Food

Thawing temperatures and lighter nights lead to more foodie adventures. Here are new spots to add to your list this spring.

Baker, author and magazine editor Brian Hart Hoffman released the third volume of “Bake from Scratch: Artisan Recipes for the Home Baker” on March 15. The book features more than 600 recipes and is currently available for order through online retailers, such as the “Bake from Scratch” website.

Growing up, I could never decide which square of the Sky Bar to eat first. This funky candy bar has always been one of my favorites, so I was devastated last summer when Necco went out of business, leaving its future unclear.

Without fail, we have to buy new pairs of pants by the end of Dine Out Boston, formerly known as Boston Restaurant Week. It only happens twice a year, so we’ve already cleared our schedules and booked extra spin classes to prepare.

Charlotte-based Chef Bruce Moffett, owner of Moffett Restaurant Group, is releasing his first cookbook, “Bruce Moffett Cooks: A New England Chef in a New South Kitchen.”

The U.S. Department of Agriculture is saying goodbye to the Obama administration’s school lunch and breakfast program in a move to serve meals more appealing to students.

Everyone loves Clement Moore’s “’Twas the Night Before Christmas,” but we doubt it is sugarplums dancing through children’s heads while they are nestled snug in their beds. As Saint Nick plans to stuff stockings near and far, we hope he’ll take advice from Food PR.

Trying to watch your weight during the holiday season can be extremely difficult. It’s as if everywhere you turn, there’s a plate of sugar cookies or a box of chocolates.

Cooking for the holidays is stressful enough, but accommodating guests with specific food restrictions can be even more difficult. Let Twist Bakery relieve your stress with their holiday orders.

Avocado oil? We all know about avocado ice cream, thanks to Brady. However, do you know that avocado is one of the healthier oils to cook with? Avocado oil has a high smoke point of 500 degrees making it perfect for sauteing or roasting.

After countless fall seasons, a plethora of sugar-laden mixes in the “health” food stores, and numerous failed recipes on the internet, I’ve finally come up with the one. This homemade recipe is far from your basic pumpkin bread; it’s paleo-friendly and genuinely healthy.

Food Network celebrity chef Kevin Des Chenes used Catania Oils’ Marconi canola oil to make lobster-corn fritters with chipotle aioli on “The Rhode Show” last week. This was a recipe that chef Kevin used this season while competing on “The Great Food Truck Race” with Tyler Florence.

Thanksgiving might be the greatest food holiday of all time and the best excuse to eat stuffing.

Trader Joe’s products are hidden gems, especially in the fall with its cauliflower products. Cauliflower is low in calories and has a load of vitamins and antioxidants, which help with collagen production, gastrointestinal health and reducing high blood pressure. Below is a list of cauliflower products every person needs to have in their fridge or pantry this season:

Foss Farms is family owned and operated on Cape Cod with 18 different retail locations and is the exclusive sauce of Boston Children’s Hospital. While you may have enjoyed Foss Sauce on Cape Cod this summer, it’s coming to the Boston area for retail this year.

You’ll find the Cane River tucked away in the heart of Louisiana’s pecan country.

Crunchy, creamy, chocolaty, nougaty or even sour – what’s your favorite Halloween candy? We want to know.

Luckily, we hold on to some warm weather in September in Boston. One of the best ways to enjoy it is by eating outside. If you didn’t get to hit all of the places you wanted to try this summer, here are three restaurants you have to visit before it’s too cold:

September is National Potato Month, which means it’s time to tip our caps to the state of Idaho and eat as many potatoes as possible.

If you’re in the mood to try a new recipe, check your social media. Facebook has some great recipe pages you should like, in addition to those mouthwatering videos you’ve seen from Tasty or Delish pages.

Ingredients:

With only a few more months of summer weather, make sure to hit these food festivals:

Fighting Cape traffic on a Friday afternoon can be brutal. That’s why we’ve given you an insider’s guide to the best drink spots in town once you reach paradise.

Though it seems Boston has an endless supply of restaurants, you might find yourself craving something new this summer. Housed in a gorgeous, reclaimed 150-year-old church and located on Main Street in downtown North Easton, Towneship has a casual elegance that focuses primarily on high-quality, locally sourced ingredients.

Last year, we asked Bostonians about their favorite ice cream shops in and around the city. This year, we want to follow up with where to get great summer treats. Here are some tasty suggestions to try as the weather gets warmer:

According to Eating Well Magazine, traditional pasta salad recipes are typically 500 calories or more per serving with unnecessary amounts of fat and oil – yet, they are often a staple of summer barbecues. Below are some ways you can make those salads healthier so you’re still able to enjoy them this summer:

June is National Fresh Fruit and Vegetable Month. This is one of my favorite months, because as a general rule, most of your plate should consist of fruits and vegetables of all colors.

With summer approaching quickly, watermelon season is officially upon us. For those of you who crave this delicious fruit, here are a few ways to incorporate watermelon into your daily summer diet.

Steel & Rye wants you to embrace Americana. I want you to embrace their monkey bread. Treat your mom (and yourself) to the G.O.A.T of all Mother’s Day brunches this year at this historic Lower Mills destination.

If you’re tired of the standard American breakfast, try switching it up with this plant-based Pineapple coconut granola. Making it at home allows you to control what ingredients you use, so you can make a healthy version that still tastes good.