Dinner  

 

 

Boston

Starting a Takeout: A Recipe for Change


By Val Wang
Whether you're buying an established takeout or starting from scratch, it can be challenging to build the trust and community these neighborhood joints require to succeed. Val Wang checks out the progress at Hong Kong Chef and Wok N Talk.
The Weekend Daily Dish

Soft Chicken Tacos with the Works


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By Susie Middleton
If you’ve got leftover roasted chicken or a cooked rotisserie chicken, then soft chicken tacos are only minutes away from your dinner table.
Greater Boston

Tips for Boston Restaurant Week


Phantom Gourmet's Dave Andelman joins Margery to share his tips and tricks for making the most of this culinary celebration.


The Weekend Daily Dish

Quick Skillet Mac and Cheese



By Susie Middleton
Did you think that homemade mac and cheese was too complicated to make on a weeknight? Well, think again because this recipe will have creamy, luscious mac and cheese on your table in less than 30 minutes.
The Weekend Daily Dish

Spicy Red Eye Baked Beans



By Susie Middleton
These spicy red eye baked beans get deep flavor from a shot of coffee, and spicy heat from two kinds of chile powder. You’re going to love them.
The Weekend Daily Dish

Vegetable Sauté with Orange and Balsamic



By Susie Middleton
This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.
The Emily Rooney Show

J Squared: Valentine's Day For Lovers And Loners Alike


Valentine's Day ideas for all you lovers – and you loners – out there from WGBH resident insiders, J Squared: Jan Saragoni and Jared Bowen.
The Emily Rooney Show

Barbara Lynch's 'Last Meal'

The Daily Dish

Corned Beef And Cabbage By Annie Copps


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Sure it's a Saint Patrick's Day tradition, but why wait for the beer to turn green to have corned beef and cabbage?
The Daily Dish

Braised Fennel and Leeks By Annie Copps


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Typically it's a big, tough piece of meat that gets transformed by braising, but I found that when slowly cooked in a bit of wine and chicken stock, my two favorite root vegetables, fennel and leeks, turn luscious and silky.
The Daily Dish

Spaetzle by Annie Copps


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If you are on your way home tonight and tired of pasta, I have a new idea for you—spaetzle!
The Daily Dish

My Mom's Meatloaf
By Annie Copps


Wait until you try this meatloaf recipe, which my mom perfected.  it is more dense than most meatloaves and it tastes great the next day in a sandwich with sautéed onions and ketchup.
The Daily Dish

Lasagna Roll-ups By Annie Copps


Here's a fun and delicious twist on lasagna that you'll be happy to serve for dinner any time or whip up for a large buffet.
The Daily Dish

Dijon Meatloaf By Ming Tsai


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Meatloaf. Not as easy as you think. When I first tried to make it as a kid, it came out of the oven like a brick. Here's a recipe to ensure that never happens to yours.
The Daily Dish

Chicken Fusilli with Edamames and Shiitakes
By Ming Tsai


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This dish combines the wonderful and healthy flavors of edamames and shiitakes with chicken and fusilli pasta to make a delicious good-for-you dinner.
The Daily Dish

Sake-Black Pepper Mussels With Granny Smith Apples
By Ming Tsai


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Apples may seem like a funny match for mussels, but believe-you-me the tartness and sweetness of apples play beautifully against the natural brininess of the mussels and a little bit of sake adds yet another element that makes this dish delicious.
The Daily Dish

Shrimp Scampi By Ming Tsai


If you think about the term "shrimp scampi," you may assume that "scampi" is the technique by which shrimp is prepared, but in actuality scampi is plural for scampo, the term for shrimp in Italian. In this recipe I give you my shrimp scampi, or shrimp-shrimp, with an east-west twist.
The Daily Dish

Best Ever Lamb Tacos with Chile-Tzatziki
By Ming Tsai


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Who doesn't love tacos? Beef, chicken, tuna, duck, even veggie. For today's Daily Dish I want to share a recipe for tacos. But with a Greek twist!

The Daily Dish

Spaghetti with Beets, Walnuts, and Goat Cheese
By Annie Copps


Beets have got to be one of the sexiest of vegetables—whether they are a deep glistening ruby red, vivid sunset yellow or clown-ish, with red & white stripes. Their earthy and rich flavor are all about strength and vitality.
The Daily Dish

Booma's Revenge Chili
By Annie Copps


I am crazy for chili and make it in a variety of ways, but this recipe comes from a prize-winning chili maker and it'll be a winner for you, too.

The Daily Dish

Coconut-Cranberry Chicken Curry
By Ming Tsai


What happens when you take coconut milk from the East and combine it cranberries from the west?  Well, you get today's dish: A quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.

The Daily Dish

Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip
By Ming Tsai


If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. Today's recipe combines these two east-west workhorses.
The Daily Dish

Cranberry Red Roast Braised Pork Shoulder
By Ming Tsai


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Cranberry season is upon us. Enjoy this delicious recipe which marries cranberry and pork shoulder for a culinary union your taste buds will not soon forget.

The Daily Dish

Chicken Scarpariello
By Lidia Bastianich


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America loves chicken. It's the most googled food word out there. So here's an easy and delicious recipe for chicken scarpariello. It's a dish with a silly name. Afterall, scarpa means shoe in Italian, but it makes up for it in its intensity and complexity of flavors.
The Daily Dish

Lidia’s Pasta
By Lidia Bastianich


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You may not know what you want to cook tonight but just take me to your cupboard, and together we’ll make a quick and delicious pasta dish.

The Daily Dish

Morel Mushroom Frittata
By Annie Copps


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A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.

The Daily Dish

Soba Noodle-Shrimp Pancakes By Ming Tsai


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You may think that pasta is only as flavorful as its sauce, but that would mean you haven’t tried Japanese soba noodles.

The Daily Dish

Miso Butter Pork Udon Noodles
By Ming Tsai


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One of the most satisfying meals I've ever had was a big bowl of Japanese udon noodles topped with—are you ready for this—miso butter. Yes, Japan's traditional miso paste blended with our own very western butter. It's a rich, savory marriage made in heaven—or nirvana—and here's how to make it.

The Daily Dish

Roasted Chicken with Beer
By Lidia Bastianich


As much as Italians love wine, a good beer is definitely enjoyed every now and then too, and it’s even used in cooking — so next time you’re roasting chicken, add some beer to it.

The Daily Dish

Sweet and Sour Chicken and Peppers
By Ming Tsai


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One of the great things about the food of other cultures is that it’s full of surprise flavors. This recipe is one of them.

The Daily Dish

Baked Penne & Mushrooms
By Lidia Bastianich


Today we bring you a delicious combination of pasta and mushrooms, all baked with oozing cheese.

The Daily Dish

Sausages in the Skillet with Grapes
By Lidia Bastianich


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When sausages and grapes are cooked together they make an easy and delicious treat.

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