Americas & Caribbean
Do you know the difference between Memphis and Texas barbecue? How to crack a Chesapeake crab, and where to get the best corned beef hash? Maybe you're curious to know what chocolate was first used for, or want to learn what should be done with adobo. Have a salteña with a strong Cuban cordito and take the plunge.
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Butternut Squash Soup with Spiced Pumpkin Seeds and Tart Apple - 31 Dec 2008
Ethan McKee, new chef at Notti Bianchi and Circle One Bistro, made this recipe when at Rock Creek at Mazza. It's a rich and rounded soup, low in calories, that loses nothing of its nutrition values. It all goes to show you don't need creams and butters to add body and depth to a recipe. read more...
New Year celebrations - something different - 31 Dec 2008
New Year traditions in other parts of the world. read more...
Ethan McKee - new Chef of Notti Bianchi and Circle One Bistro - 31 Dec 2008
Ethan McKee is taking over from Brendan Cox as Executive Chef at Notte Bianchi and Circle One Bistro. He's coming from Rock Creek Mazza, where this profile of the local Washingtonian took place. read more...
Masa - the Mexican tamales dough - 25 Nov 2008
Masa means 'dough' in Mexican. It's the dense dough made from grinding fresh field corn. Its dense yellow hue comes from the addition of calcium oxide to the water in which it's boiled. The mineral softens the outer casing of the kernels, rendering the interior more nutritious. read more...
Frijoles refritos Zora's way - 25 Nov 2008
Zora Margolis's method for frijoles refritos - refried beans - is healthy. It doesn't involve frying the beans after they're cooked. read more...
Zora Margolis - making her own masa - 25 Nov 2008
When Zora Margolis cooks Mexican tamales, she makes the masa herself. That’s the spongy corn dough containing the stuffing. It may sound like no big deal. (She makes her own tortillas, too. And verduras escabeche - pickled vegetables. Everything at her Mexican feasts, in fact.) But you can’t get hold of the kind of fresh corn you need to make the masa anywhere in the greater Washington area. Huitzilopochtli knows, she tried. read more...
Pork roasts - 27 Oct 2008
Pigs have been intensively farmed to produce a lean white meat. But in an effort to reduce its fat, pork has been turned into a meat that's tasteless and dry. Seek out a cut from a heritage breed, however, and you will have a different experience - pork as it should be. And it's a better life for the pig. read more...
Cuban sandwiches - where to find them - 8 Oct 2008
Genuine Cuban sandwich is sliced across the vertical with a filling of roast pork, ham, Swiss cheese, dill pickles, mustard and majo, a garlicky vinegar sauce. You don't have to travel to Miami to find the nearest. read more...
Yogurt - the good stuff - 1 Oct 2008
I'm in despair over American yogurt. It seems that any old fat-free white dairy solution can be called yogurt. Do its eaters know what they're missing? read more...
Dominican food unscrambled - 25 Sep 2008
Stuck puzzling over a menu of Dominican food? It's a cuisine well worth investigation. Here's what you will find behind the unfamiliar names. read more...
Roots - 17 Sep 2008
Roots is an organic supermarket with three branches locally that claims it is small enough to beat Whole Foods on price. read more...
Peter Pastan - Owner-chef of Obelisk and 2Amys - 17 Sep 2008
Peter Pastan fell in love with Italy traveling across the country by train. It shows in the two different styles of his two very different Italian restaurants. read more...
Brendan Cox - chef of DC Coast - 10 Sep 2008
Brendan Cox, late of CircleOne Bistro and Notti Bianche, has just been appointed as chef of DC Coast. He started cooking seriously while part of a college co-op. The school ran a Health Food Cooperative where, instead of living off the meal plan, students could make their own food. “I cooked for myself a lot and got that bug.” read more...
Curried Cauliflower and Fuji Apple Soup - 26 Aug 2008
You may think cauliflower doesn't have enough flavor to work with Madras curry powder. Just try this velvety, subtly spiced recipe from Barry Koslow, chef of The Mendocino Bar & Grille for a very elegant soup. read more...
Barry Koslow - Chef of Mendocino Bar & Grille - 26 Aug 2008
Before he took up cooking, Mendocino Grille chef Barry Koslow toured — casually — with a rock band. read more...
Kabocha Soboroni - 19 Aug 2008
Kaz Okochi, owner-chef of Kaz Sushi Bistro, turns familiar squash into an unfamiliar Japanese food delight that makes an interesting appetizer or a side for more familiar American fish dishes or grills. read more...
Seared Salmon and Romaine Heart Salad - 12 Aug 2008
If you're looking for a change from the ubiquitous Chicken Caesar Salad, this salmon dish from Peggy Thompson, chef of DISH, makes an elegant and satisfying lunch at any time of the year aor a refreshing main course for a summer dinner. read more...
Peggy Thompson - Chef of DISH - 12 Aug 2008
Peggy Thompson, chef at DISH, worked as a meeting planner before going to culinary school. Boredom inspired her to start a new career, and through it she found more than just good food. read more...
Peter Smith - Owner-chef of PS7s - 5 Aug 2008
In the family of executive chef and owner of PS7s, passion for food was passed down through the males. read more...
Scallop Boudin with Citrus Compote and Fennel Purée - 5 Aug 2008
This is a dish from Peter Smith, owner-chef of PS7's, designed to impress. But if you take it slowly and carefully it isn't as hard to produce as it may at first appear. The purée and the compote can be finished ahead of time and the boudin taken right up to the moment of poaching. read more...
Summer cooking tips for guys - 23 Jul 2008
Mike Licht usually blogs on Washington culture and news events on NotionsCapital.com. But this week he offers some handy tips on summer cooking for guys who don't want to end up in the emergency room and whose partners don't want them to either. read more...
Jewell Yam and Leek Soup with Chopped Chives - 19 Jul 2008
The honest orange tuber is turned into a colorful, silky soup under the magic wand of Nora Pouillon, owner-chef of Restaurant Nora. read more...
Nora Pouillon - Owner-chef of Restaurant Nora - 19 Jul 2008
Chef Nora Pouillon has been a force in the sustainable-sourcing, organic and slow food movements. At Restaurant Nora, she keeps pushing for change. read more...
Arrowine - one of my favorites - 2 Jul 2008
"I'm getting blackberries, I'm getting pepper, I'm getting tarmac, I'm getting $100,000 a year to talk about wine like this"...Some eonophiles can drive you bonkers. But if you want the right wine without a pretentious sales pitch, to go with an unusual lump of artisan cheese, head to Arrowine and get them both there. read more...
Graham Bartlett - Chef of Zengo - 2 Jul 2008
Graham Bartlett is executive chef of Zengo, where you can find almost everything from ceviche to sushi. He caught the “food bug” while traveling with his parents in Mexico. But Paris, not the States nor Latin America was where he went to learn the culinary arts. read more...
Alison Swope - Chef of Restaurant K by Alison Swope - 16 Jun 2008
When Andale, the Penn Quarter restaurant focusing on the foods of Mexico's Oaxaca state, closed at the end of summer 2006, it was more than usually distressing for Alison Swope, the executive chef and co-owner behind Andale. "Most of that staff had been together for 10 years," she says. Loyal followers of Swope's cooking were equally dismayed. There are few enough women chefs in Washington that it can afford to lose one, especially one of her caliber. read more...
Pam Ginsberg - knife skills at the bone - 15 Jun 2008
Pam Ginsberg knows cows.
Or beef, to be more precise. And ham, and chickens. And sausagemeat, even. Pam Ginsberg is the butcher once drawing carnivores to her counter at Brookville supermarket on Connecticut Ave NW and now to be found at Waghal's Market in Spring Valley. read more...
Artfully Chocolate/Kingsbury Confections - one of my favorites - 15 Jun 2008
This is a rare photograph, according to Rob Kingsbury and Eric Nelson, owners of Artfully Chocolate/Kingsbury Confections. They're rarely found together, one of them holding the fort at the Alexandria store, the other manning the 14th St NW location, probably behind the bar area creating chocolate-based cocktails and drinks. read more...
Trent Conry - Chef of Ardeo - 15 Jun 2008
Texas-born Trent Conry of Ardeo/Bardeo likes spicy foods, big talk and an ever-changing menu. This summer, Ardeo's roof top tables are where to eat on a holiday that doesn't take you out of town... read more...
Phyllis Richman - Queen of Washington restaurant reviews - 3 Jun 2008
Phyllis Richman pads barefoot across her front porch and curls up on the porch swing, tucking her red-painted toes beneath her. She smiles and rocks there like a very gentle version of the Cheshire Cat. She has good reason to smile. Retired now from years as The Washington Post’s restaurant reviewer and food writer, she’s been honored with the Restaurant Association Metropolitan Washington’s Duke Zeibert Capital Achievement Award. read more...
The Dairy Godmother - one of my favorites - 3 Jun 2008
At The Dairy Godmother I forfeited my usual effort to maintain distance from subject to greed. The afternoon I visited this Del Ray, Alexandria ice cream shop, the Dessert Of the Day (officially know as the DOD as opposed to the FOTD which is the Flavor Of The Day) was Rhubarb Cobbler, still warm from her oven. It called out for a scoop of her soft custard ice cream. Forget adhering to reporter dispassion. Not possible. read more...
Grilled Mediterranean Sardines with Lemon and Olive Persillade - 27 May 2008
Now we're moving into grilling season, try this recipe of Danny Wells, chef at BlackSalt. Serve them with crusty fresh bread warm from the oven. The persillade is delicious over broiled chicken or lamb, too. read more...
The sweet corn van - 26 May 2008
You can find yourself in Mexico in the heart of Annandale, in the Columbia Pike car park of El Gran Palenque restaurant. It's there that the Elotes Asados Minutas van is parked, cooking and selling sweetcorn smothered in mayo, chili sauce and that grated Mexican cheese that can make your nostrils flare and your lips curl. read more...
Artisan Confections - one of my favorites - 25 May 2008
Chocolate as art - art as chocolate? Visit Artisan Confections, eat and decide. Native of Arlington Jason Andelman was the pastry chef at TenPenh for five years. A Fine Arts major from the College of William & Mary and an alum of the Culinary Institute of America, he left to pursue an even more artistic adventure - opening his own chocolate shop, Artisan Confections. Now he's making chocolates that look like jewelry. read more...
Pennsylvania Chicken Pot Pie - 21 May 2008
Kevin Villalovos, chef de cuisine of Cure Bar & Bistro's recipe, is comfort food that's elegant enough to serve at a dinner party. Plus it can be assembled in advance and cooked when the door bell rings. The picture is of some of the American salts he uses in his brines and cures. read more...
Cure Bar & Bistro - 21 May 2008
Kevin Ray Villalovos, Chef de Cuisine of the newly opened Cure Bar & Bistro, works wonders with salt. He's using it to cure salmon, to salt meats and to season his home-made garlic sausage. read more...
Brian McBride - Chef of The Blue Duck Tavern - 19 May 2008
Changes at The Blue Duck Tavern. Michael Santoro is joining Executive Chef Brian McBride (pictured) as Chef de Cuisine. He used to be at Manhattan's Boqueria. He's worked in top experimental kitchens, like Heston Blumenthal's Fat Duck in Bray, England, and at Basque restaurant Mugaritz near San Sebastian. For the BDT's summer menu he's created crispy frog legs and sweetbreads with rhubarb and glazed white asparagus; rack of lamb and confit of breast with chickpea puree and rosemary jus; braised rabbit and homemade pasta with prunes and black olives; smoked and pastrami spiced duck breast with confit of leg as well as homemade gnocchi with marinated porcini and poached egg. read more...
Filipino Home Baking & Grocery - 19 May 2008
Triangle Lane in Wheaton is an international food court in itself. One of the little markets tucked away is Filipino Home Baking & Grocery. It's a modest place with a very small selection of fresh produce. But it's filled with groceries essential to Filipino cooking. read more...
Vegan bakeries - 14 May 2008
Hard to believe you can make a seductive cake without eggs or cream or butter. But there are a number of bakeries around town doing just that. And there's nothing homespun in how they look either, for those of you who think 'vegan' means food that looks and tastes like a hand-knitted sock. But look at Cake Love's bundt cake, right. read more...
Sticky Pecan Buns - 12 May 2008
He Who Must Not Necessarily Be Obeyed bought me a KitchenAid. So he is being obeyed for a wee while, which means I downloaded the Food Network's recipe for Joanne Chang's Sticky Buns. After all, they won against Bobby Flay's in a throwdown. And as a first-time bun baker, I thought I'd have a go at perhaps the trickiest dough there is. Paradise reached in one! The photo is of that key moment before they went into the oven, demonstrating that despite all the goo they were sitting in and my lack of faith, they did rise again. (Besides, when I took the photo of when they came out, it was as dark as the buns. Want do you want? I have to learn to conquer a KitchenAid, a brioche recipe and camera all at once?) read more...
Farmers' markets - food for health and flavor - 11 May 2008
Spring is here and farmers' markets are about to blossom on the streets of the capital. We need to support local farmers. They're doing a tough job to bring us food that's healthy and full of flavor. If we want to see that kind of respect from regular supermarkets when they decide what to stock, they need to notice the sales they're missing when we shop for local produce. Then they might be more encouraged to shop locally, too... read more...
Asparagus - just so much grass... - 9 May 2008
Asparagus, like tomatoes, are a vegetable that really should be eaten only in season and from a pick-your-own supplier. But outside France and England, there aren't too many of them. Still, when spring, it's proper season comes, make the most of it. For starters (forgive the pun), try Todd Gray's recipe for asparagus soup. read more...
Quinoa - the risotto alternative - 8 May 2008
If you feel cooking risotto successfully is a daunting process, try quinoa instead. Not only is it one of the most nutritious grains around, it's also a breeze to turn into a dish to eat with meat or fish or cook up with vegetables for a vegetarian meal. read more...
Quinoa - 8 May 2008
Quinoa is a grain so ancient it's sometimes called the 'mother' of all grains. read more...
Lobster Ceviche - 7 May 2008
Graham Bartlett, chef of Zengo's recipe will stretch an expensive ingredient a long way, making a glamorous appetizer that's enough for 10 and doesn't involve any tricky cooking techniques. read more...
Americas and Caribbean food web sites - 29 Apr 2008
Co Co. Sala - Three-course chocolate - 29 Apr 2008
Washington is getting its own chocolate lounge. Personally, I've had my very own chocolate lounge for years. It's the sofa in front of the TV. But it'll be good to dress up to go out specifically for chocolate. Co Co. Sala opened May in Penn Quarter. read more...
Lobster bisque - 21 Apr 2008
Jamie Leeds' recipe for Lobster bisque is worth breaking the bank for. A celebration deserves a fine dish. You can easily feed eight and if you follow with a good salad and well-chosen cheese, it's all you'll need for a feast. read more...
Jamies Leeds - Owner-chef of Hank's Oyster Bar - 16 Apr 2008
Jamie Leeds is rare among chefs. First, she owns two Hank’s Oyster Bars, one in Dupont Circle and the other in Old Town, Alexandria, with CommonWealth, a gastropub set to open in summer 2008. Plus, she’s a woman. And then there’s the fact that she has no formal culinary training. read more...
Pork Potstickers in Black Vinegar Sauce - 14 Apr 2008
Scott Drewno, chef of The Source by Wolfgang Puck's recipe may look complicated. But it's just a long ingredients list. Once you have them assembled, the cooking is quick and the folding of the wrappers easy. Just turn on some music and invite the friends who'll be eating them to give you a hand. read more...
Scott Drewno - Chef of The Source by Wolfgang Puck - 14 Apr 2008
At the recent media reception to announce chef and restaurant finalists in this year's Restaurant Association of Metropolitan Washington awards, journalists and members of the hospitality business were treated to little tastes of the finalists' cuisines. There was a scrum around the table of one of them, Scott Drewno of The Source by Wolfgang Puck. read more...
Chestnut Soup - 13 Mar 2008
Rodney Scruggs, executive chef of The Occidental's recipe for Chestnut Soup produces an unctuous, elegant soup that is very little trouble to conjure up. What it does make is a stunning impression. read more...
Rodney Scruggs - Chef of The Occidental - 13 Mar 2008
Rodney Scruggs started as a line cook at the Occidental in 1980, when he was 17. He moved on to work with some of the area's top chefs. But now, after nearly two decades, he's back at the venerable restaurant, as executive chef. read more...
Lobster Fritters with a Spicy Lemon Mascarpone - 1 Mar 2008
This batter for Chef Pelt's Lobster Fritters works equally well with chunks of a firm white fish, which are given a zesty uplift with the unusual dip. read more...
Paul Pelt - Chef of the Tabard Inn - 1 Mar 2008
Paul Pelt got his start in the business at a local pizza joint. He began cooking there when the chef failed to show one day, and he joined the Tabard Inn as a line cook in 1992. Today he is executive chef. read more...
Stephen Scott - Chef of Zola - 26 Feb 2008
Stephen Scott is back in town as executive chef at Zola, the restaurant connected with the International Spy Museum. read more...
Danny Wells & Scott Weinstein of BlackSalt - 23 Jan 2008
At BlackSalt, Chef Danny Wells and fishmonger Scott Weinstein work as a pair - one finds the fish and the other prepares it. read more...
Caribbean markets - 20 Jan 2008
Caribbean markets seem to be concentrated mostly in the Maryland suburbs of the capital. But Filipino markets carry some Caribbean specialties. read more...
Chocolate tart - 14 Jan 2008
This Chocolate Tart, the recipe of Tom Power, owner-chef of Corduroy, is an elegant and deeply chocolate dessert that will pass you off as a master patissier. It's not hard to make, despite its apparent length. But Chef Power says it's important to read the recipe right through before you begin. read more...
Tom Power - Owner-chef of Corduroy - 14 Jan 2008
Tom Power's restaurant Corduroy opens in a row house on 9th Street NW at the end of March. This interview took place while it was still located on 12th & K Streets NW in the Sheraton Four Points Hotel. The address changes, but his food philosophy remains the same. read more...
Haidar Karoum - Co-owner-chef of Proof - 4 Jan 2008
When Nora Pouillon, owner/chef of Restaurant Nora, sold the building that housed sister restaurant Asia Nora in late November, fans went into their second bout of mourning. The first came when Asia Nora’s chef, Haidar Karoum, left after seven years at the helm. Now they can celebrate finding him at Penn Quarter's Proof. read more...
Baked Chocolate Sabayon - 3 Jan 2008
Tom Power has moved his restaurant Corduroy to 1122 9th Street NW. If you wonder why that's of interest, Corduroy is one of those restaurants chefs say they love to eat at. So if you can't get there, here's his recipe for Baked Chocolate Sabayon to cheer you up. read more...
Adobo Spiced Duck Breast - 28 Dec 2007
Howsoon Cham's chile spice rub is packed with a Mexican-Mayan punch. Here the owner-chef of Red Ginger and Café Tropé uses it on festive duck breast but you can try it just as successfully with chicken, meat or fish and left-overs will keep in the refrigerator for up to three weeks. read more...
Howsoon Cham - Owner-chef of Red Ginger and Cafe Tropé - 22 Dec 2007
December 28 saw the opening of Howsoon Cham's new venture, Café Tropé. When the Gambia native bought Red Ginger, it may have been the same drive that won him a soccer scholarship at Bethany College that contributed to his determination to turn it around in 30 hours without closing. read more...
Gorgonzola Soufflé - 15 Dec 2007
Drew Trautmann, Chef of Sonoma Restaurant & Wine Bar's recipe - just what you need when you've had too much festive fare. read more...
Chestnuts - 12 Dec 2007
Whether you roast them at an open fire (remembering to stab them with the point of a knife so they don't burst) or include them in a turkey stuffing, chestnuts are a key winter solstice ingredient. read more...
Bob Kiebler - Chef of Morton's - 28 Nov 2007
Bob Kiebler, chef at the downtown branch of the venerable Morton's of Chicago chain, learned his steak skills at the Morton's University - a fresh twist on the role of academe. read more...
Jamaican burnt sugar - 28 Nov 2007
Jamaican burnt sugar adds a strong depth of flavor when added to sweeten desserts like a creme caramel instead of ordinary sugar. read more...
Lychees - 27 Nov 2007
As with the mangosteen, eating a lychee is like eating a sweet scent. It's close to paradise in fruit terms. read more...
Mangoes - 27 Nov 2007
Some mangoes are more heavenly than others. The big fat ones, green and blushing red, tend to leave fibers in the teeth. read more...
Mushrooms - fresh - 27 Nov 2007
If you are traveling to or through Pennsylvania, include Chester County in your tour. Kennett Square is the self-styled 'Mushroom Capital of the World'. read more...
Pears - eating & cooking - 27 Nov 2007
Pears aren't limited to the Conference and the Bosc. read more...
Pizza - 27 Nov 2007
It hardly seems necessary, with all the home-delivery possibilities available, to make suggestions for pizza sources, but if you want to ignore those stuffed-crust, soft dough or crunchy crust confections with exotic topping combinations and tuck into the simple open sandwich style of the original Napolitan snack, there are some good home-made versions around. read more...
Lemons - 27 Nov 2007
When buying a lemon for its juice, choose those whose skin feels thin - the ones that respond to a slight squeeze in the palm of your hand. read more...
Pumpkin patches - 27 Nov 2007
Pumpkins are a focus of Hallowe'en front porches. But they're also good to eat, the pulp stewed in butter with onions and a grating of fresh ginger, or nutmeg, stock added and the whole cooked then whizzed into puree for soup. read more...
Saltenas, empanadas & South American eateries - 27 Nov 2007
It seems every country in the world has its portable, pastry-wrapped snack, from England's Cornish Pasty to Jamaica's patties, with tiropitakia from Greece, Indian samosas, Russian pierogi, and pork shui mai buns from China in between. read more...
West Indian Black Cake - 27 Nov 2007
At Christmas time in Jamaica, a traditional black cake is baked in which the dried fruits and peel have been soaking in alcohol since the previous Christmas. It's a far more intense cake than traditional fruit cake, and covered in a dark, dark frosting. read more...
Lobsters live from Maine - 26 Nov 2007
Lobsters arrive fresh from Maine weekly in the Washington area. read more...
Latino markets - 26 Nov 2007
Sources for Latin American and Mexican produce and products are plentiful in both Maryland and Virginia. Here are some of them. read more...
Feta cheese - 25 Nov 2007
Feta is often overlooked as a cheese. But with its relatively low fat content and range of flavor from mild to forceful, it's worth paying it some attention. True feta cheese, low-fat and healthy, is a far cry from the plastic-packaged sour, salty and pungent packaged cheese from supermarket dairy aisles. read more...
Crabs & clams - 25 Nov 2007
Crabs and clams are a local treat worthy of serious foodie consideration. Where to observe - and experience the treat. read more...
Chocolate suppliers - 24 Nov 2007
If you're making a chocolate recipe, you cannot cook with Hersheys. read more...
Kosher Chinese food - 24 Nov 2007
A small suggestion... read more...
Vegan eateries - 24 Nov 2007
Here are two suggestions for vegan food. read more...
Goat's meat - 23 Nov 2007
According to the UN's Food and Agricultural Organisation in Rome, goat's meat is the world's most widely consumed red meat. read more...
West Indian, African, Jamaican, Caribbean markets - 23 Nov 2007
These are worth seeking out for their particular food treasures. read more...
Shrimp - 22 Nov 2007
Shrimp are ubiquitous, in every stage and form from fresh to cooked, whole and beheaded. read more...
Ginger Beer - 20 Nov 2007
Ginger beer is a refreshing, spicy soda that originated in the Caribbean, easily made at home. You just need to keep feeding its 'mother'... read more...
Sausages, plain and fancy - 20 Nov 2007
The humble sausage can now be bought in all international variations, filled with flavors representing every part of the globe. read more...
Pepper - 20 Nov 2007
Pepper, piper nigrum, comes from the tropical piperaceae family of climbing plants or shrubs. read more...
Chili - cook-offs and more. - 20 Nov 2007
Chili is an American dish that pits serious enthusiasts against each other, everyone swearing by their own secret recipe. read more...
Jeff Tunks - Owner-chef of Acadania - 19 Nov 2007
Jeff Tunks and his partners own and run Acadiana, Ceiba, DC Coast and TenPenh. He is executive chef at Acadiana, the most recent addition to his restaurant portfolio. read more...
New Orleans-style Barbecue Shrimp - 19 Nov 2007
This is a dish to impress from Jeff Tunks, owner-chef of Acadiana that's not hard to prepare, and a good deal can be done ahead of time. read more...
Blue Duck Tavern Apple Pie - 19 Nov 2007
You can't have enough apple pie recipes. Here's a very different one with phenomenal, though challenging, pastry from Laurent Merdy, pastry chef of The Blue Duck Tavern. read more...
Filipino markets & finds - 18 Nov 2007
There are wonderful, unfamiliar to many, goodies to discover at Filipino markets. read more...
Duck & goose - 18 Nov 2007
Duck and goose, full of dark flavor, make a sumptuous change from chicken and turkey and their carcasses provide a rich soup stock. read more...
Derma, or 'Kischkes' - 18 Nov 2007
Derma, or in Yiddish "kischkes", is a traditional dish often served at bar mitzvahs and weddings. read more...
Cancha - 18 Nov 2007
Cancha - a different and bigger popcorn. read more...
Free range chickens - 18 Nov 2007
Looking for a real chicken? Free range chickens, which have a more developed flavor than battery-farmed because they've scratched about in the earth as they are supposed to, are becoming increasingly available in supermarkets. read more...
Wild Chesapeake Rockfish with Lemongrass Broth and Shiitake Mushrooms - 18 Nov 2007
You don't need to be a master chef to make this elegant dish from Rob Klink, chef of Oceanaire Seafood Room. The broth can be finished ahead of time, and with a final 10 minutes to saute the fish and mushrooms, it can star at any dinner party without driving the cook into a frenzy. read more...
Rob Klink - Chef of Oceanaire - 18 Nov 2007
Rob Klink, chef at The Oceanaire Seafood Room, would rather be fishing - but with an eye to conservation. read more...
Stir-fried Scallops and Shiitake Mushrooms with Gingered Grits and Smoked Bacon Vinaigrette - 17 Nov 2007
When John Wabeck was chef of Firefly before moving on to New Heights, this was one of his most popular main courses. The Smoked Bacon Vinaigrette, which can be used as a dressing for other things, like a young-spinach salad, may be made ahead. Once you have the ingredients assembled, it's a smooth process to produce the dish. read more...
Tony Conte - Chef of The Oval Room - 17 Nov 2007
Antonio Conte worked in four-star restaurants in Manhattan, but he got tired of New York City. read more...
Tomatoes - much ado about nothing - 17 Nov 2007
If there's one vegetable that should be eaten in season and gathered from the garden or fields, it's the tomato. Here's a cooking tip to get maximum flavor from those red balls masquerading as tomatoes in our supermarkets. read more...
Tomato Crab Soup - 17 Nov 2007
Nathan Beauchamp, chef of 1789 Restaurant's recipe turns into an elegant dinner party soup. But if you serve it with a side salad and a crusty loaf of bread, it makes a hearty meal in a bowl. read more...
Tim Elliott - Chef of Mie N Yu - 17 Nov 2007
Tim Elliott has climbed a corporate path to his post at Georgetown’s Mie N Yu. His background makes him a perfect fit for a restaurant that serves nearly 2000 guests a week in several dining rooms with different themes. read more...
Home-cooking Restaurants - 16 Nov 2007
Nostalgic for restaurants of the 50s? That time before fusion when food was simple but wholesome and plentiful? There are still some diners, restaurants and lunch counters around, cooking food as mother made it. read more...
Grilled Venison Chop with Polenta Corn Custard, Broccolini and Sun-Dried Tomato Demi-Glâce - 16 Nov 2007
Russel Cunningham, chef of Dupont Grille's recipe makes a soothing fall and winter warming celebration of a meal, with a less than common meat. The Polenta Corn Custards can be made ahead of time and reheated. read more...
Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil - 16 Nov 2007
This is one of Chef Tony Conte of The Oval Room’s most popular first-course dishes, . It’s a demanding one for a home cook. But most of it can be prepared well ahead and there is, in fact, little real cooking involved. If you'd prefer just to tackle the Basil Oil, as Tony Conte suggests, it also appears as a separate recipe. read more...
Russel Cunningham - chef of Dupont Grille - 16 Nov 2007
Russel Cunningham lives right across the street from the Dupont Grille, where he is executive chef. read more...
Slow Braised Beef Short Ribs - 16 Nov 2007
Who ever says 'No' to a comforting dish of slow-cooked beef packed with flavor falling off bones? It doesn't need to be below freezing to reach for this recipe from Brian McBride, chef of The Blue Duck Tavern. It's good with a salad in high summer, too. read more...
Pan Dulce - 16 Nov 2007
Katsuya Fukushima, chef of Minibar and Café Atlántico, takes classic French toast and by changing the bread to brioche, putting Chihuahua cheese from Latino markets between the slices and adding cinnamon to the egg custard, gives it a Latin American twist. read more...
Katsuya Fukushima - Chef of Minibar & Café Atlántico - 16 Nov 2007
Katsuya Fukushima planned to be a scientist, but instead he has become a chef doing work that he regrets has been dubbed “molecular gastronomy.” read more...
Fennel, Chili & Rosemary Roasted Berkshire Pork, Seckle Pears & Fingerling Sweet Potatoes - 16 Nov 2007
It's really worth seeking out pork from a heritage breed for this recipe from Robert Weland that's especially good in the fall. But don't miss out on trying it just because you can't find it. It will work well with a regular supermarket roast. read more...
Robert Weland - Chef of Poste - 16 Nov 2007
Chef Robert Weland makes his own charcuterie — and more — at his Penn Quarter restaurant, Poste. read more...
Hearty Crab Bisque - 16 Nov 2007
So much of this soup/stew dish from Alcione Vinet, owner-chef of Park Cafe can be prepared ahead of time, it's a useful and seductive recipe for entertaining. Mop up its juices with a crusty loaf of bread. read more...
Alcione Vinet - Owner-chef of Park Cafe - 16 Nov 2007
In the ‘70s, Alcione Vinet left Pinochet and came to the United States, where he washed dishes, worked in contracting and eventually opened a restaurant that battled to succeed. Today, it’s a fine-dining hot spot. read more...
Spiced Pumpkin Crème Brûlée - 16 Nov 2007
Don't be alarmed by the words "crème brûlée". The pumpkin purée stablizes the cream mixture in this recipe from Bryan Voltaggio, chef of Charlie Palmer Steak, to produce a dessert that's worth making long past Hallowe'en and the fall season. read more...
Bryan Voltaggio - Chef of Charlie Palmer Steak - 16 Nov 2007
Bryan Voltaggio loves the outdoors, but he’s also passionate about
cooking. This interview took place before he left the kitchen at Charlie Palmer Steak to open his own place, Volt Restaurant. read more...
Drew Trautmann - Chef of Sonoma Restaurant & Wine Bar - 15 Nov 2007
Drew Trautmann focuses on locally sourced foods at Sonoma Restaurant & Wine Bar in a fashion that reflects the West Coast sensibilities of his dining room and bar. read more...
Bialys - 15 Nov 2007
While you can hardly move for bagels, Polish bialys, named not after a character in The Producers but after Bialystok near Poland's north east border, are a rarity. They are baked without prior boiling, and their indent only goes half way through. read more...
Beer - 15 Nov 2007
Beer in America is no longer limited to that uniform golden liquid that froths out of cans. The number of microbreweries nationwide producing 'boutique' beers with their own highly distinctive flavors keeps growing. read more...
Banana leaves - 15 Nov 2007
Banana leaves, like corn husks, are cooking wraps supplied by nature not the supermarket. read more...
Bacalao - 15 Nov 2007
Reconstituted dried salt cod may not sound like much in English, but call it, in Spanish, bacalao, in Portuguese bacalhau, or bacalà in Italian, and you have a highly prized dish. read more...
Apples - a Magnolia a day... - 15 Nov 2007
While some supermarkets are becoming a little more adventurous in their selection of apples, there are many more interesting varieties than Goldens and Granny Smiths and out there. read more...
Caribbean eateries - 14 Nov 2007
Cafe Atlantico and Red Ginger are well-known informal prime dining restaurants with a Caribbean twist. But there are others. read more...
Jeff Buben - Owner-chef of Vidalia - 11 Nov 2007
Jeffrey Buben started as a dishwasher, made his way to New York City and settled in the District. read more...
Toddy coffee - 11 Nov 2007
Toddy Coffee is a method of making good coffee from cheap grounds, according to several eatWashingtonians. read more...
Heirloom Beet and Vidalia Onion Salad, with Honey Thyme and Pink Peppercorn Vinaigrette served with Goat Cheese Crostini - 10 Nov 2007
With beets no longer confined to mid-winter growth, this is a pretty and delicious appetizer recipe from Jeffrey Buben, owner-chef of Vidalia, that could also do a turn in the spring and fall as a main course dish served with crusty bread. read more...
Flambéed Figs with Goat Cheese and Proscuitto - 10 Nov 2007
Janis McLean, chef of The Morrison-Clark Inn, turns dried, not fresh, figs into an appetizer or something to pass around with cocktails that's a little out of the ordinary. It's a good recipe for the holiday season. read more...
Janis McLean - Chef of The Morrison-Clark Inn - 10 Nov 2007
The Morrison-Clark Inn’s Janis McLean was working in business when she decided to become a chef. She started by taking a class at Bethesda’s L’Academie de Cuisine. read more...
Chilled Jumbo Asparagus and Shallot Remoulade made with Homemade Mayonnaise - 10 Nov 2007
Jamie Stachowski was the owner-chef of now closed Restaurant Kolumbia. His recipe offers a great technique for cooking asparagus as well as a sauce that would go well with grilled beef or dolloped on a roast beef sandwich. read more...
Jamie Stachowski - Owner-chef of Restaurant Kolumbia - 10 Nov 2007
Chef Jamie Stachowski learned about curing meat as a child, working in his Polish family’s restaurants. Sadly his Restaurant Kolumbia is now closed. But read this profile and you'll understand why so many people are keeping their fingers crossed he'll be cooking again soon somewhere else. read more...
Joe Raffa - Chef of Oyamel - 10 Nov 2007
Joe Raffa left the U.S. Government Accountability Office to become a chef. He now heads Oyamel, where he serves up to 40 grasshopper tacos a day. read more...
Quesadilla de Camaron (Shrimp Quesadillas) - 10 Nov 2007
You could make the different elements of Joe Raffa, chef of Oyamel's easily-prepared recipe ahead of time and only toast the tortillas at the last minute. It would turn it into a dish you could serve at a large party. read more...
Ruth Gresser - Owner-chef of Pizza Paradiso - 10 Nov 2007
Pizzeria Paradiso’s Ruth Gresser helped popularize Italy's favorite pie using a wood-burning stove to cook pizza in D.C. read more...
Hot Chocolate Cake - 10 Nov 2007
Morton’s executive chef Bob Kiebler cooks by the book, This recipe from the Morton’s Steak Bible is the chain's No.1 dessert. “If you like molten chocolate cakes, you’ll be thrilled at how easy they are to make,” it says. “To get the right consistency, though, you must bake small, individual cakes; for these, you will need 6-ounce soufflé dishes or ramekins.” read more...
DC's wholesale/retail market unscrambled - 10 Nov 2007
Shop fresh produce, meat and groceries retail where DC's store and restaurant owners go to buy wholesale. read more...
Grilled Watermelon Salad with Country Ham, Pine Nuts and Watercress - 10 Nov 2007
This is a stunningly pretty summer salad, pitching the raspberry red of the watermelon against the deep green of the watercress, from Tom Green, chef of the Kennedy Center. And it's refreshing, unusual and easy to make. read more...
Tom Green - Chef at the Kennedy Center - 10 Nov 2007
"I interviewed at a restaurant, as college students do, and on the application I wrote, 'I like to cook.' So they hired me as a chef," says the Executive Chef at the Kennedy Center. read more...
Vanilla - extract & sugar, home-made - 9 Nov 2007
It's astonishing how many desserts that may be starring a strong flavor like chocolate or coffee call for a touch of vanilla to round out the taste. Good vanilla extract and vanilla sugar are both so expensive, it's tempting to leave it out of a recipe that it isn't starring in. But you can reduce its cost by making your own. read more...
Virginia-style Peanut Soup with Jalapeño and Crispy Chicken Dumplings - 9 Nov 2007
When Terence Feury was the executive chef of Fahrenheit, his clients would beg him for this Southern recipe. It turns the humble peanut into an elegant and unusual soup that's so simple to make. The dumplings aren't tricky either - but the soup works well without them. read more...
Red Beet Salad - 9 Nov 2007
When Fabrizio Aielli, was the owner-chef of Teatro Goldoni, this recipe was one of his most popular appetizers. It's easily made. So though he and his wife Ingrid have moved down to Miami, he left it behind for us. read more...
Chocolate Truffles - 9 Nov 2007
It's always a treat to be given a home-made food gift from a good cook. Trent Conry - chef of Ardeo - has three sumptuous chocolate recipes for food presents any time of year but especially the holiday season, that even a modest cook can tackle fearlessly. read more...
Herbert Kerschbaumer - Owner-chef of Jack's Restaurant & Bar - 9 Nov 2007
Herbert Kerschbaumer opened his Dupont bistro, Jack's, after returning from a two-year honeymoon. read more...
Classic Bistro Pot de Creme - 9 Nov 2007
Peter Brett, pastry chef of Circle Bistro's recipe, is the height of luxury, yet can be made in minutes before work on the day of a dinner party. Just make sure you use a good quality chocolate. read more...
Terri Cutrino - Chef of Cafe Atlantico - 9 Nov 2007
I talked to Chef Terri Cutrino when she was chef at Jaleo, which she first got to know Jaleo as a faithful customer when she worked at the AARP, located across the street. Now she's found at Cafe Atlantico. read more...
Slow Roasted Halibut with Potato-Mushroom Hash - 9 Nov 2007
The technique for keeping a piece of halibut succulent and juicy after cooking that Barton Seaver, owner-chef of Hook, reveals in this recipe can be applied to any firm-fleshed white fish. The trick is in that water-filled pan of water. read more...
Lobster, Cucumber, French Tomato and Mango Salad with Passion Fruit Vinaigrette - 9 Nov 2007
When Alexander Powell was chef of 701, he offered this recipe for accomplished cooks that stretches a lobster to feed a dinner party and marries it with unusual tropical fruits and flavors. read more...
Asparagus Soup - 9 Nov 2007
An elegant yet simple spring season soup with an unexpected addition of Gruyere, from Todd Gray, owner-chef of Equinox. read more...
Phet Schwader - Chef of BLT Steak - 8 Nov 2007
Soulayphet "Phet" Schwader was raised in Kansas on food from his mother’s native Laos. But now he's executive chef at BLT Steak, lauded French chef Laurent Tourondel’s contemporary take on the classic American steakhouse. read more...
Peter Brett - Pastry chef of Circle Bistro - 8 Nov 2007
When Peter Brett, a graduate of Boston University’s graphic design program, discovered his passion for baking might actually earn him a salary, he went back to school and learned to become a professional pastry chef. read more...
Cinnamon - 5 Nov 2007
Cinnamon is the spice that provoked Columbus's search for the Spice Islands. read more...
Asian Marinade Hickory Grilled New York Strip - 4 Nov 2007
An Asian twist on a marinade for beef, from Phet Schwader, chef of BLT Steak, brings a fresh zing to a familiar favorite. read more...
Chilies - the hot stuff - 4 Nov 2007
Chilies are addictive. Hilary Clinton apparently had hot sauce added to her food at the White House, while NPR political analyst Cokie Roberts apparently travels with a bottle in her purse. read more...
Latino menus - what's is that stuff? - 4 Nov 2007
Que? Some of the terms on Latin American menus may be confusing enough to discouraging ordering. And you'd miss a treat. read more...
Latino produce - what is it all? - 4 Nov 2007
Supermarkets now carry increasing numbers of vegetables from Latin America and the Caribbean. But how should you use them? read more...
Chocolate - dark secrets - 4 Nov 2007
Think of chocolate and you think of Belgium, Switzerland, France. Or your thigh. But chocolate originated with the Aztecs and Mayans, to whom it was the nearest thing to a standard currency. read more...
Barbecuing - do you smoke? - 4 Nov 2007
Barbecue is not just a grilling technique, it's a whole philosophy. (And, some women might say, an excuse for men to get out of cooking at any other time of year.) read more...
Chesapeake crabs - shell shucked - 4 Nov 2007
The 2,300 square miles of the Chesapeake Bay make an exceptional breeding ground for fish and crabs. read more...
Bourbon unburbled - 4 Nov 2007
What is Bourbon? A dark American whiskey originating in Bourbon County, Kentucky. read more...
Baked beans - the musical fruit - 4 Nov 2007
Beans, beans, the musical fruit, the more you eat, the more you toot. The more you toot, the better you feel, so let's have beans at every meal! read more...
Cakes - to order or make beautiful - 2 Nov 2007
Baking cake for a party, cupcakes for school or work? Or need someone else to do it for you? Here's all you need to keep you in cake. read more...
Potatoes - earthy delights - 2 Nov 2007
Potatoes get such a bad rap. But they're one of the world's most versatile and nutritious ingredients. Here are some spud, tatty and tater facts. read more...
Barton Seaver - Owner-chef of Hook - 9 Oct 2007
Chef Barton Seaver has opened his own place, Hook, to serve seafood bought directly from fishermen. No fishermen? No food. read more...
Todd Gray - Owner-chef of Equinox - 9 Oct 2007
Todd Gray is chef at Equinox, and his wife, Ellen Kassoff Gray, is co-owner and general manager. They are one of just a few family teams in all of D. C's fine-dining establishments. read more...
Joe Palma’s recipe for getting a good culinary training is simple. “Find the best possible people you can work for and shut up.”This became the Chef de Cuisine of the Westend Bistro’s game-plan once he’d discovered a passion for food. He earned money as a line cook while studying for degrees in Economics and Philosophy at the College of Charleston.
My favorite markets - Russian Gourmet
Butternut Squash Soup with Spiced Pumpkin Seeds and Tart Apple
Rules for drinking (and sex) to keep you out of trouble in 2009
New Year celebrations - something different
Ethan McKee - new Chef of Notti Bianchi and Circle One Bistro
This week's ingredient - Scallops
Broad Branch Market - one of my favorite markets
The dish - Goings on in the capital
Roasted Pennsylvania Pheasant Breast, Braised Red Cabbage, Maple Syrup Sweet Potato Mousse and Huckleberry Sauce
The Fishery - one of my favorite markets
Chew On This: Hangover cures that work? Debunking the food myths...
Seared Scallops with Nicoise Salad & Gribiche
Joe Palma - Chef de Cuisine of The Westend Bistro
This week's ingredient - Nems
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