eatWashington

Lived in Washington DC for years,
or just arrived?

There may be food riches and resources in the nation's capital you know nothing about. Like where to buy the freshest mozzarella. Which German butcher smokes his own pork & sausages. Or which kind of Chinese noodles to use for what. eatWashington will tell you.

If you're passionate about food, familiar or foreign, here are the food suppliers and foodie facts to help you make the most of cooking in the capital. Take a food adventure across the globe without leaving the area!

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My favorite markets: Polish Delis in NJ

The Kielbasa Factory in Rockville MD is the area's only serious market (correct me if I'm wrong) for Polish specialties. But there's a huge Polish community in New Jersey. So, since this is a time of year when we pile into our cars for beaches north and south, here are some sources you might be driving by with your lilos and towels. Or you could order by phone... more...

John MacPherson - owner-chef of Foster Harris House

One Sunday evening in 2004, industrial designer John MacPherson revealed to his wife over dinner that he was was not looking forward to going to work the following morning at the hearth-and-fireplace studio he owned. Off the top of his head, he said, "Why don't we open a B & B?" more...

Alternatives to pita bread

It's the time for summer dips. Looking for an alternative to pita? There are plenty. more...

Nosh notes: The Fearless Critic

I don't feel particularly well served by restaurant reviewers who believe they shouldn't put pen to paper until they've given a place a go three times. If I eat a poor meal the first time round, why, as a general punter with plenty of dining choices, would I give them a second chance? But I can't write a Nosh Note this week because I spent my noshing money on a new swimsuit. So you might consider giving this new DC restaurant reviews book, a look over. Its reviewers have to have some educated connection with food, either in training or career. (Here I go, doing myself out of a job...) more...

This week's ingredient: Tzadziki

In Greece, luscious thick yogurt is drained, flavored with garlic and sometimes mint, and turned into tzadziki to be served on fingers of toasted pita or cubes of bread, along with glasses of ouzo. Loosened a little with its own whey, tzadziki makes a wonderful dip for fresh vegetables or crackers and a great sauce for grilled meats. more...

Chew On This: You don't know what wine you're drinking

Not long ago, a diner at a London restaurant sent back a magnum of 1961 Château Pétrus costing £18,000 ($29,661). It was fake, he said. That's the kind of person I want to eat with - one who can afford that much for a bottle! Then know it was counterfeit. But apparently, those who buy prestige bottles at well below that staggering price may also be duped. They're in danger of being sold modest wine poured from high-end label bottles that have been bought second-hand off eBay. more...

Pain du Mom with Crème Anglaise

"My mom came up with this recipe," says John MacPherson, owner-chef of the Foster Harris House (so, Francophones, don't get picky about the grammar), "and has served it for some 20 years. Of course the serving size at my mom's is five times as big as we serve at the Foster Harris House, but a little goes a long way with this decadent breakfast dessert." more...

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