Lifestyle  

You may not think of the greater Boston area as prime agricultural land, but — as Victory Garden demonstrates every day — the gardening of edible fruits and vegetables is a realistic, doable, and increasingly popular endeavor.

The beauty of this recipe is twofold.

The thing about a Ming Tsai recipe is how wonderfully the aroma of ingredients fill the kitchen.

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.

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.

If you’re a wine drinker, this recipe is crying out for sparkling wine!

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).

It’s one thing to attend a wine tasting...It’s another thing to work at a wine tasting.

Wow! This recipe is not for the faint of heart.

While many of us are looking for a cool escape from the summer sun, Boston-area CSA offerings are heating up with treats like summer squash finding their way into shares soon.

It is significant, I think, that Lidia doesn’t specify which type or style of beer to use in this recipe!

When you’re thinking about what to drink with this tart recipe, consider two factors: your choice of filling, and the time of day you serve it.

There’s something very retro about deviled eggs that inspires me to suggest pairing them with a classic cocktail like an Old Fashioned or a Tom Collins.

As a beverage pairing for today’s dumplings, try a few drinks that pack a similar punch one sip at a time.

Certain wines are reliable stand-bys when it comes to pairing with Asian food, and Chef Tsai’s recommendation for this dish.

Ruth Reichl is a familiar face to WGBH viewers and listeners, from Gourmet’s Adventures with Ruth to Diary of a Foodie.

Is it weird to drink wine — made from grape juice, of course — with a recipe that already features grapes?