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MORE FOOD & DINING HEADLINES


Getting Salty with Jacob Afoa of Manoa Poke

Jacob Afoa will officially reopen Somerville’s much-loved Manoa Poke Shop on Oct. 12, delighting fans who reveled in its easygoing island vibe and fresh raw-fish bowls

You don’t know what you’ve got till it’s gone. Including your appetite.

Food writer Kara Baskin has been sick for more than a month. And that meant not wanting to eat. Now that’s she’s on the road to recovery, here’s what she’s craving.

Rochambeau, a two-level French restaurant in the Back Bay, is finally opening this week

The dinner prices reflect both its all-star chef lineup and tony location: The coq au vin dish costs $24, its signature hamburger is $17, and its daily specials can run up to $35.

You can’t go wrong with potatoes, but here’s how to pick the right ones

It seems impossible to think of an ingredient that shows up in more places around the world in more variations than the potato. In terms of universal adoration, the potato might be as good as it gets.

A chicken roasting rack with a simple, smart design

Do not be fooled by the simplicity of Tovolo’s new stainless steel Chicken Roasting Rack.


Siblings stir up a healthier baklava recipe

When Dhimitris Lefteri, 27, and his sister Haris, 31, began to give serious thought to their diet, it led them to reinvent a family favorite: baklava.

A pop-up Poutinerie opened in Boston today, and there was a line out the door

If you want to indulge in the Canadian dish, act fast: The pop-up is only open until Sunday, Oct. 13.

Quick Bite

At Family Affair in Dorchester, an opera singer serves up fried chicken and red velvet waffles

Family Affair, started by a former BPS teacher and musician, brings soul food and Caribbean cooking to Dorchester’s Uphams Corner.

Tables

Jody Adams joins Time Out Market lineup with Greek Street

The Greek Street concept from Adams and her partners, Eric Papachristos and Jon Mendez, is a spinoff of fast-casual restaurant Saloniki.

McDonald’s gets into the veggie burger game, testing a Beyond Meat patty in Canada

The ‘‘P.L.T.’’ — that’s an acronym of its ingredients, natch: ‘‘Plant. Lettuce. Tomato’’ — will be available for 12 weeks starting this week at 28 locations in southwestern Ontario.

Devra First

Coco & the Cellar Bar is at the center of Easthampton’s culinary explosion

Why does this little restaurant with the eclectic menu get so much attention?

Feed your brain in these tasty college towns

In addition to having plenty of casual spots serving coffee, pizza, and cheap beer, these towns have all sorts of tasty hideaways where chefs are using locally grown and sourced ingredients to create thoughtful dishes.

A sourdough starter’s journey from a Somerville kitchen to some of the city’s best restaurants

Pastry chef Brian Mercury, who was recently named Puritan & Company’s pastry chef, has a sourdough starter he’s been using since he created it for a James Beard dinner in 2014, and he’s taken her with him from his apartment in Somerville to Harvest, Oak + Rowan, and now at Puritan & Company.