Broening: Papas a la Huancaina
Francesca Ruiz, the chef/owner of Los Cabos, gave me this classic Peruvian recipe just in time for the beginning of potato season, when tiny, sweet marble potatoes are readily available....
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Short Order: Brad Yard’s Neo-Gyro
If I had to pick a favorite street food, it would probably the gyro, or its close relative, the Doner Kebab. A kind of sandwich made with a highly seasoned,...
Recipe: Summer Vegetable Salad with Fresh Goat Cheese
This, this is a salad is born of a leisurely hour spent strolling through Union Station farmer's market.
Broening: Summer bean (and bacon!) succotash
Succotash is one of those traditional recipes that no two cooks make the same way.
Short Order: Lamb and mango salad with Thai dressing
If there is a sauce that is light, healthy, tart, low in fat and in general perfect for summertime, it's a Thai dressing made with lime and fish sauce.
Short Order: Wake up meats, poultry with roasted tomatillo sauce
Despite its name, a tomatillo is not a little tomato but a member of the gooseberry family.
Short Order: Crostini with smoked prosciutto and pickled peaches
Pickled peaches are a traditional component of the food of the South. Many traditional recipes for pickled peaches call for ripe fruit, but I think the recipe works better with...
Broening: Roasted Baby Beet Salad with Pickled Shallots
I'm writing this column from Durham, N.C. Everything in the South has extra flavor. The pace is slower here (because believe me, you never rush the social niceties). The architecture,...
Short Order: Beef things up with caramelized onion steak sauce
"Bottom-of-the-pot-flavors." That's what a well-known Louisiana chef once told me was the secret to his cooking.
Short Order: A simple, rich butter sauce reduction for filled pasta
Though I don't often venture into the domain of the semi-homemade, I make an exception for ravioli.