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Chestnuts and chestnut stuffing - 21 Dec 2009
Whether you roast them at an open fire (remembering to stab them with the point of a knife so they don't burst) or include them in a turkey stuffing, chestnuts are a key winter solstice ingredient. read more...
Chinese mushrooms identified - 21 Oct 2009
Several varieties of Chinese mushrooms are sold dried in Chinese script packages. But which should you use for what? And how can you buy the ones you want if you don't speak Chinese? Here's help. read more...
Starters: Kabocha Soboroni - 6 Oct 2009
Kaz Okochi, owner-chef of Kaz Sushi Bistro, turns familiar squash into an unfamiliar Japanese food delight that makes an interesting appetizer or a side for more familiar American fish dishes or grills. read more...
Pumpkin patches - 7 Sep 2009
Pumpkins are a focus of Hallowe'en front porches. But they're also good to eat, the pulp stewed in butter with onions and a grating of fresh ginger, or nutmeg, stock added and the whole cooked then whizzed into puree for soup. read more...
Sides: Panzanella - 25 Mar 2009
For this simply prepared Italian salad from Ruth Gresser, owner-chef of Pizza Paradiso, it's worth waiting for the tomatoes of high summer and using a good loaf of bread. But sometimes you need a reminder of summer in the dead of winter, and this recipe will deliver it. read more...
Borlotti beans, fresh - 4 Mar 2009
Borlotti beans found fresh should be snapped up. Inside those pretty pink and white husks are similarly zebra-stripped pink and ivory beans. They appear in Super H Mart and H Mart in March. read more...
Sides: Hoecakes - 8 Jan 2009
Hoe Cakes, the recipe of Ryan Morgan, executive chef at Art & Soul, are, according to its menu, cornmeal 'pizzas' traditionally cooked after a hard day's work on the farm. Let your imagination fly! read more...
Sides: The perfect Yorkshire pudding - 2 Dec 2008
A proper Yorkshire pudding must be 4 inches tall. It's official. The Royal Society of Chemists says so. The second key qualification is the cook must have Yorkshire blood. "It's the instinct of people born and raised in Yorkshire. You can tell if the cook has the right touch," scientist John Emsley told the BBC. Perhaps that's why my Yorkshire mother makes puddings like shoe leather - she was born in Kuala Lumpur. read more...
Masa - the Mexican tamales dough - 25 Nov 2008
Masa means 'dough' in Mexican. It's the dense dough made from grinding fresh field corn. Its dense yellow hue comes from the addition of calcium oxide to the water in which it's boiled. The mineral softens the outer casing of the kernels, rendering the interior more nutritious. read more...
Sides: Frijoles refritos Zora's way - 25 Nov 2008
Zora Margolis's method for frijoles refritos - refried beans - is healthy. It doesn't involve frying the beans after they're cooked. read more...
Lontong rice - 19 Nov 2008
Lontong is the name given to rice that has been wrapped in banana leaves for a long slow steaming that produces a sticky wad of rice for cutting into cubes and serving with Indonesian dishes like satay. read more...
Sides: Boarding House Biscuits - 21 Oct 2008
Art Smith's biscuits are so simple to make, quick and easy and so delicious to eat you have no excuse not to try. read more...
Banana flowers - display or food? - 8 Oct 2008
Sometimes called banana heart for their shape and color, banana flowers are vegetables, used from India right across South East Asia.
Remove all the outer leaves and curious white bracts till you reach the paler inside. If you need to steam them, you can microwave them wrapped in clingwrap. read more...
Sides: Rapini - 17 Sep 2008
Rapini are an under-rated green. Peter Pastan, owner-chef of Obelisk and 2Amys' recipe gives these leafy stalks a chance to star - on their own or as a mildly bitter side vegetable that would go well with grilled meat. read more...
Sides: Quinoa - an alternative to risotto - 8 May 2008
If you feel cooking risotto successfully is a daunting process, try quinoa instead. Not only is it one of the most nutritious grains around, it's also a breeze to turn into a dish to eat with meat or fish or cook up with vegetables for a vegetarian meal. read more...
Extras: Scones - 26 Nov 2007
Eat these scones warm from the oven. You won't recognize them: they've barely any relationship with those marginally edible rocks better suited to breaking windows sold in bakeries. read more...
Sides: Swiss Chard & Tomato - 24 Nov 2007
Bernard Marchive, ex-chef of Pesce, serves this recipe for Swiss Chard and Tomato with his Cod with Coconut Milk. But it goes just as well with a lamb or pork chop, or a roast. read more...
Sides: Tomatoes - much ado about nothing - 17 Nov 2007
If there's one vegetable that should be eaten in season and gathered from the garden or fields, it's the tomato. Here's a cooking tip to get maximum flavor from those red balls masquerading as tomatoes in our supermarkets. read more...
Extras: Lontong - 16 Nov 2007
Strictly speaking, Indonesian satay is served not with toast points but with cubes of lontong, compressed rice, cooked in a rectangular banana leaf package similar to this photograph. read more...
Extras: Soda bread - 8 Nov 2007
Irish Soda Bread is the world's easiest, fastest loaf to make - no proving, no hanging about. Bought from local bakeries it's often a yeast-based confection of sweet dough studded with raisins. Here is EatWashingtonian Elisabeth Nicholson's recipe, from the Tyrone Guthrie artsplace in Co. Monaghan, which she says is "DEAD easy". read more...
In March 2007, Mike Isabella started at Zaytinya. Just a few months later, the hip downtown mezzethes restaurant won a RAMMY award.
Cerkez Salad
My favorite markets - Shiraz Grocery
Make your own tahini
Olives
Mike Isabella - Chef of Zaytinya
Chew On This: Omega-3s. Are they really that magical?
Chew on This: No link between red meat and cancer?
Plaza Market
Veal Cheeks
Sam Dunn of Saltwater's winning, de-chilling, chili
Simon Njiki-Nya - chef of Bistro Lepic
Chilies - the hot stuff
Chicken Shish Taouk
Teff - a gluten-free grain
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