Rice and Grains  

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!

Warning: Once you see this recipe you won't be able to wait until you can wrap your mouth around this mouth-watering East-meets-West dish.

Today east meets west — and goes south — with my Soy-Braised Short Ribs, a hearty main dish that is a great one-pot meal you can make either in your slow cooker or on your stovetop.

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.

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.

One of the things I love best about cooking is beating the bushes for hidden treasures—ingredients that are unfamiliar or underutilized.

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.

This is definitely a New England recipe. Anadama bread is one of the most popular breads here, and for good reason—it's absolutely delicious.