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.
You may prefer to view articles alphabetically.
Baked beans - the musical fruit - 1 Jan 2012
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...
Duck & goose - 12 Dec 2011
Duck and goose, full of dark flavor, make a sumptuous Christmas change from chicken and turkey and their carcasses provide a rich soup stock. read more...
West Indian Black Cake - 1 Dec 2011
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...
Chocolate Truffles - 1 Dec 2011
It's always a treat to be given a home-made food gift from a good cook. Trent Conry - one time chef of 401 then 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...
Hot sauce - 8 Aug 2011
Even some gourmet diners are prepared to wreck their taste buds with lashings of hot sauce. It's addictive. read more...
Barbecuing - do you smoke? - 8 Aug 2011
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...
Chilies - the hot stuff - 8 Aug 2011
Chilies are addictive. Hillary Clinton apparently had hot sauce added to her food at the White House, while NPR political analyst Cokie Roberts is said to travel with a bottle in her purse. read more...
Chilled Jumbo Asparagus and Shallot Remoulade made with Homemade Mayonnaise - 1 Jun 2011
Jamie Stachowski was the owner-chef of now closed Restaurant Kolumbia, and much missed. His tremendous sausages are available at the Keilbasa Factory. This 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...
eatWashingtonian Zora Margolis a winner! - 26 May 2011
If the Washington Post has decided that Zora Margolis' barbecue sauce is the winner of their competition, it must be pretty fine. After all, this eatWashingtonian makes her own masa for her Mexican feasts. Read on for her recipe. read more...
Hearty Crab Bisque - 4 May 2011
This is the kind of dish that's perfect for al fresco parties. It's a soup/stew dish from Alcione Vinet, owner-chef of Park Cafe most of which can be prepared ahead of time. Mop up its juices with a crusty loaf of bread and serve a salad on the side. read more...
Chocolate tart - 21 Apr 2011
Forget Easter eggs. Make this celebratory tart from Tom Power, owner-chef of Corduroy. It's an elegant and deeply chocolate dessert that will pass you off as a master patissier yet it's not hard to make. read more...
Potatoes - an Irishman's delight - 14 Mar 2011
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...
Lola's Bakery & Cafe - 26 Jan 2011
This small café gets a mention so those homesick or nostalgic for Argentinian food can find a refuge. It makes its hot chocolate with real chocolate. Which goes well with its Argentinian pastries and desserts like churros and Dulce de Leche. read more...
Asian Marinade Hickory Grilled New York Strip - 26 Jan 2011
Here's a quick-cooked dish that gives an Asian twist to a marinade for grilled beef. The recipe came from Phet Schwader when he was chef de cuisine at BLT Steak and brings a fresh zing to taste buds that can feel a bit flat at this time of year. read more...
Festive celebrations - something different & where to buy it - 15 Dec 2010
Want to spice up your New Year festivities? Try one of the traditions from another part of the world. read more...
Slow Braised Beef Short Ribs - 15 Dec 2010
Who ever says 'No' to a comforting dish of slow-cooked beef packed with flavor falling off bones? In this in-between turkey feasts period when the weather gets colder and colder, reach for this recipe from Brian McBride, chef of The Blue Duck Tavern. read more...
Lobster bisque - 23 Nov 2010
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...
Adobo-Spiced Duck Breast - 11 Nov 2010
When Howsoon Cham' was the owner-chef of Red Ginger and Café Tropé he used a chile spice rub packed with a Mexican-Mayan punch to give a new twist to duck breast that goes down well at this time of year. You can use it just as successfully with chicken, meat or fish and left-overs will keep in the refrigerator for up to three weeks. read more...
Virginia-style Peanut Soup with Jalapeño and Crispy Chicken Dumplings - 4 Nov 2010
If you're not a fan of chestnut soup, try this peanut one, from Terence Feury when he was a chef in DC. It turns the humble groundnut 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...
Chestnuts and chestnut stuffing - 4 Nov 2010
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 fall and winter ingredient. Try this recipe... read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
Chew On This: Your first 'Duh' of the year...
Eggplant
Baked beans - the musical fruit
Ribollita - wondersoup or wodge?
Yasaman Persian Bakery - one of my favorites
Breads - a good chew
Duck & goose
A festive 'Special': Foie Gras Creme Caramel
Festive presents weird and wacky at World Market
Walnut oil
The perfect Yorkshire pudding
Chew On This: The acai berry diet can only thin your wallet...
The Queen Mum's favorite cake
West Indian Black Cake
Browse for
Delicious Recipes
DC Chefs
Cuisine Regions