Sometimes there’s nothing better than having your protein, rice and veggies (and everything but the kitchen sink) all wrapped up in one delicious bite. And even though most burritos are often consumed at the same rapid-fire pace they’re constructed, there’s an art to getting that bite right—starting with the careful selection of ingredients and ending with that perfect fold, so that not even a grain of rice escapes. We sampled a few creative combinations at popular spots nearby to take the guesswork out of your next order.

By MEAGHAN CASEY

The Maine coast is home to some of the most picturesque spots in New England, and fortunately for residents off of Rt. 1, it’s just a short ride up 95 North. While it may still be too early in the season to enjoy the beautiful sandy beaches, it’s never too early for a daytrip to Portland for some lobster rolls, shopping and sightseeing. And if the traditional clam shacks don’t motivate you to hit the road, maybe the rest of the culinary scene will. In recent years, Bon Appetit named Portland the “foodiest” small town and in February, nine Portland chefs, restaurants, bakers and brewmasters were named semifinalists for the prestigious 2017 James Beard Awards.

Fluff celebrated by many, but it’s only made in one place
By David Liscio

When talk turns to Marshmallow Fluff, it’s not unusual to hear enthusiastic opinions from pre-teens, Baby Boomers and those enjoying their golden years.

After all, the beloved white goop has been around for decades, with nearly every ounce produced at the Durkee Mower factory in Lynn.

It’s the perfect time of year for holiday get-togethers with family, friends or co-workers—and the perfect excuse to sip some festive seasonal cocktails. Drink choices become richer, creamier and adorned with beautiful (and tasty) touches like peppermint and cranberries. So rather than hibernating as the days get colder, enjoy imbibing in some winter warmers.

One (and maybe the only) advantage to the days getting shorter and colder this time of year is that it leaves more time for dessert. And, thankfully, the holidays give us an added excuse to bake cookies, craft gingerbread houses and give in to sweet indulgences. Our cravings tend toward the deliciously rich and drool-worthy. Luckily, even the sweetest of teeth will be satisfied by these pastries found in local sweet spots. We sampled a few that will be sure to be crowd-pleasers this holiday season.

Winter seasonals showcase sweet malt flavors

Holiday cocktails aren’t the only beverages getting sprinkled with cinnamon and nutmeg this time of year. Winter beers highlight flavors of the season like allspice, spruce, vanilla, chocolate and gingerbread, complementing many of our favorite holiday dishes.

Make way for the gingerbread man.

He’s cute, not so cuddly, but very sweet. And he comes in with a bang each holiday season— taking his rightful place in millions of bakeries and kitchens across the globe.

By Stacey Marcus

When Keisha Whitaker, wife of Oscar-winning actor Forest Whitaker, visits the North Shore she sometimes takes a nostalgic ride along Route 1. Anyone with roots on the North Shore is familiar with the iconic highway whose revolving restaurant and entertainment scene has hosted family favorites (think Hilltop Steak House, The Continental Restaurant, Augustine’s, Kowloon Restaurant, Diamond Head and Prince Pizzeria) and famous fruits (imagine Green Apple, Golden Banana) to provide a kaleidoscope of colorful memories throughout the years.

By Meaghan Casey

Jimmy Buffet enjoys his cheeseburger in paradise. Bob Kraft likes his topped with four onion rings (one for each of the Patriots’ Super Bowl wins). Greg Bates, the self-named “burger master” of the North Shore,” prefers his in Lynn.

Massachusetts has an official state berry, the cranberry; an official state dessert, the Boston cream pie; and, even an official state bean, the baked navy bean. While these delicacies may have gained official status in representing the Commonwealth, everyone knows the designated sandwich of choice for carnivores residing north of the Tobin is: the beef, served “three-way” style.