Cinnamon
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Greek & Middle East markets - 2 Mar 2011
There are probably more specifically Greece-focused markets in Baltimore than in Washington. But Middle East groceries generally stock a wide range of Greek products. read more...
Pan Dulce - 8 Sep 2010
Katsuya Fukushima, of Jose Andres' minibar and Café Atlántico, takes classic French toast and by changing the bread to brioche, putting Chihuahua cheese from Latino markets between the slices and adding cinnamon to the egg custard, gives it a Latin American twist. read more...
Cinnamon - what is it? - 22 Jul 2010
Popular in the West in apple desserts - but in the Middle East in meat stews, cinnamon (properly speaking, C. zeylanicum) is the bark of a small evergreen tree read more...
Desserts: Blue Duck Tavern Apple Pie - 3 Sep 2009
You can't have enough apple pie recipes. Here's a very different one with phenomenal, though very challenging, pastry from Laurent Merdy, pastry chef of The Blue Duck Tavern. It was selected by USA Today as one of the Top 25 Best Dishes of 2006. read more...
Indian & Sri Lankan markets - 29 Apr 2009
The cooking of the Indian sub-continent can seem complex. Lists of ingredients are often lengthy. But once you have them in stock, recipes are as simple as any other national cuisine. Find them at these markets, take any questions with you and ask for advice. You'll find store owners enthusiastic about helping. read more...
Persian markets - 21 Mar 2008
There are a surprising number of Persian supermarkets in the area, selling Persian and other Middle Eastern foods. read more...
Latino markets - 26 Nov 2007
Sources for Latin American and Mexican produce and products are plentiful in both Maryland and Virginia. Here are some of them. read more...
Indian cooking utensils - 23 Nov 2007
For some Indian recipes, you need a strong wrist, a pestle and mortar, and patience. Or more modern cooking equipment. read more...
Speculoos - 2 Nov 2007
Speculoos to the Belgians are what brownies are to Americans. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
Chew On This: Your first 'Duh' of the year...
Eggplant
Baked beans - the musical fruit
Ribollita - wondersoup or wodge?
Yasaman Persian Bakery - one of my favorites
Breads - a good chew
Duck & goose
A festive 'Special': Foie Gras Creme Caramel
Festive presents weird and wacky at World Market
Walnut oil
The perfect Yorkshire pudding
Chew On This: The acai berry diet can only thin your wallet...
The Queen Mum's favorite cake
West Indian Black Cake
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