The Daily Dish  

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.

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!

My kitchen doesn't need anything super fancy. But I do have a few essentials that make cooking easier and more delicious.

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.

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.

A basic vinaigrette is a whipped concoction of vinegar and oil. When done well, the vinaigrette lightly coats fresh garden greens and nudges them towards greatness. While this recipe is very easy, it is important to get it right so that you don't end up with a glunky sauce over your delicate lettuces!

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.

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

There are certain characteristics of a French-style brasserie that makes it a French-style brasserie.

My task for last Saturday’s segment on WGBH’s own A Celtic Sojourn radio program was to discuss the history of beverages in Ireland, as well as contemporary iterations of Irish cuisine.

WGBH members, guests from the public, and especially local wine shops are all pitching in to make tonight’s wine tasting a big success.

I know I was supposed to be there for the wine. It was Burgundy, after all, and a lot of it — almost 20 different wines, both red and white, all readily sippable.

Technically no, I did not have to come to France in order to attend a seminar about California Zinfandel.

Last Wednesday evening, Formaggio Kitchen in Cambridge gave class attendees a rare opportunity to witness what most foodies only read about: the actual carving of a pig.

At some point in your life, you’ve bought a bottle of wine based on what the label looks like.

A few months ago over dinner in Bordeaux, a man with playful, very pale blue eyes told me about a drink called ratafia, from the Champagne region of France.

Last week I paid a visit to Masa, chef-owner Philip Aviles’ South End restaurant.

There’s a sense of the reality of Julia Child at Ballymaloe Cookery School, and then there is a sense of her spirit.

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.

These days, in this weather, very few things taste bad.

It’s the intensity that enables Anne Amie’s pinot blanc and pinot noirs to stand up to Grill 23’s award-winning steakhouse cuisine.

Kerri Platt, owner of The Wine Bottega wine shop in the North End, has her internal lie detector tuned to high.

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.

There’s not a wine drinker among us who hasn’t heard of the potential health benefits of resveratrol — you know, the chemical compound found in the skin of red grapes and, it follows, in red wine as well.

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

They’re red. They’re round. They’re juicy and delicious, and you’ve just got to have them! Tomato-time is here!

Follow my 10 pasta commandments, and you will make a great bowl of pasta that rivals the delicious pastas at Becco, one of our New York City restaurants.

Here’s a tasty and healthy recipe for you when you are really craving the taste of spring.

I have a quick, easy, healthy and inexpensive meal that will put dinner on the table in 30 minutes. The main ingredients – local white fish and fresh field greens.

The key to this hearty salad is the ancient Italian grain farro. You're going to like it.

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.

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

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!

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.

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.

I can’t imagine anything more New England-y than maple syrup. We tend to think of maple syrup as just the thing to top french toast and pancakes, but here’s one of my favorite uses for it: dessert!

If you’re like most people, your first encounter with hoisin sauce involved the Chinese dish mu shu pork...

You may think that pasta is only as flavorful as its sauce, but that would mean you haven’t tried Japanese soba noodles.

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

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.

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

Monday through Friday, I eat breakfast on the go—usually a cup of coffee and a bowl of yogurt with granola. Store bought granola can have some hidden ingredients, too much salt, and sugar as well as extra calories that may not be the best way for you to start the day.

Some of China’s smallest treasures are also its tastiest — dim sum — those savory little dumplings filled with meat, seafood, and vegetables.

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.

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

Recipe for Rice and Lentils

Catch the Daily Dish for recipes and cooking tips from top chefs and TV hosts Lidia Bastianich of Lidia's Italy, Ming Tsai of Simply Ming, and Annie Copps, senior editor of food at Yankee Magazine.