Recipes  

Recipe for Rice and Lentils

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

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.

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.

One of the things I love best about cooking is beating the bushes for hidden treasures—ingredients that are unfamiliar or underutilized.

I confess that I am not such a good baker but I am trying! My good friend, food writer, and cookbook author Molly Stevens is a great cook and she shared a super easy recipe that works anytime of the year.

As much as Italians love wine, a good beer is definitely enjoyed every now and then too, and it’s even used in cooking — so next time you’re roasting chicken, add some beer to it.

Wake up and smell your herbs! Fresh herbs are simply wonderful. The use of fresh herbs has exploded in the American kitchen today. I recall that as a young apprentice in Italy at my aunt’s apron strings, for every herb we had in the garden, there was a pot on the stove to match.

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

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.

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!

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.

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.

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!

99.5 All Classical host Laura Carlo shares a favorite Fourth of July tradition: the recipe for Yankee Doodle Bread.

The peaches when I tested this recipe were not bursting ripe and succulent. However, the recipe was delightfully refreshing and simple to prepare.

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.

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.

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.

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

Recipe for Scallion and asparagus salad.

I love it, but how do I use it? Here are my tips for how to best use olive oil.

Recipe for Molasses-Tapioca Pudding.

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.

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.

Tips for edging toward a healthy life, even when there’s no time.

The Brass sisters are in the business of resurrecting old family recipes.

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!

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

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!

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.