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The Globe launches Project Takeout, an effort to help restaurants make it to the other side of this pandemic.

Get takeout. It’s your civic duty.

Ordering dinner will help small local businesses survive the pandemic. But that’s just the start.

More about Project Takeout

The Globe is asking readers, if they can, to get takeout and help our local restaurants get through this dark winter.

Tell us your favorite restaurants

Explore a map of some local restaurants and submit your hometown favorites

Ivan Ramen and a box of Asian pantry staples shipped from Yami, the country’s largest online store for Asian goods.
Yami sends quarterly boxes with Japanese pantry staples
Chef Ivan Orkin partners with Yami, the largest online retailer for Asian goods.

The patio at Mare in the North End.
RESTAURANT HIBERNATIONS

These patios are open for springtime gatherings

If the warm weather has you longing for an al fresco meal, rejoice: Plenty of restaurants have maintained patios all year long or are reintroducing them for springtime.

LATEST FOOD & DINING HEADLINES

Paneer.
They couldn’t find paneer they liked. So now they make it themselves
Husband and wife Tarush and Jasleen Agarwal were raised in India where the cheese was their staple. Now they run Sach Foods.

Bachan’s Japanese Barbecue Sauce.
Japanese barbecue sauce for drizzling, dipping, and grilling
Denser than teriyaki, it has a pleasing salty-sweet balance.

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.

Chapter 6: Cabbage, a love story

During the Great Potato Famine, cabbage was there for Ireland. And during the Great Sequestration of 2020, cabbage is here for you. For an uncannily long time.

Chapter 7: The Ghosts of Quarantine Future

Weeks ahead of us, what have the people in Italy learned about life in quarantine that we, now, might learn from them?

MORE FOOD & DINING HEADLINES

FOOD
Let the Fun Bee-Gin by Springdale Beer Co. and Bully Boy Distillers.

If you’re ready for a summery cocktail made with beer, then ‘Let the Fun Bee-Gin’

It’s what happens when Bully Boy Distillers and Springdale Beer Co. team up.

DINING OUT | DEVRA FIRST
Lomo saltado a lo Diego at Tambo 22.

With Tambo 22, longtime North End chef Jose Duarte brings his vision of Peru to Chelsea

It’s a portal to the Andes, by the Mystic.

GETTING SALTY
Mika Winder from The Pearl.

Roxbury’s Mika Winder opens her dream restaurant at South Bay shopping plaza

At The Pearl, longtime friends serve family recipes.

CELIAC AWARENESS MONTH
Kane's honey dip doughnuts. The bakery now offers a dozen gluten-, dairy-, and nut-free doughnuts.

14 gluten-free bakeries and restaurants in honor of Celiac Awareness Month

Here are some ideas of where to eat, without wheat.

This map shows the top cities for BBQ in America, according to a Chef's Pencil analysis of TripAdvisor data.

This food magazine analyzed America’s best and worst cities for BBQ. People disagreed

The results raised some eyebrows among readers, as the top of the list featured several cities not exactly known for their barbecue.

most read

Mika Winder from The Pearl.

Roxbury’s Mika Winder opens her dream restaurant at South Bay shopping plaza

Kane's honey dip doughnuts. The bakery now offers a dozen gluten-, dairy-, and nut-free doughnuts.

14 gluten-free bakeries and restaurants in honor of Celiac Awareness Month

Loaded fries available at Congdon’s After Dark in 2020.

In Wells, Congdon’s After Dark offers food trucks, car shows, and a beer garden

TABLES
Mussels in cream sauce at Colette Wine Bistro in Porter Square in Cambridge.

Shore Leave renounces tiki concept, Dorchester gets a new seafood spot, and the Union Square Farmers Market returns

Restaurant news you can use.

Port City pretzels.

Port City Pretzels have less salt but all the flavor

They’re neither fat and doughy and bursting-at-the-seams, nor are they hard and stick-like.

Gloria Cabral, professor of baking and pastry arts at Bristol Community College.

Meet the 2021 Dame of Distinction

Gloria M. Cabral honored by the Les Dames d’Escoffier Boston Chapter for "empowering women, education, advocacy, philanthropy, and community service."

Cashew shakes.

Rich, creamy, and healthy cashew shakes

You can use the vanilla as a coffee creamer, or pour the shakes into molds and freeze them into popsicles.

BOTTLES
Michael Fairbrother.

Finding sweet success in the mead-making business

There's an art to making good honey wine, says Michael Fairbrother of Moonlight Meadery in New Hampshire.

GETTING SALTY
Alexis Cervasio runs East Boston Oysters and plans to open a grocery store in the neighborhood soon.

East Boston Oysters founder Alexis Cervasio muscles into the grocery game, championing working moms

The pop-up impresario opens a storefront later this year with a mission to give employees better work-life balance.

WHAT SHE'S HAVING
When you and your friends are fully vaxed, and you're reading to entertain again, start with drinks outdoors and a hearty cheese hors d’oeuvre such as (clockwise from top): Roasted Pecorino with Honey and Walnuts; Baked Feta with Tomatoes; Ricotta with Fig Jam.

When it’s time to have friends over again, don’t get too ambitious

Start with drinks on your patio or balcony and a hearty cheese hors d’oeuvre to ease back into entertaining.

DEVRA FIRST
Newbury Street has been a mix of outdoor dining oases among several permanently shuttered Back Bay restaurants.

Amid restaurant closures in Boston, there is an opportunity to reshape the city’s dining scene for years to come

Statewide, 3,400 establishments — 23 percent of the total — closed permanently during the pandemic, according to the Massachusetts Restaurant Association. But alongside all of this loss, the vacancies in Boston now present an opportunity.