Potholders pretty enough to bring to the table

Weston native Vonnie Williams uses “orphaned fabrics” to stitch these fun designs.


From ‘Rocky Horror’ feasts to virtual turkey trots, people are embracing an unusual Thanksgiving

Families are finding new ways to connect, such as showing off cheeseballs on Zoom or snail-mailing lovingly crafted cakelets.

Hot chocolate for serious hot-chocolate people

Check out the fragrant hot chocolate powder from Willie’s Cacao, a bean-to bar chocolate maker from England who buys cacao directly from farmers.


All the things this food critic is thankful for this year

In this challenging time, small comforts matter more than ever.


Gaslight Brasserie du Coin, a South End fixture, goes dark

Owner Seth Woods discusses Boston’s changing restaurant scene and the lease running out at Gaslight.

Jerseys, photos, and signs: The Fours will auction off more than 1,000 pieces of sports memorabilia

It’s quite a trove, as anyone who ever had a pint at the beloved Boston sports bar can attest.


The philosopher of fermentation

Long before kombucha became the new Coke, Sandor Ellix Katz was teaching people to appreciate the bubbly, funky, flavorful landscape of fermented foods.

Gluten-free crackers, crafted in Maine

The small, irregular Maine Crisp squares are studded with organic seeds, dried berries, and nuts.


Spark joy at Thanksgiving with these $20-and-under wines

Whether you plan to feast with a quarantine pod, or tuck into a repast for one or two, these food-friendly pours will surely inspire a sense of plenty.


A Menton alum sets his sights on East Boston

Chef Matt McPherson will open Café Iterum at Clippership Wharf in the spring.

Chef Ming Tsai introduces MingsBings, a line of vegan patties to benefit cancer initiatives

They’ll arrive in grocery stores soon and appear online this week.

Fans adore quoting Julia Child, but often get it wrong. This book can help.

‘People Who Love to Eat Are Always the Best People’ compiles the beloved chef’s greatest quotes.