Fresh Asparagus Soufflé
Fresh Asparagus Souffle RECIPE BY: Raymond Ost, the former executive chef at Wilson Farm in Lexington, Massachusetts The soufflé looms large as a “difficult” dish. Its ingredients are deceptively simple: […]
Charley’s Pesto Chicken with Tomatoes and Dill Cream
Charley’s Pesto Chicken with Tomatoes and Dill Cream By Charley Schwartz Serves 3–4 Ingredients 1 pound chicken breast or thigh strips 2 tablespoons avocado oil 1 cup cherry or chopped […]
Brown-Butter Celebration Cabbage
Brown Butter Celebration Cabbage From Chance Spivey of ReunionEdible Madison Winter 2024 Growing up, cabbage was a big wintertime staple at Chance Spivey’s house. Most of the time it was […]
50 Holiday Cookie Recipes to Eat, Gift, and Swap this Season
50 Holiday Cookie Recipes to Eat, Gift, and Swap this Season By Edible Communities We had this cute idea that we’d round up 25 holiday cookie recipes leading up to the […]
Tall Timbers Grilled Oysters
Tall Timbers Grilled Oysters This simplest preparation of butter, finely diced shallots or garlic, and Old Bay transforms fresh oysters into a delicious, healthy, and sustainable treat. Heat the grill […]
Blue Cat 2 Ways
BLUE CAT EN PAPILLOTEPROVENCAL This classic technique is easy to execute and keeps the fish moist and flavorful. Coat fish with olive oil, Spread finely chopped garlic and parsley over […]
Rockfish Ceviche With Mango, Aji, and Coconut Yuzu Cream
Rockfish Ceviche with Mango, Aji, and Coconut Yuzu Cream By Chef Keyon Hammond, Get Plated Catering 1. Marinate Fish in a chilled glass bowl: 10 ounces fresh rockfish fillet, ¼-inch […]
Porra Antequerana
PORRA ANTEQUERANA by Chef Rubén García Castilla (Serves 4) 1 medium red bell pepper 1 medium green bell pepper 1½ pounds beefsteak tomatoes (4 large tomatoes) 3 cloves peeled garlic […]
Putting Puff Pastry to Work
Putting Puff Pastry To Work Few ingredients punch so far above their weight as puff pastry. It’s the ultimate culinary secret weapon—a golden, flaky canvas that can transform breakfast, dinner, […]
Summer Meal by Chef Sherin Koshy
World-class host and home chef Sherin Koshy put together a stunning summer meal and was kind enough to share the menu with Edible DC. Enjoy! MENU Yogurt-Marinated ChickenThigh SkewersRosehip Sticky […]
Wicked Simple Bagels
WICKED SIMPLE BAGELS Two to three ingredients… no rise… no knead… no boil. It’s almost magical how easily you can turn the fresh eggs and goat cheese you just brought […]
Tesselated Rhubarb Tart Recipe
Tesselated Rhubarb Tart Base½ cup butter, room temperature¹/₃ cup sugar½ teaspoon vanilla1 cup flour¼ cup strawberry jam Filling8 ounces cream cheese¼ cup sugar1 egg½ teaspoon vanilla Topping1.5 pounds (24 ounces) […]
Tim Ma’s Breakfast Congee
Breakfast congee bowl by Chef Tim Ma (Photograph by Reema Desai) Chef Tim Ma’s Breakfast Congee Chef Tim Ma knew one thing: When he designed the brunch menu at Kyrisan, […]
French Flower Omelette
From Edible Communities French Flower Omelette Soft, large flower petals work perfectly in a delicate French rolled omelette filled with tangy goat cheese, peppery nasturtium and savoury chive flowers. The […]
Romanesco Broccoli and Leek Soup
From Edible Communities By Pascale Beale Romanesco Broccoli and Leek Soup I like to call the magnificently shaped chartreuse-hued Romanesco the Fibonacci broccoli as it is one of the most […]