Our favorite part of creating salads is the play with textures and temperatures. With flavor and crunch and color, you can build a plate of leafy greens that is downright craveable. The carrot puree ...

1. To prepare the carrot purée: Peel and dice carrots coarsely. Bring a medium pot of water to the boil with ½ teaspoon each ground cumin and salt. Cook until tender, about 20 minutes. Drain and cool ...

In this month’s Washingtonian, I review the cooking of Adam Longworth, the Gotham Bar and Grill alum who has taken over the stoves at Penn Quarter’s 701. I’ve had a lot of restaurant meals since then, ...

Preheat a large non-stick pan over medium high heat. Sprinkle both sides of the fish with salt and pepper, paprika, garlic powder and onion powder. Add 2 Tbs olive oil to the pan, and once hot, ...

David LeFevre wants you to know that fish can be cool. That’s probably no great surprise coming from the new chef at the Water Grill, certainly one of the best seafood restaurants on the West Coast ...

1. Preheat oven to 300°F. Meanwhile, place a large roasting pan over two burners on medium-low. Coat pan with a thin layer of olive oil; add 16 carrots in a single layer and slowly caramelize, about 7 ...

Make the most of those sturdy carrots in your crisper drawer with recipes for creamy carrot soup, warmly spiced treats, zesty ...