Topics by Cathy Huyghe
Here's your source for what to do, see, and taste on Nantucket this season.
There are at least two advantages to do-it-yourself baking: first, you save money and second, you eat better.
Looking for hot food, warming drinks, and a cozy atmosphere? These venues fit the bill. Cathy Huyghe's top three choices for wintertime hideouts are below.
The Brass sisters are in the business of resurrecting old family recipes.
It’s a classic story. Young man leaves home. Young man finds a passion and follows it, despite obstacles and obstructions in his path. Young man discovers peace and, finally, a home of his own.
Seven habits of highly effective (and value-minded) wine drinkers.
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.
The South End neighborhood of Boston is flush these days with street after street of destinations for lovers of food, wine, drinks, and all things culinary.
Varied, obscure, and classic is exactly how they like it. Throw in a tucked-away location, introductions by prominent and local food celebrities, and edible accompaniments, and you’ll find that’s exactly how the audience likes it, too.
Kudos to Boston’s Museum of Fine Arts for this: trying hard to link its fine arts collections to real-life.
Here are the hats that Philippe Lejeune wears: Winemaker, Chateau owner in Cahors, France, CEO of Galaxy Semiconductors, Alumnus of Teradyne, Inc. in North Reading, MA
Benedetta Vitali, chef-owner of Trattoria Zibibbo in Florence, chooses Rialto Restaurant + Bar, inside the Charles Hotel in Cambridge as her one restaurant stop in all of Boston.
To supplement yesterday’s WGBH Foodie story on charcuterière Julie Biggs’ Charcuterie + Beer class at Formaggio Kitchen in Cambridge, today’s post features an annotated photo essay of the stages of sausage-making, from raw material to finished product.
Not sure if you’ve noticed, but Wednesdays have become the wine lover’s highlight of the week in Boston.
A man dies too young if he leaves any wine in his cellar.” – André L. Simon
There are certain characteristics of a French-style brasserie that makes it a French-style brasserie.
Chef Ming Tsai will open a noodle bar for lunchtime service in the lounge of his iconic Wellesley restaurant, Blue Ginger.
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.
Sustainable seafood, along with locally grown ingredients, are two trends in the restaurant industry that are here to stay.
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.
Bauer Wines and Spirits
Federal Wines and Spirits
Oz Wine Company
A successful event always has these elements in common...
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.
Technically no, I did not have to come to France in order to attend a seminar about California Zinfandel.
Julia and Paul Child in France.
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.
At some point in your life, you’ve bought a bottle of wine based on what the label looks like.
Scotch demystified: Five questions for Ricky Crawford, The Glenlivet’s national ambassador and educator
The mysteries behind Scotch.
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.
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.
There’s a sense of the reality of Julia Child at Ballymaloe Cookery School, and then there is a sense of her spirit.
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.
Gardening season is upon us — and as we so often realize this time of year, gardeners and food lovers are close kin.
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.
These days, in this weather, very few things taste bad.
Kerri Platt, owner of The Wine Bottega wine shop in the North End, has her internal lie detector tuned to high.
WGBH LearningTours presents: Mediterranean Voyage of Discovery with Diane Rehm and Scott Simon
The Greek Independence Day festival took over Boston Common on Sunday.
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.
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.
“But what is this like?”
Ever notice how often you ask yourself that when shopping for new wines?
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.
Whether it’s along Marlborough Street or deep in the Boston Common, trees are in bloom.
At first glance, Dr. Su Hua Newton seems an unlikely winery owner.
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.
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.
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
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
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.
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.
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
It isn’t that fish is flavorless – hardly! – but what surrounds the fish often delivers the bigger taste impression.
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!
There are certain wines you immediately think of when you think of beef.
Local-food enthusiasts all over New England are toting home their first CSA share of the season this week.
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.
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.
Few foods say summer like corn on the cob. And few drinks go along with corn on the cob — or summer! — like lemonade.
"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.
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.
Think mushrooms and some people immediately think pinot noir.
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.
If you’re a wine drinker, this recipe is crying out for sparkling wine!
What to drink with these Maple-Pecan Squares depends, at least a little, on what time of day you eat 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).
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.
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.
Today’s dish packs some serious flavor punch, yet it takes less than 10 minutes of cooking time.