Basil
You may prefer to view articles alphabetically.
Pizza - 27 Nov 2007
It hardly seems necessary, with all the home-delivery possibilities available, to make suggestions for pizza sources, but if you want to ignore those stuffed-crust, soft dough or crunchy crust confections with exotic topping combinations and tuck into the simple open sandwich style of the original Napolitan snack, there are some good home-made versions around. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Herbs to grow - 18 Nov 2007
When it comes to herbs, you can grow many of them yourself. Or buy them from someone who does. read more...
Basil oil - 17 Nov 2007
Though this recipe is only one element in Tony Conte, chef of The Oval Room's recipe for Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil, it's worth making alone for drizzling over white fish or summer tomatoes or as a sauce for angel hair pasta. read more...
Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil - 16 Nov 2007
This is one of Chef Tony Conte of The Oval Room’s most popular first-course dishes, . It’s a demanding one for a home cook. But most of it can be prepared well ahead and there is, in fact, little real cooking involved. If you'd prefer just to tackle the Basil Oil, as Tony Conte suggests, it also appears as a separate recipe. read more...
Chef Hisao Abe, who owns Kotobuki on MacArthur Boulevard, learned the art of sushi-making after years of watching, sniffing, tasting.
Chew On This: A call for food rationing in the developed world
Ingredients of the week
My favorite markets: Korean Korner
The dish - Goings on in the capital
Yogurt - the good stuff
Michael Santoro - chef de cuisine at Blue Duck Tavern
Whiskey Cured Salmon Gravlox
Home-made yogurt
Dumpling sauce
Hisao Abe - Owner-chef of Kotobuki
Shri Krishna Grocery
Eggs better for you and the hen
Chew On This: 75 million more go hungry and we scoff fortified foods
French v. DC markets
Browse for
Delicious Recipes
DC Chefs
Cuisine Regions