Archive | Recipes

Strawberries! A Shrub and a Salad for the Season

By Jonathan Bardzik, Photos by Space Division. From the EdibleDC Spring 2016 Issue.


Strawberry Rhubarb Shrub

There are so many ways to use this tart syrup. I like a ratio of 3 tablespoons to ½ cup sparkling water for a light, refreshing drink. Or try muddling some mint and mix the shrub with rum or vodka and a splash of bitters. You just made your new favorite spring drink! Makes 3–4 cups syrup.

1 cup sugar
1 cup water
4 cups strawberries, hulled and halved
4 cups chopped rhubarb stalks, cut in 1-inch pieces
½ teaspoon black peppercorns
Vinegar—this is the fun part! (See tip)

Mix sugar and water in a 3-quart saucepan over medium-high heat. Bring to a simmer and stir until sugar is dissolved. Add rhubarb, strawberries and peppercorns. Stir occasionally as fruit releases liquid and returns to a simmer. Cook for 15 minutes. Cool and strain through … Read More

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Heirloom Summer Popsicles

By Whitney Pipkin, Photography by Hannah Hudson. From our Summer 2016 Issue: The Last Bite.



They say cherry tomatoes are summer’s best candy, so why shouldn’t they—and their heirloom cousins—be dessert, too? Tomatoes are a fruit, after all, and heirloom varieties like Brandywine and Aunt Ruby’s German Green, prized for their uniqueness, come in as many shapes, sizes and flavors as, well, a popsicle. Add a splash of watermelon and you have yet another way to savor the orbs that are the essence of the season.

And, while you’re at it, why not make a popsicle out of another quintessential summer ingredient that rarely gets star billing for its sweet side? We asked the folks at Pleasant Pops to fork over this recipe for their version of sweet creamed corn on a stick. And why wait for dessert to serve these on a sultry night? Serve them as starters … Read More

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Minty Lamb Meatballs with Cumin Yogurt Dip

By Emily Spaeth, special to EdibleDC



  • 1 lb ground lamb
  • 1/4 cup mint, finely chopped
  • 1/3 cup feta
  • 4 large garlic cloves, minced
  • 1 cup plain Greek yogurt
  • 1 1/2 tsp cumin
  • 1 tbsp lemon juice


Preheat oven to 400 degrees. In a large bowl, fold in mint, feta and 2 cloves minced garlic with a pinch of salt and pepper into ground lamb until thoroughly combined. Form lamb into golf ball sized meatballs (may be a bit larger) and place on a foil-lined sheet pan.

Bake for 25-30 minutes – or until the meatballs are still tender, yet center is no longer pink. While meatballs are baking, mix yogurt with cumin and lemon juice – adding salt and pepper to taste. Serve meatballs warm alongside yogurt dip as a starter or as part of your main meal. Enjoy!

See what else From the Farmer is cooking at Read More

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Maryland Seafood Season Rocks

Sponsored by Balducci’s

By Jason Miller, Corporate Chef, Balducci’s

Growing up on the Eastern Shore, our family ate a lot of Maryland seafood. Crab, fish, oysters and clams were all central ingredients for our family get-togethers. And over the years, I’ve landed a lot of what we brought to our table. I’ve been a crabber and fisherman since I was a boy and love getting out on the Chesapeake, chasing whatever is in season. Early spring brings a short, sweet season of yellow perch, then shad and finally, around April, trophy rockfish season starts when the biggest and baddest stripers come into the bay. You may know it as striped bass, but whatever you call it rockfish is a delicious local fish: light, delicate and easy to prepare.


One of the quickest ways to get a rockfish dinner to the table is to serve it with a meunière sauce. Basically … Read More

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Spring Veggie Saute with Miso Dressing

by Melissa Beazer, Sponsored by From the Farmer


2 tablespoons sesame oil, plus more for sauteing
2 tablespoons mirin
1 tablespoon white miso paste
⅓ package soba noodles
½ bunch asparagus, trimmed of woody ends and sliced lengthwise to resemble a flat noodle
3 cups baby bella mushrooms (approx. 6 large mushrooms), stems removed and thinly sliced
1 bulb (¼ cup) spring onion, finely chopped
½ cup spring garlic greens, finely chopped
1 tablespoon toasted sesame seeds
1 lemon, zested (optional)
Sea salt, to taste

  1. Whisk sesame oil, mirin, and miso in a bowl. Set aside.
  2. Cook soba noodles according to package instructions, slightly al dente. Do not overcook. Drain and set aside.
  3. Sauté mushrooms in batches over medium heat, removing mushrooms from pan when cooked. Add a small pinch of sea salt to each batch of mushrooms. Once all mushrooms are cooked and set aside, use same pan
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Honey-Berry Vodka Smash

by Roberts & June, special to EdibleDC

The Smash is a perfect drink for sipping on the porch on a warm late spring day. It’s also a perfect drink for celebrating local ingredients. The best thing about a smash is how easily adaptable it is to what you have on hand.

A smash requires a spirit, a sweetener, a juice, and a fruit; but the fruit and the juice can change based on the season and the spirit can change based on your mood or simply what you have on the shelf. While we’ve had excellent whiskey, brandy, and rum smashes, we particularly enjoy designing smashes that highlight the District’s excellent selection of homemade gins and vodkas. For this one, we chose One Eight’s District Made Vodka. If you pick this vodka up at your neighborhood liquor store, chances are they’ll warn you, ‘This is a bold vodka, not your … Read More

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Spring Ramp Pesto

Recipe and photos by Raisa Aziz, EdibleDC contributor


Spring is here! The market is filled with greens and pinks and light yellows. I can smell lilac and a hint of spring onions as I walk through the stalls. It’s pretty joyous after months of bundling up and eating root vegetables at every meal.

It’s also time for ramps. Somewhere between a leek and spring garlic, ramps have a fairly short season and are usually hand foraged, so it’s best to enjoy them while you can. Ramps have a unique strong oniony garlicky flavor making them an excellent base for pesto.


My recipe for ramp pesto is light on the garlic and heavier on the lemon, perfect for a perfect spring pasta or on a pizza or flatbread. Pesto can also be frozen, so it’s a great way to save the flavor of ramp season for later.


Spring Ramp Pesto

One … Read More

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We Have It! Convivial’s Cauliflower Blanc-Mangé, Tabbouleh, Almond, Pomelo & Herb Salad

Chef Cedric Shares a New Local Favorite – Délicieux!


Convivial’s Blanc Mangé photographed by Jennifer Chase.

We fell hard for this delectable cold composed salad that starts with a creamy base of cauliflower blanc-mangé, then a tabbouleh made of chopped cauliflower. The real hook was the pomelo, why do we not see this love child of a grapefruit and an orange in more dishes. It’s allure is strong, and we went back so many time for this small plate that we wanted to make it at home.

Luckily, Chef Cedric Maupillier is a generous man, and now you too can experience this amazingness at home. It has three stages, but don’t be daunted. This dish is so worth the time and can be the centerpiece of your next dinner party or Easter brunch, just make another course a time-saver.

Convivial’s Blanc Mangé photographed by Jennifer Chase.

Cauliflower Blanc-Mangé

Yields 6 … Read More

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Minty Farro Salad with Cucumber & Kale

by Emily Spaeth, From the Farmer Sponsored



1 cup farro
1 bunch Lacinato kale, de-stemmed & cut into thin ribbons
1/4 cup mint leaves, de-stemmed & thinly sliced
1 lemon (juice + zest)
2 tbsp olive oil
A pinch (+) each of sea salt & pepper
1/2 cucumber, halved & thinly sliced
1/4 red onion, finely diced
1/4 cup feta, crumbled


  1. Rinse and drain farro. In a medium saucepan, add enough water to cover about an inch above the farro, then bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain any excess water and set aside.
  2. In a large bowl, combine kale with lemon, olive oil, sea salt & pepper, and mint; massage until the kale breaks down a bit and becomes softer. Combine farro, cucumber and red onion with the kale, tossing to mix together thoroughly.
  3. Lastly, add feta to the top
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Cherry Blossom March Madness at Station Kitchen and Cocktails

by AJ Dronkers, Associate Publisher, EdibleDC

Sakura Manhattan

Sakura Manhattan at Station Kitchen & Cocktails.

Spring has arrived and soon everyone will be celebrating the iconic return of the Cherry Blossoms. The National Park Service  announced the peak will fall between March 18-23. Want to have your mood do some spring blossoming? Start with cherry blossom cocktails. Two versions are being served starting Thursday March 17 at Station Kitchen & Cocktails inside Embassy Row Hotel in Dupont Circle.

It’s all part of a spring celebration and their own March Madness. Each night, Station Kitchen & Cocktails will be serve up a series of cocktails at their bar, sixteen to be exact. Each of the artisan cocktails is competing in “cocktail march madness” brackets. The cocktails that perform the best each night move-on. Make sure you swing by and cast your vote!

And now for some cherry blossom inspiration–here are two cocktail … Read More

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