Food & Dining - The Boston Globe

FOOD
New challenges for farmers, farmers’ markets, and delivery services grappling with surge in demand
Since Governor Charlie Baker deemed farmers’ markets essential businesses, the Massachusetts Department of Agricultural Resources has issued protocols for remaining winter markets and upcoming spring markets that market managers are hurrying to implement.

latest Food & Dining Headlines

Cheese advice from a pro

Brian Treitman from B.T.’s Smokehouse has a bone to pick

We taste tested freeze-dried meals to see if they deserve a place in your pandemic pantry

There’s comfort in a cookie

Elevate that Easter basket with Fran’s chocolate

FROM THE PANTRY
Dishes you can make with what’s on hand
The Easter celebration and the Passover Seders that begin the eight-day holiday, have families scrambling to find traditional foods and some satisfaction from keeping customs in spite of social distancing.

When it’s their turn to cook at home, chefs are prepping comfort food
The pros may have more skills, but in their own kitchens, they’re turning to easy dishes that please everyone.

BY THE GLASS
Gather (virtually) with 100 friends to taste wine
Even in a time of social distancing, you can still take a wine class — from the comfort of your own couch.

MORE FOOD & DINING HEADLINES

RESTAURANT DIARIES

Lost wages. Broken dreams. Tales from inside the restaurant trenches

Restaurant Diaries captures the stories of the owners, chefs, and staffers upended by business closures. 10:57 a.m.

COOKING FROM HOME

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? 4:37 p.m.

COOKING FROM HOME

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. 4:14 p.m.

FOOD

How the Pine Street Inn feeds Boston’s frightened homeless

Chef Frank van Overbeeke provides meals for those who can’t shelter in place. 12:25 p.m.

COOKING FROM HOME

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. 7:46 p.m.

Brian Treitman from B.T.’s Smokehouse has a bone to pick

The year of the pandemic Passover

Connecting the Passover story to the pandemic

COOKING FROM HOME

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. 7:30 p.m.

COOKING FROM HOME

Chapter 3: Herbs might save us

Don’t forget to celebrate spring. 7:19 p.m.

COOKING FROM HOME

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. 6:35 p.m.

Find the Cooking From Home newsletters here

Devra First’s 14-day end-times cooking newsletter is part deliciousness, part existential dread. 5:09 p.m.

COOKING FROM HOME

Chapter 1: The exquisite normalcy of chopping an onion

Welcome to the apocalypse. It’s going to be delicious. 5:02 p.m.

FROM THE PANTRY

Dishes you can make with what’s on hand

Remember, the point is to put dinner on the table. 12:50 p.m.

The year of the pandemic Passover

There will be no cramming in around tables, no sharing of a holiday meal. But no matter how small and subdued the Seder, people still want to eat. 12:05 p.m.

Chocolate care packages for you or a loved one

Black Dinah Chocolatiers of Maine came up with three new care packages that will make being stuck at home more palatable. 12:00 p.m.

latest Food & Dining Headlines

Cheese advice from a pro

Brian Treitman from B.T.’s Smokehouse has a bone to pick

We taste tested freeze-dried meals to see if they deserve a place in your pandemic pantry

There’s comfort in a cookie

Elevate that Easter basket with Fran’s chocolate

FROM THE PANTRYDishes you can make with what’s on handThe Easter celebration and the Passover Seders that begin the eight-day holiday, have families scrambling to find traditional foods and some satisfaction from keeping customs in spite of social distancing.

When it’s their turn to cook at home, chefs are prepping comfort foodThe pros may have more skills, but in their own kitchens, they’re turning to easy dishes that please everyone.

BY THE GLASSGather (virtually) with 100 friends to taste wine Even in a time of social distancing, you can still take a wine class — from the comfort of your own couch.

MORE FOOD & DINING HEADLINES

most read

Brian Treitman from B.T.’s Smokehouse has a bone to pick

The year of the pandemic Passover

Connecting the Passover story to the pandemic

FROM THE PANTRY
Dishes you can make with what’s on hand
The Easter celebration and the Passover Seders that begin the eight-day holiday, have families scrambling to find traditional foods and some satisfaction from keeping customs in spite of social distancing.

When it’s their turn to cook at home, chefs are prepping comfort food
The pros may have more skills, but in their own kitchens, they’re turning to easy dishes that please everyone.

BY THE GLASS
Gather (virtually) with 100 friends to taste wine
Even in a time of social distancing, you can still take a wine class — from the comfort of your own couch.