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Food

Richard Garcia's Squid Submarine Sandwich


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Seeking an alternative to the dismal meatball sandwiches from school cafeterias past, Chef Garcia has crafted a unique squid sandwich topped with crispy tentacles and an old school tomato sauce he learned as a kid.
Seafood

Lobster: Cheaper than Bologna


By Toni Waterman
After a perfect storm of high yields and soft shells, local lobstermen are struggling to stay afloat in a sea of surplus, low-priced crustaceans. Toni Waterman went out on a lobster boat to see the problem firsthand. 
The Weekend Daily Dish

Shrimp Stew with Coconut Milk, Tomatoes & Cilantro



By Susie Middleton
Are you looking to breathe new life into your weeknight-cooking repertoire? Then this recipe for shrimp stew with coconut milk, tomatoes, and cilantro is for you. 
Boston

Union Oyster House Turns 185


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By Adam Reilly
After nearly two centuries of existence, Union Oyster House has its own unique body of lore: From JFK’s favorite booth to a plaque honoring Boston’s first female waitress. And as the restaurant prepares to celebrates its 185th anniversary Wednesday, business is still brisk.
Food

Summer Cooking Tips from The Summer Shack


MORE: SUMMER FOOD SPECTACULAR
By WGBH News
Jasper White, owner of the Summer Shack in Cambridge, Mass, shares his tips for great summer cooking.
The Daily Dish

Lobster Nachos By Annie Copps


Nachos, made with lobster. What is this nonsense you say? C'mon, why not? I am not talking about corn chips smothered in oddly colored cheese at the baseball game (not that they don't have a spot in my culinary heart). I am talking about a slightly elevated hors d'oeuvre that you'll have trouble walking away from.
The Daily Dish

Crab Cakes With Roasted Pepper And Garlic Aioli By Annie Copps


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From the Barking Crab, a stalwart Boston restaurant on the Waterfront, come these classic crab cakes, full of sweet crab meat and just enough crumbs to hold them together.
The Daily Dish

Coriander-Crusted Tuna Salad Niçoise


By By Ming Tsai
I've always enjoyed composed salads—salads with multiple ingredients, artfully arranged. Among these, Salade Niçoise is probably the best known and most widely enjoyed.
The Daily Dish

Swordfish-Bacon Kebabs with Cilantro Gremolata
By Ming Tsai


Get ready to give your grill some spring training. Serve this fun appetizer at your next dinner party for guaranteed culinary love at first taste.
The Daily Dish

Salmon Burgers
By Annie Copps


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Don't get me wrong, I enjoy a sweet juicy burger along with some crispy fries as much as the next person, but how about a healthy and tasty twist on tradition?
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

Clam Chowder
By Annie Copps


I'm a New Englander through and through and ergo, I enjoy clam chowder. But with apologies to my mother, I'm offerng my own recipe for this comfort food classic. This includes all the traditional ingredients of true New England clam chowder: It's rich and thick without being glunky—because we've all had that bad bowl of glue.
The Daily Dish

Teriyaki Shrimp Alfredo
By Ming Tsai


Today's dish takes Teriyaki from the east and cream from the west and combines them to make my yummy Teriyaki Shrimp Alfredo.
The Daily Dish

Lobster Tips from the Wife of a Lobsterman
By Annie Copps


While going through our archives, from 1979, I came upon this fool-proof advice for "perfect" lobsters.

The Daily Dish

Pan-Seared Striped Bass with Tomato Vinaigrette
By Annie Copps


We tend to think of seasonal ingredients as the good stuff that we patiently wait for all year as it slowly rises from the soil and that is certainly true, but a summer staple I look forward to all year comes from the ocean—I’m talking about striped bass.

The Daily Dish

Seared Haddock with Beans and Greens
By Annie Copps


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I have a quick, easy, healthy and inexpensive meal that will put dinner on the table in 30 minutes. The main ingredients – local white fish and fresh field greens.

The Daily Dish

Seared Curried Butterfish with Warm Olive Chutney
By Ming Tsai


You may have a hard time wrapping your brain around pairing madras curry and olives, but if you think about it a moment, and taste this recipe, you'll know it really works.

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