Citrus fruits are at their peak right now and are perfect for adding bright flavor to dishes as diners look forward to spring. California cookbook writer Viana La Place said citrus is the perfect addition to myriad dishes. "There’s the extraordinary fragrance and its palate-cleansing quality. Citrus wakes up your taste buds. And it brings out the other flavours that you are using, too."
The new cookbook "The Gaza Kitchen" includes classic Palestinian recipes and little-known stories including the region's quest for a sustainable local agriculture. "For us, describing life in the homes, family economy, households, was really important," said co-author Maggie Schmitt, "because that side of the story in Gaza is almost completely unknown and underrepresented."
Kosher wines, which have long had a reputation for being cheap, unrefined and syrupy, have made leaps and bounds in the past few years, as experienced Napa Valley vintners produce high-end bottles costing as much as $100.
"I didn't know that our wines would be so well received in both the Jewish world and the non-Jewish world," Jeff Morgan, winemaker at Covenant. "That has been very gratifying because it's nice to know that the whole world realizes that kosher wine can also just be great wine."
The remaining contestants on "Top Chef D.C." started the traditional Restaurant Wars segment this week, competing to plan a menu and launch a restaurant in one day. Two teams of cheftestants took over the kitchen at Redwood Restaurant in Bethesda, Md., creating seafood-themed dishes such as Pan-Roasted Halibut with Fennel Marmalade and Slow-Baked Turbot with Eggplant Caviar and Black Olive Jus.
Humble French toast can become extraordinary with some tweaks. One recipe calls for stuffing it with a cream-cheese filling, another for topping it with asparagus and an orange-infused beurre blanc sauce.