| Brussels Sprout Salad; Matt Adler’s Crab Cakes With Garlic Aioli; Berry Tart With Honey-Yogurt Filling; Pickled Peaches; Grilled Potato, Onion and Bacon Skewers; Eggplant Steaks With Salsa Verde; 'Hamburger' Dill Pickle Chips; Peach and Brown Sugar Muffins; Pickled Strawberry Preserves; Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing; Soused Tomatoes; Summer Corn Pots de Crème; | | | | | | | | | Renee Comet for The Washington Post | | Brussels Sprout Salad | | This bright dish, a perennial favorite at José Andrés's Jaleo restaurants in the Washington area, will make you reconsider the Brussels sprout: When its leaves are separated and briefly blanched, they make for a light, almost fluffy salad. | | Read more » |
| | Osteria Morini | | Matt Adler’s Crab Cakes With Garlic Aioli | | “Simple and old school” is how chef Matt Adler describes this version of a Maryland classic, which won the 11th annual crab cake competition sponsored by the DC Food & Beverage Collective, held last Sunday at the Source. | | Read more » |
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| | Deb Lindsey for The Washington Post | | Pickled Peaches | | Although these make a delightful snack on their own, with a sly bit of tingling heat on the finish, think about serving them atop fried chicken and waffles, in a salad or with a soft cheese. | | Read more » |
| | | Soused Tomatoes | | There are plenty of hoop-house tomatoes in farmers markets at this time of year, and this a good way to use them. | | Read more » |
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