Take Our Word For it - Go-To Recipes

It's been about a month since we all entered into quarantine and if you're anything like us, you might be running out of ideas of what to cook at home. Here at the BID, we wanted to share with you the go-to recipes we've found ourselves making in the hopes that you find inspiration for your next meal.

Overnight Cinnamon Rolls

“I love a good Alton Brown recipe because they always make me think of my sister and the hours we spent growing up watching his show Good Eats on Food Network. She’s a food scientist now so, his influence definitely rubbed off more on her than me!”

Grace Aucella, Parks Events & Marketing Manager

Argentinian Chimichurri Sauce

“A super easy Chimichurri sauce that goes great on steak, but you can put it on anything.  Could be great in conjunction with growing an herb garden (hello quarantine activity!)”

Susan Hampton, Public Realm Director

Broccoli Bolognese with Orecchiette

“This is my go-to pasta recipe that I never get bored of. The best part about it is if I can make it without burning the kitchen, you can too!”

Jeff Jamawat, Planning & Development Manager


“I don’t follow this recipe exactly – kind of depends on what’s in the fridge/pantry – but I watched Good Eats all the time when I was learning to cook, and this recipe I used when learning to make Guac years ago. Healthy-ish snacking if you don’t take into account all the tortilla chips that go with it!”

Ted Jutras, Vice President of Planning & Development

Lemon Poppy Seed Bread

“Quarantine has turned me into an amateur baker. This recipe is relatively easy to make and a family favorite. Perfect as a treat after dinner or a sweet snack in the afternoon to keep your energy up!”

Emily Mangum, Communications Coordinator

Easy No-Knead Foccacia Bread

“I’m no baker, but being isolated has brought me back in touch with carbs. I have always enjoyed Bon Appetit’s podcasts, which I listened on my commute and heard them raving about this east to make, fool-proof focaccia.  Easy, tasty.”

Dan Melman, Vice President of Parks & Finance

Pork Tenderloin with Grilled Veggies

“Not much of a recipe-follower, but I do I like to grill. My favorite is pork tenderloin with grilled vegetables in olive oil and pepper (red & yellow peppers, onions, mushrooms, yellow squash) and corn prepared on the grill as well.”

Michael Stevens, President

Wine-Braised Chicken with Artichoke Hearts

“Alison Roman’s Wine-Braised Chicken with Artichoke Hearts is my go-to for weeknights because it’s easy to cook, eat, and clean—super hearty (no pun intended) and only requires one pot.”

Bonnie Trein, Communications Director & Chief of Staff

If you have recipes you're just dying to share, send them to emily@capitolriverfront.org and we'll add them to the list!