Squashes
Squashes, from the familiar acorn and butternut to weird and wonderful shapes in beautiful silvery greens, are valiant kitchen standbys. Nutritious, they can turn into a soup that tastes rich without help from creams and butter, or make an elegant stuffing for ravioli or sauce for pasta.
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Butternut Squash Soup with Spiced Pumpkin Seeds and Tart Apple - 26 Oct 2010
Ethan McKee, chef at Notti Bianchi and Circle One Bistro, made this recipe when at Rock Creek at Mazza. It's a rich and rounded soup, low in calories, that loses nothing of its nutrition values. It all goes to show you don't need creams and butters to add body and depth to a recipe. read more...
Chef Peter Smith is on the gin
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.
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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
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Browse for
Delicious Recipes
DC Chefs
Cuisine Regions