Kwame Onwuachi’s mac’ and cheese
The former Kith and Kin chef uses four kinds of cheese, and it all needs grating.
Thip Khao’s larb salad
You can use basically any protein for this traditional, chopping-heavy Laotian salad, courtesy of Seng Luangrath.
St. Anselm’s buttermilk biscuits
Working with dough can be very therapeutic.
The Coconut Club’s Spam fried rice
The Island-themed restaurant is on hiatus, but you can still dig into Adam Greenberg’s standout fried rice.
Le Diplomate’s Burger Americain
So many steps! Now’s the time.
Johanna Hellrigl’s sourdough/chocolate cake
The Mercy Me chef has a pretty genius way of using up extra sourdough starter.
Seasonal Pantry’s spicy fried chicken breakfast loaf
Dan O’Brien closed his snug Shaw market/dining room a few years ago and moved it to New York. His breakfast behemoth, basically a super-sized Nashville hot chicken sandwich, lives on.
DGS Deli’s sweet-potato latkes with cranberry mostarda
Barry Koslow, chef at the late Dupont deli, came up with this recipe in honor of “Thanksgivukkah.”
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
