Kwame Onwuachi’s mac’ and cheese
The former Kith and Kin chef uses four kinds of cheese, and it all needs grating.
![THIPKHAO-955-thumb-995xauto-93192-1.jpg - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2015/08/THIPKHAO-955-thumb-995xauto-93192-11.jpg)
Thip Khao’s larb salad
You can use basically any protein for this traditional, chopping-heavy Laotian salad, courtesy of Seng Luangrath.
![SOC.STANSELMBISCUITS_0001.FULL - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2019/11/SOC.STANSELMBISCUITS_0001.FULL_.jpg)
St. Anselm’s buttermilk biscuits
Working with dough can be very therapeutic.
![COCONUTCLUBRECIPE_0001.QTR - Washingtonian Spam Fried Rice. Photograph by Scott Suchman.](https://www.washingtonian.com/wp-content/uploads/2019/07/COCONUTCLUBRECIPE_0001.QTR_.jpg)
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.
![10_Le_Diplomate_Burger_0105_B copy.jpg - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2015/05/10_Le_Diplomate_Burger_0105_B-copy.jpg)
Le Diplomate’s Burger Americain
So many steps! Now’s the time.
![IMG_0045 - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2020/04/IMG_0045.jpg)
Johanna Hellrigl’s sourdough/chocolate cake
The Mercy Me chef has a pretty genius way of using up extra sourdough starter.
![2014-3-11-SEASONALPANTRY_008-2.jpg - Washingtonian](https://www.washingtonian.com/wp-content/uploads/2014/03/2014-3-11-SEASONALPANTRY_008-2.jpg)
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.”