Chew on this: Eastern Standard Provisions launches a pretzel line

Made with malted barley flour and malt syrup, the chewy, bronzed beauties are hand-rolled, twisted, looped, and knotted, and go great with dipping sauces. 10:05 a.m.

Food & Wine says this Southie spot is one of the nation’s best new restaurants

The Italian restaurant opened in February and is run by Karen Akunowicz, longtime chef at the South End’s Myers + Chang. 10:02 a.m.

This Mass. roast beef shop was rated one of the best in the country by People magazine

A no-frills roast beef shop on the North Shore has won the attention of People magazine as having one of the best sandwiches in the country. 5:33 p.m.

The confident cook

Recipe: Light the grill for thick, juicy pork chops served with a bright, fresh herb sauce

The chops are “dry-brined,” which is a confusing term because the meat does not actually sit in a liquid brine, but instead is salted and refrigerated before cooking. 5:11 p.m.

Getting salty

Her Tex-Mex cooking is from deep in the heart of Texas

Escamilla is on a mission to bring authentic Tex-Mex cooking to Boston, and now she has a pop-up, Tex Mex Eats, where she’ll serve Frito pie, enchiladas, and homemade tamales until the end of July. 4:08 p.m.

New England has a strong showing in annual specialty food awards

It’s the Oscar of food awards: Goodnow Farms Chocolate of Sudbury just won a Gold Sofi Award in the Specially Food Association’s annual contest for its 70% dark chocolate bar crafted with cacao beans from the jungles of Peru. 2:11 p.m.

Seasonal Recipes

Recipe: Charred eggplant spread with mint, parsley, and a chile pepper is creamy and smoky

Though the eggplant here is charred like it is in the popular Middle Eastern dip, baba ghanoush, this spread is quite different. 2:09 p.m.

Seasonal recipes

Recipe: Irresistible sweet and smoky grilled shrimp skewers with pineapple and sausage

Choose very large shrimp so that they cook in the same amount of time it takes to reheat the sausage slices; you can save time by buying the shrimp already peeled and deveined. 1:06 p.m.

One way to get back at that invasive plant strangling your garden? Eat it

If you can’t beat them, eat them. That’s the approach Cambridge restaurant Forage is taking to invasive species. 11:19 a.m.

Dining Out

At Tanám, a meal tells a story about Filipino food

More than a restaurant, the Somerville project serves up a rich experience. 6:30 p.m.

Getting Salty

Getting Salty with Roy Antonuccio Jr. of Roy’s Cold Cuts: ‘I call this Roy-merica. I only worry about what goes on in here.’

Antonuccio is the friendly face behind the counter in East Boston, catering to a lunchtime crowd who rely on his Italian sub — “the best one around,” he says — and creations such as the Dog Did It, a chicken cutlet topped with broccoli and melted American cheese on a toasted roll. 5:19 p.m.