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Garlic - the stinking rose - 14 Nov 2008
Elizabeth David swore that swallowing an unpeeled clove of garlic whole before eating any garlicky food would prevent garlic smell on the breath. read more...
Licorice - 2 Nov 2008
Licorice makes a Dutch candy beloved of its countrymen. And they like it salty... read more...
Chinese restaurants: Kosher, vegan, organic - 8 May 2008
There aren't many to choose from - just one in each category so far. But that's better than none. read more...
Gastropubs - eating cheap in Britain - 8 May 2008
Britain's pubs are famous. But they haven't always been particularly pleasant places to have a bite to eat. Nor did they offer good beer to drink, until the Campaign for Real Ale in the early 1970s fought to oust big brewery manufactured beers and bring back real ales. Now Britain's chefs are returning well-cooked, seasonal traditional British food to the menus of what have consequently become named Gastropubs. If you're traveling to London and want to stretch that food dollar, here's a list of some to eat at. read more...
Phyllis Richman - 8 May 2008
Phyllis Richman spent 23 years as the restaurant critic of the Washington Post, eating out on our behalf. Think how much money she saved us by guiding us away from restaurants or chefs that weren't meeting the mark, and how many good meals she encouraged us to seek out and enjoy.
So it's only right and proper that the Restaurant Association Metropolitan Washington is honoring her at the 26th Annual RAMMY Restaurant Awards Gala with the Duke Zeibert Capital Achievement Award. read more...
Chew on This: Chicken abuse - 8 May 2008
You need a strong stomach to watch this undercover video of the mistreatment of chickens released this week by Mercy for Animals, a Chicago-based animal rights group. It was taken with a camera hidden by one of the non-profit's investigators who worked at a major California egg-factory farm for two months. 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...
Yasaman* - 29 Apr 2008
Depending on who's behind the counter, it can be a little daunting shopping at Yasaman. Most of the women who serve are distant and seldom smile. Get over it. You're there for the best walnut macaroons you've ever eaten. read more...
Chew on This: We drank more bottled water than beer last year - 29 Apr 2008
As environmentalists plea for a reduction in bottled water consumption, Beverage Digest recently announced that last year we drank more bottled water in the US than beer. At 8.82 billion gallons -- that's 22.5 gallons each -- it's worth $11.7 billion to the bottled water industry. It didn't quite beat out soft drinks, consumption leaders at 49.3 gallons a head. But it came in 0.3 percent higher than beer, an increase of 7.1 percent on 2006. Beer only went up by 1.4. percent. Coffee, in sixth place below milk, went down by 1.2 percent, at 16 gallons a head, with milk at 20.1 gallons. Milk's lead probably means a lot of those coffees are lattes and cappuccinos, not that we're chasing after an easy source of calcium. read more...
Americas and Caribbean food web sites - 29 Apr 2008
Northern Europe food web sites - 29 Apr 2008
Mediterranean food web sites - 29 Apr 2008
Greek and Middle Eastern food web sites - 29 Apr 2008
French food web sites - 29 Apr 2008
Far North food web sites - 29 Apr 2008
Far East & Africa food web sites - 29 Apr 2008
Britain & Ireland food web sites - 29 Apr 2008
Asia to Australia 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 opens any minute now 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...
My favorite markets: Shemali's - 14 Apr 2008
Shemali's is a Lebanese delicatessen that has suffered, along with the Cleveland Park neighborhood around Wisconsin Ave, from the ditherings and delays in redevelopment of the Giant. It used to have a store in the parking lot of the supermarket, large enough to run a lunch counter that served the best bargain in sharwama and the best lentil soup in the District. But when Giant - around 5 years ago - closed down all the premises it leased out to increase its size, Shemali's disappeared to the medical building at 3301 New Mexico Ave NW. It's there you'll find all the Middle East goodies of its previous location. But no lunch counter. Don't despair, though. Gretta and Joseph Chemali (no, that's not a spelling mistake) can sell you a whole stuffed lamb... read more...
Pooja Spices, Pizza Plus & Hot Stuff Foods - 6 Apr 2008
Ranjan and Gita Chhibber are such an accommodating pair of shopkeepers that they keep adding services to support their customers. Hot Stuff Foods is the newest extra they're offering, hot foods to go or eat in. But they started Pooja's Spices, named for their daughter and for the Indian word for 'to pray', 21 years ago, to sell hard-to-find ingredients to the Washington area's growing Indian community. Ranjan had been working in New York selling Indian appliances. His travels brought him to the Washington area, "And I thought, I like this area better." read more...
Fish Mappas - 4 Apr 2008
The flavor of this Indian fish recipe from Nilesh Singhvi, chef of The Bombay Club, is layered with different spices but its heat level is mellowed by coconut milk. Reduce it even further, if you wish, by cutting back on the chilis. read more...
Nilesh Singhvi - Chef of The Bombay Club - 31 Mar 2008
Bombay Club executive chef Nilesh Singhvi has cooked for Margaret Thatcher, George H.W. Bush and Bill Gates. But with its pale, saffron-colored walls, dark wood, palm fronds and Indian-style chandelier suspended from an ornate recessed ceiling, the Bombay Club it probably wouldn't come as much of a shock to spot the ghost of Rudyard Kipling or Graham Greene tucking into a curry in the corner. read more...
Maxim's Supermarket* - 31 Mar 2008
There's no shortage of Oriental and Asian markets in the area. But some of them offer a little extra. At Maxim's, it's the take-out food counter. It's packed with dishes some of which you need to be a little adventurous to try, like tripe, and various parts of the inner pig that look like Captain Davy Jones' face in 'Pirates of the Caribbean'. But there's also a wonderful stewed pork picnic cut that's been marinated and slow-cooked until it's almost purple which wouldn't upset the most conservative eater. And there are noodles and vegetable dishes, along with fried fish and chicken dishes that would frighten no-one. $4.25 buys you your choice of three dishes for a take-out meal in a box. read more...
The Kielbasa Factory* - 27 Mar 2008
At last there's a replacement for the much missed Polonetz Gourmet - The Kielbasa Factory. And despite its name it sells good Polish doughnuts, a denser version of the ones we're familiar with. Krystyna Ahrens opened the deli just after Thanksgiving in 2007. Now the place is packed. read more...
Lobster Ceviche - 25 Mar 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...
Graham Bartlett - Chef of Zengo - 25 Mar 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...
Chicken Shish Taouk - 25 Mar 2008
Abdel Hashhoush, chef of Neyla's recipe for Neyla’s chicken kabobs tastes particularly good coming from the wood smoke of a barbecue but is just as delicious cooked under a really hot broiler. The marinades adapts to other meats and fish. read more...
Abdel Hashhoush - Chef of Neyla - 24 Mar 2008
Twice a week, before coming into his restaurant, Neyla chef Abdel Hashhoush squeezes in time for classes in English at the Washington Literary Council. read more...
Grilled Mediterranean Sardines with Lemon and Olive Persillade - 23 Mar 2008
This grilled sardine dish, the recipe of Danny Wells, chef at BlackSalt, is an instant shot of summer any time of year. Serve them with crusty fresh bread warm from the oven. The persillade is delicious over broiled chicken or lamb, too. read more...
Eden Center unscrambled - 22 Mar 2008
If you want a trip to Vietnam without leaving the area, head out to the Eden Center on Wilson Boulevard at Seven Corners, just before Route 50 and Route 7 intersect. You won't hear English spoken. The music blaring from the outdoor speakers comes from a local Vietnamese radio station. It's packed with Vietnamese tailors, jewelers, video stores, Chinese medicine practitioners and more. This is the list of food-related outlets, to eat at or to buy ingredients for your home-cooked Vietnamese feast. read more...
Lentil Soup with Loomi - 21 Mar 2008
Loomis are boiled and dried limes that are a key ingredient in many Middle East dishes. Find them at Middle East and Persian markets and use them in this deeply flavored slow-cooked soup. It should tide you over until Shemali's deli and lunch counter, famous for its lentil soup, gets back into the Giant complex on Wisconsin Ave - if they ever develop the site... read more...
Persian markets - 21 Mar 2008
There are a surprising number of Persian supermarkets in the area, selling Persian and other Middle Eastern foods. read more...
Amphora Bakery* - 21 Mar 2008
Amphora Bakery is the place to head for whimsically decorated cakes, cupcakes and cookies. And for delicious European patisseries, baked goods and breads of all sorts.
For 25 years the Bilidas and Cholakis families ran the Amphora Bakery next to their restaurant in Vienna. But in 2003, they realized the demand for their cakes, cookies and buns was so great, they needed to find a second location. It's in Herndon. Visit it for your patisserie and you can also spend time with a coffee and a Danish watching the bakers decorate the cakes through the massive windows at the back of a congenial space that feels like some grand artist's sitting room. read more...
Apsara Gourmet Oriental Food Market - 21 Mar 2008
Apsara Gourmet Oriental Food Market has been running for 21 years. Angela Doroteo is its latest owner. She took it over from her uncle when he retired, but aside from having to hump heavy boxes of fresh produce from the bag of her car herself, little has changed.There are fresh rice noodles in the cold cabinet and shelves and shelves of dried ones, along with a huge array of bottled sauces and curry gravies. The choice of fresh produce is small but useful. In the season for champagne mangoes (the very best for flavor without fiber) she keeps a large supply of crates of them. "If it is wrinkly at the fat end," she advises, "don't walk away. This is when they are at their sweetest." read more...
European Delight* - 21 Mar 2008
There's been a name change, along with a change in management, at European Bazaar, the source for Russian produce on the Rockville Pike. It's now called European Delight. Nothing else has changed - if anything, there's more. The choice of charcuterie in the meat counter is remarkable, from head cheese to a huge range of salamis, keilbasa, moskovskaya and other sausages. And the selection of smoked and dried fish is also good, with different smoked salmons, sturgeon, smelts, selyodka and whitefish prominent. read more...
Yekta* - 21 Mar 2008
When Yekta, a Persian market, began 28 years ago, "It was more of a beer and wine deli type," says Cathy Dadras, the daughter of the family that owns and runs it. "But it evolved." She can be found next door in the kitchen of Kabobi, the restaurant that serves delectable grilled meats over Persian fragrant rice. read more...
Smoked Haddock - 21 Mar 2008
British breakfasters miss their kedgeree, a staple of the groaning British Raj breakfast sideboard that these days makes a great lunch dish and their Omelette Arnold Bennett. But where to get the key ingredient, smoked haddock? Don't despair, there's a good internet source. read more...
Jumbo Jumbo Bubble Express* - 21 Mar 2008
Irene Yen cooks her tapioca bubbles for bubble tea fresh every day. They need a gentle simmer for an hour and a half. "They can't be overcooked or they will lose their chewiness," she says. Any that aren't used during that day's service she throws out. "They don't keep overnight." Her bubble tea in Rockville is so popular, she rarely needs to waste any of the tapioca beads that need a tube as wide as a plumber might use to suck them up. Who, you wonder, ever came up with such a weird and wonderful drink? read more...
Afghan eateries - 17 Mar 2008
There aren't too many places in the area to find an Afghan menu. But it's not as hard as you might imagine. read more...
Butternut Squash Soup with Spiced Pumpkin Seeds and Tart Apple - 17 Mar 2008
Ethan McKee, chef at Rock Creek at Mazza's recipe makes less seem more in this rounded soup that is rich without losing anything 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...
Ethan McKee - Chef of Rock Creek at Mazza - 17 Mar 2008
The notion of going out to dine nutritiously might seem like a contradiction in terms. But a meal at Rock Creek Mazza isn’t different from a meal in any other fine-dining restaurant — except that you can calculate the nutritional breakdown of your meal if you choose, with the help of a fact list on the back of the menu. read more...
Aji Ichiban* - 13 Mar 2008
Aji Ichiban calls itself 'Munchies Paradise'. It's one of over 200 of a Hong Kong based snack food franchise. Craving the weird and wonderful nibbles of Asia, Ping Sun opened this one in Rockville in 2003. 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...
Cornucopia* - 5 Mar 2008
Sicilian Ibraim ("Ibo") Selmy trained as a geologist. Luckily for us, his interest was more in people and food than in rocks. So in 2003, after 15 years in Washington, the Palermo-born Italian opened Cornucopia in Bethesda, a food store and cafe to sell the specialties of his native land. "It's about people, sharing time with them." read more...
Pasta e Fagioli - 5 Mar 2008
Cesare Lanfranconi, chef of Ristorante Spezie's recipe is one of Italy's classics. You can make it as a soup starter for a meal with other dishes or serve it with some warm crusty bread and a salad to produce a substantial meal on its own with a glass or two of wine and a rented old Sophia Loren or Gina Lollobrigida movie on TV. read more...
Cesare Lanfranconi - Chef of Ristorante Spezie - 5 Mar 2008
Cesare Lanfranconi, executive chef of Ristorante Spezie, was born near the mountains in Northern Italy, where his passion was skiing. He decided to cook instead of becoming a ski instructor like his mother as a means of seeing the world. 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...
Mushroom and Goat Cheese Fonduta - 27 Feb 2008
Although Stephen Scott serves this Fonduta as an appetizer, it makes a great Sunday supper for two served with a crisp green salad in front of a favorite TV movie or a lunch outside on a warm day. 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...
Roasted Cod with Sauteed and Braised Sunchokes - 13 Feb 2008
Christophe Marque, chef of Cafe du Parc's recipe doesn't have to be limited to the winter season when sunchokes are in the markets. Substitute young potatoes for these gnarled roots and the recipe extends through the year. read more...
Christophe Marque - Chef of Cafe du Parc - 13 Feb 2008
When Christophe Marque came from Paris to head the Cafe du Parc, the first thing he had to do, between the lunch and dinner service, was learn English. read more...
Chew on This: A dish on style and content - 25 Jan 2008
Does the shape of a dish deliberately distract from its contents? Are hot new restaurants so over-designed we no longer focus on what we're eating? In some spots, the whole dining experience can often seem to be more about style than taste. You need the will to survive the elegance of the chill woman in the severe Mao suit who leads you to your table, the demanding attention of a room designed to within an inch of its minimalist feng shui'd life, and cutlery sometimes so cutting edge in shape it's uncomfortable to hold and hard to balance on the side of the plate. 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...
Chew on This: Kids' cooking classes compulsory - 23 Jan 2008
Childhood obesity isn't just a real concern in the U.S. In China 10 percent of children are obese, a figure that's predicted to increase by 8 percent a year. In the UK, one in four 11 to 15 year-olds are overweight. But the Brits are doing something about that. The government has just announced that cookery lessons will be compulsory in Middle Schools. 11 to 14 year-olds will have to take one hour a week for one term and learn to cook and what's good in food and bad. Will the U.S. follow the Brits' lead? 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...
Chew on This: Eco farm 15 miles from DC - 16 Jan 2008
Eight miles as the crow flies from the Washington Monument, hidden behind the houses of a residential subdivision, lies the farm of Mike Pappas. Only 2 1/2 acres of Eco Farms' 16 acres are cultivated, but they are a potent spread of organic, bio-intensive produce. 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...
Chew on This: 1. Too fancy to eat; 2. Too cheap to miss - 14 Jan 2008
Some restaurant food is getting silly. There's something wrong with a menu when waiters need to memorize a script each night. But Restaurant Week is far from silly: it's a great opportunity to eat really good food cheaply - $20.08 at lunch, $30.08 at dinner. Here's my meal, at Ristorante Spezie, on Monday, January 14... 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...
Chew on This: Hens relaxed, cans canned, ice cream for the radiator - 10 Jan 2008
Two new supermarket initiatives in Europe might spark discussion in the U.S.: comfort for egg-laying hens and eco-friendly food packaging. And so might ice cream containing anti-freeze... read more...
'Organic' abuse? - 7 Jan 2008
Perhaps Organic Batter Blaster is actually organic. But how horrendous. The idea that you can point a can of it at your griddle and cook up a pancake seems a long way from the principles of organic eating. Besides, how time consuming and difficult it is to make pancake batter from scratch? And what do we do to remain in 'organic' mode to dispose of the beastly container when it's empty? read more...
Tandoori Marinade - 7 Jan 2008
When Ricky Moore was the chef at IndeBleu, this was his recipe for Tandoori Marinade. It's a healthy way to add zip to fish, chicken, steak or chops without too many extra calories. read more...
Eastern Market - 4 Jan 2008
Eastern Market is recovering after the fire that devastated it last spring. For the fullest detail of the different food stall owners back operating there, click on this really informative link from Brendan Spiegel of the blog, endlesssimmer.com. read more...
Creamed Maitake Mushrooms with Edamame, Toasted Pistachios and Tarragon - 4 Jan 2008
Maitake, also known as Hen of the Woods, are one of Nature's most beautiful edible fungii. Haidar Karoum, co-owner and chef of Proof, uses them in this recipe which he serves as an appetizer. But increase the amounts and you have an elegant main course recipe for vegetarians that carnivores will envy. 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...
Bad news for chocolate lovers - 3 Jan 2008
Bad news for people like me who used medical findings as an excuse to up their chocolate consumption. Remember last year how we were told its flavanols could protect our hearts?
An editorial this week in top medical journal The Lancet reveals that because of the bitter taste these plant chemicals can impart to chocolate, many manufacturers remove them. 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...
U.S. no longer world's top fast food addict - 2 Jan 2008
A survey out January 2 finds the US overtaken by Britain as top of the world's list of "fast food addicts". It also reports that the people interviewed were "torn" between "food as fuel versus food as pleasure", and that people act in a conflicting manner when it comes to managing their weight. Wow! Who knew? Still, maybe this revelation might spur some of us on with sticking to any New Year's resolution to eat more wisely. read more...
About - 30 Dec 2007
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...
A Christmas carp about salmon - 22 Dec 2007
When you're loading your festive brunch bagel with smoked salmon, consider this. Fish farming accounts for almost half the seafood consumed globally. But consumers increasingly concerned about the impact of conventional fish farming on the environment are putting pressure on supplies of fish farmed organically.
The difference between the two methods, though, seems tenuous. read more...
Peter Schaffrath - Chef of the Hay-Adams Lafayette Room - 16 Dec 2007
Peter Schaffrath celebrates on Christmas Eve so he can cook for guests at the Hay-Adams on Dec. 25. He hasn't spent Christmas Day at home with his family for the last five years. 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...
Hisao Abe - Owner-chef of Kotobuki - 15 Dec 2007
Chef Hisao Abe, who owns Kotobuki on MacArthur Boulevard, learned the art of sushi-making after years of watching, sniffing, tasting. read more...
Roasted Pennsylvania Pheasant Breast, Braised Red Cabbage, Maple Syrup Sweet Potato Mousse and Huckleberry Sauce - 14 Dec 2007
Peter Schaffrath, chef of the Hay Adams' Lafayette Room's recipe is a soothing but elegant cold weather dish. Though there are four separate elements, each is simple to cook. read more...
Aulie Bunyarataphan - Owner-chef of Bangkok Joe's - 14 Dec 2007
Bangkok Joe owner Aulie Bunyarataphan started her career using her grandmother's recipes. 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...
Yannick Cam - Owner-Chef of Le Paradou - 12 Dec 2007
After 43 years in restaurants, Yannick Cam, owner and chef of Washington’s award-winning Le Paradou, hasn’t seen anyone come out of culinary school ready to function in the business. read more...
Nora Pouillon - Owner-chef of Restaurant Nora - 8 Dec 2007
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...
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...
Ginger - fresh - 28 Nov 2007
Don't worry if you've bought too large a piece of ginger root. Fresh ginger stores well. read more...
Greek specialties - 28 Nov 2007
Greek specialties are stocked by most Middle East markets. But if you want to shop as though you were in Greece, head for International Market & Bakery on a Saturday. read more...
Greengages - 28 Nov 2007
Greengages are a gloriously-scented golden plum, better to eat than candy. read more...
Guinness on tap - 28 Nov 2007
Ten years ago, you'd have been hard pressed to find Guinness on tap. Now you can get it at pretty much any downtown brewhouse. read more...
Ikura - 28 Nov 2007
The glowing bright orange 'caviar' beads used in sushi called ikura is the roe of the orange shum salmon. 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...
Japanese candies & snacks - 27 Nov 2007
Japanese candies are amazing - tiny, accurate renditions of a hot dog or a hamburger, in sweetened gelatin. They make the perfect treat to slip inside a party bag or Christmas stocking. 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...
Middle East cooking classes & eateries - 27 Nov 2007
Learn to cook - or eat - the way of the Middle East. read more...
Mochi - a Japanese dessert - 27 Nov 2007
Mochi, a Japanese ice cream covered in dough, has developed a broad fan base. read more...
Mozzarella with the mostest - 27 Nov 2007
There's mozzarella and mozzarella. (And then there's bufala mozzarella, made in the authentic fashion of Southern Italy from buffalo milk.) 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...
Oriental cooking lessons - 27 Nov 2007
If you'd like to learn how to cook Oriental food, there are a number of options. read more...
Pears - eating & cooking - 27 Nov 2007
Pears aren't limited to the Conference and the Bosc. read more...
Pistachios - 27 Nov 2007
If you want to go a taste stage further than the nuts you can buy at the Giant and Safeway loose or in cellophane sacks, try the range of different flavored pistachios for sale at Middle Eastern markets. 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...
Pomegranate & other scented juices - 27 Nov 2007
Pomegranates are such a beautiful fruit to look at, but difficult to eat. The juice is high in antioxidants but it is also good to deglaze a roasting pan and give a certain sharpness to a rich sauce or jus. 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...
Portuguese delicatessens - 27 Nov 2007
There are a number of markets that are favorites with people shopping for Portuguese ingredients. But they sell a wider range of European products, too. read more...
Saffron - 27 Nov 2007
Though saffron is a quintessentially Spanish flavoring, it also shows up in the tajines and stews of parts of the African continent. It's one of the world's most expensive spices. This is because each stigma of Crocus sativa, the saffron crocus, has to be removed by the agile fingers of women and children, who can separate the three stigmas from each flower without bruising them. 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...
Samosas, sambusas - 27 Nov 2007
Some of the best foods come in small packages, from the Cornish pasty and Russian pierogi, to the sambusas of Ethiopia and samosas of India. read more...
Scandinavian specialties - 27 Nov 2007
Here are a few suggestions of where to find some Scandinavian treats aside from fish. read more...
Sushi ingredients - 27 Nov 2007
It's hard to avoid boxes of sushi at every supermarket. But some is better than others and some boxes don't have quite the assortment you want. read more...
Turkish restaurants - 27 Nov 2007
Washington has a wide range of Turkish restaurants, from the casual cafe to fine dining. read more...
Vegan bakery - 27 Nov 2007
Sticky Fingers is an all vegan bakery downstairs off the street at 1904 18th St NW. Hard to imagine egg and dairy-free pastries being achievable, but the goodies are goody. 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...
Oriental & South East Asian markets - 26 Nov 2007
There is no shortage of Oriental and South East Asian supermarkets in the area. But some offer a little extra. read more...
Lebanese specials - 26 Nov 2007
Where to find some Lebanese specialties. read more...
Latino markets - 26 Nov 2007
Here's where to find Latin American and Mexican produce and products. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Greek & Middle East markets - 26 Nov 2007
There are a number of well-stocked Greek and Middle East markets around the area. read more...
Foods of All Nations market - 26 Nov 2007
Pretty much anything I'm told, can be bought at Foods of All Nations, if you're prepared to drive down to 2121 Ivy Rd, Charlottesville, 434 296-6131. read more...
Scones recipe - 26 Nov 2007
Eat these scones warm from the oven. You won't recognize them: they've barely any relationship with those marginally edible rocks better suited to breaking windows sold in bakeries. read more...
Far North ingredients on line - 26 Nov 2007
Far North region ingredients to buy on-line. read more...
Polish Delis in NJ - 26 Nov 2007
The Kielbasa Factory in Rockville MD is the area's only market for Polish specialties.. But New Jersey has a huge Polish community. So if you're up for a drive, or want to try ordering something by phone, here are some other sources. read more...
Coconuts, coconut milk & cream - 25 Nov 2007
While you'll find coconut milk in most regular supermarkets, there are a range of other coconut products at most Oriental supermarkets. read more...
Eggplant - 25 Nov 2007
There are so many different varieties of this beautiful vegetable. Which kind to use in which recipe? read more...
Afghan markets - 25 Nov 2007
There aren't many specifically Afghan markets in the area. But a lot of products common to Indian cuisine can be found in Indian markets. read more...
Christmas - dreaming of a different one - 25 Nov 2007
"Christmas comes but once a year and when it comes it brings"...Uncle George (who'll take over the single malt whiskey if no-one stops him), Aunt Mavis (who's just decided to turn vegetarian), and all their dreadful children. It's enough to drive you crackers.
Give Christmas a new sparkle and celebrate someone else's - with Britain's Christmas crackers, Italy's Omino di Neve, Switzerland's Zimststerne, Jamaica's West Indian Black Cake and more... 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...
Chinese sausages - 24 Nov 2007
Lap cheung - Chinese sausages - are worth having a packet of in the refrigerator. They are cured, not unlike a salami. So they will keep. read more...
Chinese mushrooms - 24 Nov 2007
Several varieties of Chinese mushrooms are sold dried in Chinese script packages. But which should you use for what? read more...
Swiss Chard & Tomato - 24 Nov 2007
Bernard Marchive, ex-chef of Pesce, serves this recipe for Swiss Chard and Tomato with his Cod with Coconut Milk. But it goes just as well with a lamb or pork chop, or a roast. read more...
Pork roasts - 24 Nov 2007
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...
Talking turkey - its happiness and yours - 24 Nov 2007
For our guzzling pleasure, a mass-produced turkey has spent its condensed life immobilized by a breast Mae West would have envied, so top heavy it can barely walk. Killed by a cut to the throat, soaked in scaling water to make it easier for a machine to rip out their feathers, they're gutted while still hot then blast-chilled to cool them down.
Gravy with that, anyone? read more...
Rijstafel - 24 Nov 2007
Rijstafel is an Indonesian feast of different dishes to eat with rice popularized by Dutch colonials in Indonesia. read more...
Vietnamese coffee - 23 Nov 2007
Vietnamese iced coffee is more a dessert than a drink. What's the coffee they use? read more...
Tea explained - 23 Nov 2007
Tea is made by steeping processed leaves, buds, or twigs of the tea bush, Camellia sinensis, in hot water for a few minutes. read more...
Indian cooking utensils - 23 Nov 2007
For some Indian recipes, you need a strong wrist, a pestle and mortar, and patience. Or more modern cooking equipment. read more...
Butchers - Halah - 23 Nov 2007
You won't have to travel too far to find a good Halal butcher in the area. Some chefs reckon that a Halal chicken will produce a much more tender roast than a regular chicken. read more...
Indian & Sri Lankan markets - 23 Nov 2007
The cooking of the Indian sub-continent is complex and following a recipe can seem daunting. But take your questions along to these markets and ask advice. 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...
Kwansaa cakes to order - 23 Nov 2007
Kwansaa cakes, made and decorated to order. read more...
Kola nuts - they're the real thing - 23 Nov 2007
Kola nuts are 'the real thing.' read more...
Banana flowers - 23 Nov 2007
An ingredient in Indian dishes, they can add an unusual crunch to Western salads. read more...
Afghan melons - 23 Nov 2007
The kharbuzeh is a large Afghan melon, not unlike a honeydew in flavor and texture, that can grow as heavy as 25 lbs. read more...
Russian markets - 23 Nov 2007
Russian and East European markets around Washington abound. read more...
Anchovies - 23 Nov 2007
One of the most unpopular fishes, anchovies are nevertheless the culinary equivalent of the Wonderbra. They add body to any dish and most opponents don't even know they're there if they can't see them. read more...
New Year celebrations - something different - 23 Nov 2007
New Year traditions in other parts of the world. read more...
Red wine & chocolate - the new medicines - 23 Nov 2007
Red wine & chocolate - the new medicines!
Things are looking up on the nutrition front. First we’re told a glass or two of red wine a day might do more than prevent heart disease, a discovery a few years back. It could also protect the brain from damage following a stroke. Or may even prevent a stroke from occurring.
Now dark chocolate has been given the thumbs up for its potential for cutting blood clot risk. That would make it a more palatable remedy than the usual aspirin. read more...
Olive oil - 23 Nov 2007
Olive oil is expensive enough that it should be chosen with care and properly looked after. read more...
Tuna ventresca - 23 Nov 2007
Tuna ventresca is the Ferrari of canned tuna to the jalopy of regular canned tuna. read more...
Risotto - the grains of truth - 23 Nov 2007
You can't make risotto from any old rice. Certainly not from a Carolina short grain. That'll just make a rice pudding. If you buy the right rice, turning out a perfect risotto is not hard. read more...
Prosciutto & other cured hams - 22 Nov 2007
Prosciutto di Parma from Italy and Jamon de Serrano from Spain are among the most seductive of cured meats. read more...
Fish - smoked, cured & pickled - 22 Nov 2007
Washington isn't short on sources for the cured, smoked and pickled fish popular in Europe's colder countries. read more...
Russian dumplings & more - 22 Nov 2007
The 'babushkas' (grandmothers) of Europe's far northern climes have long been famous for their home-cooking of sustaining dumplings and more. read more...
Russian dairy products - 22 Nov 2007
Tvorog is a Russian cream cheese that makes a sweet alternative to mascarpone, but thicker. And look for ryazhanka and prostokvasha. read more...
Shrimp - 22 Nov 2007
Shrimp are ubiquitous, in every stage and form from fresh to cooked, whole and beheaded. read more...
Ricotta - 21 Nov 2007
Not so long ago in Italy, ricotta was delivered twice a day along with the milk. 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...
Crème Anglaise in 6 minutes - 20 Nov 2007
Crème Anglaise is such a seductive, soothing vanilla sauce, it's tempting to ignore the dessert it coats and just eat this perfect custard. Cookbook writer and regular New York Times food pages contributor Barbara Kafka has a brilliant short cut to perfect Crème Anglaise that you don't need to stand over fearfully to prevent it from curdling. It's one of two good reasons to invest in a microwave. (The other is heating milk to froth for coffee...) read more...
Yogurt - the good stuff - 20 Nov 2007
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...
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...
Kaz Okoshi - Owner-chef of Kaz Sushi Bistro - 20 Nov 2007
Once Kaz Okochi completed the fine arts course in Oklahoma he had come from Japan to the U.S. to take up, he headed home to enroll in the prestigious Tsuji Culinary Institute in Osaka. When he told its career counselor he'd like to cook in America, the counselor suggested he focus on becoming a sushi chef. 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...
Vikram Sunderam - Chef of Rasika - 19 Nov 2007
Award-winning chef of London's Bombay Brasserie Vikram Sunderam left it behind for the challenge of launching an Indian restaurant from scratch in the heart of the American capital. 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...
Lamb Roganjosh - 19 Nov 2007
Don't be deterred by the number of spices in Vikram Sunderam's recipe. Once you've assembled them, the chef of Rasika's Indian lamb stew takes no more time to make than an ordinary stewed meat dish. But it's so much more mouth-watering. read more...
Kabocha Soboroni - 19 Nov 2007
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...
Clotted cream - home-made - 19 Nov 2007
Real clotted cream is a far cry from the ultra heat-treated stiff paste you get in those glass jars in the supermarket. So have a go at making it yourself. 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...
Laurent Merdy - Pastry chef of The Blue Duck Tavern - 19 Nov 2007
Blue Duck Tavern pastry chef Laurent Merdy comes from a restaurant family in northern France. He’s long had an affinity for pastries, but when it comes to other things, “I’m very picky on food,” he says. read more...
Curried Cauliflower and Fuji Apple Soup - 19 Nov 2007
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...
Filipino market finds - 18 Nov 2007
There are wonderful, unfamiliar to many, goodies to discover at Filipino markets. read more...
Swedish fil mjolk - 18 Nov 2007
Swedish fil mjolk is a healthy yogurt drink not unlike Russian kefir that's not difficult to make yourself. 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...
Dried fruits & nuts - 18 Nov 2007
The packages of dried fruits and nuts in general supermarkets are perfectly serviceable. But if you want to offer them as sweetmeats or elevate your fruit cakes to a higher level, buy them loose at a Middle East grocery. read more...
Derma & Kischkes - 18 Nov 2007
Derma, or in Yiddish "kischkes", is a traditional dish often served at bar mitzvahs and weddings. read more...
Cuban sandwiches - 18 Nov 2007
A genuine Cuban sandwich is a far cry from any other kind of meal between two slices of bread. But they're hard to find. read more...
Cancha - 18 Nov 2007
Cancha - a different and bigger popcorn. read more...
Bubble tea & shaved ice desserts - 18 Nov 2007
Bubble tea and shaved ice desserts - a change from regular milk shakes and ice creams. read more...
Where to get British groceries? - 18 Nov 2007
Missing Marmite? Pork pies? Or Bird's Custard? Need to lift the spirits with a nip of ginger wine? Where can you buy them? read more...
Herbs to grow - 18 Nov 2007
When it comes to herbs, you can grow many of them yourself. Or buy them from someone who does. read more...
Brioches - 18 Nov 2007
Make a breakfast change from croissants, try a brioche with good sweet butter and a fruity jam. read more...
Stocks & jus - 18 Nov 2007
Good chefs know that the basis of a rounded sauce, jus or soup is a rich stock or glâce. 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...
Farmers' markets - food for health and flavor - 18 Nov 2007
We need to support local farmers if we want to demonstrate to supermarkets the kind of respect for flavor and health we expect them to offer. read more...
Coffee - home-brewed - 18 Nov 2007
Despite the purist view that ready-ground coffee is not worth buying, there are a number of makes commonly found in cans in supermarkets, sometimes in the 'International' aisle, that produce an excellent espresso-style flavor of coffee. read more...
Vegetables to grow - unusual ones - 18 Nov 2007
If you have even the smallest plot, think about growing vegetables. There are some interesting possibilities around. read more...
Croissants - 18 Nov 2007
The French probably have the most seductive notion of breakfast - a good cup of coffee and a croissant. read more...
Frogs' legs - 18 Nov 2007
A kind of comic French joke among the faint hearted, frogs' legs do taste a bit like chicken and certainly look like chicken wings. 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...
Offal - the funky bits - 18 Nov 2007
Country cooks across Europe and Asia respect and use every part of the animal. With meat costs soaring, it's time to learn to love offal. Great dishes have come from elements that can fill more delicate constitutions with horror. read more...
Home brews - it's in the bag! - 18 Nov 2007
The British like their tea milky orange in color and very strong in taste. Where to find the prime ingredient for the classic cuppa, the best tea, in bags or loose. And the bickies on the side... read more...
Afternoon tea in town - 18 Nov 2007
You can get afternoon tea all over the place in Washington, for grown-ups, for children, hungry people and for serious tea drinkers. read more...
Fish - fresh or not so fresh? - 17 Nov 2007
Once upon a time, fishmongers would cut fish to order from whole fish, so the customer could be sure, by the clarity of its eyes, the firmness of flesh and the color of its gills, of the freshness of the fish. Not any longer. 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...
John Wabeck - when Chef of Firefly - 17 Nov 2007
John Wabeck, now at New Heights, was interviewed when he was the chef at Firefly. He came to cooking by way of Ocean City. read more...
Basil oil - 17 Nov 2007
Though this recipe is only one element in Tony Conte, chef of The Oval Room's recipe for Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil, it's worth making alone for drizzling over white fish or summer tomatoes or as a sauce for angel hair pasta. 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...
Nathan Beauchamp - Chef of 1789 - 17 Nov 2007
Nathan Beauchamp has taken over from Ris Lacoste at Georgetown's venerable 1789 Restaurant. read more...
Barry Koslow - Chef of Mendocino Bar & Grille - 17 Nov 2007
Before he took up cooking, Mendocino Grille chef Barry Koslow toured — casually — with a rock band. read more...
Saffron Lamb Kabobs with Cucumber Yogurt, Tomato Confit and Cinnamon Apricot Couscous - 17 Nov 2007
Tim Elliott, chef of Mie N Yu's recipe is a real Spice Route dish. Apart from the couscous, each component can be prepared well ahead. It's a great dish for a large party, simple to cook and easy to serve. 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...
Trent Conry - Chef of Ardeo - 17 Nov 2007
Texas-born Trent Conry of Ardeo/Bardeo likes spicy foods, big talk and an ever-changing menu. read more...
Chinese noodles & curd - 17 Nov 2007
While the argument rages over whether the noodle came from China or Italy (with the balance weighing for Marco Polo bringing it back from his travels), food historians actually contend it was introduced into Europe by the Arabs of Sicily and Spain. Whatever the truth, it's worth getting to know the different Oriental noodles, their properties and best uses. read more...
Chinese vegetables & fruits identified - 16 Nov 2007
Don't miss out on the cooking possibilities of Chinese fruits and vegetables just because they are unfamiliar. Use this list below to ask for help in looking for them. 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...
Brian McBride - Chef of The Blue Duck Tavern - 16 Nov 2007
At Blue Duck Tavern, where Brian McBride is executive chef, the kitchen is wide open, allowing diners to watch every move. read more...