Chocolate
If you're making a chocolate recipe, you cannot cook with Hersheys. You need a chocolate with a cacao or cocoa solids content of at least 50 percent. Read Dark Secrets for everything you need to know about what makes good chocolate.
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Desserts: Sopa de Chocolato Blanco con Compota de Frutos Rojos - 24 Jun 2010
This is one of those recipes we all hunt for: a dish, in this case a dessert, that is impressive to taste and to look at, that can be whipped up with little effort and time. It came from Santi Zabaleta, when he was chef of Taberna del Alabardero. Now you'll find his cheerful face at A & H Seafood & Gourmet in Bethesda, which he owns. read more...
Bittersweet Mocha Grappa Torte with Walnuts - 23 Apr 2010
Domenica Marchetti, author of Big Night In, from which this recipe is taken, says: "I can't even count the number of times that chocolate tortes have been a source of disappointment to this chocolate lover...either too liquored up, too jammy, too nutty, too dry, or too dense (giant chocolate truffle, anyone?). That's why I am so in love with this recipe; it delivers everything it promises."
So I tried it. And she's right. But the photo is of my version not her elegant one. Tidying up its overspill was a treat - I just ate the bits I sliced off for beautification... read more...
Chocolate - dark secrets - 23 Apr 2010
Think of chocolate and you think of Belgium, Switzerland, France. Or your thighs. Of course you might now think of David Edwards' Le Whif (see the article on the Home page). But if you'd prefer the real McKoy, here's all you need to know. read more...
Arrowine - 23 Apr 2010
"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...
Cakes - to order or make beautiful - 10 Mar 2010
Baking cake for a celebration, 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...
Ice creams & gelati - 17 Jun 2009
In Russia, even in the depths of winter, queues of people form around the ice-cream carts stationed on street corners and down the iced-over paths of Moscow's Gorki Park. The world over, it's a seductive cold comfort. read more...
Five-minute chocolate cake and other fun foods - 8 Apr 2009
Who doesn't want a home-made chocolate cake baked in 5 minutes? And how about Pineapple Jerky? What's not to like about some zany food ideas... 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...
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...
Co Co. Sala - Three-course chocolate - 29 Apr 2008
Washington now has its own chocolate lounge, Co Co Sala in Penn Quarter. Personally, I've had my very own chocolate lounge for years. It's the sofa in front of the TV. But it's good to dress up to go out specifically for chocolate. read more...
Desserts: 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...
Desserts: 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...
Mains: 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...
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...
Chocolate suppliers - 24 Nov 2007
If you're making a chocolate recipe, you cannot cook with Hersheys. read more...
Red wine & chocolate - the new medicines - 23 Nov 2007
Red wine & chocolate - the new medicines! 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...
Desserts: 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...
Extras: Chocolate Truffles - 9 Nov 2007
It's always a treat to be given a home-made food gift from a good cook. Trent Conry - once 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...
Desserts: 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...
It may be sacrilege to say so, but I did have a moment's wonder at Julie Powell dedicating a whole year to cooking out Julia Childs. Life is surely too short. But I admired her staying power. Most cookbooks contain only a handful of recipes you actually want to tackle - though heaven forfend that I should level this criticism towards Mastering the Art of French Cookery.Anyway, here's someone who really slackened my jaw. Meet Todd Wilbur, who spends his time to trying to recreate food made by the industrial giants. He wants to cook Krispy Kremes just like the factory. He wants to clone Big Macs, Yoo Hoo chocolate drinks, and dozens more junk foods, to taste just like the real (or unreal) McKoy.
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