Topics by Cathy Huyghe
Is it weird to drink wine — made from grape juice, of course — with a recipe that already features grapes?
For today’s dish and beverage pairing, why not step into something a little bit unfamiliar?
Certain wines are reliable stand-bys when it comes to pairing with Asian food, and Chef Tsai’s recommendation for this dish.
As a beverage pairing for today’s dumplings, try a few drinks that pack a similar punch one sip at a time.
Chef Tsai’s team recommends the 2007 Mas de la Dame Rosé as the pairing for this dish.
Recipe for roasted chicken with beer.
There’s something very retro about deviled eggs that inspires me to suggest pairing them with a classic cocktail like an Old Fashioned or a Tom Collins.
I am on vacation this week with my family in rural Pennsylvania, so I was especially close to fresh-grown produce when it came time to shop for ingredients for Ming Tsai’s chicken wings.
It is significant, I think, that Lidia doesn’t specify which type or style of beer to use in this recipe!
I would love a chardonnay with this dish!
The aroma goes from mild and sweet to charred and ashen. The sound of eating them goes from crisp-crunch to al dente.
Wow! This recipe is not for the faint of heart.
It’s one thing to attend a wine tasting...It’s another thing to work at a wine tasting.
Today’s dish packs some serious flavor punch, yet it takes less than 10 minutes of cooking time.
Ferran Adrià, the father of molecular gastronomy, is a true innovator in the worlds of science and food. Recenty, he paid a visit to our neighborhood when he visited the Harvard School of Engineering and Applied Sciences.
In today’s recipe, the classic recipe is New York chicken wings and the innovative twist is an Asian-influenced version of the hot and spicy “Buffalo sauce” to go with them.
Ah, leeks. Their history goes back to the Egyptians (the pyramid-builders ate them) and ancient Welsh soldiers (they wore bits of leeks in their helmets to distinguish them from their Saxon foes).
What to drink with these Maple-Pecan Squares depends, at least a little, on what time of day you eat them.
If you’re a wine drinker, this recipe is crying out for sparkling wine!
You’d think that the drama of a wine auction happens just before the gavel drops, with the flurry of last-second bids and all but one lucky bidder walking away empty-handed.
Think mushrooms and some people immediately think pinot noir.
This week, two Kitchen Crew members, Rebecca Miller and Beth O’Brien, are trying out Lidia Bastianich’s recipe for Pesto Alla Anna, and the results will be posted here on the WGBH Foodie Blog this Saturday morning.
"If you read no other part of this cookbook (don’t worry, you will), read the introduction. That’s because you hear Barbara Lynch’s voice loud and clear, and it’s a voice that is authentic, real, and “of-Boston” as she is.
Few foods say summer like corn on the cob. And few drinks go along with corn on the cob — or summer! — like lemonade.
Wine lovers, take note: You can unwind with a crisp white while you listen to WCAI, the Cape and Islands NPR Station — but depending on where you are, you’ll need to plan ahead.
The reason Lidia recommends Morellino “La Mozza” in today’s Daily Dish is the same reason for her from-the-pantry supper: both are simple solutions to problems that could easily become bigger than they need to be.
Local-food enthusiasts all over New England are toting home their first CSA share of the season this week.
There are certain wines you immediately think of when you think of beef.
This is a complex dish, with the meatiness of the mushrooms and the tart citrus of the blood oranges playing off each other. But “complex,” at least when it comes to a beverage pairing, means opportunity!
It isn’t that fish is flavorless – hardly! – but what surrounds the fish often delivers the bigger taste impression.
You may not think of the greater Boston area as prime agricultural land, but — as Victory Garden demonstrates every day — the gardening of edible fruits and vegetables is a realistic, doable, and increasingly popular endeavor.The Trustees of Reservations
Glen Urquhart School
The Food Project
When deciding what to drink with these scallion pancakes, consider the wide variety of liquids already in the recipe: sambal (a chili-based sauce), rice wine vinegar, Asian sesame oil, extra virgin olive oil, either grapeseed or canola oil, and of course, good old hot water.
The Kitchen Crew tests Daily Dish recipes from Ming Tsai of Simply Ming, Lidia Bastianich of Lidia’s Italy, and Annie Copps, senior editor of food at Yankee Magazine.
Western Massachusetts has its share of attractions, both natural and cultural. A fair bit of the cultural attractions are facilitated by an organization called Museums10, a consortium of galleries and museums ranging from the Eric Carle Museum of Picture Book Art to the Smith College Museum of Art.Daily Dish
Museums10 - Table for 10
Given the choice between an 11% abv (alcohol-by-volume) wine or one that’s 15.5%, I’m much more likely to go for the one with less alcohol. It’s not that I’m a lightweight – I can handle the alcohol – but more often, it has to do with the sweetness of a non-dessert wine that such high levels of alcohol.The Daily Dish Blog
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.
Deep Ellum manages to balance high and low — whether you’re talking about the items on the menu or the interior decor or the drinks list — and that balancing act conveys a sense of edginess that appeals to a wide swath of customers.
At first glance, Dr. Su Hua Newton seems an unlikely winery owner.
Whether it’s along Marlborough Street or deep in the Boston Common, trees are in bloom.
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.
“But what is this like?”
Ever notice how often you ask yourself that when shopping for new wines?
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.
Lemon meringue pies, the real kind, are seasonal. That season started in February and — as lovers of real lemon meringue pie know — our favorite season is coming quickly to an end.
WGBH LearningTours presents: Mediterranean Voyage of Discovery with Diane Rehm and Scott Simon
The Greek Independence Day festival took over Boston Common on Sunday.
Kerri Platt, owner of The Wine Bottega wine shop in the North End, has her internal lie detector tuned to high.
These days, in this weather, very few things taste bad.
The timing couldn’t have been more perfect: it was just the right day, and just the right weather, with just the right sort of food arranged around the right theme, presented by the right person.
Gardening season is upon us — and as we so often realize this time of year, gardeners and food lovers are close kin.
Building on yesterday’s musings about the reality of Julia Child presented at Ballymaloe Cookery School, and the sense of her spirit, one of the best ways to convey both is through photos of a recent event at Ballymaloe.
There’s a sense of the reality of Julia Child at Ballymaloe Cookery School, and then there is a sense of her spirit.
It’s difficult in early April in Boston not to notice the weather. Or the sun. Or the warmth. Or, by extension, all the attention that’s paid to nature, the environment and sustainability — especially as the 40th anniversary of Earth Day draws near.
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.
Scotch demystified: Five questions for Ricky Crawford, The Glenlivet’s national ambassador and educator
The mysteries behind Scotch.
At some point in your life, you’ve bought a bottle of wine based on what the label looks like.
Julie Powell must certainly have considered cooking her way through volume two of Mastering the Art of French Cooking as the follow-up sequel to her wildly successful Julie & Julia: My Year of Cooking Dangerously.
Julia and Paul Child in France.
Technically no, I did not have to come to France in order to attend a seminar about California Zinfandel.
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.
Bauer Wines and Spirits
Federal Wines and Spirits
Oz Wine Company
A successful event always has these elements in common...
Federal Wine & Spirits
Oz Wine Company
Gordan's Fine Wines and Liquors
WGBH members, guests from the public, and especially local wine shops are all pitching in to make tonight’s wine tasting a big success.
Sustainable seafood, along with locally grown ingredients, are two trends in the restaurant industry that are here to stay.
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.
Chef Ming Tsai will open a noodle bar for lunchtime service in the lounge of his iconic Wellesley restaurant, Blue Ginger.
There are certain characteristics of a French-style brasserie that makes it a French-style brasserie.