Chocolate
If you're making a chocolate recipe, you cannot cook with Hersheys. You need a chocolate with a cacao or cocoa solids content of at least 50 percent. Read Chocolate - Dark Secrets for everything you need to know about what makes good chocolate.
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My favorite markets: Arrowine - 2 Jul 2008
"I'm getting blackberries, I'm getting pepper, I'm getting tarmac, I'm getting $100,000 a year to talk about wine like this"...Some eonophiles can drive you bonkers. But if you want the right wine without a pretentious sales pitch, to go with an unusual lump of artisan cheese, head to Arrowine and get them both there. read more...
Artfully Chocolate/Kingsbury Confections* - 15 Jun 2008
This is a rare photograph, according to Rob Kingsbury and Eric Nelson, owners of Artfully Chocolate/Kingsbury Confections. They're rarely found together, one of them holding the fort at the Alexandria store, the other manning the 14th St NW location, probably behind the bar area creating chocolate-based cocktails and drinks. read more...
Artisan Confections* - 25 May 2008
Chocolate as art - art as chocolate? Visit Artisan Confections, eat and decide. Native of Arlington Jason Andelman was the pastry chef at TenPenh for five years. A Fine Arts major from the College of William & Mary and an alum of the Culinary Institute of America, he left to pursue an even more artistic adventure - opening his own chocolate shop, Artisan Confections. Now he's making chocolates that look like jewelry. read more...
Co Co. Sala - Three-course chocolate - 29 Apr 2008
Washington is getting its own chocolate lounge. Personally, I've had my very own chocolate lounge for years. It's the sofa in front of the TV. But it'll be good to dress up to go out specifically for chocolate. Co Co. Sala opened May in Penn Quarter. read more...
Chocolate tart - 14 Jan 2008
This Chocolate Tart, the recipe of Tom Power, owner-chef of Corduroy, is an elegant and deeply chocolate dessert that will pass you off as a master patissier. It's not hard to make, despite its apparent length. But Chef Power says it's important to read the recipe right through before you begin. read more...
Baked Chocolate Sabayon - 3 Jan 2008
Tom Power has moved his restaurant Corduroy to 1122 9th Street NW. If you wonder why that's of interest, Corduroy is one of those restaurants chefs say they love to eat at. So if you can't get there, here's his recipe for Baked Chocolate Sabayon to cheer you up. 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...
Chocolate suppliers - 24 Nov 2007
If you're making a chocolate recipe, you cannot cook with Hersheys. read more...
Red wine & chocolate - the new medicines - 23 Nov 2007
Red wine & chocolate - the new medicines!
Things are looking up on the nutrition front. First we’re told a glass or two of red wine a day might do more than prevent heart disease, a discovery a few years back. It could also protect the brain from damage following a stroke. Or may even prevent a stroke from occurring.
Now dark chocolate has been given the thumbs up for its potential for cutting blood clot risk. That would make it a more palatable remedy than the usual aspirin. 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...
Ice creams & gelati - 14 Nov 2007
In Russia, even in the depths of winter, queues of people form around the ice-cream carts stationed on street corners and down the iced-over paths of Moscow's Gorki Park. The world over, it's a seductive cold comfort. read more...
Hot Chocolate Cake - 10 Nov 2007
Morton’s executive chef Bob Kiebler cooks by the book, This recipe from the Morton’s Steak Bible is the chain's No.1 dessert. “If you like molten chocolate cakes, you’ll be thrilled at how easy they are to make,” it says. “To get the right consistency, though, you must bake small, individual cakes; for these, you will need 6-ounce soufflé dishes or ramekins.” read more...
Chocolate Truffles - 9 Nov 2007
It's always a treat to be given a home-made food gift from a good cook. Trent Conry - chef of Ardeo - has three sumptuous chocolate recipes for food presents any time of year but especially the holiday season, that even a modest cook can tackle fearlessly. read more...
Classic Bistro Pot de Creme - 9 Nov 2007
Peter Brett, pastry chef of Circle Bistro's recipe, is the height of luxury, yet can be made in minutes before work on the day of a dinner party. Just make sure you use a good quality chocolate. read more...
Sopa de Chocolato Blanco con Compota de Frutos Rojos - 9 Nov 2007
This is one of those recipes we all hunt for: a dish, in this case a dessert, that is impressive to taste and to look at, that can be whipped up with little effort and time. It comes from Santi Zabaleta, chef of Taberna del Alabardero. read more...
Chocolate - dark secrets - 4 Nov 2007
Think of chocolate and you think of Belgium, Switzerland, France. Or your thigh. But chocolate originated with the Aztecs and Mayans, to whom it was the nearest thing to a standard currency. read more...
Cakes - to order or make beautiful - 2 Nov 2007
Baking cake for a party, cupcakes for school or work? Or need someone else to do it for you? Here's all you need to keep you in cake. read more...
Graham Bartlett is executive chef of Zengo, where you can find almost everything from ceviche to sushi. He caught the “food bug” while traveling with his parents in Mexico. But Paris, not the States nor Latin America was where he went to learn the culinary arts.
Ribollita - wondersoup or wodge?
Chew on This: Whose food healthier? Nature's or the food biz?
My favorite markets: Arrowine
Graham Bartlett - Chef of Zengo
South African groceries
Chew on This: Peking Duck heart disease cure?
Chew on this: Sickening tomatoes
Alison Swope - Chef of Restaurant K by Alison Swope
The dish - Goings on in the capital
Herbs for cooking
Pam Ginsberg - knife skills at the bone
Artfully Chocolate/Kingsbury Confections*
Trent Conry - Chef of Ardeo
How to make fluffs & foams
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