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Corn with Manchego and Aioli from Estadio

December 8, 2014
Haidar Karoum’s deconstructed elote (Mexican street-style corn) comes back on the Estadio menu every summer. Can’t wait? Now you can make the small plate—one of our favorite dishes in 2014—at home. Serves 8 Make the corn: ¼ cup olive... more

Smoked Salmon Crisps from DBGB

November 20, 2014
Daniel Boulud reimagines a bagel with smoked salmon as an elegant canapé. more

Sweet and Sour Eggplant from DBGB

November 20, 2014
Thick, creamy Greek yogurt and strips of fresh mint adorn Daniel Boulud's vividly flavored vegetable creation. more

Hup Hup Orange Crush from Pop's Sea Bar

October 23, 2014
Despite this cocktail's trio of liquors, it’s remarkably easy-drinking. more

Coleslaw from Pop's Sea Bar

October 23, 2014
Chef John Manolatos has created a slaw recipe worth stealing. more

Ananda's Okra with Onions and Spices (Bhindi Pyaaz)

October 23, 2014
A standout veggie dish that's fragrant with Indian spices. more

Ananda's Watermelon-and-Feta Salad

October 23, 2014
This refreshing starter is equal parts sweet, spicy, and salty. more

Gypsy Soul's Pimiento Cheese

September 23, 2014
R.J. Cooper channels the South with this decadent dip. Photograph by Scott Suchman. We had a hard time resisting this Southern-style cheese spread at R.J. Cooper's Gypsy Soul. Lucky for us, it's ridiculously easy (and quick) to make at... more

Rural Society's Dulce de Leche Flan

September 23, 2014
Jose Garces folds rich and sweet dulce de leche into a wonderfully eggy custard. more

Recipe: Chef Scott Drewno's Thai Red-Curry Chicken

By Anna Spiegel April 30, 2012
Spice up your dinner with the Source's chicken curry. more

Recipe: Black Market Bistro's Orange-Vanilla French Toast

By Anna Spiegel April 27, 2012
The perfect treat to whip up for your mom on Mother's Day. more

Cocktail Recipe: Ben Franklin's Milk Punch

By Jessica Voelker April 26, 2012
This fabulous party cocktail packs a punch. more

Red Sauce Just Like Zia Makes

By Anna Spiegel March 23, 2012
Chef Anthony Lombardo shares his aunt's recipe for the perfect red sauce. more

What Do Local Chefs Make for Their Thanksgiving Dinners?

By Michael Gaynor November 24, 2009
Chefs from Sou’Wester to Birch & Barley fill you on their favorite Thanksgiving recipes. more

Golden Turkey Leg, Foie Gras, and Chestnut Roulade, and Port Beet Sauce

November 14, 2007
> Back to more Thanksgiving recipesServes four to six1 15-pound turkey1 pound button mushrooms3 large onions, diced1 carrot, diced2 celery stalks, chopped8 garlic cloves, minced1 sprig fresh thyme1/2 cup Syrah1 cup chicken broth4 ounces foie gras1/2 pound chestnuts, shelled2 tablespoons... more

Sourdough Stuffing with Balsamic-Roasted Red Onions and Sweet Italian Sausage

November 14, 2007
> Back to more Thanksgiving recipes  1 15 ounce loaf of sourdough bread, diced3 tablespoons extra virgin olive oil2 red onions, peeled and quartered 2 tablespoons balsamic vinegar1/2 teaspoon canola oil1 pound Italian sausage, sweet10 sage leaves1/2 cup chicken stockSalt and... more

Sweet Potato and Marshmallow Pâté

November 14, 2007
> Back to more Thanksgiving recipes  Serves six6 large sweet potatoes, boiled with skin-on4 egg yolks1 teaspoon cinnamon1/2 teaspoon nutmeg1 teaspoon salt1 cup packed brown sugar4 egg whites, beaten to soft peaks6 or 7 marshmallowsButter, for greasingPreheat the oven to... more

Black Indian Rice Cakes With Spiced Pecans, Spring Onions and Pickled Okra

November 14, 2007
> Back to more Thanksgiving recipes Serves Four  1 1/2 cups long-grain black rice1 onion, peeled and minced1 leek, cut into 1/3-inch slices3 cups water1 1/2 cups spiced pecans, chopped (recipe follows)1/3 cup spring onions, sliced2 eggs1/2 cup clarified butter or... more

Just Cranberry Sauce

November 14, 2007
> Back to more Thanksgiving recipes  1 12oz cranberry sauce3 oz balsamic vinegar4oz dried figs4 oz golden raisins2 oz pinenuts2oz waterBlack pepper, a good amountHeat cranberry sauce and balsamic vinegar, add fruit and pinenuts and water. Cook until ingredients are... more

Persimmon and Chestnut Soup

November 14, 2007
> Back to more Thanksgiving recipes Serves eight2 cups pre-peeled chestnuts3 apples1/2 pound butter1 onion, chopped1/2 cup garlic, chopped10 persimmons, peeled and chopped2 sweet potatoes, peeled and chopped1 gallon vegetable Stock1/2 teaspoon allspice (powdered)1 teaspoon cinnamon1/2 teaspoon clove (whole)Salt and white... more

English Thyme Bread Pudding

November 14, 2007
> Back to more Thanksgiving recipes  1 1/2 loaves brioche, cut into 1-inch cubes1 small onion, minced4 stalks celery, minced20 chestnuts, minced2 tablespoons butter5 eggs1 1/2 cups milk1 1/2 cups heavy cream4 teaspoons English thyme, choppedSalt and pepper to taste3-by-4-by-10-inch... more

Cranberry, Orange, and Champagne Compote

November 14, 2007
> Back to more Thanksgiving recipes  Set sauce pan over medium-high heat and saute 1 pound fresh cranberries with 1 tablespoon butter, ¼ cup sugar , and 1 teaspoon salt , until berries begin to soften—about 5 minutes. Add juice... more

Kumquat Gewurztraminer Gelee

November 14, 2007
> Back to more Thanksgiving recipes  In a saucepan, cover 1 quart of kumquats with water and bring to a boil. Reduce to simmer for 2 minutes, then drain. Repeat process twice (it reduces bitterness) until kumquats are very soft... more

Pine-Roasted Rack of Venison With Buckskin Cakes and Red Currant Jus

November 14, 2007
> Back to more Thanksgiving recipes Serves four 2 tablespoons grapeseed oil (or vegetable oil) 1 rack of venison (about 2 pounds), trimmed (scraps reserved) 1 large bunch Blue Spruce pine branches 1/4 cups shallots, sliced 1/2 cups venison scraps... more

Grilled Chincoteague Oysters With Ale Butter and Preserved Lemon

November 14, 2007
> Back to more Thanksgiving recipes  1 12-ounce bottle Virginia ale1 teaspoon preserved lemon skin, minced, or 1 tablespoon fresh lemon juice1/3 cup butter, cut into 1/4-inch cubes1 teaspoon fresh horseradish, grated1 tablespoon olive oil3 shallots, sliced3 cups spinach24 Chincoteague... more

Haricots Vert, Shiitake, and Fried Onion Casserole

November 14, 2007
> Back to more Thanksgiving recipes  Serves six 1 pound haricots vert, ends trimmed1/2 pound shiitake mushrooms, very thinly sliced1 tablespoon olive oil2 tablespoons finely diced shallot1/4 cup sherry2 cups heavy cream2 large onions2 cups flourVegetable oil, for fryingSalt and pepper,... more

Spiced Pumpkin Crème Brulee

November 14, 2007
> Back to more Thanksgiving recipes 5 1/3 Cups pumpkin puree2 2/3 cups milk2 2/3 cups cream1 cup sugar1/3 teaspoon cinnamon1/3 teaspoon nutmeg12 egg yolksOver low heat in a small sauce pan heat the pumpkin puree, nutmeg, cinnamon, and ½ of... more

Cranberry Soufflé

November 14, 2007
> Back to more Thanksgiving recipes 4 egg whites1/2 cup of sugar, plus another 1/2 cup for coating the souffle dishes1/2 cup fresh cranberry purée mixed with 1/2 cup of granulated sugar2 tablespoons butter, softened4 soufflé dishesPreheat oven to 325 degrees.... more

Burnt-Honey Cranberry Sauce

November 14, 2007
> Back to more Thanksgiving recipes “I grew up on a honey farm, and for me no holiday meal is complete without honey,” says Harr. “Burnt honey provides the rich flavor of honey while minimizing the sugary-sweetness. It’s an excellent flavor... more

Pot-Roasted Monkfish

November 14, 2007
> Back to more Thanksgiving recipes Serves six1 large monkfish tail with bone5 tablespoons vegetable oil8 shallots, peeled5 cloves garlic2 fennel bulbs, cored and halved1 bunch fresh thyme sprigs1 bunch sage leaves1 tablespoon coriander seeds, crushedZest of 1 orange1 orange,... more

Cranberry Aspic

November 14, 2007
> Back to more Thanksgiving recipes  Makes one large mold2 10-ounce packages of cranberries, preferably fresh4 cinnamon sticks1 teaspoon salt3/4 cup sugarRind of 1 orange, grated1/3 cup orange juice1 quart unsweetened cranberry juice6 packets Knox unflavored gelatin (powdered)Heat all ingredients... more

Sweet-Potato Soufflé

November 14, 2007
> Back to more Thanksgiving recipes  3 cups mashed canned yams1⁄2 cup applesauce1⁄4 cup ginger preserves1⁄2 teaspoon salt1⁄4 cup evaporated milk1⁄3 cup unsalted butter2 eggs1⁄4 teaspoon ground nutmeg2 teaspoons dark rumMix all ingredients until well incorporated. Pour into a buttered... more

Braised Brussels Sprouts West African-Style

November 14, 2007
> Back to more Thanksgiving recipes  Serves eight1/2 cup butter1 medium onion, thinly sliced1 large green pepper, thinly sliced1 teaspoon curry powder1 teaspoon chopped garlic3 pounds Brussels sprouts (about 36), stem and outer leaves removed1 1/2 cup canned diced tomatoes,... more

Pumpkin Soufflé

November 14, 2007
> Back to more Thanksgiving recipes 12 ounces canned pumpkin1/2 teaspoon cinnamon1/2 teaspoon nutmeg1/2 cup sugar, plus more for coating the ramekins5 egg yolks5 egg whitesButter, softened, for greasing ramekinsPreheat the oven to 425 degrees.In a stand mixer, thoroughly blend all... more

Herb-Roasted Turkey Breast

November 14, 2007
> Back to more Thanksgiving recipes Serves six1 10-pound bone-in turkey breast1/2 stick butter, softened4 tablespoons chopped parsley4 tablespoons chopped fresh thyme10 fresh basil leaves1 cup finely diced carrot1 cup finely diced celery1 tablespoon finely chopped garlic2 tablespoons salt, plus more... more

Sausage-Stuffed Sausages

November 14, 2007
> Back to more Thanksgiving recipes Serves six2 large onions, diced3 granny smith apples, diced2 tablespoons butter2 cups chicken stock4 cups seasoned stuffing mix (preferably Pepperidge Farm)1 pound loose pork sausage meat1 pound tub sausage casing (about 20 inches), rinsedIn a... more

Stewed Kabocha Squash With Hen-of-the-Wood Mushrooms, Juniper and Rosemary

November 14, 2007
> Back to more Thanksgiving recipes  2 tablespoons grapeseed oil1 kabocha squash, peeled, seeded, and diced into 1 1/2-inch cubes (butternut squash may be substituted)1/2 cup kabocha-squash purée (recipe follows)1/3 cup heavy cream1/3 cup chicken broth or water1/2 cup hen-of-the-woods... more

Musquee de Provence Pumpkin Tartlets With Swiss Meringue, Caramel Ice Cream, and Banyuls Vinegar Reduction

November 14, 2007
> Back to more Thanksgiving recipes For the tart crust: 2 sticks butter1/2 cup powdered sugar1 egg yolk1 cup flour1/8 teaspoon fleur de selPreheat the oven to 325 degrees.Cream the butter and sugar in a stand mixer. Gradually add the eggyolks,... more

Pumpkin Caramel Pecan Pie

November 14, 2007
> Back to more Thanksgiving recipes Pecan Crust:1 cup pecans1⁄3 cup sugar11⁄2 cups flour6 ounces butterPinch salt2 egg yolks3 tablespoons cream1 12-ounce can dulce de leche (available in Hispanic food markets)8 ounces toasted pecansPulse the pecans and sugar in a food... more

Périgord Truffle-Stuffed Capon With Pan Gravy

November 14, 2007
> Back to more Thanksgiving recipes 48 black Périgord truffle slices (about 2 medium truffles)1 capon, about 12 pounds2 ounces vegetable oil6 cloves garlic8 sprigs thyme3 tablespoons flour1 liter chicken stockSalt to tasteSet the oven to 350 degrees. Slide the truffles underneath... more

Chanterelle Mushroom and Pear Stuffing

November 14, 2007
> Back to more Thanksgiving recipes  How does roasting master Brian McBride stuff his bird? Turns out, he doesn’t. For safety reasons, he bakes this terrific chanterelle mushroom and pear stuffing in a gratin dish alongside the turkey. It’s made... more

Collard Greens and Peanut Stew

November 14, 2007
> Back to more Thanksgiving recipes  Serves eight1 pound collard greens, washed2 quarts water4 tablespoons vegetable oil1 onion, diced4 tablespoons tomato purée (recipe below)2 tablespoons tomato paste1 quart vegetable stock2 cups unsweetened peanut butterSalt and pepper to tastePut the collard... more

Black-Eyed-Pea-and-Pumpkin Fritters

November 14, 2007
> Back to more Thanksgiving recipes Makes 24 fritters3 cups dried black-eyed peas1/2 cup water, plus more for soaking1 cup canned pumpkin purée1 medium onion, finely chopped2 tablespoons scallions, chopped1 teaspoon cilantro, chopped1 teaspoon red-pepper flakes1/2 teaspoon ginger, peeled and mincedSalt... more

Creamed Onion-Stuffed Onions

November 14, 2007
> Back to more Thanksgiving recipes  Serves six8 ounces butter4 ounces flour2 cups milk, warmed1 sprig fresh thyme6 medium yellow onions, whole4 medium yellow onions, diced1 cup white wine1/2 cup breadcrumbs, toasted4 bacon strips, browned in the oven and finely... more

Nontraditional Stuffing

November 14, 2007
> Back to more Thanksgiving recipes  1⁄4 cup onions1⁄4 cup celery4 cups diced bread (a little stale)1 cup cream2 eggs1 bunch sage, chopped1⁄4 pound sausageSalt and pepper Sauté sausage, then drain fat. Combine sausage with other ingredients and place in a glass... more

Cranberry-Ginger Chutney

November 14, 2007
> Back to more Thanksgiving recipes  In a medium saucepan set over medium-low heat, combine 1 cup fresh cranberries , 1 peeled and finely chopped small onion, 2 peeled and chopped pears , 2 minced jalepeno peppers (seeds removed), ½... more

Pumpkin Pie a La Can

November 14, 2007
> Back to more Thanksgiving recipes 1 (15 oz) can solid packed pumpkin2 large eggs2 1/4 cups sugar1 cup brown sugar1 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon cloves1/8 teaspoon nutmeg1/2 teaspoon salt1 12-ounce can evaporated milk1 9-inch pie crust (unbaked)Preheat the oven... more

Green Bean Casserole

November 14, 2007
> Back to more Thanksgiving recipes  8 ounces button mushrooms, diced to 1/4-inch pieces2 small onions, 1 minced, 1 very thinly sliced2 tablespoons butter2 3/4 cups heavy cream2 pounds haricots vert, chopped to 1-inch pieces2 cups flour (there may be... more

Cranberry-Tangerine Marmalade

November 14, 2007
> Back to more Thanksgiving recipes  Serves 12 3 3/4 cups sugar2 cups cold water2 pounds cranberries, preferably fresh1 cup water6 tangerines, segments onlyZest of 3 tangerinesMix two cups of sugar with two cups of cold water. Pour over the cranberries... more

Green Bean Salad with Greek Yogurt, Dill and Garlic Breadcrumbs

November 14, 2007
> Back to more Thanksgiving recipes  2 tablespoons butter5 garlic cloves, minced1/2 cup coarse breadcrumbs100 green beans, ends removed1 1/2 cup Greek yogurt3 tablespoons dill, chopped finelySalt and pepper, as neededPreheat the oven to 375 degrees.  Set a large saute... more

Pumpkin Panna Cotta With Sweet Potato Chips

November 14, 2007
> Back to more Thanksgiving recipes This recipe makes 12 servings.5 tablespoons water2 tablespoons powdered gelatin (preferably Knox)3 3/4 cups heavy cream1 1/2 cups 10X sugar1 1/2 teaspoons vanilla extract3/4 teaspoon cinnamon3/4 teaspoon nutmeg1/8 tablespoon grated ginger1 1/2 cups canned pumpkin... more

Green-Bean Casserole With Vermont Cheddar

November 14, 2007
> Back to more Thanksgiving recipes  4 tablespoons unsalted butter 1 cup onions, minced1 cup shiitake mushrooms, sliced4 cups green beans, blanched and frenched 3 cups chicken broth 2 cans condensed cream-of-mushroom soup (10 and 3⁄4 ounces each)2 cans French-fried onion rings (2.8... more

Pumpkin Tartlets With Honey Molasses Ice Cream

November 14, 2007
> Back to more Thanksgiving recipes This recipe makes one nine-inch tart or six four-inch tartlets.For the tart shell:1 1/4 cups flour, plus more as needed1 1/2 teaspoons sugar1/4 teaspoon salt1/4 pound butter, chilled and cubed1/4 cup ice-cold waterCooking spray,... more

Macadamia and Butternut Squash Tartlets

November 14, 2007
> Back to more Thanksgiving recipes This recipe makes four 4-inch tartlets. For the tart shell (yields two pounds):2 1/2 sticks butter, softened3/4 cup sugar1/2 cup almond flourPinch of salt2 eggs4 cups pastry flourUsing a stand mixer fitted with a paddle... more

The Inn at Easton's Cinnamon-Sugar Doughnuts

By Cynthia Hacinli June 5, 2007
Photograph by Steve Buchanan. Better known for his envelope-pushing Australian dinner fare — think kangaroo tenderloin and Moreton Bay Bugs — Andrew Evans, chef/owner of the Inn at Easton on the Eastern shore does a bang-up job with breakfast... more

Restaurant Eve's Peppermint Paddy Cocktail

By sara levine May 23, 2007
Courtesy of Restaurant Eve. Todd Thrasher, the self-proclaimed “liquid savant” of Old Town Alexandria’s Restaurant Eve and PX, celebrates St. Patrick’s Day with a Peppermint Paddy cocktail. Served in a tall Irish coffee glass, the warm drink tastes more... more

Oyamel's Salt-Air for Margaritas

By Cynthia Hacinli May 23, 2007
Photograph by M.K. Tye. Salt or no salt? It's always a conundrum. Best to settle on a half-rim so that every gulp of margarita doesn't come with a mouthful of the stuff. Salt does great things to tequila and... more

Michel Richard's Eggplant Gazpacho

By sara levine May 23, 2007
My at-home version of Michel Richard's soup.  Inspired by this beautiful weather, I decided to reproduce Citronelle chef Michel Richard’s summery eggplant gazpacho, which was served at a recent gala. At first glance, some parts of the recipe seemed... more

Raisin Sauce for Easter Ham

By Ann Limpert May 23, 2007
If my family has any Eastern traditions, it’s this raisin sauce, which my mother--and her mother in Connecticut--always served alongside a baked ham. The thick, glaze-y sauce, which evolved out of the late-19th- century Fannie Farmer Cookbook (the editors gave... more

Summer Brunch Cocktail: Firefly's the 19th Hole

By Ann Limpert May 23, 2007
The 19th Hole Makes 1 3 ounces of freshly squeezed lemonade3 ounces of brewed sweet tea (3 ounces of tea with 1/4 ounce of sugar)1 3/4 ounces Absolut Ruby RedCombine over ice, stir, and garnish with lemon or fresh mint. ... more

Shoebox Oven's Caramelized Matzoh Crunch

By Erin Zimmer April 23, 2007
Photograph by Jason Katz. Arlington-based Shoebox Oven, a “very tiny merry” online boutique bakery run by Howard University grad Krishna Brown, is proving that Passover desserts are more than just matzoh meal. Brown’s carmelized matzoh crunch is a recipe... more

EatBar's Bacon-Wrapped Figs

By sara levine March 22, 2007
Serve these decadent one-bite treats warm, with a pool of mascarpone for dipping.   EatBar's Bacon-Wrapped FigsMakes about 15 figs1 pound dried figs (Calmyrnas are best)1 cup chicken stock1 pound butter3 sprigs of thyme10-15 strips of bacon (not thick cut), room... more

Pan-Fried Shad Roe

March 7, 2007
Shad roe is a fleeting pleasure, in season only at the start of spring, when the shad swim up the Delaware River and lay their eggs.Want to enjoy the delicacy this time around? Here's the recipe for Blue Duck Tavern... more

Everyday Gourmet: Corduroy's Slow-Cooked Pork Belly and Cabbage

By Todd Kliman, Ann Limpert, Cynthia Hacinli February 21, 2007
Photograph by Allison Dinner. A fast path to Corduroy’s slow-cooked pork belly and cabbage Among the many pleasures at Corduroy is chef Tom Power’s gorgeous pork belly, cured for two days in a slather of brandy, star anise, and... more

Vietnamese Goi Cuon Rolls with Peanut Dipping Sauce

January 11, 2007
By Alexandra Greeley Suong "Sunny" Thomas, a librarian at the Arlington County Central Library, often teaches and demonstrates Vietnamese cooking. One of her most requested dishes is goi cuon, the fresh spring roll of shrimp, pork, herbs, and cooked rice... more

Brown Sugar Pie

By Ann Limpert December 12, 2006
Buzz Bakery pastry chef Lisa Scruggs is in the business of satisfying other people’s cravings. But what sweets does she have a yen for? Come winter, the answer is the tarte au sucre (brown sugar pie) her Canadian father makes... more

Everyday Gourmet: Bistro Bis's Almond Pear Cake With Crème Fraîche and Caramel

By Todd Kliman, Ann Limpert, Cynthia Hacinli October 1, 2006
The restaurant’s spin on the patisserie classic shows off Bartletts steeped for two weeks in a spiced Beaujolais and set next to almond frangipane cake; it’s finished with mulled-wine sorbet and a jewel of grape confit. We asked Heather Martindale,... more

How To Build a Better Burger

By Ann Limpert August 1, 2006
We asked ten chefs to create recipes that go beyond ground chuck. And did they ever. more

Everyday Gourmet: Black Salt's French Fish Stew

By Todd Kliman, Ann Limpert, Cynthia Hacinli February 1, 2006
Joseph Zumpano's bourride at DC's Black Salt is a bountiful bowl that lingers in the memory. With a base of fumet (fish stock) made rich with Pernod aïoli and cream, this French fish stew is an ambitious undertaking. We challenged... more

Thanksgiving Menus: Morou Ouattara’s Vegan Menu

By Todd Kliman, Ann Limpert November 1, 2005
This article is from 2006's Thanksgiving Dining Guide. To see 2007's guide, click here. Black-Eyed-Pea-and-Pumpkin FrittersServes six (makes 24 fritters)3 cups dried black-eyed peas1/2 cup water, plus more for soaking1 cup canned pumpkin purée1 medium onion, finely chopped2 tablespoons scallions,... more

Thanksgiving Menus: Gillian Clark's Kitsch Menu

By Todd Kliman, Ann Limpert November 1, 2005
This article is from 2006's Thanksgiving Dining Guide. To see 2007's guide, click here. Creamed Onion-Stuffed OnionServes six8 ounces butter4 ounces flour2 cups milk, warmed1 sprig fresh thyme6 medium yellow onions, whole4 medium yellow onions, diced1 cup white wine1/2 cup... more

Thankgiving Day Menus from 5 Chefs

By Todd Kliman, Ann Limpert November 1, 2005
This article is from 2006's Thanksgiving Dining Guide. To see 2007's guide, click here. An Introduction . . . If you've ever attempted to put together a large Thanksgiving Day dinner--an undertaking only slightly less taxing than assembling a steamboat--you... more

Thanksgiving Menus: Michel Richard’s Modern Menu

By Todd Kliman, Ann Limpert November 1, 2005
This article is from 2006's Thanksgiving Dining Guide. To see 2007's guide, click here.  Turkey, Foie Gras, and Chestnut RouladeGolden Turkey LegServes four to six1 15-pound turkey1 pound button mushrooms3 large onions, diced1 carrot, diced2 celery stalks, chopped8 garlic cloves,... more

Thanksgiving Menus: Todd Gray’s Historical Menu

By Todd Kliman, Ann Limpert November 1, 2005
This article is from 2006's Thanksgiving Dining Guide. To see 2007's guide, click here. Pine-Roasted Rack of Venison With Buckskin Cakes and Red Currant JusServes four2 tablespoons grapeseed oil (or vegetable oil)1 rack of venison (about 2 pounds), trimmed (scraps reserved)1... more

Thanksgiving Menus: Eric Ziebold’s Traditional Menu

By Todd Kliman, Ann Limpert November 1, 2005
This article is from 2006's Thanksgiving Dining Guide. To see 2007's guide, click here. Périgord Truffle-Stuffed Capon With Pan GravyServes eight48 black Périgord truffle slices (about 2 medium truffles)1 capon, about 12 pounds2 ounces vegetable oil6 cloves garlic8 sprigs thyme3... more

Turkey Day Five Ways: Gillian Clark's Kitsch Menu

By Todd Kliman, Ann Limpert November 1, 2005
Main Dish Herb-Roasted Turkey Breast Sides Creamed-Onion-Stuffed Onion Sausage-and-Apple-Stuffed Sausage Sweet-Potato-and-Marshmallow Pâté "Green Bean and Onion Casserole" (Haricots Verts in Mushroom Vin Blanc With Crispy Onions) Cranberry-Sauce Aspic Dessert Pumpkin SouffléCreamed Onion-Stuffed OnionServes six8 ounces butter4 ounces flour2 cups milk,... more

The Round Robin Bar's Mint Juleps

May 1, 2005
As the weather warms and the Kentucky Derby and Gold Cup races approach, there's no better time for a mint julep. The icy cocktail--a sort of snow cone for grownups--has been keeping Derby fans cool since the Churchill Downs racetrack... more

Vidalia Restaurant's Deviled Eggs

By Ann Limpert February 2, 2005
The comfort-food craze continues. But truffled mac 'n' cheese is starting to feel tired. The latest thing to travel from grandma's repertoire to well-dressed tables? The deviled egg. Restaurant Eve in Alexandria features tiny deviled quail eggs on brioche with... more

Louisiana Eggnog

By Thomas Head December 1, 2004
Seriously Good Eggnog Eggnog from a carton may be better than none at all--although that's debatable in the part of Louisiana that Washingtonian executive wine and food editor Thomas Head comes from. "Real eggnog can't be poured," he says. "It's... more

Great Salads

By Robert Shoffner July 1, 1998
As with the best of cooking, salads are inspired not by a recipe but by the best products available. Whether you shop in a supermarket or take advantage of the fresher produce at a farmers market, let the ingredients that... more

Soft-Shell Crabs Stuffed With Crabmeat

May 1, 1998
By Jimmy Sneed Makes six portions.  12 live medium-size soft-shell crabs 1 1/2 pound fresh crabmeat 3 tablespoons good quality whole-grain mustard 1 egg plus 1 additional yolk 1/2 cup mayonnaise Clarified butter, as needed Fresh lemon thyme or tarragon,... more

Tempura Papershell Crabs

May 1, 1998
By Jimmy Sneed This is a good way to cook crabs with shells that are a bit tougher. The lightness of tempura batter lets the sweetness of the crab shine through. Makes four appetizer portions.  Four soft-shell crabs (cleaned) 2... more

Pan-Fried Soft-Shell Crabs

May 1, 1998
By Jimmy Sneed Use this recipe for very fresh, very soft velvet soft-shell crabs. It makes six portions.  12 velvet soft-shell crabs Clarified butter, as needed Canola oil, as needed Flour, as needed Juice of two lemons Chopped fresh parsley,... more

Pad Thai

August 1, 1997
By Alexandra Greeley Born and raised in Southern Thailand, Nongkran Daks of Reston started cooking at age eight when she had to wake early every morning to pound curry pastes for her sister-in-law's catering business. She has since broadened her... more