eat Washington > Recipes

Quinoa - the risotto alternative - 8 May 2008

If you feel cooking risotto successfully is a daunting process, try quinoa instead. Not only is it one of the most nutritious grains around, it's also a breeze to turn into a dish to eat with meat or fish or cook up with vegetables for a vegetarian meal. read more...

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...

Pork Potstickers in Black Vinegar Sauce - 14 Apr 2008

Scott Drewno, chef of The Source by Wolfgang Puck's recipe may look complicated. But it's just a long ingredients list. Once you have them assembled, the cooking is quick and the folding of the wrappers easy. Just turn on some music and invite the friends who'll be eating them to give you a hand. 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...

Lobster Ceviche - 25 Mar 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...

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...

Grilled Mediterranean Sardines with Lemon and Olive Persillade - 23 Mar 2008

This grilled sardine dish, the recipe of Danny Wells, chef at BlackSalt, is an instant shot of summer any time of year. Serve them with crusty fresh bread warm from the oven. The persillade is delicious over broiled chicken or lamb, too. read more...

Lentil Soup with Loomi - 21 Mar 2008

Loomis are boiled and dried limes that are a key ingredient in many Middle East dishes. Find them at Middle East and Persian markets and use them in this deeply flavored slow-cooked soup. It should tide you over until Shemali's deli and lunch counter, famous for its lentil soup, gets back into the Giant complex on Wisconsin Ave - if they ever develop the site... read more...

Smoked Haddock - 21 Mar 2008

British breakfasters miss their kedgeree, a staple of the groaning British Raj breakfast sideboard that these days makes a great lunch dish and their Omelette Arnold Bennett. But where to get the key ingredient, smoked haddock? Don't despair, there's a good internet source. read more...

Butternut Squash Soup with Spiced Pumpkin Seeds and Tart Apple - 17 Mar 2008

Ethan McKee, chef at Rock Creek at Mazza's recipe makes less seem more in this rounded soup that is rich without losing anything of its nutrition values. It all goes to show you don't need creams and butters to add body and depth to a recipe. read more...

Chestnut Soup - 13 Mar 2008

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

Pasta e Fagioli - 5 Mar 2008

Cesare Lanfranconi, chef of Ristorante Spezie's recipe is one of Italy's classics. You can make it as a soup starter for a meal with other dishes or serve it with some warm crusty bread and a salad to produce a substantial meal on its own with a glass or two of wine and a rented old Sophia Loren or Gina Lollobrigida movie on TV. 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...

Mushroom and Goat Cheese Fonduta - 27 Feb 2008

Although Stephen Scott serves this Fonduta as an appetizer, it makes a great Sunday supper for two served with a crisp green salad in front of a favorite TV movie or a lunch outside on a warm day. read more...

Roasted Cod with Sauteed and Braised Sunchokes - 13 Feb 2008

Christophe Marque, chef of Cafe du Parc's recipe doesn't have to be limited to the winter season when sunchokes are in the markets. Substitute young potatoes for these gnarled roots and the recipe extends through the year. 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...

Tandoori Marinade - 7 Jan 2008

When Ricky Moore was the chef at IndeBleu, this was his recipe for Tandoori Marinade. It's a healthy way to add zip to fish, chicken, steak or chops without too many extra calories. read more...

Creamed Maitake Mushrooms with Edamame, Toasted Pistachios and Tarragon - 4 Jan 2008

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...

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...

Gorgonzola Soufflé - 15 Dec 2007

Drew Trautmann, Chef of Sonoma Restaurant & Wine Bar's recipe - just what you need when you've had too much festive fare. 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...

Chestnuts - 12 Dec 2007

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...

Scones recipe - 26 Nov 2007

Eat these scones warm from the oven. You won't recognize them: they've barely any relationship with those marginally edible rocks better suited to breaking windows sold in bakeries. read more...

Swiss Chard & Tomato - 24 Nov 2007

Bernard Marchive, ex-chef of Pesce, serves this recipe for Swiss Chard and Tomato with his Cod with Coconut Milk. But it goes just as well with a lamb or pork chop, or a roast. read more...

Ginger Beer - 20 Nov 2007

Ginger beer is a refreshing, spicy soda that originated in the Caribbean, easily made at home. You just need to keep feeding its 'mother'... read more...

Crème Anglaise in 6 minutes - 20 Nov 2007

Crème Anglaise is such a seductive, soothing vanilla sauce, it's tempting to ignore the dessert it coats and just eat this perfect custard. Cookbook writer and regular New York Times food pages contributor Barbara Kafka has a brilliant short cut to perfect Crème Anglaise that you don't need to stand over fearfully to prevent it from curdling. It's one of two good reasons to invest in a microwave. (The other is heating milk to froth for coffee...) read more...

New Orleans-style Barbecue Shrimp - 19 Nov 2007

This is a dish to impress from Jeff Tunks, owner-chef of Acadiana that's not hard to prepare, and a good deal can be done ahead of time. read more...

Lamb Roganjosh - 19 Nov 2007

Don't be deterred by the number of spices in Vikram Sunderam's recipe. Once you've assembled them, the chef of Rasika's Indian lamb stew takes no more time to make than an ordinary stewed meat dish. But it's so much more mouth-watering. read more...

Kabocha Soboroni - 19 Nov 2007

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...

Clotted cream - home-made - 19 Nov 2007

Real clotted cream is a far cry from the ultra heat-treated stiff paste you get in those glass jars in the supermarket. So have a go at making it yourself. read more...

Blue Duck Tavern Apple Pie - 19 Nov 2007

You can't have enough apple pie recipes. Here's a very different one with phenomenal, though challenging, pastry from Laurent Merdy, pastry chef of The Blue Duck Tavern. read more...

Curried Cauliflower and Fuji Apple Soup - 19 Nov 2007

You may think cauliflower doesn't have enough flavor to work with Madras curry powder. Just try this velvety, subtly spiced recipe from Barry Koslow, chef of The Mendocino Bar & Grille for a very elegant soup. read more...

Wild Chesapeake Rockfish with Lemongrass Broth and Shiitake Mushrooms - 18 Nov 2007

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...

Stir-fried Scallops and Shiitake Mushrooms with Gingered Grits and Smoked Bacon Vinaigrette - 17 Nov 2007

When John Wabeck was chef of Firefly before moving on to New Heights, this was one of his most popular main courses. The Smoked Bacon Vinaigrette, which can be used as a dressing for other things, like a young-spinach salad, may be made ahead. Once you have the ingredients assembled, it's a smooth process to produce the dish. read more...

Basil oil - 17 Nov 2007

Though this recipe is only one element in Tony Conte, chef of The Oval Room's recipe for Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil, it's worth making alone for drizzling over white fish or summer tomatoes or as a sauce for angel hair pasta. read more...

Tomatoes - much ado about nothing - 17 Nov 2007

If there's one vegetable that should be eaten in season and gathered from the garden or fields, it's the tomato. Here's a cooking tip to get maximum flavor from those red balls masquerading as tomatoes in our supermarkets. 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...

Saffron Lamb Kabobs with Cucumber Yogurt, Tomato Confit and Cinnamon Apricot Couscous - 17 Nov 2007

Tim Elliott, chef of Mie N Yu's recipe is a real Spice Route dish. Apart from the couscous, each component can be prepared well ahead. It's a great dish for a large party, simple to cook and easy to serve. read more...

Grilled Venison Chop with Polenta Corn Custard, Broccolini and Sun-Dried Tomato Demi-Glâce - 16 Nov 2007

Russel Cunningham, chef of Dupont Grille's recipe makes a soothing fall and winter warming celebration of a meal, with a less than common meat. The Polenta Corn Custards can be made ahead of time and reheated. 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...

Slow Braised Beef Short Ribs - 16 Nov 2007

Who ever says 'No' to a comforting dish of slow-cooked beef packed with flavor falling off bones? It doesn't need to be below freezing to reach for this recipe from Brian McBride, chef of The Blue Duck Tavern. It's good with a salad in high summer, too. read more...

Pan Dulce - 16 Nov 2007

Katsuya Fukushima, chef of Minibar and Café Atlántico, takes classic French toast and by changing the bread to brioche, putting Chihuahua cheese from Latino markets between the slices and adding cinnamon to the egg custard, gives it a Latin American twist. read more...

Sautéed Shrimp with Cannellini Beans - 16 Nov 2007

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...

Jewell Yam and Leek Soup with Chopped Chives - 16 Nov 2007

The honest orange tuber is turned into a colorful, silky soup under the magic wand of Nora Pouillon, owner-chef of Restaurant Nora. 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...

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...

Spiced Pumpkin Crème Brûlée - 16 Nov 2007

Don't be alarmed by the words "crème brûlée". The pumpkin purée stablizes the cream mixture in this recipe from Bryan Voltaggio, chef of Charlie Palmer Steak, to produce a dessert that's worth making long past Hallowe'en and the fall season. read more...

Lontong - 16 Nov 2007

Strictly speaking, Indonesian sate is served not with toast points but with cubes of lontong, compressed rice, cooked in a rectangular banana leaf package similar to this. read more...

Dumpling sauce - 15 Nov 2007

Hisao Abe - Owner-chef of Kotobuki's recipe read more...

Toddy coffee - 11 Nov 2007

Toddy Coffee is a method of making good coffee from cheap grounds, according to several eatWashingtonians. read more...

Seared Salmon and Romaine Heart Salad - 10 Nov 2007

If you're looking for a change from the ubiquitous Chicken Caesar Salad, this salmon dish from Peggy Thompson, chef of DISH, makes an elegant and satisfying lunch at any time of the year aor a refreshing main course for a summer dinner. read more...

Heirloom Beet and Vidalia Onion Salad, with Honey Thyme and Pink Peppercorn Vinaigrette served with Goat Cheese Crostini - 10 Nov 2007

With beets no longer confined to mid-winter growth, this is a pretty and delicious appetizer recipe from Jeffrey Buben, owner-chef of Vidalia, that could also do a turn in the spring and fall as a main course dish served with crusty bread. read more...

Mango mousse - 10 Nov 2007

An easy and glamorous dessert - and a favorite secret of Washington's Middle East diplomatic community. Okay, the recipe doesn't use 'purist' ingredients and it smacks of some of those weird gelatin desserts of the 1950s. But it works. And is served with great success and admiration. read more...

Flambéed Figs with Goat Cheese and Proscuitto - 10 Nov 2007

Janis McLean, chef of The Morrison-Clark Inn, turns dried, not fresh, figs into an appetizer or something to pass around with cocktails that's a little out of the ordinary. It's a good recipe for the holiday season. read more...

Chilled Jumbo Asparagus and Shallot Remoulade made with Homemade Mayonnaise - 10 Nov 2007

Jamie Stachowski was the owner-chef of now closed Restaurant Kolumbia. His recipe offers a great technique for cooking asparagus as well as a sauce that would go well with grilled beef or dolloped on a roast beef sandwich. read more...

Roasted Peking Duck, Kohlrabi, Apples, and Chard - 10 Nov 2007

This makes an elegant fall and winter dish from Brendan Cox, chef of Circle Bistro. While the duck is roasting in the oven, you have plenty of time to tackle the vegetables and the rich sauce. read more...

Quesadilla de Camaron (Shrimp Quesadillas) - 10 Nov 2007

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...

Fricassée Catalane - 10 Nov 2007

Looking for a dish for friends that's a little different? Here's one you can put together at the very last minute if you've prepared the ingredients ahead of time. It comes from French chef Bernard Grenier, owner-chef of Bistro D'Oc. read more...

Tzadziki - 10 Nov 2007

In Greece, luscious thick yogurt is drained, flavored with garlic and sometimes mint, and turned into tzadziki to be served on cubes of bread along with glasses of ouzo. Loosened a little with its own whey, tzadziki makes a wonderful dip for fresh vegetables or crackers and a great sauce for grilled meats. read more...

Wild Mushroom Risotto with Spring Asparagus - 10 Nov 2007

A good deal of fear surrounds the making of risotto. But as Geoffrey Tracy, owner-chef of Chef Geoff's and Lia's recipe makes clear, the prime technique to pull off this favorite dish is twelve to fourteen minutes of calm and patience. read more...

Panzanella - 10 Nov 2007

For this simply prepared Italian salad from Ruth Gresser, owner-chef of Pizza Paradiso, it's worth waiting for the tomatoes of high summer and using a good loaf of bread. But sometimes you need a reminder of summer in the dead of winter, and this recipe will deliver it. 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...

Grilled Watermelon Salad with Country Ham, Pine Nuts and Watercress - 10 Nov 2007

This is a stunningly pretty summer salad, pitching the raspberry red of the watermelon against the deep green of the watercress, from Tom Green, chef of the Kennedy Center. And it's refreshing, unusual and easy to make. read more...

Vanilla - extract & sugar, home-made - 9 Nov 2007

It's astonishing how many desserts that may be starring a strong flavor like chocolate or coffee call for a touch of vanilla to round out the taste. Good vanilla extract and vanilla sugar are both so expensive, it's tempting to leave it out of a recipe that it isn't starring in. But you can reduce its cost by making your own. 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...

Red Beet Salad - 9 Nov 2007

When Fabrizio Aielli, was the owner-chef of Teatro Goldoni, this recipe was one of his most popular appetizers. It's easily made. So though he and his wife Ingrid have moved down to Miami, he left it behind for us. 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...

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...

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...

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...

Congee - 9 Nov 2007

The Chinese choose congee for breakfast, a warm porridge-like dish of rice. You have to be a fan of squidgy, slurpy food to be a fan of this. If you are, it offers a good background for your favorite Chinese crunchy bits, like dried fish or pickled vegetables. read more...

Gazpacho - 9 Nov 2007

Terri Cutrino, chef of Jaleo's recipe for that refreshing and pretty soup perfect for summer soup which you can prepare well ahead of sitting down to eat it. 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...

Slow Roasted Halibut with Potato-Mushroom Hash - 9 Nov 2007

The technique for keeping a piece of halibut succulent and juicy after cooking that Barton Seaver, owner-chef of Hook, reveals in this recipe can be applied to any firm-fleshed white fish. The trick is in that water-filled pan of water. read more...

Baba Ghanouj - 9 Nov 2007

Abdulkader Niori, chef of Lebanese Taverna, adds yogurt to his recipe for this classic Middle Eastern eggplant dip. 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...

Lobster, Cucumber, French Tomato and Mango Salad with Passion Fruit Vinaigrette - 9 Nov 2007

When Alexander Powell was chef of 701, he offered this recipe for accomplished cooks that stretches a lobster to feed a dinner party and marries it with unusual tropical fruits and flavors. read more...

Asparagus Soup - 9 Nov 2007

An elegant yet simple spring season soup with an unexpected addition of Gruyere, from Todd Gray, owner-chef of Equinox. read more...

Cod with Coconut Milk - 9 Nov 2007

When Bernard Marchive was chef of Pesce, he cooked this very simple recipe for cod or other firm white fish. Given he's French, its Asian twist comes as a surprise. read more...

Soda bread - 8 Nov 2007

Irish Soda Bread is the world's easiest, fastest loaf to make - no proving, no hanging about. Bought from local bakeries it's often a yeast-based confection of sweet dough studded with raisins. Here is EatWashingtonian Elisabeth Nicholson's recipe, from the Tyrone Guthrie artsplace in Co. Monaghan, which she says is "DEAD easy". read more...

Shrimp with Garlic and Chilies - 6 Nov 2007

If you're looking for a dish that will spark interest in your guests yet only take minutes to produce, this mildly spicy (you're in control) Indian recipe from Chris Payton, owner, and Casey McQueen, co-chefs of the Curry Club's recipe could be it. read more...

Tomato Soup with Goat Cheese Flan and Parmesan Sticks - 6 Nov 2007

Robert Wiedmaier, owner-chef of Marcel's recipe is three different elements in one. The Parmesan Sticks could be made alone to serve with cocktails and the Goat Cheese Flans could also become an alternative to the more familiar grilled goat cheese served on a mixed leaf salad. read more...

Passion fruit syllabub - 6 Nov 2007

Passion fruit, in its wrinkled purple shell, may be one of the most expensive fruit to buy fresh in Washington, but in Australia and New Zealand, it grows so prolifically it is almost a weed. read more...

Rapini - 5 Nov 2007

Rapini are an under-rated green. Peter Pastan, owner-chef of Obelisk and 2Amys' recipe gives these leafy stalks a chance to star - on their own or as a mildly bitter side vegetable that would go well with grilled meat. read more...

Asian Marinade Hickory Grilled New York Strip - 4 Nov 2007

An Asian twist on a marinade for beef, from Phet Schwader, chef of BLT Steak, brings a fresh zing to a familiar favorite. read more...

Pickled garlic - 4 Nov 2007

Pickled garlic - Kratiem Dong - is a popular Thai specialty that is very good for high blood pressure sufferers. Since you can buy huge containers of ready-peeled cloves at CostCo or H Mart and even some Giants, it's worth knowing how to make it at home. read more...

Scallop Boudin with Citrus Compote and Fennel Purée - 2 Nov 2007

This is a dish from Peter Smith, owner-chef of PS7's, designed to impress. But if you take it slowly and carefully it isn't as hard to produce as it may at first appear. The purée and the compote can be finished ahead of time and the boudin taken right up to the moment of poaching. read more...

Leek and Potato Soup - 2 Nov 2007

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

Pesto - 1 Nov 2007

One taste of pesto is an instant ticket to Italy. And it isn't hard to make, with no really precise amounts. It's worth making yourself because pre-packed pesto too often tastes like damp lawn clippings. read more...

Poached Lobster and Heirloom Tomato Salad - 9 Oct 2007

This is an elegant recipe from Massimo Fabbri, chef of Ristorante Tosca that's simple to achieve. And you can always buy your lobsters ready-cooked. read more...

Halibut with Fanny Bay Oysters, Sauternes and Blood Orange Reduction - 8 Oct 2007

The secret of this recipe from Yannick Cam, owner-chef of Le Paradou, is in balancing the tartness of the citrus fruits against the unctuousness of the Sauternes and the butter in the sauce, then serving it with fish of prime freshness. read more...

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