Eggs
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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: 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...
Kwansaa cakes to order - 23 Nov 2007
Kwansaa cakes, made and decorated to order. read more...
Chickens - free range - 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...
Desserts: 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, ex-chef of Charlie Palmer Steak and now proprietor of Volt in Frederick, to produce a dessert that's worth making long past Hallowe'en and the fall season. 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...