The acclaimed chef wants to make it easier for families to eat healthy food — and has some kitchen tools that can help. Watch him demonstrate one of them in the Greater Boston green room.
The Weekend Daily Dish
The Weekend Daily Dish
Emily Rooney Show
I love the rustic look of this tart filled with sliced apples, pears, and cranberries. Rather than baking it in a pie plate, you simply roll out the crust into a circle, fill it with fruit, and fold the sides up around the filling. It's sweet and tangy, doesn't require any fussiness, and makes an impressive centerpiece.
We listened in on a five-star chef's barbeque class. Read his tips and watch the video.
Where We Live: Somerville
An invitation-only restaurant is popping up for one night at a time around Somerville, Cambridge and Boston. We joined temporal gourmand JJ Gonson for one of her signature one-off banquets — and listened in on the lesson on cooking local she serves alongside the 10-course feast.
America's Test Kitchen
Heat things up this Valentine’s Day with these decadent chocolate recipes from America’s Test Kitchen:
The Daily Dish
The Daily Dish
Chef Nora Pouillon of Restaurant Nora in Washington, D.C., shows NPR Host Linda Wertheimer a fresh way to cook greens without resorting to a long, slow braise and a hamhock.
Winter farmer's markets are multiplying across New England -- with new markets popping up in Maine, New Hampshire, Massachusetts and Connecticut. They give customers a chance to eat fresh, local produce year-round -- and provide much-needed winter income for farmers.
These days, more and more home chefs are using their laptops and iPhones to find recipes -- and they are using traditional cookbooks less and less. Lynn Neary reports on the cooking app craze and how it will affect the future of food publishing.
Photo Contest Winners
The Daily Dish
In Around My French Table, cookbook author Dorie Greenspan revels in the idea that French home cooks take shortcuts just like Americans do -- they just don't talk about it as loudly. She demonstrates how people can make a French version of shepherd's pie -- with and without shortcuts.
This Old House
What we eat, how it's produced, and where we are going from here.
What's Growing This Weekend
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.
It’s a classic story. Young man leaves home. Young man finds a passion and follows it, despite obstacles and obstructions in his path. Young man discovers peace and, finally, a home of his own.
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.
Seven habits of highly effective (and value-minded) wine drinkers.
A man dies too young if he leaves any wine in his cellar.” – André L. Simon
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
There are certain characteristics of a French-style brasserie that makes it a French-style brasserie.
Chef Ming Tsai will open a noodle bar for lunchtime service in the lounge of his iconic Wellesley restaurant, Blue Ginger.
My task for last Saturday’s segment on WGBH’s own A Celtic Sojourn radio program was to discuss the history of beverages in Ireland, as well as contemporary iterations of Irish cuisine.
Sustainable seafood, along with locally grown ingredients, are two trends in the restaurant industry that are here to stay.
I know I was supposed to be there for the wine. It was Burgundy, after all, and a lot of it — almost 20 different wines, both red and white, all readily sippable.
Technically no, I did not have to come to France in order to attend a seminar about California Zinfandel.
Julia and Paul Child in France.
Last Wednesday evening, Formaggio Kitchen in Cambridge gave class attendees a rare opportunity to witness what most foodies only read about: the actual carving of a pig.
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.
At some point in your life, you’ve bought a bottle of wine based on what the label looks like.
Scotch demystified: Five questions for Ricky Crawford, The Glenlivet’s national ambassador and educator
The mysteries behind Scotch.
A few months ago over dinner in Bordeaux, a man with playful, very pale blue eyes told me about a drink called ratafia, from the Champagne region of France.
Last week I paid a visit to Masa, chef-owner Philip Aviles’ South End restaurant.
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.
There’s a sense of the reality of Julia Child at Ballymaloe Cookery School, and then there is a sense of her spirit.
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.
Cheese is one of the world’s most beloved foods whether you’re a celebrated French chef or a scruffy American kid on a picnic bench.
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.
It isn’t just the cooking that makes healthy eating untenable. It’s also the shopping, organizing, and clean up that needs to happen in addition to the cooking.
“But what is this like?”
Ever notice how often you ask yourself that when shopping for new wines?
The thing about fundraisers is that you have to give something — cash, normally — in order to get. And what you get is often intangible: a good feeling or the sense that you’ve done something worthwhile.
When deciding what to drink with these scallion pancakes, consider the wide variety of liquids already in the recipe: sambal (a chili-based sauce), rice wine vinegar, Asian sesame oil, extra virgin olive oil, either grapeseed or canola oil, and of course, good old hot water.
It isn’t that fish is flavorless – hardly! – but what surrounds the fish often delivers the bigger taste impression.
This is a complex dish, with the meatiness of the mushrooms and the tart citrus of the blood oranges playing off each other. But “complex,” at least when it comes to a beverage pairing, means opportunity!
There are certain wines you immediately think of when you think of beef.
Local-food enthusiasts all over New England are toting home their first CSA share of the season this week.
Try a simple red Burgundy like Anne Gros’ 2008 Bourgogne Rouge.
The reason Lidia recommends Morellino “La Mozza” in today’s Daily Dish is the same reason for her from-the-pantry supper: both are simple solutions to problems that could easily become bigger than they need to be.
Few foods say summer like corn on the cob. And few drinks go along with corn on the cob — or summer! — like lemonade.
"If you read no other part of this cookbook (don’t worry, you will), read the introduction. That’s because you hear Barbara Lynch’s voice loud and clear, and it’s a voice that is authentic, real, and “of-Boston” as she is.
This week, two Kitchen Crew members, Rebecca Miller and Beth O’Brien, are trying out Lidia Bastianich’s recipe for Pesto Alla Anna, and the results will be posted here on the WGBH Foodie Blog this Saturday morning.
Think mushrooms and some people immediately think pinot noir.
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.
If you’re a wine drinker, this recipe is crying out for sparkling wine!
What to drink with these Maple-Pecan Squares depends, at least a little, on what time of day you eat them.
Ah, leeks. Their history goes back to the Egyptians (the pyramid-builders ate them) and ancient Welsh soldiers (they wore bits of leeks in their helmets to distinguish them from their Saxon foes).
Ferran Adrià, the father of molecular gastronomy, is a true innovator in the worlds of science and food. Recenty, he paid a visit to our neighborhood when he visited the Harvard School of Engineering and Applied Sciences.
This is one wild recipe! It’s carbonara the way you know carbonara, complete with pancetta, egg yolks, and Parmiggiano-Reggiano.