Recipes
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Jelly - the jewel-like vogue dessert - 26 Aug 2010
Home-made jellies with an intensity of flavor bear no relation to those rubbery just-add-boiling-water cubes in the supermarket packets. They're a wonderful way to use summer fruits, so experiment. In winter, make them with oranges. read more...
Pea Vichyssoise - 18 Aug 2010
King Louis XV of France, being convinced that someone was trying to poison his food, accidentally invented Vichyssoise. Apparently, he made his servants taste everything before he ate it and his favorite hot leek-and-potato soup eventually arrived at his place setting, cold.
Nonsense. It was invented in New York, in 1917.
Try this contemporary version with peas. read more...
Thai Chicken Basil with Fried Egg - 11 Aug 2010
Aulie Bunyarataphan, owner-chef of Bangkok Joe's, makes this 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...
Gazpacho - 28 Jul 2010
Terri Cutrino, executive chef of Cafe Atlantico'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...
Summer Berry Tiramisu - 21 Jul 2010
Traditional Tiramisu is SOOO '90s. (Though we still love it.) Try this summer version with berries. Such an easy, quick recipe. And it works in other seasons using frozen fruits. read more...
Bikini strawberry dessert - 14 Jul 2010
I call this dessert Bikini Dessert because you can still get into one after eating it. It makes the most of the strawberry flavor even if all you can buy is the radishes that are passed as strawberries in the supermarkets. read more...
Desserts: Sopa de Chocolato Blanco con Compota de Frutos Rojos - 24 Jun 2010
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 came from Santi Zabaleta, when he was chef of Taberna del Alabardero. Now you'll find his cheerful face at A & H Seafood & Gourmet in Bethesda, which he owns. read more...
Starters: Chopped Organic Chicken Livers - 17 Jun 2010
Okay. This is not the most photogenic way to present a chicken liver pate that is wonderful in summer with a crusty baguette. But make it. It's easy and delicious. Daniel Bortnick, chef of Firefly, gives this Jewish classic a contemporary twist with apple. Make it a day or two ahead to mellow the flavors. read more...
Wild Mushroom Risotto with Spring Asparagus - 2 Jun 2010
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...
Scones, the English way - 20 May 2010
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...
Tomato Soup with Goat Cheese Flan and Parmesan Sticks - 12 May 2010
This recipe from Robert Wiedmaier, owner-chef of Marcel's and The Tasting Room, 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...
Fish: New Orleans-style Barbecue Shrimp - 28 Apr 2010
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...
Grilled Mediterranean Sardines with Lemon and Olive Persillade - 28 Apr 2010
Now we're moving into grilling season, try this recipe from BlackSalt. Serve them with crusty fresh bread warm from the oven. (The persillade is delicious over broiled chicken or lamb, too.) read more...
Bittersweet Mocha Grappa Torte with Walnuts - 23 Apr 2010
Domenica Marchetti, author of Big Night In, from which this recipe is taken, says: "I can't even count the number of times that chocolate tortes have been a source of disappointment to this chocolate lover...either too liquored up, too jammy, too nutty, too dry, or too dense (giant chocolate truffle, anyone?). That's why I am so in love with this recipe; it delivers everything it promises."
So I tried it. And she's right. But the photo is of my version not her elegant one. Tidying up its overspill was a treat - I just ate the bits I sliced off for beautification... read more...
Nummy nummy mushrooms - 15 Apr 2010
This recipe of Jamie Oliver's comes from food blogger Orangette. The photo is of the mushroom lady who sells at Penn Quarter farmer's market on Thursdays after 3 p.m. and at Dupont Circle on Sundays, though she doesn't man it herself. You'll find her, too, at the Arlington market. Her morels were $20 for one of those green boxes. But Morel Season is so short...Other mushrooms are less expensive. The recipe title is Orangette's own. Jamie calls it Sliced Mushrooms with Fresh Mozzarella and Thyme read more...
Fish: Roasted Cod with Sauteed and Braised Sunchokes - 8 Apr 2010
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...
Pork or Duck Rillettes - 8 Apr 2010
Rillettes are a South-West-France spread of meats simmered slowly in herbs and wine then shredded and packed into preserving jars to make a rough country paté to eat with good strong bread and a munch of cornichons - those tiny French cucumber pickles that aren't suffocatingly sweet like Bread & Butter pickles. They can be made with pork, rabbit, goose or duck - or a mix of all four. Make them in quantity and pot them up in Le Parfait kilner jars or Mason jars and you'll have an instant treat for unexpected friends any time of year... read more...
Fagri - 25 Mar 2010
At Kellari, Chef Antony Acinapura treats this Mediterranean pink snapper to a simple grilling, serving the fish with an oil and lemon emulsion. read more...
Iberico de Bellota Pork Loin baked in sea salt with sliced Spanish cured ham - 17 Mar 2010
If you're not up for a traditional lamb at Easter, here's a really easy but impressive pork dish, from Jose Andres. read more...
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...
It may be sacrilege to say so, but I did have a moment's wonder at Julie Powell dedicating a whole year to cooking out Julia Childs. Life is surely too short. But I admired her staying power. Most cookbooks contain only a handful of recipes you actually want to tackle - though heaven forfend that I should level this criticism towards Mastering the Art of French Cookery.Anyway, here's someone who really slackened my jaw. Meet Todd Wilbur, who spends his time to trying to recreate food made by the industrial giants. He wants to cook Krispy Kremes just like the factory. He wants to clone Big Macs, Yoo Hoo chocolate drinks, and dozens more junk foods, to taste just like the real (or unreal) McKoy.
Papaya and lime - natural partners
Chew On This: The FDA - eggs on its face
Hey, mixologists! An organic whisky's coming!
Two women to watch
Monster ice cubes
Jelly - the jewel-like vogue dessert
Jelly - the new old dessert
My favorite markets - Wagshal's Delicatessen
Supermarkets bring the farm in
Chew On This: The water diet!
Gluten - what is it?
Chestnut flour products for the gluten intolerant
Chew On This: Eat dark chocolate twice a week!
Pea Vichyssoise
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