Chickens - free range

Looking for a real chicken? Free range chickens are becoming increasingly available in supermarkets. A recent addition to Whole Foods' selection are Italian Heritage Pollo Rosso, imported by a community of Amish farmers in Pennsylvania. Raised organically and slowly, they have more flavor than most. Learn more at pollorosso.com. If you want to know why you should spend the extra money, visit Egg Industry.

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Eggs better for you and the hen - 24 Sep 2008

Think hard about buying Cage-Free Hen eggs instead of regular eggs. There's not a massive amount of price difference. But there is a massive difference for the hens. read more...

Kabocha Soboroni - 19 Aug 2008

Kaz Okochi, owner-chef of Kaz Sushi Bistro, turns familiar squash into an unfamiliar Japanese food delight that makes an interesting appetizer or a side for more familiar American fish dishes or grills. read more...

Leek and Potato Soup - 29 Jul 2008

Made with simple ingredients, Potage Bonne Femme is one of the great classics of French country cooking. For the summer, chill it and enriched with further cream, to turn it into Vichyssoise. This hot soup is the version of David Ashwell, chef of Brasserie Beck. read more...

Pam Ginsberg - knife skills at the bone - 15 Jun 2008

Pam Ginsberg knows cows.

Or beef, to be more precise. And ham, and chickens. And sausagemeat, even. Pam Ginsberg is the butcher once drawing carnivores to her counter at Brookville supermarket on Connecticut Ave NW and now to be found at Waghal's Market in Spring Valley. read more...

Pennsylvania Chicken Pot Pie - 21 May 2008

Kevin Villalovos, chef de cuisine of Cure Bar & Bistro's recipe, is comfort food that's elegant enough to serve at a dinner party. Plus it can be assembled in advance and cooked when the door bell rings. The picture is of some of the American salts he uses in his brines and cures. 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...

Chew on This: Chicken abuse - 8 May 2008

You need a strong stomach to watch this undercover video of the mistreatment of chickens released this week by Mercy for Animals, a Chicago-based animal rights group. It was taken with a camera hidden by one of the non-profit's investigators who worked at a major California egg-factory farm for two months. read more...

Chicken Shish Taouk - 25 Mar 2008

Abdel Hashhoush, chef of Neyla's recipe for Neyla’s chicken kabobs tastes particularly good coming from the wood smoke of a barbecue but is just as delicious cooked under a really hot broiler. The marinades adapts to other meats and fish. read more...

Roasted Pennsylvania Pheasant Breast, Braised Red Cabbage, Maple Syrup Sweet Potato Mousse and Huckleberry Sauce - 14 Dec 2007

Peter Schaffrath, chef of the Hay Adams' Lafayette Room's recipe is a soothing but elegant cold weather dish. Though there are four separate elements, each is simple to cook. read more...

Talking turkey - its happiness and yours - 24 Nov 2007

For our guzzling pleasure, a mass-produced turkey has spent its condensed life immobilized by a breast Mae West would have envied, so top heavy it can barely walk. Killed by a cut to the throat, soaked in scaling water to make it easier for a machine to rip out their feathers, they're gutted while still hot then blast-chilled to cool them down.

Gravy with that, anyone? read more...

Duck & goose - 18 Nov 2007

Duck and goose, full of dark flavor, make a sumptuous change from chicken and turkey and their carcasses provide a rich soup stock. read more...

Free range chickens - 18 Nov 2007

Looking for a real chicken? Free range chickens, which have a more developed flavor than battery-farmed because they've scratched about in the earth as they are supposed to, are becoming increasingly available in supermarkets. read more...

Virginia-style Peanut Soup with Jalapeño and Crispy Chicken Dumplings - 9 Nov 2007

When Terence Feury was the executive chef of Fahrenheit, his clients would beg him for this Southern recipe. It turns the humble peanut into an elegant and unusual soup that's so simple to make. The dumplings aren't tricky either - but the soup works well without them. 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...

Cerkez Salad - 9 Nov 2007

This chicken and walnut salad, from Mike Isabella, chef of Zaytinya, is not unlike Chicken Satsivi, a dish of cold chicken with walnut sauce from the Republic of Georgia. But then, take a look at the map and see how close Turkey lies to Georgia. read more...

Thai Chicken Basil with Fried Egg - 9 Nov 2007

Aulie Bunyarataphan, owner-chef of Bangkok Joe's, gives a recipe that's the perfect example of how speedily a Thai dish can be brought to the table. The bulk of the time involved likes in assembling the ingredients for a quick stir fry that preserves flavor and contrast of textures. read more...

Hisao Abe - Owner-chef of Kotobuki