Starters
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Gazpacho - 28 Jul 2010
Terri Cutrino, executive chef of Cafe Atlantico's' recipe for that refreshing and pretty soup perfect for summer soup which you can prepare well ahead of sitting down to eat it. read more...
Starters: Chopped Organic Chicken Livers - 17 Jun 2010
Okay. This is not the most photogenic way to present a chicken liver pate that is wonderful in summer with a crusty baguette. But make it. It's easy and delicious. Daniel Bortnick, chef of Firefly, gives this Jewish classic a contemporary twist with apple. Make it a day or two ahead to mellow the flavors. read more...
Tomato Soup with Goat Cheese Flan and Parmesan Sticks - 12 May 2010
This recipe from Robert Wiedmaier, owner-chef of Marcel's and The Tasting Room, is three different elements in one. The Parmesan Sticks could be made alone to serve with cocktails and the Goat Cheese Flans could also become an alternative to the more familiar grilled goat cheese served on a mixed leaf salad. 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...
Nummy nummy mushrooms - 15 Apr 2010
This recipe of Jamie Oliver's comes from food blogger Orangette. The photo 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. The recipe title is Orangette's own. Jamie calls it Sliced Mushrooms with Fresh Mozzarella and Thyme read more...
Pork or Duck Rillettes - 8 Apr 2010
Rillettes are a South-West-France spread of meats simmered slowly in herbs and wine then shredded and packed into preserving jars to make a rough country paté to eat with good strong bread and a munch of cornichons - those tiny French cucumber pickles that aren't suffocatingly sweet like Bread & Butter pickles. They can be made with pork, rabbit, goose or duck - or a mix of all four. Make them in quantity and pot them up in Le Parfait kilner jars or Mason jars and you'll have an instant treat for unexpected friends any time of year... read more...
Creamed Maitake Mushrooms with Edamame, Toasted Pistachios and Tarragon - 17 Jan 2010
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...
Starters: Chestnut Soup - 18 Nov 2009
Rodney Scruggs, executive chef of The Occidental's recipe for Chestnut Soup produces an unctuous, elegant fall and winter soup that's little trouble to conjure up. What it does make is a stunning impression. read more...
Starters: Mushroom and Goat Cheese Fonduta - 21 Oct 2009
When Stephen Scott was chef at Zola, he served this Fonduta as an appetizer. But it makes a great Sunday supper for two served with a crisp green salad in front of a favorite TV movie. And if you can't get hold of every type, use what's available. 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...
Starters: Flambéed Figs with Goat Cheese and Prosciutto - 23 Sep 2009
Janis McLean, chef of The Morrison-Clark Inn, turns fresh or dried figs into an appetizer or something to pass around with cocktails that's a little out of the ordinary. read more...
Tzadziki - 1 Jul 2009
In Greece, luscious thick yogurt is drained, flavored with garlic and sometimes mint, and turned into tzadziki to be served on fingers of toasted pita or cubes of bread, along with glasses of ouzo. Loosened a little with its own whey, tzadziki makes a wonderful dip for fresh vegetables or crackers and a great sauce for grilled meats. read more...
Eggs: Tortilla Española - 17 Jun 2009
From the Taberna del Alabardero, Chef Dani Arana's recipe for Tortilla Española makes a classic Spanish tapas dish, perfect for summer, that feeds 15 with very little trouble. read more...
Fish: Shrimp Fritters with Comeback Sauce - 27 May 2009
The Comeback Sauce that goes with the Shrimp Fritters in this recipe from Dennis Marron of Jackson20 is so good, he says, that people always come back for more. read more...
Starters: Stuffed grape leaves and artichoke hearts - 8 Apr 2009
When the weather warms and it's open season on open parties, look to the Middle East for dishes that can be prepared in advance and eaten with fingers. Here are two stuffed appetizers from Turkish Armenia. read more...
Pasta: Giada de Laurentiis' pasta - Yummiest creation ever? - 25 Mar 2009
An eatWashingtonian emails she loves Giada de Laurentiis' recipe for Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto from the Food Network. 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...
Fish: Seared Jumbo Sea Scallops with golden raisin and caper relish, crisp prosciutto and micro greens - 18 Feb 2009
Seth Eldridge of Vinifera Bistro & Wine Bar gives this seared scallops starter a Sicilian agro-dolce twist with flavors and ingredients influenced by its early Arab invaders. read more...
Starters: Foie Gras Creme Caramel - 11 Feb 2009
This is one of those glamorous recipes you pay a fortune for in high end restaurants that, according to Christophe and Michelle Poteaux, owners and chefs of Bastille, who make it, turns out not to be too difficult to do. (And no objections to the foie gras, if you please, until you address how battery chickens that are eaten far more frequently are raised.) read more...
Breakfasts - a good start - 8 Jan 2009
Mom always said you should start the day with a good breakfast. You know she's right. But if you can't face a bowl of cardboard-tasting, horsestall-looking granola, the nations of the world offer other options. read more...
It may be sacrilege to say so, but I did have a moment's wonder at Julie Powell dedicating a whole year to cooking out Julia Childs. Life is surely too short. But I admired her staying power. Most cookbooks contain only a handful of recipes you actually want to tackle - though heaven forfend that I should level this criticism towards Mastering the Art of French Cookery.Anyway, here's someone who really slackened my jaw. Meet Todd Wilbur, who spends his time to trying to recreate food made by the industrial giants. He wants to cook Krispy Kremes just like the factory. He wants to clone Big Macs, Yoo Hoo chocolate drinks, and dozens more junk foods, to taste just like the real (or unreal) McKoy.
Papaya and lime - natural partners
Chew On This: The FDA - eggs on its face
Hey, mixologists! An organic whisky's coming!
Two women to watch
Monster ice cubes
Jelly - the jewel-like vogue dessert
Jelly - the new old dessert
My favorite markets - Wagshal's Delicatessen
Supermarkets bring the farm in
Chew On This: The water diet!
Gluten - what is it?
Chestnut flour products for the gluten intolerant
Chew On This: Eat dark chocolate twice a week!
Pea Vichyssoise
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