Food & Drink

Mill No. 5, a popular shopping area in Lowell, announced expanded hours, a new shop, the reopening of the Luna Theater and much more.

Interested in learning to cook? NECC will offer a series of noncredit cooking courses in the new Lupoli Family Institute this fall.

NECC student Mercedes Rodriguez of Lawrence was recently accepted to the prestigious Culinary Institute of America.

Pat and Kathi Lee, who have owned Horseshoe Grille for over 30 years, announced that they have sold popular restaurant.

There is a simple technique from classic Chinese cuisine that helps manage the bitterness of green vegetables. Try this, and a new recipe from Horne Family Farms.

Jessy’s Clean Meals looks to partner with the Revolving Test Kitchen and launch a healthy food service following a battle with addiction.

Manage the bitter taste of green vegetables with this simple technique borrowed from Chinese cuisine, and don’t forget to try our kale and shredded carrot recipe.

The rule of thumb is if you can’t choke down a glass or Marsala wine, then it doesn’t belong in your cooking.

An inside look at the chaos of restaurant kitchens as restaurants shift gears, facing a busy summer and a whole new set of challenges.

Brian Ruhlmann of Craic Sauce, a craft hot-sauce company based in Lowell, discusses the use of Koji to create luxurious soy sauces, miso, sake, and many other products.

if you only serve variations on the traditional salad, you’re not taking advantage of the bounty your CSA can offer.

Steven Goddu, our wine expert, explores Andover Classic Wine’s selection of beverages produced in the shadow of the second most active volcano on the planet: Mount Etna.