Cooking  

Quinoa has been around for centuries, but this super food from Peru is my latest favorite. Quinoa is great as a salad on its own or as filling for a wrap sandwich. The apple and fennel are great crunchy companions to the filling, but crunchy and light, quinoa.

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!

What we eat, how it's produced, and where we are going from here.

My favorite appetizer of all time has to be Asian dumplings, sometimes called Peking ravioli. There are more than a few ingredients to making good dumplings, but they are worth the effort.

A perfectly ripe red, yellow, or heirloom tomato from your own garden can really make a fantastic summer sandwich or salad. Here are some pointers on how to make this summer's tomato crop your best ever.

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.

There are at least two advantages to do-it-yourself baking: first, you save money and second, you eat better.

The Brass sisters are in the business of resurrecting old family recipes.

In our instant gratification-obsessed society, it is simple to order and pay. A whole industry makes a living devoted to the concept of feeding you.

To supplement yesterday’s WGBH Foodie story on charcuterière Julie Biggs’ Charcuterie + Beer class at Formaggio Kitchen in Cambridge, today’s post features an annotated photo essay of the stages of sausage-making, from raw material to finished product.

When I was a little girl my friends and I dreamed one day our Fairy Godmother would appear, wave her magic wand, and turn us into Cinderella. That never happened – alas – but along the way to living my life the Food Fairy appeared, sprinkled me with oregano, and said, “Henceforth, you shall be known

Chef Ming Tsai will open a noodle bar for lunchtime service in the lounge of his iconic Wellesley restaurant, Blue Ginger.

Sustainable seafood, along with locally grown ingredients, are two trends in the restaurant industry that are here to stay.

Tips for edging toward a healthy life, even when there’s no time.

Julia and Paul Child in France.

Julie Powell must certainly have considered cooking her way through volume two of Mastering the Art of French Cooking as the follow-up sequel to her wildly successful Julie & Julia: My Year of Cooking Dangerously.

The mysteries behind Scotch.

It’s difficult in early April in Boston not to notice the weather. Or the sun. Or the warmth. Or, by extension, all the attention that’s paid to nature, the environment and sustainability — especially as the 40th anniversary of Earth Day draws near.

Building on yesterday’s musings about the reality of Julia Child presented at Ballymaloe Cookery School, and the sense of her spirit, one of the best ways to convey both is through photos of a recent event at Ballymaloe.

Gardening season is upon us — and as we so often realize this time of year, gardeners and food lovers are close kin.

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.

Lemon meringue pies, the real kind, are seasonal. That season started in February and — as lovers of real lemon meringue pie know — our favorite season is coming quickly to an end.

“But what is this like?”

Ever notice how often you ask yourself that when shopping for new wines?

Chef Ming Tsai, local restaurateur and host of Simply Ming offers a delightful variation on chicken salad.

They’re red. They’re round. They’re juicy and delicious, and you’ve just got to have them! Tomato-time is here!

Follow my 10 pasta commandments, and you will make a great bowl of pasta that rivals the delicious pastas at Becco, one of our New York City restaurants.

Here’s a tasty and healthy recipe for you when you are really craving the taste of spring.

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 key to this hearty salad is the ancient Italian grain farro. You're going to like it.

Believe it or not, my first rice dish flavored with alcohol was not a risotto, but a fermented white rice my folks bought when I was a kid, at Kim’s Mart, the only Asian grocer in Dayton, Ohio in the early 1970s.

Local-food enthusiasts all over New England are toting home their first CSA share of the season this week.

Today I made Lidia Bastianich’s traditional basil pesto.

You’d think that the drama of a wine auction happens just before the gavel drops, with the flurry of last-second bids and all but one lucky bidder walking away empty-handed.

99.5 All Classical host Laura Carlo shares a favorite Fourth of July tradition: the recipe for Yankee Doodle Bread.

In ancient times, maitake mushrooms were considered both “precious and rare.” The rich, woodsy flavor and the firm, meaty texture of the flesh make them the stand-out ingredient of any dish — including today’s dish!

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.

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.

I can’t imagine anything more New England-y than maple syrup. We tend to think of maple syrup as just the thing to top french toast and pancakes, but here’s one of my favorite uses for it: dessert!

If you’re like most people, your first encounter with hoisin sauce involved the Chinese dish mu shu pork...

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

You have to try my Bloody Mary Scallop Ceviche. It brings one of my top drinks and one of my favorite appetizers together.

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.

Who doesn’t love a good potato salad? Well, here is my twist on the classic: Insalata Patate Tedesca.

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.

Monday through Friday, I eat breakfast on the go—usually a cup of coffee and a bowl of yogurt with granola. Store bought granola can have some hidden ingredients, too much salt, and sugar as well as extra calories that may not be the best way for you to start the day.

I confess that I am not such a good baker but I am trying! My good friend, food writer, and cookbook author Molly Stevens is a great cook and she shared a super easy recipe that works anytime of the year.

Recipe for roasted chicken with beer.

One of the things I love best about cooking is beating the bushes for hidden treasures—ingredients that are unfamiliar or underutilized.

Some of China’s smallest treasures are also its tastiest — dim sum — those savory little dumplings filled with meat, seafood, and vegetables.

This is a perfect summer recipe utilizing local corn and tomatoes.

Recipe for Rice and Lentils

This is definitely a New England recipe. Anadama bread is one of the most popular breads here, and for good reason—it's absolutely delicious.