Spaghetti ai Granchi

by Giacomo Abrusci


It’s crab season here in the Chesapeake Bay region, where we cover our tables with sheets of butcher’s paper and Old Bay is king all summer long. Whether you pick your crabs up from the waterfront fish markets in southwest DC or jump right into the Bay like my father and me, here’s a recipe to have seafood lovers licking their lips all day long: Spaghetti ai Granchi, or spaghetti with crab.


First clean the fresh uncooked crabs by removing the shells and washing them thoroughly — you’ll do this when they are really cold (either by storing them on ice or refrigerating them), which makes them dormant and easier to work with — then set them in the refrigerator until you’re ready to get to business.  I like leaving the tomalley — that’s the greenish goo, otherwise known as the crab’s liver and considered a delicacy, … Read More

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The Savory and Sweet Fruits of Summer

It’s late August and the local farmers markets are overflowing with the best fruits of the summer season — peaches and tomatoes. Juicy and luscious, they can be at their best when the summer is at its worst, providing a sweet respite to the most sweltering day. Here we have two perfect late summer recipes to make the most of the season, one savory and one sweet: a French Tomato Tart and Brandied Peach Pie. Enjoy!

French Tomato Tart, inspired by David Lebovitz

by Madeleine McDougall

Tomato Tart

Harvest season. You know you’re there when big, ripe, juicy tomatoes pack every farmers market from here to Silver Spring. Growing up, tomatoes tasted too acidic to me, but last summer, my mom — a constant source of knowledge and inspiration for my cooking adventures — introduced me to the French Tomato Tart. I will never look at tomatoes — or pie — Read More

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Italy in a Glass – Make Your Own Pesche Al Vino Rosso

Italy in a glass: Make-your-own Pesche al Vino Rosso After a Pick-Your-Own Trip to Homestead Farm

by Giacomo Abrusci


I just rolled back from Homestead Farm in Poolesville, MD, a mere 45 minutes from downtown DC, where every variety of peach is now at its peak. Even if you didn’t make it to Puglia, Italy this summer, you can still drink like you are there when you have a freshly-picked peck of peaches. While it’s true that southern Italy is not famous for wine-based sangria, the fruit is literally dripping off the trees there during the summer months, perfect for soaking in your favorite red wine.


My uncle Giovanni will exclusively use nectarines, while my sister Angela will usually choose the juiciest peach in the house. So grab some delicious fresh summer tree fruit and follow my lead tonight: before you start to prepare dinner, roughly chop two to three … Read More

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Chalk Paper and Papaya Red Quinoa Mexican Caesar Salad

By AJ Dronkers

We’ve all seen chalk paint gain popularity over the last few years but how about bringing that fun to the dinner table? I recently hosted a dinner party where I wanted to experiment with Chalkboard Paper Table Runner I got from Amazon but can be easily purchased through major retailers such as Target or Anthropologie. The chalk runner was 30 inches wide, so covers the majority of my kitchen table, and is 50 feet long so you just simply roll, cut, and tape the amount you need. It even comes with a starter pack of white chalk.


My design friend AnneMarie was coming over for dinner and I knew it would be the perfect opportunity to have fun with creative guests. I pulled out one of my favorite cookbooks, Sprouted Kitchen, a California inspired cook and centered in on two new recipes the Papaya & Red … Read More

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A Gastronomic Experience

By Anya Kroupnik Windhoffer and Laszlo Windhoffer


Let me start off by saying, I love Strathmore! The hall has unbelievable acoustics with a rich wooden interior design, the mansion has a quaint feel with its glowing stained glass, and the grounds are spacious and supremely lush with bright greenery. When I first heard that a major food event was happening there, it didn’t make sense, but Strathmore has been innovative in their choices – in short, it turned out to be perfect.


Food Samples – Chorizo 

The weather was beautifully mild all weekend, so Strathmore’s grounds were perfect for strolling between food trucks, pausing to listen to music performances, sipping at wine tastings, or sampling food from various vendors. There was a lot to do, and aside from all the bubbly beverages, there were many highlights:

Small batch, hand-made cheeses from Stonyman Gourmet Farmer: my favorites were the … Read More

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RareSweets and La Colombe Pair Up on Pop-Up

by Vince Kiernan

Meredith - RareSweets
In a world of trendy cupcakes and boxed cookie mixes, one pastry chef is on a mission to instill a sense of old-school comfort back into our desserts. She’s using fresh, local ingredients in seasonal, thought-out recipes. And she’s starting right here in D.C.

Meredith Tomason is the mastermind behind RareSweets, a new bakeshop that began as a start-up at Union Kitchen and is now set to open in the CityCenterDC development this fall. We caught up with Meredith outside of La Colombe on Friday, where she braved the heat to dish out samples of affogato—a bold summer treat that consists of ice cream topped with a shot of espresso.

Specializing in layer cakes and ice creams, RareSweets hopes to reintroduce classic American flavors of the late 19th and early 20th centuries back into the DC pastry scene. An avid collector of antique cookbooks, Tomason
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The Farm Market Stamp: First Day of Issue

Dedication Ceremony at the White House FRESHFARM Market

Farmers Market Stamp Unveiling

Edible DC had a chance to chat with Postmaster General Patrick Donahoe and Robin Moline, the stamp’s illustrator at the dedication of the Unites States Postal Service’s new Farmers Market stamp, a forever stamp that is designed as a four stamp mural depicting the bounty of the farm market—produce, flowers, cheese, bread and fruits. Secretary of Agriculture Tom Vilsack was at the dedication as a guest speaker, as well as FRESHFARM Market co-founder Bernie Prince and the Postmaster General.  According to Sec. Vilsack, the stamp is timely as 2014 marks an over 50% increase in the number of U.S. farmers markets in the past 10 years.

Secretary of Agriculture

Secretary of Agriculture, Tom Vilsack. The number of farmers markets in the U.S. has over doubled over the past decade. 

Interview with Postmaster General Donahoe and the stamp illustrator.

Edible DC (EDC): Are you personally … Read More

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A conversation with the Old Dominion’s three top winemakers

Virginia’s Finest

By David White
VA Wine--3 bottles1Until 1976, few wine critics took California seriously.

That year, a British wine merchant organized a competition in Paris pitting California’s best Chardonnay and Cabernet Sauvignon against the best wines that France had to offer. Everyone assumed that France would win. But with both the whites and the reds, California came out on top.

That competition—now known as “The Judgment of Paris”—transformed California’s wine industry. It helped accelerate vintners’ efforts to tout California’s wines as being on par with Europe’s best offerings.

Virginia’s wine industry isn’t yet on par with California’s. But wine critics everywhere are starting to pay serious attention to the state. After a recent visit to the Old Dominion, celebrated British wine authority Jancis Robinson suggested that Rutger de Vink—the proprietor of RdV Vineyards in Delaplane—has “a good chance of putting the state on the world wine map.”

De Vink’s name is … Read More

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The Goat Cheeses of Georges Mill Farm

The Goat Cheeses of Georges Mill Farm By Emily HilliardIMG_0198_1

Along the back roads of Loudon County, en route to Georges Mill Farm in Lovettsville, Virginia, there are signs that you’re still within striking distance of a major metropolitan area, as newer homes and development extend their reach among the rolling farms with old barns and white farmhouses.

But as you finally round the corner of Georges Farm Road and spot the Civil War–era stone house and the quaint barn-red Georges Mill Farm stand, you feel as if you’ve entered a landscape all its own, a historic haven very separate from the new growth in the county.


Climbing the driveway past the lawn of the stone house-turned-bed and breakfast, you come upon a converted corn crib, now the home of Sam and Molly Kroiz, 31 and 28, respectively, who run Georges Mill Farm Artisan Cheese—the farmstead goat cheese operation on … Read More

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