Beers

So what is beer, this drink that nearly every nation makes?

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Shepherd's pie - 27 Jan 2010

Wesley Morton's Shepherd's Pie - one of gastropub AGAINN's most popular dishes - is a good comfort food dish any time of year. read more...

Nosh Notes: Domku Bar and Cafe - 8 Jan 2010

Fed up with diners serving burgers and steaks and hot dawgs? Looking for a change? (This recommendation is not strictly a market - though if you got your food to go it would qualify - but a suggestion for winter warming food.) Visit Kera Carpenter and she'll introduce you to a neighborhood not known for restaurants as well as an unfamiliar cuisine: Eastern European food, in...Petworth! She's the owner chef of Domku Bar and Cafe. read more...

British markets - 24 Jun 2009

When cable TV broadcasts Wimbledon hosting the tennis championships, it's time for a British court-side tea of cucumber sandwiches, strawberries and cream. Which bring on British nostalgia. Missing Marmite? Pork pies? Or Bird's Custard? Need to lift the spirits with a nip of ginger wine? A little Land of Hope and Glory is just behind the doors of these markets. read more...

Mains: Flemish Beef Stew with Belgian Beer - 24 Jun 2009

Bart Vandaele, owner-chef of Belga Café, says, “Beef stew with beer is a traditional Belgian dish. I love it and it still is one of the most popular dishes in Belgium. You can find it in Belgium in different varieties, because it is typically a dish that every mother cooks her own way." read more...

Belgian beer explained - 24 Jun 2009

There are around 125 beweries in Belgium, producing over 500 different beers. Among them are European pils, lambic, white, dubbel, tripel, blonde, brune, amber and Flemish red. And each is allocated its own special glass... read more...

Guinness on tap - 28 Nov 2007

Ten years ago, you'd have been hard pressed to find Guinness on tap. Now you can get it at pretty much any downtown brewhouse. read more...

Mains: Grilled Venison Chop with Polenta Corn Custard, Broccolini and Sun-Dried Tomato Demi-Glâce - 16 Nov 2007

Russel Cunningham, chef of Dupont Grille's recipe makes a soothing fall and winter warming celebration of a meal, with a less than common meat. The Polenta Corn Custards can be made ahead of time and reheated. read more...

Beer - 15 Nov 2007

Beer in America is no longer limited to that uniform golden liquid that froths out of cans. The number of microbreweries nationwide producing 'boutique' beers with their own highly distinctive flavors keeps growing. read more...