Oysters
You may prefer to view articles alphabetically.
Halibut with Fanny Bay Oysters, Sauternes and Blood Orange Reduction - 3 Dec 2010
The secret of this recipe from Yannick Cam, owner-chef now of Bistro Provence in Bethesda. This recipe comes from his time as owner-chef of Le Paradou. It's a festive dish for this time of year, its secret in balancing the tartness of the citrus fruits against the unctuousness of the Sauternes and the butter in the sauce, and of course serving it with fish of prime freshness. read more...
Lobster bisque - 23 Nov 2010
Jamie Leeds' recipe for Lobster bisque is worth breaking the bank for. A celebration deserves a fine dish. You can easily feed eight and if you follow with a good salad and well-chosen cheese, it's all you'll need for a feast. read more...
Anchovies - 15 Apr 2010
One of the most unpopular fishes, anchovies are the culinary equivalent of the Wonderbra. They add body to any dish and most opponents don't even know they're there if they can't see them. read more...
Nosh Notes: Crabs & clams - 5 Aug 2009
Crabs and clams are a local treat worthy of serious foodie consideration. Where to observe - and experience the treat. read more...
Starters: Curried Cauliflower and Fuji Apple Soup - 26 Aug 2008
You may think cauliflower doesn't have enough flavor to work with Madras curry powder. Just try this velvety, subtly spiced recipe from Barry Koslow, when he was chef of The Mendocino Bar & Grille before leaving for Tallulah, for a very elegant soup. read more...
Lobsters live from Maine - 26 Nov 2007
Lobsters arrive fresh from Maine weekly in the Washington area. read more...
Shrimp - 22 Nov 2007
Shrimp are ubiquitous, in every stage and form from fresh to cooked, whole and beheaded. 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
Browse for
Delicious Recipes
DC Chefs
Cuisine Regions