Herbs and Spices  

 

 

The Weekend Daily Dish

Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa


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By Susie Middleton
Sometimes salad is just what you want for dinner. This one, featuring grilled chicken and a black bean salsa flavored with southwestern spices, is filling enough to satisfy the heartiest of eaters!
The Weekend Daily Dish

Roast Chicken with Rosemary-Lemon Salt



By Susie Middleton
For a very flavorful roast chicken, I like to liven up plain old kosher salt by mixing it with some fresh rosemary and lemon zest. Pulsing it in the food processor helps release the flavorful oils from the zest and the rosemary. This recipe is for two chickens, which will give you leftover meat to use in salads, wraps, or a quick stir-fry.
The Weekend Daily Dish

Pork Chops Stuffed With Pine Nuts And Herbs


By Susie Middleton
Pork chops make for great weeknight eating, but they’re even better when you stuff them with a quick riff on pesto. The finished dish is on your table in less than 30 minutes.
The Weekend Daily Dish

Texas Beef Chili With Poblanos And Beer


By Susie Middleton
Just say the name of this incredible recipe -- Texas Beef Chili with Poblanos and Beer – and you know that it’s going to be good. This is a classic Texas-style chili because contains meat and chiles, but no beans (although they do make a tasty garnish, if you like). It’s got a great spicy kick, and its flavor gets even better if you make it a day or two before, so plan ahead. We promise it'll be worth it!
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Beef Rib Roast With A Dry Rub of Cumin, Mint, Oregano And Chile By Annie Copps


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A rib roast is everything you want in a cut of beef: It is impressively sized and naturally flavorful, and easy… once you season it and pop it in the oven, it pretty much takes care of itself (leaving plenty of time for side dishes). Perfect for a dinner party.
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Classic Beef Brisket By Annie Copps


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In Texas, a brisket would go on the grill. In Ireland it would get corned (that means weeklong bath in herbs and salt), then boiled. And in a Jewish family, a brisket is the center of the holiday table.
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Tapenade-Stuffed Lamb Roasted With Carrots And Shallots By Annie Copps


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I love the slightly sweet and herbaceous flavor of lamb and as we move into late winter, a roasted lamb makes me think about the coming warm weather of springtime. This recipe is for a boneless leg of lamb with a Mediterranean stuffing of garlicky olives called tapenade.
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Gratin Of White Beans With Pancetta And Tomatoes By Annie Copps


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Bacon, beans and tomatoes—baked. Hello? That's gotta be good tasting and good for you. A gratin of beans, pancetta and tomatoes is a pretty quick dish as far as baking goes and it's the perfect accompaniment for a big roast or a simple piece of fish.
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Molly's French Onion Soup By Annie Copps


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Ooh la la have I got a winter warmer that will beckon you in from the cold:  French Onion Soup. A classic bowl of oniony goodness that will warm you up, fill you up, and delight you.
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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.
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Panko Eggplant with Chile-Yogurt Salsa By Ming Tsai


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Panko is a Japanese breadcrumb that is becoming more and more popular because it has a crisper, airier texture than most types of bradcrumbs, and I adore using it on this vegetarian appetizer that's perfect for any gathering.
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Vermont-Style Baked Beans By Annie Copps


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Baked beans are a New England favorite and while there are many excellent options for canned baked beans, you'll find making them from scratch is easy and far more satisfying.
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Ginger Tapioca Brulee By Ming Tsai


Let's take one of my favorite ingredients of all time, you guessed it, ginger, and use it in this classic french dessert that combines beautifully with the creaminess of tapioca to make a special, sweet finish to any meal.
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.
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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

Grilled Marinated Flank Steak By Annie Copps


Flank steak goes on sale quite often. It's a little tougher than some cuts, but we love the flavor and its forgiving nature when it comes to rare or well-done preparation. We keep our grill going all year, but you can also use your broiler indoors to whip up this fast and flavorful steak dish.
The Daily Dish

Bacon-Cilantro Fried Rice
By Ming Tsai


This great East-West combination is my favorite: Bacon-cilantro fried rice. There are two keys to a great fried rice: Dried rice (leftover from the day before) and super fluffy eggs. The secret to fluffy eggs? Hot oil. Here's the dish.
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Rice & Lentils by Lidia Bastianich


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This recipe makes a scrumptious light dish or soup starter. Omit the bacon and make it vegetarian.
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Shucked Oysters With Two Sauces By Annie Copps


A classic mignonette sauce is a simple combination of finely chopped shallots, vinegar and cracked pepper, while a remoulade involves a bit of mayonnaise mixed with a salty combo of chopped cornichons and capers and fresh herbs—either way, get yourself to a freshly shucked New England oyster.
The Daily Dish

Asian Ratatouille with Couscous By Ming Tsai


Hopefully you've already seen Ratatouille, a fantastic movie that my kids love. Ratatouille is a traditional country dish made up of healthy vegetables that originated in Nice, France. Here's an Eastern spin on this French classic.
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Shrimp Filled Money Bags By Annie Copps


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Sometimes called "beggars' purses," we prefer the optimistic "moneybags." I'm talking about today's dish: A delicious take on Asian dumplings.
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White Bean and Walnut Dip


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Like salsa became a staple in everyone's fridge a decade or so ago, another foreign favorite, hummus, is everywhere from fancy restaurants to kids' lunch boxes. This isn't a classic hummus recipe—more of a riff on our favorite Middle Eastern bean dip.
The Daily Dish

Bacon-Pineapple Fried Orzo
By Ming Tsai


Hopefully you've all had pineapple and bacon pizza. Well this recipe combines those flavors with some orzo, which is a great pasta that looks like rice. I guarantee you'll love this dish.
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Brining Your Turkey


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Do you suffer from overcooked dry turkey syndrome? You know, the legs are just cooked through, but the breast meat resembles cardboard? Here's an easy way to remove some of your holiday stress with an idea for cooking your turkey—try brining it first.
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Harvard Beets
By Annie Copps


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Some say this recipe is named for the great college, others say it gets the moniker from the town of Harvard, Massachusetts—either way this New England favorite brings sweet and sour together along with the deep and vivid purple that only comes from a beet.
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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.
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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.
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Best Bloody Mary Ever
By Ming Tsai


Is there anything better at brunch than a spicy Bloody Mary with a nice tall celery stick to garnish? Exactly.  Here's a recipe for the best Bloody Mary I've ever had.
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Curried Butternut Squash
By Annie Copps


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From soup to dessert, there are any number of delicious things to do with all kinds of squash and here in New England, we have dozens of varietals.
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Baked Goat Cheese with Pepper Jelly
By Annie Copps


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It has happened to all of us: Unexpected guests. This recipe will save you.

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Chicken Salad with Apple, Quinoa, Fennel, and Pinenuts
By Annie Copps


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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.

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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!

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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.

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Garlic Butter
By Lidia Bastianich


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Want a quick, delicious, and versatile recipe? With this recipe for garlic butter you can quickly make seared shrimp, scallops, or just toss with pieces of chicken breast and voilà ! A beautiful dish!
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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.
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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.

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Warm Chicken Breast Spinach Salad with Champagne-Lychee Vinaigrette
By Ming Tsai


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

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Sauteed Fiddlehead Ferns
By Annie Copps


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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.

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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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Maitake Hot and Sour Soup
By Ming Tsai


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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!

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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.
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Herbs
By Lidia Bastianich


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Herbs are one of the quickest and healthiest ways to impart flavor to any dish. They release their fresh flavor when cooked in a dish and then help to reinforce that flavor when added to a dish.

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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.

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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.

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Bloody Mary Scallop Ceviche
By Ming Tsai


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

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German Potato Salad
By Lidia Bastianich


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

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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.

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Deviled Eggs with Tuna and Black Olives
By Annie Copps


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Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants. One of my addictions are her Deviled Eggs With Tuna, Black Olives. Serve these at your next party—that is assuming you don't eat them before your guests arrive.

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