José Andrés is arguably the most famous chef in the whole District. In fact, it’s hard to be in Penn Quarter without walking by one or two of his restaurants. There is Oyamel, a fun, Mexican restaurant where you can …
Soup in the summer seems a bit backwards maybe, but I love soup all year round and this particular recipe is definitely suitable for all seasons. It’s bright and flavorful with the fresh dill and also warm and comforting like …
Diane Morgan is an award-winning cookbook author, freelance food writer, culinary instructor, and restaurant consultant. She is the author of 17 cookbooks and has been involved in the world of food for more than 25 years. Her cookbook Roots …
This recipe is the perfect elixir for what ever ails you. The combination of sweet and savory is sure to please any palate. It was passed on by an entrepreneur who specializes in meal preparation, Gourmet Girl-by-the-Sea. I have had …
In Maine the dining scene is always on the move, particularly in Portland, Maine. Vinland, is Maine’s first “100% local food, zero waste, fine dining restaurant.” Teacher, turned Chef, David Levi is at the helm and word is out it …
Carolyn Johnson heads the kitchen at 80 Thoreau, a progressive fine dining restaurant set in historic Concord, MA. Since opening the restaurant in April 2011, Carolyn has led her team to top reviews and awards, including being recognized by …
Chef Fabio Viviani has possessed a passion for food since his childhood growing up in Florence, Italy. At age 11, Viviani worked nights at a local bakery (since he was too young to officially join the staff) and, over his …
If I had to choose a favorite legume I think it’s safe to say I’d go with the lentil. Any kind of lentil will do, though I tend to favor the humble green/brown lentil. They add a boost of protein …
Chef Eric Brennan embraced “Farm to Table” long before it was the trend. His restaurant, Post 390, is dedicated to bringing our region’s best farmers and their seasonal product to his restaurant every month with his popular “Farm to Post” …
Colin joined ThinkFoodGroup in the summer of 2012 as sous chef of Zaytinya, José Andrés’ award-winning mezze restaurant. Quickly proving his leadership in the kitchen, Colin was then promoted to Head Chef of Oyamel where he is responsible for maintaining …