Recipes

Confit means “slowly cooked in fat”. This time of year we make a batch of garlic confit to…

In our house we call this “Robbie’s Chicken”… using up what we have in the fridge and cooking it…

For added flavor and moisture… we smeared one of our “Building Blocks” whole slow roasted tomatoes over our…

SO… one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would…

In this recipe… we roast a Wagshal’s Market “happy” chicken and then… for depth or flavor… we use…

Many of you asked for the recipe so here you are. Enjoy… Tory and Chris Ingredients for the…

We made this recipe in our American Kitchen Cookware skillet. No fuss… no mess… our new partner American Kitchen Cookware has an…

We use this pesto on just about anything… burgers, fish, steak, chicken, eggs, pasta, on crackers, as a…

Are you tired of winter root vegetables and craving greens? Carrots, pea shoots, baby arugula and Red Russian…

We buy our “happy” chicken from Wagshal’s Market in NW DC and our cheeses from Vace in NW…

For the Cauliflower… 1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red…

A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor…