As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays. So we’ve turned to chefs for a little inspiration. Today, enjoy Quinoa Stuffed Cucumbers from Cusp Dining & Drinks in La Jolla, California. Keep reading…
Sometimes life calls for a cocktail — especially on a Friday. While you can’t go wrong with a simple vodka and soda, there are times when you want to really shake things up. We turn to area restaurants and bars for inspiration. Today, New York’s Barrio 47 helps us mix up their El Diablo.
- 2 oz 100% Blue Agave Silver Tequila ¾ oz fresh squeezed lime juice
- 1⁄2 oz agave nectar
- 1⁄2 oz Combier orange liquer
- 5 dashes Cholula hot sauce
- 5 drops habanero and vanilla infused tequila (recipe below)
So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer.
This week, we’re turning an eye towards India. When the mercury starts to creep upwards, we like to feast on hot foods to help cool us down. It sounds counterintuitive, but it works. To chill out even quicker, enjoy your meal with a few cold beers from the Subcontinent or a freshly-frothed lassi. Here are our top ten Indian restaurants to help you spice up your summer. Keep reading…
Born and raised in Belgium, Frederik de Pue has worked under chef Alain Ducasse and at the famous Sea Grill in Brussels. Now he’s opened two restaurants in D.C., Table and Azur, and we turn the tables and grill the chef.
What’s in your fridge or freezer that would surprise people?
Three bottles of vodka — and I don’t even drink vodka!
What is the last meal you cooked for yourself?
Pan-roasted halibut filet meuniere with capers and celery root mousseline.
What would be your last meal on earth?
Grey shrimp croquette with steak tartar and frites.
Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve?
I would choose my six closest friends; food is nothing without good company! I’d make it a whole day affair — we would go together to find some great ingredients in a local market and all cook together.
Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.
This week, we’ve sourced a slightly more complicated dish than usual, but we’re confident you can handle it. French fare reigns at Chez Billy, which has offered up its recipe for Grilled Asparagus with Egg Yolk, Ricotta Ravioli and Truffled Vinaigrette. We love using our forks to pop open the pasta pockets, so that their sunny cores run down over the verdant stalks. It’s great for brunch or as a side at dinner. Keep reading…