Crabs & clams

Washington DC could nominate itself the capital of crab shacks without much challenge.

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Lobster bisque - 21 Apr 2008

Jamie Leeds' recipe for Lobster bisque is worth breaking the bank for. A celebration deserves a fine dish. You can easily feed eight and if you follow with a good salad and well-chosen cheese, it's all you'll need for a feast. read more...

Maxim's Supermarket* - 31 Mar 2008

There's no shortage of Oriental and Asian markets in the area. But some of them offer a little extra. At Maxim's, it's the take-out food counter. It's packed with dishes some of which you need to be a little adventurous to try, like tripe, and various parts of the inner pig that look like Captain Davy Jones' face in 'Pirates of the Caribbean'. But there's also a wonderful stewed pork picnic cut that's been marinated and slow-cooked until it's almost purple which wouldn't upset the most conservative eater. And there are noodles and vegetable dishes, along with fried fish and chicken dishes that would frighten no-one. $4.25 buys you your choice of three dishes for a take-out meal in a box. read more...

Eden Center unscrambled - 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...

Eastern Market - 4 Jan 2008

Eastern Market is recovering after the fire that devastated it last spring. For the fullest detail of the different food stall owners back operating there, click on this really informative link from Brendan Spiegel of the blog, endlesssimmer.com. read more...

Crabs & clams - 25 Nov 2007

Crabs and clams are a local treat worthy of serious foodie consideration. Where to observe - and experience the treat. read more...

Anchovies - 23 Nov 2007

One of the most unpopular fishes, anchovies are nevertheless the culinary equivalent of the Wonderbra. They add body to any dish and most opponents don't even know they're there if they can't see them. read more...

Shrimp - 22 Nov 2007

Shrimp are ubiquitous, in every stage and form from fresh to cooked, whole and beheaded. read more...

Oysters - 21 Nov 2007

Oysters - nature's aphrodisiac and celebratory food. read more...

Tomato Crab Soup - 17 Nov 2007

Nathan Beauchamp, chef of 1789 Restaurant's recipe turns into an elegant dinner party soup. But if you serve it with a side salad and a crusty loaf of bread, it makes a hearty meal in a bowl. read more...

Home-cooking Restaurants - 16 Nov 2007

Nostalgic for restaurants of the 50s? That time before fusion when food was simple but wholesome and plentiful? There are still some diners, restaurants and lunch counters around, cooking food as mother made it. 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...

Hearty Crab Bisque - 16 Nov 2007

So much of this soup/stew dish from Alcione Vinet, owner-chef of Park Cafe can be prepared ahead of time, it's a useful and seductive recipe for entertaining. Mop up its juices with a crusty loaf of bread. read more...

Paella - 9 Nov 2007

Herbert Kerschbaumer, owner-chef of Jack's Restaurant & Bar's recipe can be increased in multiples to feed a crowd. And you don't have to watch over this version. Allter the balance of the first six ingredients, if you wish, according to taste. read more...

Chesapeake crabs - shell shucked - 4 Nov 2007

The 2,300 square miles of the Chesapeake Bay make an exceptional breeding ground for fish and crabs. read more...

Peggy Thompson - Chef of DISH

Peggy Thompson, chef at DISH, worked as a meeting planner before going to culinary school. Boredom inspired her to start a new career, and through it she found more than just good food.

Read Chef Profile...