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MORE FOOD & DINING HEADLINES


SIPS

The holidays call for cheeky tiki drinks

Shore Leave, a tiki bar in the South End, amps up the giddy kitsch this winter with the arrival of Sippin’ Santa, a nationwide pop-up that takes over 27 select bars throughout the United States through Dec. 31.

COOKBOOK REVIEW

The 'Canal House’ authors make everything look enticing

For years, this talented duo have photographed volumes for other chefs. Their new book is a treasure.

Masaharu Morimoto — the ‘Iron Chef’ — to open restaurant at Hub on Causeway

Momosan Ramen Boston will be Hub Hall’s only standalone restaurant.

HELP DESK

How to eat vegan while you’re flying

Matthew Ayer, known on Instagram and YouTube as The Veggie Pilot, shares his tips for maintaining a vegan diet away from home.

A calendar for your favorite local coffee fiend

Each month celebrates a cafe in and around Cambridge.


Cold brew isn’t too cold for some coffee drinkers

Back Bay Roasters roasts and brews coffee beans, purchased direct from farms in Central and South America and Africa, into a rich, clean-tasting beverage.

Meat their expectations

Carnivores will be delighted by a gift box of Italian-style salamis from Moody’s Delicatessen & Provisions in Waltham.

GETTING SALTY

Kristin Canty on avocado toast, her great commute, and why she keeps soy out of her restaurants

The farm advocate and restaurateur just opened Woods Hill Pier 4 in the old Anthony’s Pier 4 space.

Halvah is here

Victoria Wallins, owner of Vermont’s Halvah Heaven, sells 10 halvah flavors, including five-spice Silk Road, Espresso, Cardamom Orange, Anise, and Peanut Butter. Maple, a top seller, gives a nod to a New England classic, maple syrup.

FOOD

Chalawan in Porter Square is worth the wait

Chef Palm Amatawate wants ’to do proper Thai food, as authentic as possible’

BOTTLES

The story behind Mayflower Brewing’s Thanksgiving ale, and a look at what’s to come

Catching up with the Plymouth brewery’s founder, Drew Brosseau.

GETTING SALTY

Jenn Mason of Curds & Co. wants ‘to bring happiness and cheese to the people’

She and her husband, Matt, enjoy peddling curds to the community. It’s not a tough sell.