Recipes

Just be gentle when you mix, form and cook this deliciousness… the less handling the better! Enjoy… Ingredients……

We tweaked an old dish from The Palm Restaurant and made it our own. Good ingredients make all…

Equipment… Large heavy gauged pan with a tight-fitting lid like a Lodge Cast Iron Dutch Oven. Ingredients… 3…

This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon…

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

For the Orange Caper Sauce…  ½ cup mayo ½ cup sour cream 3 T capers, rinsed and drained…

to create more meals! We’re so into LEFTOVERS in our teaching kitchen… almost to a fault! If you’ve…

Full of fat to warm you up… we make this decadent lasagna once a year to bring in…

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

We use a “for spices and herbs only” coffee grinder to reap enough pepper for this recipe. SO…

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

Preserve them. Adapted from a Melissa Clark recipe.   Ingredients… 6 lemons 1 cup sea salt Juice of…