- Recipes

Daily dispatches on the Washington, DC area's food, restaurant and dining scene.

Teddy Folkman Demos His Flay-Beating Mussels

By Kate Nerenberg

On a recent episode of the Food Network's Throwdown With Bobby Flay, Granville Moore's chef Teddy Folkman stole the show with his moules fromage bleu (check out our interview with Folkman here). The bowl of smoky, salty mussels is so good that even Iron Chef Flay couldn't top it. Want to try to make them at home? Check out Folkman's recipe and step-by-step video lesson. 

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Fourth of July Recipe: Victor Albisu’s Hanger Steaks with Charred Red Onions

By Kate Nerenberg

Inspired by his Peruvian mother and Cuban father, BLT Steak executive chef Victor Albisu barbecues simply marinated hanger steaks and adds a touch of pimenton, or Spanish paprika. This July 4, he’ll be at home in Vienna, firing up the grill for his wife, Suzanne, and two-year old son, Julian. If you can’t find the flavorful hanger cut, Albisu recommends substituting skirt or flank steaks.

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Fourth of July Recipe: Jamie Leeds's Grilled Bluefish with Radish-and-Mozzarella Salad

By Kate Nerenberg

A couple of summers ago, Hank's Oyster Bar chef Jamie Leeds and her son Hayden helped fisherman reel in bluefish in East Hampton, New York. Inspired by the light flavors of the summer catch, Leeds created this easy dish and spruced it up with the zing of radishes, the crunch of carrots and celery, and the sweetness of juicy tomatoes. It's become a favorite of her backyard barbecue guests.

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Fourth of July Recipe: Jeremy Onesko’s Muddle America Cocktail

By Kate Nerenberg

WestEnd Bistro bartender Jeremy Onesko mixes this fizzy drink at all his family cookouts. With a base of rye whiskey, it couldn’t be a better pairing for the fireworks on Independence Day: The spirit was the sip of choice for our founding fathers after they chased away the redcoats.

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Three Chefs’ Takes on Matzo-Ball Soup

By Kate Nerenberg

With Passover upon us, we thought the fear of dense matzo balls might be getting you all verklempt, so we asked three local Jewish chefs how to make a soup just like Bubbe. Here, they divulge their treasured family recipes.

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How to Make Equinox's VIP "Milkshake"

By Sara Levine

Equinox pastry chef Melanie Parker changes her the flavors of her milkshakes--this version is blueberry--with the seasons. Photograph courtesy of Equinox.

Equinox pastry chef Melanie Parker changes her the flavors of her milkshakes--this version is blueberry--with the seasons. Photograph courtesy of Equinox.

Todd Gray’s Equinox (818 Connecticut Ave., NW; 202-331-8118) is just a block from the White House, so naturally the restaurant gets its share of VIPs. Diners may spy power tables receiving an off-the-menu gift from pastry chef Melanie Parker: a mini-“milkshake”—a flavored crème anglaise rather than the traditional liquefied ice cream—served in a shooter glass, complete with a tiny straw for sipping. In this upscale dining room, her take on this childhood classic is as fun as it is delicious.

Parker, a 2008 Rammy Award nominee for Pastry Chef of the Year, changes the drinks’ flavors with the seasons. Sometimes she incorporates the sippers into her on-the-menu desserts: A recent “chocolate threesome” featured a wonderfully rich chocolate-coffee-caramel version served alongside a chocolate ganache cake and coffee sorbet with cocoa nibs.

Parker shared her recipe for an upcoming strawberry-basil shake that you can whip up at home. It’s a great spring treat even if it’s a little more complicated to make than throwing some ice cream in a blender.

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Ten-Minute Gourmet: Patrick O'Connell's "Five-P" Pasta

By Todd Kliman , Cynthia Hacinli , Ann Limpert

Photograph by Jennifer Smoose.

Photograph by Jennifer Smoose.

Thirty-minute meals and semihomemade suppers have taken over the Food Network and are big in the cookbook section at bookstores. But do you really want to smother a swordfish steak in frozen lemonade à la Sandra Lee? And how often does that half-hour recipe stretch to an hour or more once you factor in shopping, chopping, and cleanup?

In the hope of finding some really good quick and delicious recipes, we’ve created a new feature, the Ten-Minute Gourmet.

For the first installment, we turned to Inn at Little Washington chef Patrick O’Connell, who provided us with his back-pocket recipe—the one he pulls out at the end of a long day in the kitchen. Because his go-to dish is a mix of parsley, Parmesan, pine nuts, pepper, and pasta, he calls it Five-P Pasta. But his cooks have come to crave it so much that they’ve given it a new name: Spaghetti Lovin’. Whatever you call it, it’s simple, satisfying, and (really) superfast.

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An Early Look at Surfside

David Scribner's beachy Glover Park hangout offers a roof deck, tangy margaritas, and—Finally!—really good fish tacos. more

Attack on the Street: The Cure for Hiccups

In this week's Attack on the Street, the feature where we ask friendly Washingtonians one of our burning questions, we find out what is your patented cure for the hiccups. more

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Cynthia Hacinli

When she's not seeking out the best ouzo bars in Athens, bottarga in Sardinia, red chili enchiladas in El Paso, and lobster shacks in Maine, Cynthia Hacinli is a restaurant critic and a wine and food editor for Washingtonian magazine. more

Ann Limpert

Though Ann Limpert graduated from Connecticut College with a degree in art history and creative writing, she spent most of her time in New England debating the merits of warm, buttery lobster rolls vs. cold, mayo-y ones. She spent two years covering the internet for Entertainment Weekly magazine (highlights include interviewing the Beastie Boys and dancing to "Livin' la Vida Loca" with Penn Jillette), then left to hone her kitchen skills at the Institute of Culinary Education. She has worked as a cook at several New York restaurants, researched and edited cookbooks, and now writes about food and restaurants for the Washingtonian. more

Sara Levine

DC native Sara Levine is an assistant editor at the Washingtonian. While at the University of Pennsylvania, she covered the Philly food scene for the student-run weekly magazine and wrote dining and nightlife reviews for AOL City Guide Philadelphia. Back in DC, she enjoys experimenting with cooking in her small Dupont Circle kitchen, but is completely inept when it comes to making popcorn in the office microwave--just ask the interns. more

Rina Rapuano

Rina Rapuano's English degree from Virginia Commonwealth University in Richmond put her on the path to becoming a managing editor of a weekly business magazine; a freelance copy editor; and assistant managing news editor—and later the lifestyles editor—at a weekly paper in Maryland. But she realized her true calling when her descriptions of meals to friends and colleagues always seemed to end with the same statement: “You're making me hungry.” Frankly, it was making Rina hungry, too. She chucked her day job in 2006 to become a full-time freelance writer focusing mainly on food, and now works as assistant food and wine editor at The Washingtonian. more