Chilies
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Lobster Ceviche - 7 May 2008
Graham Bartlett, chef of Zengo's recipe will stretch an expensive ingredient a long way, making a glamorous appetizer that's enough for 10 and doesn't involve any tricky cooking techniques. read more...
Fish Mappas - 4 Apr 2008
The flavor of this Indian fish recipe from Nilesh Singhvi, chef of The Bombay Club, is layered with different spices but its heat level is mellowed by coconut milk. Reduce it even further, if you wish, by cutting back on the chilis. read more...
Eden Center unscrambled - one of my favorite markets - 22 Mar 2008
If you want a trip to Vietnam without leaving the area, head out to the Eden Center on Wilson Boulevard at Seven Corners, just before Route 50 and Route 7 intersect. You won't hear English spoken. The music blaring from the outdoor speakers comes from a local Vietnamese radio station. It's packed with Vietnamese tailors, jewelers, video stores, Chinese medicine practitioners and more. This is the list of food-related outlets, to eat at or to buy ingredients for your home-cooked Vietnamese feast. read more...
Lobster Fritters with a Spicy Lemon Mascarpone - 1 Mar 2008
This batter for Chef Pelt's Lobster Fritters works equally well with chunks of a firm white fish, which are given a zesty uplift with the unusual dip. read more...
Adobo Spiced Duck Breast - 28 Dec 2007
Howsoon Cham's chile spice rub is packed with a Mexican-Mayan punch. Here the owner-chef of Red Ginger and Café Tropé uses it on festive duck breast but you can try it just as successfully with chicken, meat or fish and left-overs will keep in the refrigerator for up to three weeks. read more...
Latino markets - 26 Nov 2007
Sources for Latin American and Mexican produce and products are plentiful in both Maryland and Virginia. Here are some of them. read more...
Chili - cook-offs and more. - 20 Nov 2007
Chili is an American dish that pits serious enthusiasts against each other, everyone swearing by their own secret recipe. read more...
Fennel, Chili & Rosemary Roasted Berkshire Pork, Seckle Pears & Fingerling Sweet Potatoes - 16 Nov 2007
It's really worth seeking out pork from a heritage breed for this recipe from Robert Weland that's especially good in the fall. But don't miss out on trying it just because you can't find it. It will work well with a regular supermarket roast. read more...
Chilies - the hot stuff - 4 Nov 2007
Chilies are addictive. Hilary Clinton apparently had hot sauce added to her food at the White House, while NPR political analyst Cokie Roberts apparently travels with a bottle in her purse. read more...
Lentils & dhals unravelled - 4 Nov 2007
Which dhals are which? And which lentils, pulses and dhals are best for which dish? read more...
The resume of Michael Santoro, new chef de cuisine at The Blue Duck Tavern, reads like a guide to good restaurants around the world. In England he’s worked at Heston Blumental's The Fat Duck and with bad-boy-but brilliant Tom Aiken, as well as Fergus Henderson. He’s been through the kitchens of the one-star Mugaritz Restaurant near San Sebastian, Spain. He’s worked at Mill’s Tavern in Providence, RI. He’s served as sous chef at the Michelin one-star Restaurant Gilt in New York. And before joining The Blue Duck Tavern he was chef de cuisine at Boqueria, a popular Spanish restaurant in Manhattan.
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