Apples
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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...
Apple Tarte Tatin - 10 Mar 2010
This French classic gets a contemporary make-over from Michelle Poteaux, co-owner and co-chef at Bastille. Easy to do - though perhaps not quite as beautifully as professional pastry chef Michelle has done - it's a star at any party year round. read more...
Chestnuts and chestnut stuffing - 21 Dec 2009
Whether you roast them at an open fire (remembering to stab them with the point of a knife so they don't burst) or include them in a turkey stuffing, chestnuts are a key winter solstice ingredient. read more...
Desserts: Blue Duck Tavern Apple Pie - 3 Sep 2009
You can't have enough apple pie recipes. Here's a very different one with phenomenal, though very challenging, pastry from Laurent Merdy, pastry chef of The Blue Duck Tavern. It was selected by USA Today as one of the Top 25 Best Dishes of 2006. read more...
Apples - a Magnolia a day... - 2 Sep 2009
While some supermarkets are becoming a little more adventurous in their selection of apples, there are many more interesting varieties to be had than the Goldens and Granny Smiths out there. Thomas Jefferson could have told you that...
Here are some, with how they taste, and where to pick them. read more...
Mains: Roasted Peking Duck, Kohlrabi, Apples, and Chard - 9 Sep 2008
This is a dish to take you into fall and winter from Brendan Cox, late of Circle Bistro and Notti Bianche, now of DC Coast. While the duck is roasting in the oven, you have plenty of time to tackle the vegetables and the rich sauce. read more...
Starters: Curried Cauliflower and Fuji Apple Soup - 26 Aug 2008
You may think cauliflower doesn't have enough flavor to work with Madras curry powder. Just try this velvety, subtly spiced recipe from Barry Koslow, when he was chef of The Mendocino Bar & Grille before leaving for Tallulah, for a very elegant soup. read more...
Farmers' markets - food for health and flavor - 11 May 2008
Spring is here and farmers' markets are about to blossom on the streets of the capital. We need to support local farmers. They're doing a tough job to bring us food that's healthy and full of flavor. If we want to see that kind of respect from regular supermarkets when they decide what to stock, they need to notice the sales they're missing when we shop for local produce. Then they might be more encouraged to shop locally, too... 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.
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