Monthly Archives: March 2010

“It’s insanely good.” – Cristian Velasco, Co-Owner, Boccato Gelato

“It’s insanely good.” – Cristian Velasco, Co-Owner, Boccato Gelato

By: Stacey Viera People …

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It’s Not Pumpkin Pie, It’s Squash Soufflé!

It’s Not Pumpkin Pie, It’s Squash Soufflé!

We love to serve this squash dish to people who claim they hate squash. Why? Because inevitably, that person says, “Oh my gosh, this tastes …

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“The freshest ingredients are the best.” – James Main, Chef/Owner, Main Course Personal Chef Service

“The freshest ingredients are the best.” – James Main, Chef/Owner, Main Course Personal Chef Service

By: Stacey Viera James Main is living the dream. Or perhaps it’s more accurate to say that James Main is living MY dream. He’s a small-business …

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Faux Onion Soup with SPRING! Onions

Faux Onion Soup with SPRING! Onions

Note the emphasis on SPRING! in the headline. The first day of spring allegedly takes place March 20, so we thought it would be fitting …

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We have a winner!

We have a winner!

Congratulations to Joanna for winning a print of this photo taken in the Adams Morgan neighborhood of Washington, D.C! I said I was going to give …

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“Patience. It’s a virtue.” – Wes Morton, Executive Chef, AGAINN – Part II

“Patience. It’s a virtue.” – Wes Morton, Executive Chef, AGAINN – Part II

Welcome back, dear readers, to the second part of our interview with Chef Wes Morton of AGAINN! In case you missed it, here’s Part I. …

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“Patience. It’s a virtue.” – Wes Morton, Executive Chef, AGAINN – Part I

“Patience. It’s a virtue.” – Wes Morton, Executive Chef, AGAINN – Part I

  By: Stacey Viera You know that phrase about “talking turkey?” Well, with Wes Morton of AGAINN, I got to “talk bacon.”  Like bacon, our discussion was …

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The Most Amazing, Delectable, Easy-to-Make Challah Ever.

The Most Amazing, Delectable, Easy-to-Make Challah Ever.

That is no exaggeration. This challah recipe is incredible. Plus, since you make it with a dough blade in the food processor, it’s a snap! …

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“I don’t diet.” – Brian Stickel, Executive Chef, Clyde’s of Georgetown – Part II

“I don’t diet.” – Brian Stickel, Executive Chef, Clyde’s of Georgetown – Part II

Welcome back, dear readers! Did you make Clyde’s famous chili or one of these other tasty recipes while you waited on pins and needles for …

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“I don’t diet.” – Brian Stickel, Executive Chef, Clyde’s of Georgetown – Part I

“I don’t diet.” – Brian Stickel, Executive Chef, Clyde’s of Georgetown – Part I

By: Stacey Viera “Never trust a slender chef.” That’s one of my two Rules. (The other Rule? “Careful when you’re in a position to trust a …

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