Archive | Recipes

Minda’s Quick Coffee Cake

Its secret ingredient is its legacy of love

By Elizabeth Hudson, special to Edible DC
Photograph by Hannah Hudson

Growing up, my Saturday morning alarm was the smell of cinnamon—Momma’s Coffee Cake. Crusty with sugar-cinnamon, this was a serious family favorite, and we four Hudson children blessed it liberally with butter or grape jelly. Our beloved treat was shared across our extended family, just as likely to show up on Grandmother’s breakfast table as our own. Adults now, my siblings and I make it for each other when we visit, our own way of saying, “I’m so glad you’re here!”

Some years after my own kids started eating Momma’s Coffee Cake, my grandmother shared her battered recipe box with me. Inside I found a yellowed, well-worn and fragile notecard. The recipe for coffee cake was familiar, but this wasn’t Momma’s. It was Minda’s.

“Who is Minda?” I asked.

Grandmother smiled. … Read More

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Stuffed Squash

Stuffed Squash

By Chef Brad Walker of Boundary Road, from our Winter/Holiday Issue 2014

A show stopper for Thanksgiving!


8 whole small to medium acorn squash

1 cup shallots, minced

2 cups mushrooms, diced

2 cups boiled chestnuts, diced

2 cups carrots, diced small

1 cup Parmesan cheese, grated


Olive oil


Salt and pepper to taste

Roast the squash whole in a 400° oven for about 45 minutes, until thoroughly cooked. When cool enough to handle, use a serrated knife to cut off the top of each squash (reserve tops for presentation), then scoop out the seeds. Set aside until ready to fill.

To make the filling, sauté the shallots and mushrooms with a little olive oil until barely tender. Glaze the carrots in a shallow, wide sauté pan with a few tablespoons of olive oil and about a half cup of water. The idea is to have the … Read More

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Not Just for Harry Potter Fans: Butterbeer From the Gibson

A Recipe for A Butterbeer Cocktail

by AJ Dronkers, Associate Publisher & Digital Editor EdibleDC

Biscotti Schnapps III

The Gibson Butterbeer Cocktail. Photo by Jai Williams.

In a time of explosive craft cocktail programs across the DC region and along the 14th street corridor, it’s refreshing to visit a pioneer of the neighborhood, the Gibson. On a recent fall evening, I knocked on their black unsigned door just past 14th & U Street for an evening of cocktails. What I found in DC’s uber-speakeasy was an incredible team of bartenders that was blowing the lid off the concept of seasonal menu changes with 20 new drinks inspired by autumn. Our favorite of the evening was the Butterbeer that was both cozy and intoxicating – exactly what we look for during the holiday season. Here’s the recipe, thank you Gibson!

Gibson Butterbeer Recipe

  • 1.5 oz Famous Grouse scotch whiskey
  • 1 oz Biscotti Liqueur
Read More
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Bûche de Noël, A Classic French Holiday Dessert

Reema_Desai-REEMADESAI.2015.16.10.CaitlinDysartDesert.HolidayIssue-17By Caitlin Dysart, 2941 Restaurant. From “The Last Bite” printed in our Winter/Holiday Issue 2015.

The holiday season can be rough when you work in the restaurant industry, but my child-like love for all things Christmas really helps me get through it. I get excited for the music, the decorations, the family traditions and—most importantly—the baking. As a pastry chef, I have to plan ahead for the holidays, I’m drafting menus and sketching desserts as soon as Labor Day hits.
One of my favorite holiday desserts is the classic Bûche de Noël, or Yule Log Cake. We serve this traditional French treat for Christmas Eve every year at 2941. It’s a simple roulade made of sponge cake rolled with cream and covered in icing and it’s made to resemble a literal version of a yule log.

The real joy of making a bûche de noël is in the decorating. Variations … Read More

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Pumpkin Soup from Mi Comida Latina

Illustrator Marcella Kriebel Shares A World of Colors and Food

-From Edible DC’s Fall Issue. Story by Marcella Kriebel, special to Edible DC.

Screen Shot 2015-11-06 at 10.23.51 AM

It is a great time of year for buying fresh local pumpkins. There are so many heirlooms varieties of squash and pumpkin that are great for cooking, that choosing one is half the fun. We’re sharing “Locro de Zapallo” from illustrator and cook Marcella Kriebel as an inspiration for a fall soup. The other recipes she mentions can be found in our digital issue here at!

I’ve been blending the concepts of travel and art for most of my life. I remember making my first journal—actually, a sketchbook full of illustrations—documenting a family car trip to Yellowstone when I was 8 years old. It must have been fun, because I’ve been doing it ever since.

Fast-forward 10 years to college, where I majored in studio art … Read More

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Mini Pumpkin Bundt Cakes with Spiced Pumpkin Seeds

 by AJ Dronkers, Associate Publisher EdibleDC


I was enjoying my weekly tradition of watching Whine About It video series – the topic this week, “The Worst Things About Fall”.

Between laughing and listening to an internet rant about fake pumpkin favors a la Starbucks Pumpkin Spice Latte, I realized I’ve seen far too many basic pumpkin recipes being spread across the internet. These pumpkin popups sometimes even just use pumpkin spice as a stand-in for the real thing, too many of these things are really just lazy cooking where brands pay online sites to gin up recipes so that they too can hop on the pumpkin spice train in the hope they go viral.

To restore my faith in cooking I reached out to our baking muse, Meredith Tomason, of RareSweets, and asked her for an inspired pumpkin recipe. What she gave me defied my expectations – mini … Read More

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Chef Tarver King Recipe Preview from The Farmland Feast

Top Chefs and Farmers Headline FRESHFARM Markets Farmland Feast

Tickets Available Now for Cocktail Opener!

The “First At The Feast” cocktail party on November 2 kicks off FRESHFARM Markets Farmland Feast evening in high style. Farmland Feast is one of DC’s most noted events celebrating local farmers and local food and serves as FRESHFARM Markets largest fundraiser. This year’s line up of food and drink is outstanding. Attendees can get fresh, local oysters, belly up to the beer bar, both curated by Rappahannock Oyster Company. And then the highlight of evening: Delicious small bites from eight of the city’s most talented and committed locavore chefs, regional wines and seasonal cocktails crafted by six of the best bartenders in DC. This event will sell out – so make sure and get your ticket asap here:  tickets

2015 Farmland Feast Chefs

Cathal Armstrong, Restaurant Eve ⋅ Amy Brandwein, Centrolina ⋅ Tony Brown, … Read More

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Make a Spicy Kale Pie for National Kale Day

Kale PieRecipe by Chef Brad Walker, Boundary Road and photography by Kate Headley. From our Winter/Holiday Issue 2014.

Spicy Kale Pie

Serves 8

5 pounds uncooked kale, remove the leaves from tough stems

12 dried chile peppers

4–5 cloves garlic, shaved

Salt and pepper to taste

1 tablespoon lemon juice

3 Tablespoons olive oil

1 cup, shredded Parmesan cheese

Sauté chile peppers and garlic until aromatic in 3 tablespoons olive oil, then add kale and season with salt and pepper. Allow kale to cook down to desired tenderness, then turn off the heat and add lemon juice. Squeeze excess liquid from kale until it is quite dry. (Pro tips for this: Many people use a clean old dish towel that they’ve dedicated to squeezing greens like kale, spinach or collards–because, well, it will be green. Others use lots of paper towels to wring it dry. You can also use a potato … Read More

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A One Pot Curry to Love

SeasonalBowlResized-1Words and Photo by Alexandra Dawson

Thai Squash Curry

From our Fall 2015 Issue. This recipe as prepared is vegan.

Serves 5

This is what I fondly refer to as weeknight curry—that kind of cozy and seasonally inspired one-pot wonder you can throw together on a Sunday evening and defrost when the going gets busy. Comforting without the comfort-food calories and residual waistline woes, this protein- and fiber-rich curry boasts chickpeas and red lentils, providing a belly-filling meal while still leaving you light and bright in the midst of the lingering warmer weather. I happened to use zucchini and summer squash, but this is an unbelievably flexible recipe, lending itself well to sweet potato or butternut squash as the seasons change.

2 tablespoons red Thai curry paste
2 cups low-sodium vegetable stock, divided
1 yellow onion, diced
1¾ pounds summer squash, diced (I used zucchini and pattypan squash)
½ pound … Read More

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Five Pick-Your-Own Apple Farms Not to Miss in the DMV

By Raisa Aziz, special to Edible DC


It’s the most wonderful time of the year. The air is crisp, the leaves are turning color and we get to be cosy without the actual cold. What better way to kick off the season than with Fall’s most perfect, edible love child.

Apple varieties will soon take over your local farmers market but you can easily pick your own apples for a sweet farm-to-table (or belly!) experience. Meander through the orchards and fill up your bushel to take home for pies, jellies and snacking later on. Here are our top picks for the season. Be sure to always call the farm ahead of time and bring your own containers.


Milburn Orchards

Milburn Orchards is located in Elkton, Maryland and has been family run since 1902. They offer a pick-your-own adventure every weekend throughout the harvest season. Royal Gala, Honeycrisp and Orange Honey … Read More

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