple chickpea salad is sold as street food in Turkey

Chickpeas are soaked overnight, then tossed with sauteed onion, pepper, sun-dried tomatoes, sumac, cumin, lemon juice, and herbs.

Cookbook Review

A cookbook that offers Turkey’s history, agriculture, daily life, and culinary culture

Musa Dagdeviren’s “The Turkish Cookbook: The Culinary Traditions & Recipes from Turkey” offers a sweeping overview of the food of his homeland.


The Confident Cook

Recipe: Turn zucchini and corn, a favorite summer duo, into crisp fritters with spicy mayo

Akin to latkes or other savory fried rounds, these rustic little patties make a satisfying summer nibble on the patio before dinner or as a side to grilled chicken or fish.

Douglass Williams is many things — including one of Boston’s only black chef-owners — but he just wants to be great

Williams, at the intersection of lots of stuff, owns the restaurant MIDA, which straddles borders, too.

These sauces are simmered in history

Meal Mantra is a new company founded by Newton residents Tarun and Anu Bhalla. The origin of the sauces goes back to Anu’s grandfather, the famous Delhi chef Kundan Lal Gujral.

Sixth annual A Taste of Ethnic Boston is not to be missed

This year, the festival will be held at Ned Devine’s Irish Pub at Faneuil Hall on July 30 from 5:30-8 p.m., showcasing the diverse cuisine of at least 16 restaurants, food trucks, and caterers from around the region.

Getting Salty

A conversation with chef Cara Marie Nance of Lower Mills Tavern

Most pubs specialize in heavy, meaty treats. Not Dorchester’s Lower Mills Tavern, where the executive chef happens to be a vegan. (She’ll also happily cook a burger.)

Seasonal Recipes

Recipe: Open a can of white beans, add harissa and olive oil, and puree. You’ll look brilliant.

For those moments when you need a snack for drinks and it has to be something easy, this white bean spread, spicy with harissa, takes minutes and tastes delicious. Garnish with olives.

Seasonal Recipes

Recipe: A pasta dish with tuna and olives is ideal hot-weather fare

This lemony pasta is delicious hot or cold, making it a perfect dish for picnics or potlucks.

Bottles

Are you a craft-beer drinker suffering from flavor-bomb fatigue? Idle Hands feels your pain.

The Malden outfit’s newest release, Slate, doesn’t require drinkers to take a master class in zymology (that’s fermentation science) to enjoy.