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Innovation Hub

How the Local Food Movement Falls Short


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By Kara Miller
The locavore movement is increasingly powerful — but one author says the movement is not nearly diverse enough and excludes some of the very people who most need healthy, affordable food.
The Daily Dish

Roasted Potato Salad with Bell Peppers


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By Susie Middleton
This potato salad recipe is going to change your vision of potato salad forever. Really! It’s got a Southwestern spin, with a secret to the method, that brings even more flavor to the dish.
Emily Rooney Show

Slow Foods in Twenty Minutes


Two prominent area chefs – Barbara Lynch and Ana Sortun – are stepping out of the kitchen trying to change the way we eat.
The Weekend Daily Dish

Grilled Mozzarella and Spinach BLTs



By Susie Middleton
It’s hard to imagine improving on a BLT, but this recipe for Grilled Mozzarella and Spinach BLTs really does the trick. Creamy mozzarella is a delicious foil for salty, smoky bacon, and sautéed spinach is a hearty stand-in for lettuce. You are going to love them.
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 Weekend Daily Dish

Crispy Catfish Po Boys



By Susie Middleton
Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.
The Weekend Daily Dish

Steak Tacos with Sour Cream



By Susie Middleton
Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. 
The Weekend Daily Dish

Roasted Shrimp with Rosemary and Thyme


By Susie Middleton
This hands-off dish delivers amazing flavor for very little effort; Roasted in an herb-infused oil, the shrimp turn golden-pink, tender; and fragrant injust 10 minutes.
The Weekend Daily Dish

Green Beans With Crispy Pancetta


By Susie Middleton
Everyone knows the onion-topped green bean casserole that’s a Thanksgiving mainstay, but this recipe is more elegant and flavorful.
The Weekend Daily Dish

Fennel And Rosemary Beef Tenderloin


By Susie Middleton
Nothing says Christmas like beef tenderloin, and this recipe could be the easiest beef tenderloin you will ever make! It requires minimal amount of time and toil to put together, and then the oven concentrates the flavors.
The Weekend Daily Dish

Pasta With Roasted Cauliflower, Arugula, And Prosciutto


By Susie Middleton
Load your plate with color and layers of flavor. Bits of salty prosciutto mix perfectly with roasted cauliflower, sweet grape tomatoes and peppery arugula. Pasta night just got a little more interesting!
The Weekend Daily Dish

Pan-Seared Tuna Steaks With Warm Tomato, Basil, Olive Salad


By Susie Middleton
For a healthy, delicious weeknight dinner, look no further than quickly seared fresh tuna steaks. Fresh tuna is so good for you – it’s chock full of heart-healthy omega 3s – and its dense, meaty texture and flavor taste great, too. The steaks take less than 5 minutes to cook, and a zesty tomato-olive salad to go with them takes only a few minutes more.
The Weekend Daily Dish

Beef, Barley, And Butternut Squash Stew With Blue Cheese Croutons


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By Susie Middleton
Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.
Recipes

Wilted Greens With Caramelized Red Onion And Toasted Walnuts


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Many greens will work wonderfully in this dish – try chard, kale, collards or spinach (though the latter will cook down much more quickly). I add caramelized red onions (yellow or white will work fine, too) to add a touch of sweetness.
Food

Cooking Up Healthy Winter Greens At Nora's



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By NPR Staff
Chef Nora Pouillon of Restaurant Nora in Washington, D.C., shows NPR Host Linda Wertheimer a fresh way to cook greens without resorting to a long, slow braise and a hamhock.
The Daily Dish

Creamy Parsnip and Potato Chowder With Parsnip Croutons By Annie Copps


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I fully understand that it is potentially blasphemous for me, as a proud New Englander, to suggest chowder be made without seafood. But this really lovely recipe for a parsnip chowder—it does have potatoes—does that count?
The Daily Dish

Chicken Noodle Soup By Annie Copps


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I don't have any hard evidence that it cures anything, but I do know it's what I turn to when I've had a rough day. Just about every culture has their version of chicken noodle soup which is a simple saute of onions, carrots, and celery, chicken stock and pasta.
The Daily Dish

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.
The Daily Dish

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.
The Daily Dish

Parmesan Fricco Salad Baskets By Annie Copps


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Okay, listen up… you want people to think you are a culinary genius? This super-simple, very beautiful, and delicious twist on salads will have everyone at the table asking, "how'd you do it?"
The Daily Dish

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.
The Daily Dish

Ma Po Tofu-Zucchini by Ming Tsai


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I'm using two of the easiest east-west ingredients to work with—and they work really well together: Tofu and zucchini. I grew up eating tofu in stir fries and salads and discovered it truly is nature's vegetarian meat. Zucchini requires very little prep and it's almost as versatile as tofu. You'll see what I mean in today's recipe.
The Daily Dish

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.
The Daily Dish

Coriander-Crusted Tuna Salad Niçoise


By By Ming Tsai
I've always enjoyed composed salads—salads with multiple ingredients, artfully arranged. Among these, Salade Niçoise is probably the best known and most widely enjoyed.
The Daily Dish

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.
The Daily Dish

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.
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.
The Daily Dish

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

Bored with Beans?
By Lidia Bastianich


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Getting bored with your green beans? Add some creamy Gorgonzola cheese to add a gorgeous complexity.
The Daily Dish

Braised Leeks
By Annie Copps


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I am drawn to leeks, their mellow onion flavor is seductive and slow cooking them through braising coaxes out all the sweet beauty. This recipe goes well with roasted meats or a pasta dish. 
The Daily Dish

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.
The Daily Dish

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

Creamy Risotto with Baby Shrimp and Bok Choy
By Ming Tsai


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.

The Daily Dish

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.

The Daily Dish

Tomatoes and Panzanella
By Lidia Bastianich


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

The Daily Dish

Scallion and Asparagus Salad
By Lidia Bastianich


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Recipe for Scallion and asparagus salad.

The Daily Dish

Spring-dug Parsnips with Seared Sea Scallops
Annie Copps


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

The Daily Dish

Asparagus Hummus And Spiced Pita Chips By Annie Copps


YANKEE MAGAZINE
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Spring means asparagus season in Massachusetts — and nothing tastes better to me than asparagus hummus accompanied by fragrant, spiced pita chips.

The Daily Dish

Seared Haddock with Beans and Greens
By Annie Copps


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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 Daily Dish

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.

The Daily Dish

Farro Salad By Annie Copps


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

The Daily Dish

Italian-Style Corn
Lidia Bastianich


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America loves and is obsessed with corn, and I happen to have an Italian-American love affair with corn!

The Daily Dish

Grilled Peppers
By Lidia Bastianich


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When you go shopping at your local reputable market, get yourself some peppers especially when they are in season.

The Daily Dish

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.

The Daily Dish

Corn and Tomato Tart
By Annie Copps


One of the best places to get corn has to be Verrill Farm, in Concord, Mass., and this corn and tomato tart recipe is their idea.
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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