Mushrooms - fresh
If you are traveling to or through Pennsylvania, include Chester County in your tour. Kennett Square is the self-styled 'Mushroom Capital of the World'.
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Fricassée Catalane - 3 Sep 2008
Looking for a 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...
Nummy nummy mushrooms - 20 May 2008
This recipe of Jamie Oliver's comes from food blogger Orangette. The photo, with Kim O'Donnel, the Washington Post's food blogger buying, is of the mushroom lady who sells at Penn Quarter farmer's market on Thursdays after 3 p.m. and at Dupont Circle on Sundays, though she doesn't man it herself. You'll find her, too, at the Arlington market. Her morels were $20 for one of those green boxes. But Morel Season is so short...Other mushrooms are less expensive. Stompy Boots' recipe uses cheap ones. The title is her own. Jamie calls it Sliced Mushrooms with Fresh Mozzarella and Thyme read more...
Mushroom and Goat Cheese Fonduta - 27 Feb 2008
Although Stephen Scott serves this Fonduta as an appetizer, it makes a great Sunday supper for two served with a crisp green salad in front of a favorite TV movie or a lunch outside on a warm day. read more...
Creamed Maitake Mushrooms with Edamame, Toasted Pistachios and Tarragon - 4 Jan 2008
Maitake, also known as Hen of the Woods, are one of Nature's most beautiful edible fungii. Haidar Karoum, co-owner and chef of Proof, uses them in this recipe which he serves as an appetizer. But increase the amounts and you have an elegant main course recipe for vegetarians that carnivores will envy. read more...
Mushrooms - fresh - 27 Nov 2007
If you are traveling to or through Pennsylvania, include Chester County in your tour. Kennett Square is the self-styled 'Mushroom Capital of the World'. read more...
Chinese mushrooms - 24 Nov 2007
Several varieties of Chinese mushrooms are sold dried in Chinese script packages. But which should you use for what? read more...
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...
Wild Mushroom Risotto with Spring Asparagus - 10 Nov 2007
A good deal of fear surrounds the making of risotto. But as Geoffrey Tracy, owner-chef of Chef Geoff's and Lia's recipe makes clear, the prime technique to pull off this favorite dish is twelve to fourteen minutes of calm and patience. read more...
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, owner-chef of Hook, reveals in this recipe can be applied to any firm-fleshed white fish. The trick is in that water-filled pan of water. read more...
Mushrooms - mycological mysteries - 2 Nov 2007
More and more unusual mushrooms are reaching Washington's supermarkets and farmers' markets. But what are they? And what to do with them? read more...
Before he took up cooking, Mendocino Grille chef Barry Koslow toured — casually — with a rock band.
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Fricassée Catalane
My favorite markets: Bubble Tea Cafe
Bernard Grenier - Owner-chef of Bistro D'oc
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Barry Koslow - Chef of Mendocino Bar & Grille
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