Herbs
When it comes to herbs, you can grow many of them yourself. Or buy them from someone who does. Since supermarkets usually sell them in bunches larger than you can use, wash them well, dry them as much as possible, then chop them fine and pack them into freezer bags.
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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...
Pesto - 17 Jun 2010
One taste of pesto is an instant ticket to Italy. And it isn't hard to make, with no really precise amounts. It's worth making yourself because pre-packed pesto too often tastes like damp lawn clippings. read more...
Grilled Mediterranean Sardines with Lemon and Olive Persillade - 28 Apr 2010
Now we're moving into grilling season, try this recipe from BlackSalt. Serve them with crusty fresh bread warm from the oven. (The persillade is delicious over broiled chicken or lamb, too.) read more...
Lemongrass - how to grow it - 17 Mar 2010
If you are a keen cook of Thai food, consider growing your own lemongrass. It's easy and a pleasing plant to have around the kitchen. read more...
Cerkez Salad - 2 Mar 2010
This chicken and walnut salad, from Mike Isabella, chef of Zaytinya, is not unlike Chicken Satsivi, a dish of cold chicken with walnut sauce from the Republic of Georgia. But then, take a look at the map and see how close Turkey lies to Georgia. read more...
Chicken Shish Taouk - 3 Feb 2010
Abdel Hash Housh, 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...
Fish: Quesadilla de Camaron (Shrimp Quesadillas) - 14 Oct 2009
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...
Fresh organic herbs, European style - 27 May 2009
Fresh herbs sold like they are in Europe with their roots on have come to Washington area supermarkets. read more...
Mains: Roasted Peking Duck, Kohlrabi, Apples, and Chard - 9 Sep 2008
This is a dish to take you into fall and winter from Brendan Cox, late of Circle Bistro and Notti Bianche, now of DC Coast. While the duck is roasting in the oven, you have plenty of time to tackle the vegetables and the rich sauce. read more...
Fish: Fricassée Catalane - 3 Sep 2008
Looking for a main course dish for friends that's a little different? Here's one you can put together at the very last minute if you've prepared the ingredients ahead of time. It comes from French chef Bernard Grenier, owner-chef of Bistro D'Oc. read more...
Fish: Seared Salmon and Romaine Heart Salad - 12 Aug 2008
If you're looking for a change from the ubiquitous Chicken Caesar Salad, this salmon dish from Peggy Thompson, when she was chef of DISH, makes an elegant and satisfying lunch at any time of the year aor a refreshing main course for a summer dinner. read more...
Extras: Herbs for cooking - 15 Jun 2008
Unless you're cooking pesto sauce, Middle Eastern or Indian dishes on a regular basis, the bunches of herbs sold by supermarkets are usually so large the leaves spoil before you can use all of them. Here are some saving solutions. read more...
Yekta - one of my favorite markets - 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...
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...
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...
Starters: Heirloom Beet and Vidalia Onion Salad, with Honey Thyme and Pink Peppercorn Vinaigrette served with Goat Cheese Crostini - 10 Nov 2007
With beets no longer confined to mid-winter growth, this is a pretty and delicious appetizer recipe from Jeffrey Buben, owner-chef of Vidalia, that could also do a turn in the spring and fall as a main course dish served with crusty bread. read more...
Fish: Slow Roasted Halibut with Potato-Mushroom Hash - 9 Nov 2007
The technique for keeping a piece of halibut succulent and juicy after cooking that Barton Seaver, when he was owner-chef of Hook, revealed in this recipe can be applied to any firm-fleshed white fish. The trick is in that water-filled pan of water. read more...
Fish: 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 and Casey McQueen, who once had the Curry Club in Glover Park, could be it. 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
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