Writer, cooking teacher, television host, and author of an award-winning book, Amelia Saltsman is passionate about getting everyone into the kitchen. Perhaps the most perfect spring dessert ever. Wednesday, June 10, 2015. A Fresh New Side Dish for Passover.

On January 22, 2013. On January 2, 2013. I was listening to music with headphones last night while cooking, which is unusual for me actually, but I found it inspirational. After flipping the thighs over to skin-side up, I added a little oregano.

A 50-seat restaurant and bar featuring a deeply personal, seasonally Californian interpretation of Northern Italian cuisine. They have created an intimate neighborhood restaurant that brings the farmer and guest together to celebrate the simplicity of ingredients and the delight of a meal with friends. From Snout to Tail with Chef Bruce Kalman. Breakfast Polenta with Smoked Duck.

Where every goat has a name. As an Irish girl, I always thought that boiled potatoes were tasteless and bland. Not so with this brilliant method that Lance taught me. He learned how to make Papas Canarias from chef Jose Andres when he worked at The Bazaar at the SLS. Potatoes boiling- the papas canarias method. Baby purple and red potatoes coated with a thin layer of Sea Salt. Such a healthy alternative to french fries! December 4, 2011.

Note From the Fruit Maven. Cool! So the farmer offers me a taste of a jelly date and it has a faintly tropical flavor.

Friday, November 29, 2013. It played host to scores of Washingtonians including a gnarled and mustachioed bassist. Alumnus who a friend and I saw perform while working the occasio.

Get the most out of your experience with a personalized all-access pass to everything local on events, music, restaurants, news and more.