Vegetarian
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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...
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...
Potatoes - earthy delights - 27 Jan 2010
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...
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...
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...
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...
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...
Falafel - DC's best - 11 Feb 2009
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...
Durian - ecstasy or seriously disgusting? - 28 Jan 2009
You can find Durian pretty readily these days in Asian markets, though they'll have been frozen. Native to Malaysia, Indonesia and Brunei, Thailand has become the major exporter of the two- to seven-pound cultivated fruits. South East Asians go delirious about them, battling for the best once it appears in early summer. For the rest of us the experience is either an acquired taste or one seriously to be avoided. read more...
Vegan bakeries - 14 Jan 2009
Hard to believe you can make a seductive cake without eggs or cream or butter. But there are a number of bakeries around town doing just that. And there's nothing homespun in how they look either, for those of you who think 'vegan' means food that looks and tastes like a hand-knitted sock. But look at Cake Love's bundt cake, right. 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...
Kosher rennet - 20 Nov 2008
Kosher rennet, sold in Halal markets as shangesh, is key to the making of a Kosher cheese. read more...
Starters: Leek and Potato Soup - 27 Oct 2008
Made with simple ingredients, Potage Bonne Femme is one of the great classics of French country cooking. This comforting autumnal soup is the version of David Ashwell, chef of Brasserie Beck. 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.
Oriental fruits identified
Latino menus - what's is that stuff?
Bourbon unburbled
Chew On This: Will they tell us about nanotechnology?
Gazpacho
Cinnamon - what is it?
My favorite markets: Mom's Organic Market
I Slept in Queen Elizabeth's Bed; or How To Cook on A Cruise Ship
Baskin Robbins' French Vanilla is no more!
Summer Berry Tiramisu
Chew On This: Chicken can make you fatter than red meat
Rice - the long and the short of it
KoGiBow
Risotto - the grains of truth
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