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ANOTHER TIME AND PLACE

Doro wott and ye’abesha gomen (Ethiopian chicken stew and collards) with farro More than a week after I moved, I finally got around to cooking a proper meal. That first week was painfully ridden with canned tuna and greasy quesadillas, but hey, at…

#Mains

THE LAST SUPPER

Linguine with meatballs In the last few months my cooking has leant towards spice and flavor heavy dishes – a lot of Thai and Chinese. Of course I love these sorts of foods, but I also had a practical motive in making them: to get rid of as much o…

#Mains

COMPLEMENTARY COLORS

Corn and potato soup with sorrel pistou, berbere roasted eggplant with merguez sausage / baby eggplants at sunset I’m not sure what I was thinking when I bought yellow corn and purple potatoes for making soup. Any third grader could tell you that …

#Mains

YESTERDAY’S CREPES

Crepe with Brussels sprouts, andouille sausage, pecan, and pecorino romano A dinner (or breakfast) made entriely out of leftovers: sausage and nuts remaining from this week’s farro dish, buttermilk left from making the funfetti cake, Brussels spro…

#Mains

A FRENCH DISH, ETHIOPIAN FLAVORS

Arctic char and lentils cooked in berbere I don’t mind making my own berbere powder in a pinch, but the best of that paprika heavy spice mixture can be bought at Zenebech Injera. Tyler Cowen was not exaggerating when he declared Zenebech the best …