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Taste of WGBH

Perfectly Paired for the Artisan Food & Wine Festival


GET TICKETS
Together: fine wine and 20 of Boston’s top chefs, together under one roof—or tent—for food and fun. Join us for the the gala and wine auction.

Sept. 13 & 14 at WGBH
Celebrating Julia

What Would Julia Drink?


Hear Boston Wine School's Jonathan Alsop talk about how Julia Child introduced wine into American living when martinis and gin and tonics were all the rage.
CALLIE CROSSLEY SHOW

Great Wines for Holy Holiday Meals


Boston Wine School's Jonathon Alsop recommends some of his favorite lables for either the Passover seder or Easter dinner.
Taste of WGBH

We Heart Wine AND Chocolate!


Friends and Members of WGBH gathered at One Guest St. to celebrate Valentine's Day. Here is the wine list. Yes, you CAN try this at home!
Wine

Taste of WGBH: Grazie!


By WGBH Events
Over 200 WGBH members and guests joined us at our Guest Street studios last Friday night for the Taste of WGBH: Wines of Italy event.
Wine

Vine Talk Ranks The Rieslings


VIEW UPCOMING SCHEDULES AND CLIPS
Join host Stanley Tucci, the Vine Talk team of wine experts, and our celebrity guests Nora Ephron, John Lithgow, S. Epatha Merkerson, and Chef Jonathan Waxman, as they enjoy big, bold, beautiful Cabernet Sauvignons from Napa Valley's Oakville region.

Vine Talk
Sun, April 17 at 3pm | WGBH 44
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

Braised Fennel and Leeks By Annie Copps


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Typically it's a big, tough piece of meat that gets transformed by braising, but I found that when slowly cooked in a bit of wine and chicken stock, my two favorite root vegetables, fennel and leeks, turn luscious and silky.
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

Grilled Marinated Flank Steak By Annie Copps


Flank steak goes on sale quite often. It's a little tougher than some cuts, but we love the flavor and its forgiving nature when it comes to rare or well-done preparation. We keep our grill going all year, but you can also use your broiler indoors to whip up this fast and flavorful steak dish.
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

Chicken Fusilli with Edamames and Shiitakes
By Ming Tsai


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This dish combines the wonderful and healthy flavors of edamames and shiitakes with chicken and fusilli pasta to make a delicious good-for-you dinner.
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

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

Cranberry Red Roast Braised Pork Shoulder
By Ming Tsai


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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.

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

Soy-Braised Short Ribs
By Ming Tsai


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.

The Daily Dish

Chicken Scarpariello
By Lidia Bastianich


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America loves chicken. It's the most googled food word out there. So here's an easy and delicious recipe for chicken scarpariello. It's a dish with a silly name. Afterall, scarpa means shoe in Italian, but it makes up for it in its intensity and complexity of flavors.
The Daily Dish

Thai Curried Clams and Chorizo
By Ming Tsai


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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.

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