The Daily Dish
When sausages and grapes are cooked together they make an easy and delicious treat.
Is it weird to drink wine — made from grape juice, of course — with a recipe that already features grapes?
Think mushrooms, and you probably think Pinot Noir.
This is a perfect summer recipe utilizing local corn and tomatoes.
The Daily Dish
They are sweet, delicious, and full of antioxidants. And there’s no dessert that I love more than a berry and fruit salad, such as this Blueberry and Peach Prosecco “Soup.” It’s a seasonal favorite at our restaurant Del Posto in New York City.
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.
The Daily Dish
When I come across a flavor I really love, I like to spread it around, and the best way to spread the great flavor of Indonesia’s spicy sambal is with crème fraiche.
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.
For many of us, when we fire up the grill it’s time to slather on the barbecue sauce. A sauce’s tangy and zesty flavors can embolden chicken or steak and give a distinctive character to hunky beef ribs.
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.
The Daily Dish
I was recently at a cocktail party where breadsticks were served — store-bought — and they were okay, but I figured they can’t be too hard to make and I can add any flavors I like.
The Daily Dish
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.
99.5 All Classical host Laura Carlo shares a favorite Fourth of July tradition: the recipe for Yankee Doodle Bread.
This is one wild recipe! It’s carbonara the way you know carbonara, complete with pancetta, egg yolks, and Parmiggiano-Reggiano.
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.
The peaches when I tested this recipe were not bursting ripe and succulent. However, the recipe was delightfully refreshing and simple to prepare.
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.
Today I made Lidia Bastianich’s traditional basil pesto.
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.
Try a simple red Burgundy like Anne Gros’ 2008 Bourgogne Rouge.
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.
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.
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.
Sustainable seafood, along with locally grown ingredients, are two trends in the restaurant industry that are here to stay.
Not sure if you’ve noticed, but Wednesdays have become the wine lover’s highlight of the week in Boston.
About once a month — including tomorrow, Saturday, February 27 — the Diablo Glass School in Roxbury transforms into the hippest place in Boston to have a glass of wine.
Seven habits of highly effective (and value-minded) wine drinkers.
Winter farmer's markets are multiplying across New England -- with new markets popping up in Maine, New Hampshire, Massachusetts and Connecticut. They give customers a chance to eat fresh, local produce year-round -- and provide much-needed winter income for farmers.
Most shoppers, even label lovers, agree that clothing doesn't give you a great return on your investment, only your sense of style. To stay stylish in this rugged economy, people are turning more to second hand clothing.
Airs this month on WGBH
Monday at 8pm on WGBH 2
Even before the financial crisis, Detroit was known for its undervalued real estate. Now, a bad situation is even worse. The median Detroit home price in 2011 was more than $100,000 less than for the rest of the country. Sometimes in Detroit, housing prices don't seem to make much sense at all.
Thursday at 8pm on WGBH 2