Food & Drink

Let us consider the prosaic potato. Sound boring? Not so fast. The realm of the unsung tuber warrants a closer look.

Is there an app for that? Sure—an appetizer, that is—and with it, a well-matched glass of wine. Chefs who value first impressions strut their stuff with starters, which explains why a restaurant’s appetizers can be more interesting than the entrées.

Looking to shake up your Halloween routine? Sure, there’s the costumes and trick-or-treating, but what to do beforehand? It falls on a Wednesday this year, so throw together a family dinner or neighborhood bash with our version of this haunted holiday two ways.

Chanhassen Haskell’s franchise owner Mark O’Connor is someone worth chatting with if you’re interested in your next best holiday wine.

Wild About Greens : 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves by Nava Atlas.

Wild About Greens : 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves by Nava Atlas.

Love trying new food? Want to raise money for your favorite nonprofit? Look no further than Plymouth-based Food Perspectives.

Love trying new food? Want to raise money for your favorite nonprofit? Look no further than Plymouth-based Food Perspectives.

There are many reasons to go vegetarian: political, emotional, nutritional. Thanks to innovations in farming, refrigeration and transportation, there are a gazillion vegetables at our beck and call, each with endless ways to prepare and serve.

Although there’s no denying eating can foster relationships and nourish the soul, it’s easy to overindulge, lose sight of our waistlines and the real reason we eat. Still, with such delectable options everywhere we turn, it’s hard to strike a balance.

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