Crab & clam shacks
Washington DC could nominate itself the capital of crab shacks without much challenge.
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Anchovies - 22 Oct 2008
One of the most unpopular fishes, anchovies are nevertheless the culinary equivalent of the Wonderbra. They add body to any dish and most opponents don't even know they're there if they can't see them. read more...
Lobster bisque - 21 Apr 2008
Jamie Leeds' recipe for Lobster bisque is worth breaking the bank for. A celebration deserves a fine dish. You can easily feed eight and if you follow with a good salad and well-chosen cheese, it's all you'll need for a feast. read more...
Maxim's Supermarket - one of my favorite markets - 31 Mar 2008
There's no shortage of Oriental and Asian markets in the area. But some of them offer a little extra. At Maxim's, it's the take-out food counter. It's packed with dishes some of which you need to be a little adventurous to try, like tripe, and various parts of the inner pig that look like Captain Davy Jones' face in 'Pirates of the Caribbean'. But there's also a wonderful stewed pork picnic cut that's been marinated and slow-cooked until it's almost purple which wouldn't upset the most conservative eater. And there are noodles and vegetable dishes, along with fried fish and chicken dishes that would frighten no-one. $4.25 buys you your choice of three dishes for a take-out meal in a box. read more...
Eden Center unscrambled - one of my favorite markets - 22 Mar 2008
If you want a trip to Vietnam without leaving the area, head out to the Eden Center on Wilson Boulevard at Seven Corners, just before Route 50 and Route 7 intersect. You won't hear English spoken. The music blaring from the outdoor speakers comes from a local Vietnamese radio station. It's packed with Vietnamese tailors, jewelers, video stores, Chinese medicine practitioners and more. This is the list of food-related outlets, to eat at or to buy ingredients for your home-cooked Vietnamese feast. read more...
Crabs & clams - 25 Nov 2007
Crabs and clams are a local treat worthy of serious foodie consideration. Where to observe - and experience the treat. read more...
Shrimp - 22 Nov 2007
Shrimp are ubiquitous, in every stage and form from fresh to cooked, whole and beheaded. read more...
Tomato Crab Soup - 17 Nov 2007
Nathan Beauchamp, chef of 1789 Restaurant's recipe turns into an elegant dinner party soup. But if you serve it with a side salad and a crusty loaf of bread, it makes a hearty meal in a bowl. read more...
Home-cooking Restaurants - 16 Nov 2007
Nostalgic for restaurants of the 50s? That time before fusion when food was simple but wholesome and plentiful? There are still some diners, restaurants and lunch counters around, cooking food as mother made it. read more...
Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil - 16 Nov 2007
This is one of Chef Tony Conte of The Oval Room’s most popular first-course dishes, . It’s a demanding one for a home cook. But most of it can be prepared well ahead and there is, in fact, little real cooking involved. If you'd prefer just to tackle the Basil Oil, as Tony Conte suggests, it also appears as a separate recipe. read more...
Hearty Crab Bisque - 16 Nov 2007
So much of this soup/stew dish from Alcione Vinet, owner-chef of Park Cafe can be prepared ahead of time, it's a useful and seductive recipe for entertaining. Mop up its juices with a crusty loaf of bread. read more...
Paella - 9 Nov 2007
Herbert Kerschbaumer, owner-chef of Jack's Restaurant & Bar's recipe can be increased in multiples to feed a crowd. And you don't have to watch over this version. Allter the balance of the first six ingredients, if you wish, according to taste. read more...
Chesapeake crabs - shell shucked - 4 Nov 2007
The 2,300 square miles of the Chesapeake Bay make an exceptional breeding ground for fish and crabs. read more...
Domenica Marchetti would never recognize herself from this description: a woman who seems to have the secret of how to juggle the precarious work/homelife balance. An Alexandria resident, she has a 12 year-old son and a 10 year-old daughter yet she's also published two cookbooks. The latest is 'Big Night In' just released and nominated by Publisher's Weekly recently as one of only three top new cookbook picks - alongside Rachel Ray's latest tome. For the rest of us, she's someone to admire. But like so many working moms trying to be all things to all people, she says, "I feel the pressure when one [kid] forgets to study for a test, or they miss a math assignment. I feel I've let them down."
Kosher rennet
Lontong rice
Durian - ecstasy or seriously disgusting?
My favorite markets: Le Market/El Mercado
Chew On This: Will Obama eat right?
Andrew F. Smith - long-time food historian
Jonathan Seningren - using Heaven's prime ingredient
Pork or Duck Rillettes
Don't know how to carve a turkey? Watch this.
Acai diet scam alert!
York Castle Tropical Ice Cream: one of my favorite markets
Chew On This: Oatmeal for breakfast keeps weight off
Grappa - grappling with this Italian drink
Domenica Marchetti - Italian home-cooking food writer
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