Ravioli That's Ready for St. Patrick's Day

Fusion cooking at its finest! In preparation for St. Patrick's Day, we've put Irish boiled dinner in an Italian pasta pouch.

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Easy and Authentic New England Popovers

Inside the crisp, golden-brown exterior of the popover, you'll find amazingly moist ribbons of custard with a buttery, slightly eggy flavor. (Photo: Danielle DeSiato)

A lot like New England, the storied popover may appear unassuming and rustic, yet it's full of rich complexity.

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Heat Up Your Valentine's Day with These Spicy Chocolate Chews

Little packages of sweet and spicy goodness. (Photo: Dan Whalen)

Making candies can seem like a daunting task for any home cook, but with recipes like this one, it can be simple! Usually, when you make candy you need to bring sugar up to a precise temperature and the whole thing can be very fussy. But making these tootsie rolls is as easy as melting some chocolate and mixing a few ingredients into it. When you make homemade candies though, I think it's important to put your own spin on them. That’s why I added some cinnamon and chile and used a local stone ground chocolate as the base. Yum.


  • 1 1/2 packages Taza Dark Chocolate (3 disks)
  • 1/2 cup honey
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon arbol chile powder (you can sub cayenne)
  • pinch of salt
  • 3 cups powdered sugar
  • 3/4 cup nonfat milk powder



  1. In a double boiler over medium heat, add the chocolate, honey, and butter. Cook, stirring occasionally, until melted and combined.
  2. Stir in the cinnamon, chile powder, and salt. Use the chile powder to your taste. You can start light and add more later if needed.
  3. Remove the top bowl from heat and add in the powdered sugar and milk powder. Stir well. At first, it will seem like it's not going to come together. After a few minutes, switch to using your hands (it will be hot at first). Knead the mixture until it comes together. Continue to knead until the flecks of milk powder have mostly disappeared.
  4. Rip off a piece of your mixture and taste. Knead in more chile powder or salt if desired.
  5. Cut 3-inch squares of parchment paper. Rip off a tablespoon-sized piece of the tootsie roll mixture. Form a log and place it into the parchment paper. Roll the treat into the paper and twist up the sides in that classic tootsie roll shape.
  6. Repeat until all of them are sealed. This is the longest part of the recipe and could take up to an hour, so gather some friends to help, or put on an episode of Game of Thrones.
  7. Put in a serving dish for your family, friends, or coworkers to grab at their leisure.
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EHChocolatier’s Recipe for Chocolate Ganache Truffles & Dipping Squares

EHChocolatier's simple recipe for ganache can be used as a base for more creative endeavors. (Photo: Courtesy of EHChocolatier)

Elaine Hsieh and Catharine Sweeney have got some serious talent, and lucky for the rest of us chocolate enthusiasts, they’re sharing it.

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The One Dessert You Should Be Making for Your Valentine

Créme brûlée is known for its contrasting textures: a shatteringly crisp layer of caramelized sugar atop an impossibly creamy and irresistible vanilla custard. (Photo: Leah Mawson)

Forget chocolate and flowers, romance your sweetheart with a luscious vanilla créme brûlée instead. #putaringonit

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Spice Up Dinner with this Red Lentil Stew

The warm spices permeate the red lentils and contrast beautifully with the peas and tomatoes. (Photo: Danielle DeSiato)

Warm. Hearty. Easy. And, yes, even healthy. This spiced red lentil dish packs all the warmth and comfort of a slow-cooked stew into a weeknight-friendly vegetarian meal.

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Pretty in Pink: The Paloma Cocktail

Celebrate citrus season with a cocktail! (Photo: Sara Lindquist)

Add some color and a zing of flavor to your evening with one of Mexico's favorite cocktails.

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It's a Mardi Gras Celebration in Your Mouth

Hollowing out the bread prevents jaw-unhinging and allows more tiers of salty, briny, and spicy flavors. (Photo: Jill Bernardini)

New Orleans' favorite sandwich is hearty and easy to make! But it does require a little planning ahead, so save the drinks for the feast.

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Beef Daube Provencal Courtesy of Kim Hersom of Corks & Forks

Kim Hersom's Beef Daube Provencal with a splendid Bordeaux red. (Photo: Ellen Bhang)

Chef Kim Hersom loves to help home cooks become heroes of their own kitchens. Here, she shares her recipe for Beef Daube Provencal, which she calls "high-brow beef stew" in a "rich, lush sauce." She prepared it as part of a recent "Corks & Forks" food and wine pairing class, one of the tailor-made courses she and sommelier-husband Ralph Hersom conduct together. The wine in the braise (see recommended wines for cooking and sipping here), combined with a few hours in the oven, does the heavy lifting, rendering the meat meltingly tender, while lending fruit-and-earth flavors to the sauce.

The chef steers home cooks away from pre-cut stew meat in the grocery store. "It takes minimal time to break down a whole roast," she says, explaining that it's easy to see where the muscle naturally separates. Plus, the marbling in a whole roast is much better. Those delicious streaks of fat and connective tissue break down through low-and-slow cooking, resulting in meat that is, as the chef says, "melt-in-your-mouth and fork-tender."

Preparation time 1 hour

Cooking time 3 hours, 30 minutes 


  • 1 3-pound boneless beef chuck roast
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons red wine
  • 4 ounces pancetta or country bacon (cut into lardons)
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 3 carrots, chopped
  • 1 celery stalk, chopped
  • 2 tablespoons tomato paste
  • 3 1/2 cups red Bordeaux or other dry, full-bodied red wine
  • 1 cup beef stock
  • 1 tablespoon demi-glace (optional)
  • 1 can crushed tomatoes (15 ounces)
  • bouquet garni (4 sprigs of parsley, 3 sprigs of thyme, 1 bay leaf, tied with kitchen twine)
  • 1 ounce dried porcini mushrooms
  • zest of 1 orange or 8-10 dried apricots, chopped
  • 1/2 cup pitted Nicoise olives
  • parsley, chopped (for garnish )



One 750 ml bottle of wine equals just over 3 cups. For 3 ½ cups of braising liquid, you can open a second bottle of wine or increase amount of broth.

Make this dish the day before, allow it to cool, and place in the refrigerator overnight. This makes skimming excess fat from the surface of the stew easier.

This dish can be finished in a slow cooker instead of the oven. Follow steps 1 - 7, transfer to a slow cooker along with remaining ingredients in steps 8 – 9, and continue as directed in the slow cooker.



  1. Set the oven at 325 degrees.
  2. Remove the butcher twine if the meat is tied. With a sharp knife, cut along the natural lines of the meat to separate the pieces, trim off the excess fat and sinew, and cut meat into large chunks. Season with salt and pepper. Dredge chunks of beef on all sides with flour.
  3. In a large Dutch oven or other oven-safe pot with a lid, heat the olive oil over medium-high heat. Set the meat in the pan and brown the pieces for 3 minutes without disturbing. Turn and brown the other sides. Work in batches to avoid crowding. Remove from the pan.
  4. Deglaze the pot with 4 tablespoons of wine and scrape up the browned bits with a wooden spoon. Reserve these pan drippings.
  5. To the same heated pan, add the pancetta or bacon and render at medium-high heat for 5 minutes or until crisp and the fat is rendered out. Remove from the pan.
  6. Add the onion, garlic, carrot and celery to the fat left in the pot. Cook over medium heat for 5 minutes, or until the vegetables soften slightly. Stir in tomato paste and cook for an additional minute.
  7. Add wine and stir, scraping up remaining browned bits. Bring the wine and vegetables to a boil, reduce heat and simmer for 10 minutes.
  8. Add the stock, the optional demi-glace, the reserved pan drippings, and tomatoes. Return to a boil and reduce heat to a simmer. Add the bouquet garni, mushrooms, orange zest (or apricots) and olives.
  9. Return the beef and the lardons back to the stew. Skim any excess fat from the surface of the stew. Adjust for salt. Cover the pot with lid.
  10. Place in the oven for 3 hours until the meat is fork-tender.
  11. Remove from the oven, uncover the pot, and simmer on the stove top for 30 minutes. Remove bouquet garni. Skim any excess fat from the surface of the stew. Adjust for salt.
  12. Garnish with chopped parsley and serve with roasted or mashed potatoes.
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A Dish That Will Give Your Oscar Spread Real Star Power

Generous amounts of garlic and bright lemon zest give this skordalia a Mediterranean punch of flavor. (Photo: Jill Bernardini)

These recipes for Mediterranean dip and flatbread are inspired by local chef Dave Becker, and are more than red-carpet worthy. They'll elevate your party fare to VIP room status.

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The Most Delicious Way to Eat Fruit This Winter

Like New Englanders in January, winter fruits are at their best after they've warmed up a little. (Photo: Fortunato Nicotra)

This lighter recipe for roasted pears and grapes from Lidia Bastianich is a great winter desert that won't leave you feeling deprived.

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Super-Fast Shrimp Tacos That Taste Like Vacation

Spoon the chipotle-lime crema on top for a cool contrast to the shrimp. (Photo: Jill Bernardini)

Close your eyes and you might just think you're in Cabo. These fiesta-worthy tacos yield a ton of smoky-sweet flavor in less time than it takes to order delivery.

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