FOOD

Make the rounds during Dine Out Boston

The event kicked off on Sunday and ends on Saturday, March 25, with nearly 150 eateries taking part. 12:45 p.m.

ST. PATRICK’S DAY RECIPES

Recipe: Cook Irish Soda Farls in a dry skillet till golden, then slather with butter or jam

Recipe for Irish Soda Farls 12:30 p.m.

ST. PATRICK’S DAY RECIPES

Recipe: Serve this lightly sweetened Irish-style apple blackberry sponge pudding warm from the oven

Recipe for Apple Blackberry Sponge Pudding 12:30 p.m.

ST. PATRICK’S DAY RECIPES

Recipe: A stewy version of Dublin Coddle, with sausages and potatoes, is ideal for St. Patrick’s Day

Recipe for Dublin Coddle (Irish Sausage and Potato Stew) 12:30 p.m.

BOTTLES

When it comes to goods from Vermont, ‘people are looking for real products that are made by real people’

And Montpellier’s Barr Hall Gin is giving the people what they want. 12:00 p.m.

FOOD

Who has the best poutine? R.I. and Mass. restaurants compete.

Through March, 10 restaurants across Rhode Island and in Southeastern Massachusetts will compete for the best poutine in the 7th Annual Poutine Indulgence. Woonsocket’s Museum of Work & Culture is hosting the contest as part of the museum’s Francophonie celebration. 1:00 p.m.

FOOD

Pescador’s ‘Ceviche Bar Takeover’ series showcases fish — and guest chefs

Jamie Bissonnette will be the guest chef for the upcoming dinner, which will take place on Thursday, March 23, at 6 p.m. 1:00 p.m.

BY THE GLASS

Celebrate the grape at two Boston wine events

Boston Wine & Food Festival and Boston Wine Expo make March a wine enthusiast’s dream. 12:00 p.m.

FOOD

The 1950s called. It wants this artist to keep making her kitschy Jell-O sculptures.

Leanne Rodriguez has found an audience hungry for her work. “The second I started doing this style of artwork, there was an overwhelming, positive response from people. I just cannot make it fast enough.” 10:00 a.m.

GETTING SALTY

Tyler Heineman from Back Door Donuts talks sweets, overrated pizzas, bar fights, and bartender etiquette

While feeding doughnuts to the Fenway masses until 2 a.m. might seem like a daunting job, this New Jersey native can probably handle it. Just follow the “Donuts After Dark” sign, and don’t tap your credit card on the counter. 10:00 a.m.

Hershey debuts plant-based Reese’s Cups, chocolate bars

Reese’s Plant Based Peanut Butter Cups, which go on sale this month, will be the company's first vegan chocolates sold nationally. 9:15 a.m.

FOOD

South Boston’s GrandTen Distilling launches line of American Whiskey

The cofounders, cousins Matt Nuernberger and Spencer McMinn, have had this concept brewing for years, and there are others to come. 1:00 a.m.