Vegetarian
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Ribollita - wondersoup or wodge? - 1 Jan 2012
This is one of my favorite dishes - a wonderful peasant soup that uses up stale bread to turn a winter minestrone (that's the kale in it) into a full scale comfort meal. It's even better if you keep a day before you eat it. read more...
Fava beans - learn to love the beans you hate - 15 Jun 2011
You've probably always hated fava beans. (Broad beans to the Brits.) I'm not a dogmatic individual, but you're so wrong. You've been loving then without knowing it for quite a while. They're those emerald green kidney shapes floating round Frank Ruta's remarkable 'Sformato' at Palena's Cafe. And featuring in practically every other good chef's dishes.
They're in every Middle East market now. So buy them and change your mind. read more...
Chilled Jumbo Asparagus and Shallot Remoulade made with Homemade Mayonnaise - 1 Jun 2011
Jamie Stachowski was the owner-chef of now closed Restaurant Kolumbia, and much missed. His tremendous sausages are available at the Keilbasa Factory. This recipe offers a great technique for cooking asparagus as well as a sauce that would go well with grilled beef or dolloped on a roast beef sandwich. read more...
Starters: Stuffed grape leaves and artichoke hearts - 25 Mar 2011
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...
Fingerling potatoes unscrambled - 15 Mar 2011
An eatWashingtonian has asked for a guide to fingerling potatoes. So here it is, as far as I can help: what I've found locally, and which ones you might be able to order from a seed catalog and grow in a bucket or the garden. read more...
Potatoes - an Irishman's delight - 14 Mar 2011
Potatoes get such a bad rap. But they're one of the world's most versatile and nutritious ingredients. Here are some spud, tatty and tater facts. read more...
Falafel - DC's best - 2 Mar 2011
Ground and fried chickpeas molded with spices into a mini Zeppelin and fried may not sound like much to celebrate. But pushed into a warmed pitta along with shredded lettuce, fine slices of tomato, onion and maybe some turnip pickle then drizzled with tahini or a garlic-yogurt sauce, it becomes heaven. DC boasts a number of good places to find it. read more...
Vegan pizza? Si! - 26 Jan 2011
Did you know there's a designated 'Vegan Pizza Day'? It's January 29. But if you call the participating restaurants listed, you may find they have vegan pizzas on their menus the rest of the year, too.
Of course, there's always the cheese-free combination at your own favorite pizza place... read more...
Lentil Soup with Loomi - 30 Dec 2010
Black eyed peas are lucky in the US at New Year. In France and the Middle East, it's lentils. Here's a soup with an unusual ingredient that gives them a different twist.
Loomis are boiled and dried limes that are a key ingredient in many Middle East dishes. Find them at Middle East and Persian markets and use them in this deeply flavored slow-cooked soup. It should tide you over until Shemali's deli and lunch counter, famous for its lentil soup, gets back into the Giant complex on Wisconsin Ave. read more...
Pumpkin patches - 26 Oct 2010
Pumpkins are a focus of Hallowe'en front porches and Thanksgiving pies. But all through the fall and winter they're also good to eat as a first course, 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...
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...
Pea Vichyssoise - 18 Aug 2010
King Louis XV of France, being convinced that someone was trying to poison his food, accidentally invented Vichyssoise. Apparently, he made his servants taste everything before he ate it and his favorite hot leek-and-potato soup eventually arrived at his place setting, cold.
Nonsense. It was invented in New York, in 1917.
Try this contemporary version with peas. read more...
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...
Yogurt - the good stuff - 15 Jul 2010
I'm in despair over American yogurt. It seems that any old fat-free white dairy solution can be called yogurt. Do its eaters know what they're missing? read more...
Pesto - 17 Jun 2010
One taste of pesto is an instant ticket to Italy. And it isn't hard to make, with no really precise amounts. It's worth making yourself because pre-packed pesto too often tastes like damp lawn clippings. read more...
Wild Mushroom Risotto with Spring Asparagus - 2 Jun 2010
A good deal of fear surrounds the making of risotto. But as Geoffrey Tracy, owner-chef of Chef Geoff's and Lia's recipe makes clear, the prime technique to pull off this favorite dish is twelve to fourteen minutes of calm and patience. 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...
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...
'Violettes' Artichokes - 8 Apr 2010
Baby artichokes are relished across Europe and the Middle East, in countries from France where the most popular type are called 'Violettes' after the purple streaking on their leaves, to Egypt. They're pretty much ignored in the US. But you can find them in Latino, Asian and especially Middle East markets at this time of year. Cook them Middle East style, with the fresh fava beans that come into the stores at the same time... 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...
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
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