The Daily Dish: Tips for grating cheese

Listen to the Daily Dish Grate that cheese, please! Here are my favorite grating tips for three wonderful Italian cheeses. Whether its Grana Padano, Parmeggiano Reggiano or Pecorino Romano, I always buy my fresh cheese in a chunk at the store rather than already grated. I like to grate my cheese as close as possible [...]

The Daily Dish: Rice and Lentils

Riso e Lenticchie Listen to the Daily Dish Serves 8 or more as a first course or soup Ingredients 2 ounces pancetta or bacon, cut in pieces 1 cup onion cut in 1-inch chunks 1 cup carrot cut in 1-inch chunks 1 cup celery cut in 1-inch chunks 6 fresh sage leaves 2 tablespoons butter [...]

The Daily Drink: Rice and Lentils

When it comes to flavor, the pancetta, tomato paste, and white wine are the workhorses of this recipe. When it comes to texture, it’s the rice. For the beverage pairing, you want something that pulls it all together yet is light enough to go alongside the first-course or soup of today’s recipe. That something is rosé [...]

The Daily Dish: Sausages in the Skillet with Grapes

Salsicca all’Uva Listen to the Daily Dish Serves 6 Ingredients ¼ cup extra- virgin olive oil 8 plump garlic cloves, crushed and peeled 2 ½ pounds sweet Italian sausages, preferably without fennel seeds (8 or more sausages, depending on size) ½ teaspoon peperoncino flakes, or to taste 1 ¼ pounds seedless green grapes, picked from [...]

The Daily Drink: Sausages in the Skillet with Grapes

Is it weird to drink wine — made from grape juice, of course — with a recipe that already features grapes? Not exactly, but it is potentially clamorous, assuming that the table grapes you use in the recipe will not be the same kind as those used in the wine you’ll be drinking. This leaves [...]

The Daily Dish: Baked Penne & Mushrooms

Listen to the Daily Dish Pasticcio di Penne alla Valdostana Serves 6 Ingredients 1 teaspoon kosher salt 8 ounces fontina from Valle d’Aosta 1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing 4 tablespoons soft butter 1 pound mixed fresh mushrooms (such as porcini, shiitake, cremini, and common white mushrooms), cleaned [...]

The Daily Drink: Baked Penne & Mushrooms

Think mushrooms, and you probably think Pinot Noir. At least that’s been the rule of thumb within the food-wine pairing world for a long time. There’s a good reason for that, as the earthy, woodsy character of mushrooms matches well with the same qualities in a glass of Pinot Noir. Look for Anne Amie Pinot [...]

The Daily Dish: Icy Espresso Frappe

Listen to the Daily Dish Frappe di caffè Serves 4 Recommended equipment A blender and a food processor, if needed 4 tall glasses, chilled, and 4 long spoons Ingredients 2 cups strong freshly brewed espresso 6 tablespoons sugar or more to taste 3 cups finely crushed ice or ice cubes 1/2 cup whipping cream Directions [...]

Ruth Reichl talks food at Berkshire WordFest

Ruth Reichl is a familiar face to WGBH viewers and listeners, from Gourmet’s Adventures with Ruth to Diary of a Foodie. I’ve heard her speak in person on several occasions, most recently at the Culinary Institute of America in St. Helena, California shortly after she heard the news that Gourmet magazine (where she had been [...]

WGBH Kitchen Crew: Corn and Tomato Tart

By Judy Mattera, member of the WGBH Kitchen Crew This is a perfect summer recipe utilizing local corn and tomatoes. It can be served many ways: for lunch with a mixed green salad as a first course for a plated dinner as an accompaniment with grilled chicken, pork or fish dish for your summer barbecue [...]