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Amid restaurant closures, opportunity on the horizon

The choices Boston makes now could affect the character of its dining scene for years to come. ....

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In a boost for home cooks with small-business hopes, Boston will soon allow 'retail residential kitchens'

City Councilor at Large Julia Mejia.Erin Clark / Globe Staff/The Boston Globe
Boston food entrepreneurs will get a boost beginning on Friday, April 30, when a retail residential kitchens ordinance goes into effect. This allows home cooks to prepare shelf-stable foods in their homes for resale at farmersâ markets, online, and through the mail. They can make up to $25,000 per year.
Boston City Councilor at Large Julia Mejia introduced the ordinance after a conversation with Andree Entezari, who had relocated to Boston from Los Angeles, where he ran a fruit leather business from home. He wanted to do the same here. ....

Boston Globe Food , போஸ்டன் பூகோளம் உணவு ,

Where to dine al fresco, plus sweet deals at J.P. Licks

Where to dine al fresco, plus sweet deals at J.P. Licks
Restaurant news you can use
By Kara Baskin Globe Correspondent,Updated April 1, 2021, 2:17 p.m.
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Tempura East Coast oyster tacos at Nautilus Pier 4.Georgie Morley
Patios: Al fresco dining is taking hold throughout the city, with plenty of patios opening this week. In the North End, visit
Assiaggo (29 Prince St.),
Trattoria Il Panino (11 Parmenter St.), to name a few. In the Fenway,
Game On (82 Lansdowne St.),
Lansdowne Pub (1 Lansdowne St.), and
Lorettaâs Last Call (1 Lansdowne St.) are readying their patios, too.
Citizen Pubâs patio is also open (1310 Boylston St.), and so is the patio at ....

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Sometimes you just want a good pickle, hold the sandwich

Sometimes you just want a good pickle, hold the sandwich
Maitland Mountain Farmâs pickles run the gamut from mild to medium-spicy to âblow you out of the water.â Thereâs kimchi and sauerkraut, too.
By Lisa Zwirn Globe Correspondent,Updated March 16, 2021, 2:00 p.m.
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Maitland Mountain Farm products.Handout
Maitland Mountain Farm in Salem was founded in 2009 by father-daughter team Peter and Holly Maitland. Now itâs more widely known as a prolific pickle maker. Holly and her husband, Andy Varela, make 40 kinds ($6 to $8 per jar) of pickles, sauerkraut, and kimchi. The produce is all sustainably grown on either their urban farm or neighboring farms. Fresh and crunchy are the operative words to describe their various pickled and fermented foods. âFor us, itâs about making fresh product,â says Varela, which they do almost every week. Raw vegetables are pickled in a cold vinegar-based brine, which keeps them cr ....

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Fifth Taste introduces four flavors of chili crisp

Fifth Taste introduces four flavors of chili crisp
Each is a twist on the traditional and brings a different cuisine to whatever it touches
By Ann Trieger Kurland Globe Correspondent,Updated March 16, 2021, 2:00 p.m.
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A new line of chili crisp.Handout
Spicy, crunchy, its ingredients steeped in oil, chili crisp is a condiment with the cachet that it can elevate anything â from a plate of noodles to a bowl of chocolate ice cream. A craze for the sauce was inspired by the Chinese brand Lao Gan Ma. But there are other options as well. Now a newcomer, a US company called Fifth Taste, has introduced ooâmÃ¤mÄ (pronounced umami) â a line of chile crisp in four different renditions with layers of heat, spice, sweetness, and texture made in small batches without preservatives. A jar has more than a dozen ingredients immersed in high oleic sunflower oil â crispy chiles, toasted nuts, seeds, fermented black beans, dried fruits, he ....

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