entertainment » food


Cowboy cookies

By Miriam Ragen | Oct. 22, 2007, midnight | In Desserts »

Pull on your chaps and grab your lasso; it's time for cowboy cookies! The name makes no sense but the great flavor of these cookies makes it irrelevant. Cowboy cookies are just oatmeal chocolate chip cookies with a cooler name. These easy to make cookies are perfect for an afternoon snack, a bake sale or the ideal end to a delicious meal.


Ramadan recipes

By Anika Manzoor | Oct. 4, 2007, midnight | In Food »

Ramadan, the ninth month of the Islamic calendar, requires Muslims to fast every day from sunrise to sunset as a way to gain self-discipline, self-cleansing and sympathy for those who are less fortunate. But after 12 grueling hours of fasting, it is Muslim tradition to be surrounded by loved ones and count down to sundown, when one can finally fill up with a delicious meal. Some popular dishes made during this holy month include "cholay or chana," fried chickpeas usually served within South Asian families; Qatayef, or Arab pancakes, a dessert from the Middle East that is usually filled with nuts or sweet cheese; and Haleem, a thick lentil and meat soup enjoyed in both the Middle East and South Asia.


Delicious slices of the moon

By David Zheng | Sept. 26, 2007, midnight | In Food »

The Mid-Autumn Festival is one of the most important holidays in many Asian countries. It is celebrated on the 15th day of the 8th month on the Chinese lunar calendar, typically falling between mid-September and mid-October on the western calendar. Originating from the legend of the moon goddess, the festival is a special time when family members come together to gaze at the full moon, put up lanterns and, most importantly, eat moon cake. Moon cake is served with a variety of fillings ranging from the popular and traditional red bean and lotus seed pastes to the more exotic and bizarre durian paste and tiramisu. Homemade moon cakes add an extra dimension to any Mid-Autumn Festival celebration.


Celebrate reunion with family and friends

By Ya Zhou | Sept. 25, 2007, midnight | In Food »

According to Chinese folklore, a goddess named Chang'e is banished to earth from the heavens. In an effort to regain her immortality, Chang'e takes the immortality pills and is forever separated from her friends and family. On Sept. 25, the day of the annual Mid-Autumn Festival, the Chinese will celebrate Chang'e's reunion with her loved ones. As a part of the celebration, the Chinese will enjoy various foods, including longevity noodles, which represent the hope for eternal gathering with family.


Viridian: A tasty brunch for all

By Jenny Williams | Sept. 25, 2007, midnight | In Restaurant Reviews »

Viridian is a classy Washington D.C. restaurant that offers a heavenly selection of brunch-themed meals. The menu features modern cuisine and specials including omelets, vanilla French toast and Belgian waffles. Although quite simple, these tasty dishes are an enjoyable treat for all.


Mexican bean dip

By Kate Harter | Sept. 24, 2007, midnight | In Sides »

Parties and gatherings can sometimes take turns for the worse, but if you have this Mexican bean dip ready for guests, no one will leave disappointed. Partygoers will gather 'round the snack table just to get a chip full of this great — and easy to make — dip!


A sweet new year

By Miriam Ragen | Sept. 12, 2007, midnight | In Food »

As the Jewish New Year, Rosh Hashanah, fast approaches, it is important to find delicious dishes to start the year off right. Tradition often dictates the recipes that appear on the holiday dinner table. Sweet foods like noodle kugel are used to symbolize a sweet new year and apple cake's round shape represents the year circling to a close but never ending. Try these easy recipes to ring in the year 5768.


Potato and leek soup

By Alexis Egan | May 8, 2007, midnight | In Sides »

Spring may have finally hit the DC area, but it's never too late to enjoy some cold weather food, especially if it's cool out. Potato and leek soup is an easy recipe to follow and even easier to clean up. The soup's smooth and rich texture allows the dish to be served as an appetizer individually or as an entrée with bread and a simple salad. Served with bread or croutons, potato and leek soup is perfect for the rainy days of May.


Tasty taco meat

By Iliya Smithka | May 4, 2007, midnight | In Entrées »

For a quick fiesta, make this simple recipe for taco meat! While the name may be a bit misleading, this festive food can be eaten in any number of ways: either in a taco as specified in the name, in a cheesy queso dip for your nachos, on a sandwich like a sloppy joe or with elbow macaroni, cabbage and cheese for a main dish. Taco meat is a veritably versatile food.


Quick-and-easy kulfi

By Priyanka Gokhale | April 12, 2007, midnight | In Desserts »

In India and other parts of South Asia, "kulfi" is a dessert used to stave off the heat of summer. Children are often seen licking calorie-rich kulfi that has been molded into popsicles, but this dessert is often served as a finale at the end of a full-course meal. Cold and creamy, this dish is similar to ice cream but contains no air. Kulfi can come in many flavors, if the right fruit purees and spices are added, but the best kulfi is sweet, rich and plain.


Lemon Meringue Pi

By Julie Zhu, Alexis Egan | March 14, 2007, midnight | In Desserts »

March 14, or 3/14, celebrates the Archimedes constant, better known as the notorious pi, by sporting the first three digits with its month and year. As for its other lesser-known digits, at 1:59:26 p.m. today, loud choruses of the irrational number may be heard throughout excited math classrooms. Of course, there are other ways to commemorate pi without memorizing hundreds of its infinite decimals. One way, perhaps the favorite way, is to eat pie. Pie is significant not only because it sounds like the Greek letter pi, but also because it physically embodies the notable constant that represents the ratio between the circumference and the diameter of a perfect circle. But please, no thinking about math is required; only chewing and savoring is absolutely necessary when eating this delightful lemon meringue pie. And, of course, don't forget to swallow.


Vegetable Frittata

By Julia Mazerov | March 14, 2007, midnight | In Entrées »

What better way to spice up an otherwise boring gathering with some zest? This piquant Frittata is the perfect dish for business meetings, book club gatherings, or potlucks of any sort. Chock full of veggies, this pie is perfect for pleasing all parties, vegetarians included. Spell out anything, from someone's name to a "congratulations" with red peppers on the top for some personal flair.


WingFest, part I

By Alex Hyder, Simon Kanter | March 12, 2007, midnight | In Restaurant Reviews »

Wings: the final frontier. After so aptly and—ahem—selflessly conquering the realm of burgers on our heroic quest to find, for the edification of our readers, that which can only be described as the acme of beefiness, we could only contemplate what our next quest would be. Finally, on a dark, stormy night, otherwise known as last Tuesday, the answer came to us in the pepsin-induced haze of a dream: let there be wings!


Chupaqueso

By Gus Woods | March 6, 2007, midnight | In Entrées »

What is a chupaqueso? The answer is simple: it is delicious. How do you make one? The process is simply fun. With this straightforward and little-known recipe under your chef's belt, you'll be astounding throngs of dinner guests in no time. Invented by Howard Taylor, creator of the web-comic space opera "Schlock Mercenary," this dish will make you feel like a true hero.


Nutty Noodles

By Julie Zhu | March 2, 2007, midnight | In Entrées »

Chinese recipes are always hard to come by since, apparently, most Chinese chefs have completely done away with any form of measurement. The number of swift shakes of the salt shaker replaces the use of tablespoons and teaspoons. Oil is measured only by the area it covers in the frying pan. Oriental cooking is all about improvisation, flinging spices, herbs and hopefully not msg in the air at whim. But on certain occasions, Chinese moms can be tracked down and forced to be precise about their pinching, flinging, dashing and pouring. Here is one of my favorite summer dishes:


Bubble Tea

By Rachita Sood, Julie Zhu | March 2, 2007, midnight | In Drinks »

Originally a popular after-school refreshment among Taiwanese children, this Frappuccino of the eastern world is making its way into cities and towns across the nation. Chewy bubbles swirl in a creamy tea blend, making bubble tea truly unique. Most malls only offer cheap powdered imitations, so try this delicious homemade recipe to delight your friends with an Oriental favorite.


Native American Tacos

By Alexis Egan | Feb. 22, 2007, midnight | In Entrées »

Even though Maryland is far from the Midwest, the food from Midwestern Native American tribes can be recreated with relative ease and maximum flavor. This dish combines thick, sugary bread with traditional taco accessories like lettuce, tomatoes and beef to form a messy and delicious main course. Prepare yourself for a totally new taco experience!


Doro Wat

By Betsir Zemen | Feb. 20, 2007, midnight | In Entrées »

Doro Wat, also called Dorho Sebhe, is one of the most common Ethiopian dishes. Doro Wat, a spicy Ethiopian sauce with chicken and eggs, is normally served with injera. Injera is a spongy, flat bread that can be bought at any Ethiopian market in Maryland. Once you try this Ethiopian dish, your taste buds will experience a unique, unforgettable delight!


Pines of Rome: a forest of flavors

By Alexis Egan, Bridget Egan | Feb. 13, 2007, midnight | In Food »

Despite the excess of restaurants in the D.C. metropolitan area, finding a perfect place to dine is often a process just as painful as watching somebody incorrectly answer the 200 dollar question on "Jeopardy." If the "Jeopardy" answer is "a superb Italian restaurant in Bethesda" then, without a doubt, the question is "What is Pines of Rome?"


Check out Cesco

By Priyanka Gokhale | Feb. 6, 2007, midnight | In Restaurant Reviews »

Almost every major street in Downtown Bethesda is dotted with one or two Italian restaurants aiming to distinguish themselves from the rest with unique flourishes and affectations. From the minute you step into Cesco to the second you leave, this trattoria will make you feel like royalty, if only for one night.


Great green guacamole

By Will Bucher | Feb. 3, 2007, midnight | In Sides »

Football season is almost over, and those days of Sunday fun are coming to a close. Though this recipe can be used for every occasion, the final celebration of the season can be topped off with a bowl of guacamole.


Moby Dick's offers a new taste to downtown

By Erica Turner | Feb. 1, 2007, midnight | In Restaurant Reviews »

Should you find yourself in downtown Silver Spring and in the mood for something other than the hustle and bustle of typical chains, then Moby Dick: House of Kabob, is the place to stop for some traditional Persian cuisine.


Chicken curry with asian pears

By Alexis Egan | Jan. 3, 2007, midnight | In Entrées »

Instead of trekking to the far corners of the county just to grab a taste of great Indian flavor and spices, Blazers can make their own at home. Chicken Curry with Asian Pears, dish with a variety of different roots, is distinctly reminiscent of the tastes of India, but also of other flavors. Strongly flavored with curry, a spice used in South Asian cooking, the dish is filling enough to stand alone, but tastes even better accompanied with rice. The variety of different toppings that the dish can be served with gives the recipes makers creative freedom.


Scrumptious Sides

By Miriam Ragen | Jan. 3, 2007, midnight | In Sides »

Sometimes even the best meal can be ruined by a few unappealing side dishes; fruit cake is a serial meal spoiler. Luckily, SCO has taken the time to compile some side dishes that will have everyone asking for more this winter.


Bezu — a delightful kiss of flavors

By Jasleen Salwan | Dec. 29, 2006, midnight | In Restaurant Reviews »

Though tucked away in the rather drab Potomac Village, Bezu, a new restaurant whose name is French for "kiss," is a lively spot. Its contemporary décor, complete with tiled white designs on the Mediterranean-orange walls and a backlit onyx bar, contributes to the vivacious atmosphere. The exceptionally friendly staff also amicably welcomes visitors as soon as they arrive.

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