I made one of the best dinners I’ve ever made last night, and it was such a surprise. I didn’t even take a photo of said meal because I didn’t expect it to be anything special. It was so easy! 

I started by marinating two pork tenderloins in a very simple homemade marinade I saw Rachael Ray make for chicken breast earlier this week. A little garlic, red pepper flakes,  and grated red onion started the sauce. Then I added a heaping handful of freshly chopped parsley and thyme, and seasoned everything with salt and pepper. Start whisking and slowly pour in some extra-virgin olive oil, about 1/3 cup. It looks so beautiful, so many colors!  Then I took the two pork tenderloins, seasoned them with salt and pepper and coated them in the marinade. A big squirt of dijon mustard went down both sides and then I spread it out, combining it with the marinade. Let sit for at least 30 minutes. In a large, extra hot cast iron skillet I added the tenderloins, searing each side for about 8 minutes. Getting that perfect crust on the outside is key! Cover the skillet with aluminum foil, reduce to medium heat, and cook another 8-10 minutes per side. Absolutely amazing!

The pork tenderloin went alongside one of my go-to dishes: Green beans sauteed with bacon (or pancetta), shallots and garlic. Name one dish that isn’t better with bacon. I dare you!

And finally a quick pesto pasta on the side. Cooked up some whole wheat penne until al dente, tossed with frozen peas (don’t add until the end!) and some jarred pesto. I found this great brand called Romarsi Pesto to Go. It’s made with all natural garden-fresh basil and infused with high-quality olive oil. It’s outstanding. Add a little freshly grated parm and you’re good to go!

I made enough food for 8 people to have dinner last night and between the four of us, we literally have not one bite of food left. That’s when you know it’s good.

Make this meal tonight. You’ll be so happy you did!

Last time I reported on the food scene in D.C., I was a bit underwhelmed. It wasn’t that the food here was bad, per say. Just unremarkable. But now that I’ve been here for nearly six months (has it already been that long!?!), I’ve found some incredible spots with equally amazing chefs and menus. Herewith, some of my new favorite spots in the District:

Fiola: This is hands down my favorite restaurant in the city. It’s a bit pricey, but the food is out-of-this-world, the chef is incredibly talented (love you, Fabio!) and the bar program is excellent. Drinking at Fiola took me back to my days living in Verona, Italy, where every night started with an Aperol Spritz (Fiola’s is the perfect replica) and ended with a glass of Lugana, a unique white wine from Lake Garda. Fiola is the only restaurant I’ve ever found to have Lugana on the menu. It makes me so happy. Another wonderful cocktail on the menu: the Bitter End, made with Campari, Cointreau, Lemon Juice and Chocolate Bitters. Even better news? Fiola is opening up their patio for al fresco dining, and I plan on spending many a Saturday afternoon sipping Spritz’s out there this Spring.

{Don’t go to Fiola without getting the Burrata of Buffalo Mozzarella + Baby Artichokes + Pesto of Basil Genovese}

Founding Farmers: Between the beautiful presentations, housemade sodas and sustainable business model, Founding Farmers is a restaurant I feel really good about spending money in. 

{The Homemade English muffins with jam haunt my dreams. They’re so buttery and sweet.}

Zaytinya: I interviewed the chef, Michael Costa, last year while I was still living in Dallas for a story I wrote for Plate. I remember thinking to myself, if I ever visit DC, I must eat at this restaurant. As luck would have it, I wound up moving here and dining at Zaytinya has been one of the best experiences I’ve had in the city. Whether it’s the hommus, crispy Brussels sprouts, seasonal mushrooms or Piyaz (white beans with kale, tomato and garlic), every appetizer is incredible, and best shared with friends. For me, the octopus Santorini takes the cake, though. Grilled to perfection with marinated onions, capers and a yellow split pea puree, this is one of my favorite dishes of all time. And don’t get me started on the lamb. Perfection, pure and simple. 

{Don’t miss the desserts: Turkish Delight is outstanding: walnut ice cream goat’s milk yogurt mousse and honey gelee}

The Source: I was lucky enough to dine at the Source for Chinese New Year and Wolfgang’s menu did not disappoint. And while the food was exceptional, I found myself equally impressed with the wine pairings— so much so that I’ve since looked up every bottle I tried that night so I can buy it at home (note: they’re not easy to find!). 

{Szechuan Pepper Crusted Filet, Wok-Fired with Longevity Noodles}

Woodberry Kitchen: Most days, I really love my job. But there are some when I feel like the luckiest girl in the world. The assignment that brought me to Woodberry Kitchen was one of those days years. Chef Spike Gjerde doesn’t just talk about being sustainable, local and seasonal. Literally everything he does at WK comes back to that mission. From sourcing nearly every ingredient from local growers and farmers (down to the produce, seafood and wine & spirits), to doing all butchering in-house, to his recycling and composting programs and the reclaimed materials used to build the space, Spike is walking the talk, and doing it oh-so-well. I should mention the food is superlative and one of the most memorable meals of my lifetime. I even loved dessert—which doesn’t happen often for me. If you go, be sure to try the C.M.P.

{These fiery shrimp were so full of flavor!}

Pearl Dive: Being the oyster fanatic I am, I’d been dying to go to Pearl Dive for what seemed like forever. And when my friends came down from NYC looking for a fun spot, I knew it’d be the perfect place. Two and a half hours later, we were seated. Yeah. We waited over two hours for our table, and while I can safely say I will never do that again (although drinking and snacking at the bar above the restaurant, BlackJack, helped), I will say that it was worth it. The oysters were second the none and between the four entrees we ordered, everything was exceptional. While the service (and wait time, obviously) could be improved, Pearl Dive was such a fun and delicious experience I can’t wait to have again!

{The Oyster and Crab ceviche was magnificent, and so pretty!}

Some other restaurants worthy of mention: Wit & Wisdom, Oyamel (Queso Fundido, ‘nough said), Sushi Taro, Plume at the Jefferson, District Commons, Vermillion, Co Co Sala and…

Bourbon Steak: Every dish I tried here was great! Oysters, tuna tartare, carrot soup (pictured below), lobster rolls (these were insanely good…some might say rivaling those I devour on the Cape every Summer), turkey burgers, and lemon meringue custard. Chef Adam Sobel is the master of modern American cuisine.

What are your favorite spots?

After a particularly stressful couple of days, I knew I needed some comfort food. There are very few dishes I find as warm as chili, so I headed to the store to get all the fixins’. Grass-fed beef. Tortilla chips. Extra-sharp cheddar. The works.

This chili will make your bad days seem better and your taste buds salute. Try it!

Spicy, Comforting Chili

Serves 6-8

What you Need:

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 pounds grass-fed ground beef
• 1 1/2 tablespoons ground red chiles
• 1 teaspoon ground cumin
• 1 teaspoon chile powder
• 1 teaspoon salt
• 1 tablespoon red pepper flakes
• 1 teaspoon black pepper
• 1/2 bottle dark beer (recommended: Negra Modelo)
• 2 cans low-sodium diced tomatoes, with their juices
• 1 can low-sodium black beans, slightly drained
• 1 can low-sodium kidney beans, slightly drained
• 2 jalapenos, seeds in, diced

What You Do:

1.  In a large dutch oven, heat olive oil over medium-high heat. Add onion and saute until soft, about 3 minutes. Add garlic and cook until fragrant, about one minute. Add beef and break apart with a wooden spoon, cooking until browned, about 5 minutes.

2. Meanwhile, in a small bowl combine the next 6 ingredients (ground red chiles through black pepper), use a fork to combine. Add spice mixture to ground beef. Stir until combined.

3.  Deglaze the pan with the beer— what you do with the rest is up to you! Add tomatoes, beans and jalapenos. Stir to combine. Cover and reduce heat to medium. Cook for 30 minutes.

4. Get your toppings ready: I prefer extra-sharp New York cheddar cheese, crushed tortilla chips, finely diced red onion and sliced jalapenos. Scoop chili into a large bowl and top with your fixins. Feel your heart warm with joy with each bite. Serve with a cold beer.

{Recipe by Kate Parham}