The Daily Dish  

Catch the Daily Dish for recipes and cooking tips from top chefs and TV hosts Lidia Bastianich of Lidia's Italy, Ming Tsai of Simply Ming, and Annie Copps, senior editor of food at Yankee Magazine.

Recipe for Rice and Lentils

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

One of the great things about the food of other cultures is that it’s full of surprise flavors. This recipe is one of them.

Some of China’s smallest treasures are also its tastiest — dim sum — those savory little dumplings filled with meat, seafood, and vegetables.

Monday through Friday, I eat breakfast on the go—usually a cup of coffee and a bowl of yogurt with granola. Store bought granola can have some hidden ingredients, too much salt, and sugar as well as extra calories that may not be the best way for you to start the day.

Who doesn’t love a good potato salad? Well, here is my twist on the classic: Insalata Patate Tedesca.

One of the most satisfying meals I've ever had was a big bowl of Japanese udon noodles topped with—are you ready for this—miso butter. Yes, Japan's traditional miso paste blended with our own very western butter. It's a rich, savory marriage made in heaven—or nirvana—and here's how to make it.

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

You may think that pasta is only as flavorful as its sauce, but that would mean you haven’t tried Japanese soba noodles.

If you’re like most people, your first encounter with hoisin sauce involved the Chinese dish mu shu pork...

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!

Guest blogger Cathy Hughye's post-game analysis of the Marilynn and Sheila Brass performance on Throwdown with Bobby Flay.

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

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.

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

Follow my 10 pasta commandments, and you will make a great bowl of pasta that rivals the delicious pastas at Becco, one of our New York City restaurants.

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

Chef Ming Tsai, local restaurateur and host of Simply Ming offers a delightful variation on chicken salad.

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.

Whether it’s along Marlborough Street or deep in the Boston Common, trees are in bloom.

“But what is this like?”

Ever notice how often you ask yourself that when shopping for new wines?

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.

The Greek Independence Day festival took over Boston Common on Sunday.

Cheese is one of the world’s most beloved foods whether you’re a celebrated French chef or a scruffy American kid on a picnic bench.

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.

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.