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, ...

When you're crafting sauces, a fundamental process to know is emulsion. The term refers to a combination of liquids that's not usually stable but holds via an external agent, whether it be vigorous ...

This Thanksgiving I'm getting some help from the pros. Find more celebrity Thanksgiving recipes from your favorite chefs -- Emeril, Mario Batali, Robert Irvine and ...

Scallops get a Goan twist with Chef Saneesh Varghese's recipe Serves 2 150gms Scallops medium size 25gms Goan rechado marinade 30gms Mango salsa 30gms Solkadi foam 2gms Salt Micro greens, for garnish ...

Who says oil and water don’t mix? Take a look at emulsion (ih-MUHL-shuhn), and you will see that they do. An emulsion is a mixture of incompatible fluids in which tiny droplets of one liquid are ...

Spring is a magical time of year, with fresh produce markets simply bursting with colour. Serve up some of the gorgeous vegetables on offer with this vibrant dish. Heat the olive oil and butter in a ...