Cook on a Whim: Uncle Rick’s Mashed Potatoes
This Thanksgiving recipe adds a tangy, salty, savoriness that you just can’t get enough of. You will never make mashed potatoes any other way.
Cook on a Whim: Dad’s Braised Green Beans
What they lack in color, they make up for in flavor. And that braising liquid (or pot liquor if we’re being real Southern) is just so darn delicious.
Brasserie Liberté’s Opening Party Draws Hundreds
The new hot spot is keen to please its Georgetown neighbors and make a big impression on Washington's restaurant scene.
Cook on a Whim: Pear and Prosciutto Bundles
To make these elegant bites, you need pears, thinly sliced prosciutto, cheese of your choice (brie or blue would be my top choices) and some honey that we will infuse with thyme and black pepper.
Cook on a Whim: Roasted Brussels Sprouts
Be warned: If you leave these sitting on the counter, they might not make it to dinner. Maybe we should call this one an appetizer and not a side dish?
Cook on a Whim: Chocolate Ganache-Filled Jack-o’-Lantern Cookies
This cookie dough is soft and buttery and uses only brown sugar, so you can imagine how delicious. Well, then we add cinnamon, nutmeg, ginger and vanilla.
Cook on a Whim: Spiced Rye Waffles with Roasted Apple Topping
Full of the coziest fall spices, these waffles are the perfect weekend breakfast for these crisp, cool mornings.
Cook on a Whim: Moldovan Borscht (Chicken and Vegetable Soup)
Regardless of its origins and history, this soup is delicious, healthy and comforting — hearty enough for a cold winter night, but light enough for warmer months, too. It’ll cure what ails ya.
Cook on a Whim: Classic Crème Brûlée
This is sneaky, sexy French simplicity at its finest — four simple ingredients composed in a way that mystifies people while simultaneously knocking their socks off.
Michelin Giveth, Taketh Away Stars
Four D.C.-area restaurants joined the Michelin club: Gravitas, Maydan, Little Pearl and Sushi Nakazawa.
