Chili
Chili pits serious enthusiasts against each other, everyone swearing by their own secret recipe.
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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...
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...
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...
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...
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...
Shrimp with Garlic and Chilies - 6 Nov 2007
If you're looking for a dish that will spark interest in your guests yet only take minutes to produce, this mildly spicy (you're in control) Indian recipe from Chris Payton, owner, and Casey McQueen, co-chefs of the Curry Club's recipe could be it. 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...
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.
Ribollita - wondersoup or wodge?
Chew on This: Whose food healthier? Nature's or the food biz?
My favorite markets: Arrowine
Graham Bartlett - Chef of Zengo
South African groceries
Chew on This: Peking Duck heart disease cure?
Chew on this: Sickening tomatoes
Alison Swope - Chef of Restaurant K by Alison Swope
The dish - Goings on in the capital
Herbs for cooking
Pam Ginsberg - knife skills at the bone
Artfully Chocolate/Kingsbury Confections*
Trent Conry - Chef of Ardeo
How to make fluffs & foams
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