Foodie Blog  

Looking for hot food, warming drinks, and a cozy atmosphere? These venues fit the bill. Cathy Huyghe's top three choices for wintertime hideouts are below.

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.

About once a month — including tomorrow, Saturday, February 27 —  the Diablo Glass School in Roxbury transforms into the hippest place in Boston to have a glass of wine.

Varied, obscure, and classic is exactly how they like it. Throw in a tucked-away location, introductions by prominent and local food celebrities, and edible accompaniments, and you’ll find that’s exactly how the audience likes it, too.

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.

A man dies too young if he leaves any wine in his cellar.” – André L. Simon

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.

A successful event always has these elements in common...

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.

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.

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.

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.

At first glance, Dr. Su Hua Newton seems an unlikely winery owner.

Recipe for Molasses-Tapioca Pudding.

I love it, but how do I use it? Here are my tips for how to best use olive oil.

Recipe for Scallion and asparagus salad.

Spring means asparagus season in Massachusetts — and nothing tastes better to me than asparagus hummus accompanied by fragrant, spiced pita chips.

This time of year is a transitional one for local ingredients, so we turned to Josh Ziskin, chef and owner of the Italian-inspired La Morra restaurant in Brookline.

The Kitchen Crew tests Daily Dish recipes from Ming Tsai of Simply Ming, Lidia Bastianich of Lidia’s Italy, and Annie Copps, senior editor of food at Yankee Magazine.

Pot stickers, scallion cakes, dim sum… they all have one thing in common, the simplest dough in the universe: hot water dough. Add the great French ingredient, shallots, and you’ve got a combination that can morph into anything. Try this one, with a dipping sauce.

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.

The peaches when I tested this recipe were not bursting ripe and succulent. However, the recipe was delightfully refreshing and simple to prepare.

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.

Guest blogger Cathy Hughye's post-game analysis of the Marilynn and Sheila Brass performance on Throwdown with Bobby Flay.

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.

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.

Why would anyone in New England eat a strawberry in February? I wait all year for strawberries.

I snagged this recipe for a Shredded Potato Cake with Leeks and Cheese from the good people of Shelburne Farms.

Not only do I look to the East and the West for sources of inspiration, I also look to the past for great ingredients about which we may have forgotten…like buttermilk, which used to be a staple in American kitchens.

America loves and is obsessed with corn, and I happen to have an Italian-American love affair with corn!

Wake up and smell your herbs! Fresh herbs are simply wonderful. The use of fresh herbs has exploded in the American kitchen today. I recall that as a young apprentice in Italy at my aunt’s apron strings, for every herb we had in the garden, there was a pot on the stove to match.

I was recently at a cocktail party where breadsticks were served — store-bought — and they were okay, but I figured they can’t be too hard to make and I can add any flavors I like.

For many of us, when we fire up the grill it’s time to slather on the barbecue sauce. A sauce’s tangy and zesty flavors can embolden chicken or steak and give a distinctive character to hunky beef ribs.

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.

They are sweet, delicious, and full of antioxidants. And there’s no dessert that I love more than a berry and fruit salad, such as this Blueberry and Peach Prosecco “Soup.” It’s a seasonal favorite at our restaurant Del Posto in New York City.

Recipe for Rice and Lentils