Weston native Vonnie Williams uses “orphaned fabrics” to stitch these fun designs. 12:00 p.m.
Families are finding new ways to connect, such as showing off cheeseballs on Zoom or snail-mailing lovingly crafted cakelets. 12:00 p.m.
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. 12:00 p.m.
In this challenging time, small comforts matter more than ever. 11:14 a.m.
Owner Seth Woods discusses Boston’s changing restaurant scene and the lease running out at Gaslight. 2:23 p.m.
It’s quite a trove, as anyone who ever had a pint at the beloved Boston sports bar can attest. 7:13 p.m.
Plus, more Thanksgiving takeout options. 2:49 p.m.
Long before kombucha became the new Coke, Sandor Ellix Katz was teaching people to appreciate the bubbly, funky, flavorful landscape of fermented foods. 4:53 p.m.
The small, irregular Maine Crisp squares are studded with organic seeds, dried berries, and nuts. 12:00 p.m.
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. 12:00 p.m.
Chef Matt McPherson will open Café Iterum at Clippership Wharf in the spring. 12:00 p.m.
They’ll arrive in grocery stores soon and appear online this week. 12:00 p.m.
‘People Who Love to Eat Are Always the Best People’ compiles the beloved chef’s greatest quotes. 12:00 p.m.