Recipes

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…

To make it easy on ourselves… we buy already peeled and cleaned jumbo gulf shrimp from our seafood…

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

To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure…

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

Once you’ve made homemade ricotta there’s no going back to the store bought kind. Remember to use the…

Ingredients… For the pork… 4 pound boneless pork shoulder roast, butterflied Extra-virgin olive oil Fresh sprigs of rosemary…