Here are some of the dishes I made at home during 2017. Not every meal was an unqualified success, but I learned something new with each of them.
Click any image to enbiggen and open a slide show.
Washington’s various Winter Restaurant Weeks begin on Friday, 10 January 2018, and run nonstop through 4 February 2018—I’ve already started to make reservations—so I won’t be spending much time in the kitchen during the next month.
I’m looking forward to launching the 2018 Cookery Project by mid-February.
Sausage, Greens, and Beans Pasta
Christmas Meal, 2017
Sour Cream Chicken with Apple and Onion
Peach and Blue Cheese Toast
Creamy Roasted Red Pepper Chicken
Mussels with Tomato and Chorizo Broth
Baked Chicken, Sausage, and Brussels Sprouts
Shrimp Fra Diavolo
Sausage, Potato, and Mushroom Roast
Balsamic Glazed Salmon and Herb Roasted Potatoes
Bastille Day Cheesecake
Bastille Day Breakfast
Chicken Salad with Greens, Roasted Potatoes and Shallots
Honey Orange Firecracker Shrimp
“Tzimmes” Chicken with Apricots, Prunes, and Carrots
Asparagus Wrapped in Prosciutto
Steak and Cottage Fries
Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce
Lemon Chicken Piccata with Grilled Bread
Sauteed Brussels Sprouts with Bacon
Seared Scallops With Mint, Peas, and Bacon