Sauce Squared (August 2008)
Emilio Sadaghiani — Executive Chef, Vespucci

According to chef Sadaghiani, this double-sauced pasta—a pesto-marinara marriage he insists will create “an absolutely irresistible and delicious meal”—is a culinary staple in Lazio, Italy. He noted that the dish can be flipped into an appetizer by simply omitting the pasta. Read more

The Burger to Beat (June/July 2008)
Patrick Dinh — Executive Chef, Tuscarora Mill

Tuscarora Mill’s Patrick Dinh said he prefers to keep his cooking “straight up” rather than overly embellishing dishes. “This burger recipe has wonderful flavor, especially with Fiscalini Farms smoked cheddar that gives the burger the ‘punch’ that makes it irresistible,” he estimated. Don’t have a smoky grill handy? Dinh said a cast-iron skillet is an excellent surrogate. Read more

So Very Cherry (May 2008)
Catherine J. Williams — Personal chef/Pastry chef, Grandale Farm Restaurant

Local toque Catherine Williams enjoys bringing balance to nature’s bounty. “This dish is a perfect example how to bring fruit into a savory dish—satisfying the yin and yang of one’s palate,” she said, adding, “You can find all of these ingredients at a local farmers’ market or even go forage them yourselves.” Read more

Thai Temptation (April 2008)
Parunyou Koolphanich — Chef, Cee Fine Thai Dining

According to a Cee spokesman, this native dish is enjoyed all over the Southeast Asian nation. “Spicy crispy catfish has been one of the popular fish dishes in Thailand,” the Thai expatriate explained, painting it as a healthful favorite. Turns out the dish is so popular here, Cee president Kate Juntrakul has added it to the slate of in-house cooking classes expected to start up later this spring. Read more

Anytime Picnic (March 2008)
Dennis Marron — Executive chef, The Grille at Morrison House

“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. “In the summer and early fall use fresh heirlooms, in the late fall to early spring use a vine-ripened [variety] from California,” he recommended, adding that he prefers to roast or confit his tomatoes during chillier months. Read more

Perfectly Peppermint (February 2008)
Courtney Goldian — Former pastry chef, 2941 Restaurant

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. “I like to crush peppermint candies in the food processor and roll the exposed edges of the souffle in the candy after removing the paper collars,” she advises. Read more

Ohhh, Deer (January 2008)
Liam LaCivita — Executive chef, The Liberty Tavern

Liberty Tavern toque Liam LaCivita cites brother Christopher's annual post-Christmas game dinner as the impetus behind this wilderness feast. "The ingredients are strictly Virginian and represent the 'terroir' of the venison," asserts LaCivita, adding that seasonal complements like braised kale or a savory peanut and cornmeal pudding only enhance the regional character. Read more

Organic Bliss (December 2007)
Michael Zentner — Chef, Inn at Meander Plantation

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, adding that he relies almost exclusively on local farmers who "only use organic methods and purebred Tamworth or Berkshire hogs." Read more

Married to the Mid-Atlantic (November 2007)
Shannon Overmiller — Executive chef, The Majestic

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. "She [Overmiller] feels it so important to recognize and embrace the ingredients that come from this particular part of the U.S., such as the crab and the produce," says a restaurant spokeswoman. Read more

Tabouleh in No Time (October 2007)
Mohamad Abdallah — Chef, Lebanese Taverna

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. Chef Mohamad Abdallah likes to combine bouquets of aromatic herbs, assorted vegetables, spare seasonings, basic grains (like high protein bulgur wheat) and just a splash of citrus to recreate healthful favorites like this quickie tabouleh salad. Read more

Pasta Perfection (September 2007)
Tom Przystawik — Chef/owner, Food Matters Cafe

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. “I have some plots in a community garden on Capitol Hill and decided that I would devote the majority of my space to herbs this year,” he shared, noting that one early shower was dill. The arrival of a bumper crop of asparagus shortly thereafter prompted Przystawik to create his salmon penne. Read more

Grilled “Day Boat” Scallops (August 2007)
Duane S. Keller, C.E.C., A.C.F. — Executive Chef, Heritage Hunt Golf and Country Club

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. “These mid-Atlantic ingredients, best in the summer months, work well together in many applications,” he said of his savory seafood medley. Read more

Duck Confit Salad (June/July 2007)
Antonio Burrell — Executive Chef, Eleventh Street Lounge

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." He suggests pairing the "sexy" and "satisfying" fowl with everything from bitter greens-a la the decadent salad below-to roasted potatoes or even fruits and berries. Meanwhile, Burrell says he prefers a crisp pinot grigio or youthful chardonnay with his salad. Read more

Trout Imperial (May 2007)
Tracy O'Grady — Executive chef/co-owner, Willow restaurant

"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. Building on the "silky texture" of trout, O'Grady says the crabmeat "adds a luxurious element to this straightforward dish"—a bonus she's sure you'll appreciate. Read more

Monte Cristo sandwich (April 2007)
Glenn Walden — Dean, Stratford University Culinary Arts and Hospitality Management Program

"Weekends are for family," states chef Walden—which for him means attending kids' sporting events and (hopefully) a nice, sit-down dinner. The desire to sleep in on Sundays prompted Walden to turn Saturday's surplus foodstuffs into a healthy wake-me-up. "Although true leftovers, in this preparation, they appear to be more spectacular than their parts," he says, noting that his kids typically prefer cheddar cheese on their sandwiches. Read more

Spring Mushroom Risotto (March 2007)
Jason Lage — The Landsdowne Grille

When it comes to his heartwarming risotto, chef Lage says the more mushrooms, the better. He likes to use a blend of seasonal 'shrooms—listing lobster, morels, chanterelle and trumpet as personal favorites—and homemade chicken broth (although a low-sodium, store-bought stock will do in a pinch). "This is a dish that requires constant attention," he warns—although the time investment seems worth it. Read more

Forbidden Kiss (February 2007)
Laurent Lhuillier — Windows Catering Company

Chef Lhuillier, a member of the bronze medal-winning crew from the 2006 World Pastry Team Championship, says his Forbidden Kiss dessert conjures fond memories of trips to Southeast Asia. According to Lhuillier, the multi-layered creation delivers "exotic flavors [and] dreams of the Orient," adding that he likes to brighten his version with scoops of kiwi sorbet, passion fruit sorbet and coconut ice cream. Read more