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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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Washington food scene blogs

• DC Food Blog
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• Eat.Drink.DC.
• Metrocurean
• Sauce On The Side
• The List Are You On It
• Johnna Knows Good Food
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Recipe & autobiography blogs

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Ingredient sources

• Kalustyans
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• Marina Market

Culinary interests sites

• Chef2Chef

Excellent political blogs

• The Washington Note
• NotionsCapital

Washington hospitality sites

• Washington Dulles International Airport Hotels

     
 

My favorite markets - Wagshal's Delicatessen

If you don't know about Wagshal's meat department and Pam Ginsberg, its wonderful butcher who can get you anything, then you're missing an important source. But Wagshal's deli a few doors down is a worth a visit not just for its supplies but because it's a step back into the 1950s. more...

Two women to watch

There are culinary people whose careers are worth keeping an eye on. On my list of foodies to follow is Janet Cam, one of the restaurant world's really good general managers - warm but professional, with a great wine palate to boot. And she's about to be back on the floor of a new Washington restaurant in whose kitchen you'll find Roberto Donna's once right-hand/left-hand executive chef, Amy Brandwein. more...

Papaya and lime - natural partners

I know they look beautiful, but I always thought papaya tasted like vomit. Until I was told to eat it with a squeeze of lime juice. more...

Hey, mixologists! An organic whisky's coming!

Want to be first with the latest? If you're fast with your order, you'll be able to pour (and drink) a whisky the way it was originally supposed to be. A Scottish distillery is launching 500 cases of a ten-year old single malt that's organic. Slainte!*

* 'Cheers' in Gaelic, pronounced 'slanshah' more...

Jelly - the new old dessert

You call it Jell-O, I call it Jelly. It's that US/British pronunciation difference again. Whatever your preference, mine is for that wibbly wobbly dessert that has come roaring back into fashion, led by kitchen alchemists like Heston Blumenthal distilling intense flavors into a translucent confection.

So what makes them gel? more...

Monster ice cubes

Ever since I had the best gin and tonic of my life at Jose Andres' house (no, I'm not ashamed of name-dropping), I've been trying to replicate it. I found the gin - Hendricks. The smashed mint leaves? Easy. So, too, the crushed juniper berries. It was the monster ice cubes that eluded me.

No more. more...

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Chew On This: The FDA - eggs on its face

Around 550 million eggs have been recalled because of a nationwide outbreak of salmonella enteriditis. That's about the population of Denmark. Or the official tally of goats there are in the entire world. 380 million of these eggs came from Iowa-based company Wright County Egg alone.

Water used to wash eggs has been found to be contaminated with a salmonella DNA fingerprint isolate matching the outbreak strain. Oh, and at Hillandale Farms, “Outside access doors to manure pits were pushed out with the weight of manure, which was piled in some cases four to eight feet high”, “live and dead maggots too numerous to count” and “unsealed rodent holes”, according to the FDA. more...

Jelly - the jewel-like vogue dessert

Home-made jellies with an intensity of flavor bear no relation to those rubbery just-add-boiling-water cubes in the supermarket packets. They're a wonderful way to use summer fruits, so experiment. In winter, make them with oranges. more...

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