Search Globe recipes

Video

Video
Food styling: Preparing rice salad

Food styling

Food Editor Sheryl Julian and food stylist Lisa Falso prepare dishes for featured photographs, including rice salad, left.
Video
Simonds's rainbow slaw

Simonds's rainbow slaw

Say the word barbecue and coleslaw immediately comes to mind, usually with a mayonnaise dressing. This is not your typical slaw.
More from Nina Simonds:

Things to Do

Three Boston bike routes
Photo gallery

Three Boston rides

We've put together suggested bike routes for your pedaling pleasure, complete with restaurant, bike shop, and sightseeing ideas along the way.
Craft beer picks
photo gallery

Better beer

You could spend weeks trying every beer made in New England. Here's a six-pack to get you started: unique local brews that are delicious right now.
Quirky, fun brunches
photo gallery

Brunch eggs-travaganza

In a bacon-and-eggs rut? Sick of your local pancakes place? Check out these quirky dining options around the city and kick it up a notch.
Martinis at Gargoyles
Barcode

Martinis with history

Gargoyles owner James Conforti and bartender Paul Christie set out to make classic martinis and Manhattans when they opened in 1996.

Community

More features
Coquilles St. Jacques, served at Elephant Walk

Diary of a celiac

How one woman found satisfaction while staying gluten-free.
Recipes for newlywedsRecipes for newlyweds
New to marriage — and cooking? Check out our guide.
blog
Dishing
Baking with Denise Swidey
Globe contributor Denise Swidey is an expert baker and makes amazing sugar cookies, which she teaches you to do in this video on how2heroes....
QUICK LINKS
Go to the Globe Store

Plonk of the month

Winging wines

Winging wines

There are many theories about what wines pair best with Thanksgiving dinner.

Restaurants

Dining Out
Gnocchi at Bina Osteria

Memorable dishes '09

Here are some of the dishes restaurant critic Devra First was most thankful for in the past year.
Cheap Eats | Watertown
Red Lentil

Red Lentil is a savory haven for vegans

When their food arrives, diners here sit and stare at their plates, which are architectural, colorful, and beautiful.
Pumpkin whoopie pies?
We offer our suggestions for indulging your pumpkin palate

We offer suggestions for indulging your pumpkin palate

Kids in the Kitchen
Guide

Kids in the Kitchen

Want to cook with your children? Try these easy-to-make recipes.
Which crust rises?
Photos

Which crust rises?

Time to find out which fat makes the best pie crust.
Area farmers' markets
Map

Area farmers' markets

Use our map tool to find farmers' markets around you.
Boston's best pizzas
Photos

Boston's best pizzas

Devra First takes us on a pizza crawl through Greater Boston.
Potluck

The new potluck table

Guests leave the gelatin behind and bring more sophisticated food. Well-arranged potlucks spread cost and work around.
Chocolate galore
Guide

Chocolate galore

Score points with your sweetie with something made of chocolate.
Fried turkey

Deep-fried turkey is delicious, but it has its trade-offs

Upside: flavorful, tender meat; downside: no pan juices for gravy, outdoor cooking.
Louisa Carpenter-Winch, 14, and Jesse Winch

Enough pies for the feast - and some for breakfast

It isn't the turkey and sides that leave most people groaning from overindulgence. The feast would be manageable, if it weren't for the pies. This family may have found a way around this.
Table spread

Add a little flair to the sideboard

If you're making something for the table, chances are you know what it is. Perhaps you've settled on the main ingredient and you're wondering about whether to prepare it the same way you always have or add a little flair. We're all for flair.
Turkey

$100 Thanksgiving menu for 8

This Thanksgiving, we offer a modest proposal. Rather than groaning over too much work and too much food (you’ll do enough groaning over your uncle’s corny humor), why not truly enjoy the biggest food holiday of the year?
Kathy Martin
One cook’s best dish

In praise of pumpkins’ promise of abundance

Kathy Martin, in her garden in Belmont, uses fresh grated pumpkin in her pumpkin bread to make lighter loaves.
Making pies with care

Making pies with care

The Thanksgiving Pie in the Sky fund-raiser at City Hall Plaza is heating up. The proceeds (pies are $25) benefit Community Servings, the Jamaica Plain-based nonprofit dedicated to providing meals year-round for the critically ill.
Recipe Sweet potato pie
Fresh and never refrigerated
Food & Travel

Fresh and never refrigerated

Ottolenghi on Notting Hill in London makes everything truly, unrefrigeratedly fresh -- and displays its bounty like in Middle Eastern markets.
Recipe Sweet potato salad with pecans and maple
Straight outta Coolio
G Force | Coolio

Straight outta Coolio

You know him as Coolio, the artist behind such mid-’90s hits as “Fantastic Voyage’’ and “Gangsta’s Paradise.’’ But recently he’s reinvented himself as the Ghetto Gourmet, with an online cooking show and now a new cookbook.
Video | Back of the House
They grow on the family tree

They grow on the family tree

Swaths of crimson berries dot the countryside in Southeastern Massachusetts. Cranberry season is underway and on a bog in Wareham, Keith Mann, 41, a fourth-generation grower (pictured) and his crew of five are dry picking organic cranberries on roughly four acres.
Plonkapalooza

Plonkapalooza is distinguished by the quality of its 50 nominees

Our fifth annual tasting of wines shows there's plenty of value among reds and whites for $12 or less at standard retail markup. Local retailers nominate bottles for consideration.
Short Orders | Seasons

RECIPES

More in food and dining

Photo Galleries