Starters
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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 - 6 May 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...
Starters: Chopped Organic Chicken Livers - 8 Apr 2009
Daniel Bortnick, chef of Firefly, gives this Jewish classic a contemporary twist with apple, to make a quick and easy appetizer that benefits ever more from being made a day or two ahead. 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...
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...
Starters: Butternut Squash Soup with Spiced Pumpkin Seeds and Tart Apple - 31 Dec 2008
Ethan McKee, new 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...
Nems - 17 Dec 2008
I always thought Nems were Vietnamese spring rolls - ground meat or a shrimp or some crab rolled inside a thin sheet of pastry with some crispy vegetables and fried till gold. These banana leaf-wrapped packages call themselves Nem. But opened up reveal a spicy sausage-meat that needs to be deep fried. 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...
Starters: Pork or Duck Rillettes - 19 Nov 2008
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. read more...
In March 2007, Mike Isabella started at Zaytinya. Just a few months later, the hip downtown mezzethes restaurant won a RAMMY award.
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Mike Isabella - Chef of Zaytinya
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Plaza Market
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