30 minute recipe

Anytime Picnic

“I love this recipe all year round,” said Morrison House toque Dennis Marron of his go-to chicken sandwiches, estimating that minor tweaks in the types of tomatoes can help keep the recipe evergreen.

No reason a frosty dessert can’t add some sparks to your next romantic get-together. Recently departed 2941 pastry chef Courtney Goldian touts her peppermint souffle as the “perfect ending” to any special meal.

Ohhh, Deer

Liberty Tavern toque Liam LaCivita cites brother Christopher’s annual post-Christmas game dinner as the impetus behind this wilderness feast.

Organic Bliss

Michael Zentner hails pork as “the king of all meats,” though its quality obviously varies. “One of the benefits of living in Northern Virginia—besides the beautiful countryside—is the surplus of organic foods and farmers markets,” he says…

Married to the Mid-Atlantic

A Maryland native, Shannon Overmiller proudly showcases indigenous foods as head toque at Alexandria’s recently resurrected Majestic—where her signature she-crab soup fits squarely with the restaurant’s locally-driven mission.

Tabouleh in No Time

The prevalence of private vegetable gardens in many homes and a wealth of rich olive oils throughout the region makes homemade salads an inescapable reality for most Middle Eastern diners.

Pasta Perfection

Few people seem to enjoy nature’s bounty more than chefs. Tom Przystawik, for example, has reveled in restocking his spice rack with fresh clippings from his D.C. garden.

Grilled “Day Boat” Scallops

Heritage Hunt head toque Duane Keller is almost certain he picked up a penchant for this combination griller—a dish he affectionately describes as “a sophisticated chowder posing as an entree”—while working out in the Pacific Northwest.

Dazzling Duck

Forget foie gras. When it comes to gourmet French, chef Antonio Burrell says duck confit is “everything that you want: rich, meaty, crisp, salty and tender.”

Fit for a King

“This dish, while [it] may sound complicated, is easy to prepare and great for a quick dinner at home or fancy enough for company,” insists Willow co-founder Tracy O’Grady, who discovered a passion for seafood during her tenure at Kinkead’s.