A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
There are 225 articles by Jennifer Chandler :
The Bryans have garnered national attention for their 36-seat restaurant, located in a Germantown shopping center, and Drew Bryan was named a James Beard Award semi-finalist last year.
For a perfect boiled egg, Willett Schuchardt first puts the eggs in a saucepan and covers them with water.
Jennifer Chandler reviews Maru Handroll Bar, where Japanese hamachi, whole blue fin tuna, scallops and uni make up the “tiny” but “well-curated” menu.
This recipe is more than 30 years old, passed down from father to son and restaurant to restaurant.
Scotch eggs consist of a soft-boiled egg wrapped in a layer of sausage, coated in breadcrumbs and deep-fried until golden brown.
You get two spring-y recipes in one this week, with directions for making the sandwich but also the green goddess dressing.
For six weeks every year, Calvary Episcopal Church hosts its waffle shop and speaker series during Lent, serving fish pudding, shrimp mousse and tomato aspic.
For years, this was one of the most popular fish dishes in town.
Tan Tan noodles are extremely versatile as they can be made as a vegan or vegetarian dish.
Every spoonful contains pieces of freshly diced avocado, tomatoes, shredded chicken, tortillas and melty cheese in a richly hued chicken broth.
Every Valentine’s Day, Diana Kokernot Britton bakes and decorates sugar cookies for her children and friends — a family tradition that goes back to the 1800s. And now you can make them, too.
Chef Patrick Reilly owns The Majestic Grille and Cocozza American Italian with his wife Deni.
Park + Cherry chef and owner Phillip Dewayne is turning to the museum’s featured exhibits for inspiration for this year’s seasonal cafe lunch menus.
Jambalaya is perfect for Super Bowl festivities because it’s a one-pot dish that is surprisingly easy to whip up to feed a crowd.
There’s a signature appetizer at Boscos Restaurant & Brewing Co. in Overton Square that was inspired by a trip to the Big Easy.
This French cooking technique is one of the easiest and healthiest ways to cook fish or chicken.
Since the main ingredient steams in its own juices and the flavorings you’ve added, the result is an incredibly tender, moist and positively scrumptious dish.
Nothing is more comforting on a chilly winter day than a steamy bowl of soup, especially when the weather forecast is for ice and snow.
Are you jelly yet? With these crumble bars, you definitely will be.
Bob Sternburgh, owner of Paradise Cafe, likes to take classic recipes — think beef stroganoff, chicken tetrazzini or lasagna — and turn them into soups.
The Chubby Vegetarian’s warm egg roll salad is a warm, savory dish that is a fun and delicious way to get more vegetables in at lunch or dinner.
After one taste of Hard Times Deli’s homemade buttermilk-herb ranch, you may never want to go back to a store-bought bottled ranch dressing again.
Chef Jimmy Gentry said what makes this dessert special is it has three different textures in each bite: the crispy caramelized sugar, the moist and tender cake, and the gooey cream cheese filling inside.
This salad is quick; it holds up well cold or at room temperature, and it hits all the right textures: crunchy, bright, herbaceous and a little creamy.
This $12 sandwich is one of By the Brewery’s most popular items whether it’s breakfast or lunch.