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WGBH NEWS

The Food Revolution That Ate New England


By Cristina Quinn
Food trucks have come to Boston, Cambridge and Paris. And now the food world's hottest phenomenon is now moving into the suburbs.
The Weekend Daily Dish

Quick skillet mac and Cheese -


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By Susie Middleton
Did you think that homemade mac and cheese was too complicated to make on a weeknight? Well, think again because this recipe will have creamy, luscious mac and cheese on your table in less than 30 minutes.
The Weekend Daily Dish

Quick Skillet Mac and Cheese



By Susie Middleton
Did you think that homemade mac and cheese was too complicated to make on a weeknight? Well, think again because this recipe will have creamy, luscious mac and cheese on your table in less than 30 minutes.
The Weekend Daily Dish

Orzo with Brown Butter and Parmesan



By Susie Middleton
This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.
The Weekend Daily Dish

Vegetable Sauté with Orange and Balsamic



By Susie Middleton
This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.
The Daily Dish

Braided Brunch Loaf By Annie Copps


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Yes, you will have me to thank for this semi-genius breakfast or brunch dish. I"ll call it a braided brunch loaf because I don"t know how else to describe it, but my inability to properly name it doesn"t take away from the considerable wow factor of it"s presentation.
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

Sake-Black Pepper Mussels With Granny Smith Apples
By Ming Tsai


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Apples may seem like a funny match for mussels, but believe-you-me the tartness and sweetness of apples play beautifully against the natural brininess of the mussels and a little bit of sake adds yet another element that makes this dish delicious.
The Daily Dish

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!

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.

The Daily Dish

Coconut-Cranberry Chicken Curry
By Ming Tsai


What happens when you take coconut milk from the East and combine it cranberries from the west?  Well, you get today's dish: A quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.

The Daily Dish

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.
The Daily Dish

Creamy Thai Basil Polenta By Ming Tsai


Thai basil and butter come together to make culinary magic in this Daily Dish from chef Ming Tsai.
The Daily Dish

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.

The Daily Dish

Miso Butter Pork Udon Noodles
By Ming Tsai


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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.

The Daily Dish

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.
The Daily Dish

Sweet and Sour Chicken and Peppers
By Ming Tsai


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One of the great things about the food of other cultures is that it’s full of surprise flavors. This recipe is one of them.

The Daily Dish

Baked Penne & Mushrooms
By Lidia Bastianich


Today we bring you a delicious combination of pasta and mushrooms, all baked with oozing cheese.

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