Jan 02

I thought I had discovered the perfect winter salad a few weeks ago, but it turns out there was room for improvement. Last summer, on a vacation in Vermont, a jewel of a vinaigrette made itself known to me at an unassuming Turkish restaurant. Clearly a house staple, the mixture sat in small glass bottles [...]

Tagged with:
Dec 18

This is exactly the sort of thing I crave this time of year for a mid-week supper. It can be a relief to have a salad again when braised meats, hearty stews and all sorts of holiday baked goods seem to dominate the culinary landscape the month of December.  But a bare bones salad that shines [...]

Tagged with:
Aug 03

About twenty minutes from my house there is a bakery that makes decent bread. But in DC traffic some days it can be more like forty minutes, and it is definitely not worth the drive just for that. The chicken salad there, on the other hand, is a different story. Piled high on chewy chiabbata [...]

Tagged with:
Jul 19

Hispanic countries seem to know a thing or two about avocados, namely simple is best.  As a student I took two study abroad trips, one to Mexico and the other to Spain, and after ten years what I remember most is the amazing taste of avocado in two completely different countries. It says something about [...]

Tagged with:
Jan 17

Carrots almost never play a leading role in my recipes. That’s not to say I don’t cook with them.  Of course I always have a bag of the organic variety in my produce drawer because they are integral in the foundation of soups, stocks and sauces. They are also likely to be eaten raw with [...]

Tagged with:
Jul 03

Two years ago this holiday weekend, the Washington Post chose me and two other local chefs to design, easy-to-make and good tasting homemade menus that could spruce up an intimate picnic.  In the article entitled “The Picnic Spread,” by Bonnie Benwick, I was given the challenge of doing the entire meal under $10 (a much [...]

Tagged with:
Jun 06

In the first part of this series I focused on vinaigrettes, which are usually my go-to choice for dressing a salad. I can’t resist a properly made Caesar salad, though, and once I learned how to make an exceptional one from scratch it was hard to have it any other way. Creamy emulsifications have their [...]

Tagged with:
May 10

Fig Molasses Pork Tenderloin Pork tenderloin is one of my favorite cuts of meat to grill. When cooked so that it is still slightly pink in the center it can be incredibly juicy and flavorful.  It’s a great alternative to chicken because it’s lean and cooks quickly, but is a much more tender cut of [...]

Tagged with:
Apr 22

Part I: Vinaigrettes It has been many years since I have counted a store bought salad dressing among my pantry staples. In my opinion, it is pointless to prepare a fresh homemade salad only to offer a selection of prefabricated bottled concoctions along side it. The veggies quickly become muted by an overbearing blend of [...]

Tagged with:
Jan 22

When I cautiously posted my beet salad recipe several weeks ago, it was with the assumption that many people still are squeamish about eating certain vegetables raw. I was pleasantly surprised by all the positive feedback I received from readers who gave that salad a try, and were instant converts. It has since become one [...]

Tagged with: