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Apple Tarte Tatin - 10 Mar 2010

This French classic gets a contemporary make-over from Michelle Poteaux, co-owner and co-chef at Bastille. Easy to do - though perhaps not quite as beautifully as professional pastry chef Michelle has done - it's a star at any party year round. read more...

Cerkez Salad - 2 Mar 2010

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...

Veal Cheeks - 16 Feb 2010

At Bistro Lepic, chef Simon Njiki-Nya cooks veal cheeks, a classic French slow braise he likes to pair with fresh pasta and basil. read more...

Sam Dunn of Saltwater's winning, de-chilling, chili - 16 Feb 2010

This is an 'award-winning' chili recipe says Shoestring magazine, from the Martha's Vineyard's cook-off in the 2010 Big Chili Contests. It comes from Sam Dunn, owner-chef of the island's Saltwater restaurant and native Washingtonian. The secret, he says, is to slow cook it in a crockpot.

I leave you to do the math to make it in smaller quantities. But why would you? It's perishing outside. You have enough friends...A winter wedding, perhaps...A winter banquet, maybe. And if not, arrange one and if necessary, rent the people. The recipe's worth it, and despite the lengthy list of ingredients, not lengthy in execution. read more...

Chicken Shish Taouk - 3 Feb 2010

Abdel Hash Housh, 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...

Shepherd's pie - 27 Jan 2010

Wesley Morton's Shepherd's Pie - one of gastropub AGAINN's most popular dishes - is a good comfort food dish any time of year. read more...

Creamed Maitake Mushrooms with Edamame, Toasted Pistachios and Tarragon - 17 Jan 2010

Maitake, also known as Hen of the Woods, are one of Nature's most beautiful edible fungii. Haidar Karoum, co-owner and chef of Proof, uses them in this recipe which he serves as an appetizer. But increase the amounts and you have an elegant main course recipe for vegetarians that carnivores will envy. read more...

Dumpling sauce - 30 Dec 2009

Hisao Abe, owner-chef of Kotobuki's recipe is for a dipping sauce that goes well with dumplings. read more...

Chestnuts and chestnut stuffing - 21 Dec 2009

Whether you roast them at an open fire (remembering to stab them with the point of a knife so they don't burst) or include them in a turkey stuffing, chestnuts are a key winter solstice ingredient. read more...

Roasted Pennsylvania Pheasant Breast, Braised Red Cabbage, Maple Syrup Sweet Potato Mousse and Huckleberry Sauce - 9 Dec 2009

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. And what could be better for the festive season? read more...

Shitake and Oyster Mushroom Ravioli - 3 Dec 2009

Todd Wiss of Radius Restaurant makes ravioli simple with this recipe for his popular pasta dish. read more...

Starters: Zuppa di Scarola e Senape - 25 Nov 2009

This recipe for a rustic soup of bitter greens and potatoes from Dean Gold, owner-chef of Dino, is a wonderfully comforting rib-sticker for this colder time of year. read more...

Starters: Chestnut Soup - 18 Nov 2009

Rodney Scruggs, executive chef of The Occidental's recipe for Chestnut Soup produces an unctuous, elegant fall and winter soup that's little trouble to conjure up. What it does make is a stunning impression. read more...

Fish: Wild Chesapeake Rockfish with Lemongrass Broth and Shiitake Mushrooms - 11 Nov 2009

You don't need to be a master chef to make this elegant dish from Rob Klink, chef of Oceanaire Seafood Room. The broth can be finished ahead of time, and with a final 10 minutes to saute the fish and mushrooms, it can star at any dinner party without driving the cook into a frenzy. read more...

Fish: Sautéed Shrimp with Cannellini Beans - 4 Nov 2009

Shrimp and cannellini beans make a surprising and successful combination in this quickly cooked recipe from Savino Recine, owner-chef of Primi Piatti, a man who believes in providing richness in taste without resorting to unhealthy dairy products. read more...

Starters: Mushroom and Goat Cheese Fonduta - 21 Oct 2009

When Stephen Scott was chef at Zola, he served this Fonduta as an appetizer. But it makes a great Sunday supper for two served with a crisp green salad in front of a favorite TV movie. And if you can't get hold of every type, use what's available. read more...

Fish: Quesadilla de Camaron (Shrimp Quesadillas) - 14 Oct 2009

You could make the different elements of Joe Raffa, chef of Oyamel's easily-prepared recipe ahead of time and only toast the tortillas at the last minute. It would turn it into a dish you could serve at a large party. read more...

Starters: Kabocha Soboroni - 6 Oct 2009

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...

Starters: Flambéed Figs with Goat Cheese and Prosciutto - 23 Sep 2009

Janis McLean, chef of The Morrison-Clark Inn, turns fresh or dried figs into an appetizer or something to pass around with cocktails that's a little out of the ordinary. read more...

Calamari with Spiced Mediterranean Sauce - 16 Sep 2009

This recipe from Chef Bo Palker of Vinifera Wine Bar & Bistro makes a starter or main course that's easy to execute and popular year round. You'll always find squid in Oriental markets that sell fish. read more...

Mike Isabella - Chef of Zaytinya
In March 2007, Mike Isabella started at Zaytinya. Just a few months later, the hip downtown mezzethes restaurant won a RAMMY award.
Read Chef Profile...
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