Eggplant varieties
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Eggplant - 1 Jan 2012
There are so many different varieties of this beautiful vegetable. Which kind to use in which recipe? read more...
Nosh Notes: Turkish restaurants - 5 Aug 2009
This web site doesn't cover many restaurants. But the following come highly recommended by a number of Turkish eatWashingtonians. They should know. And summertime is the perfect season for this kind of food. 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...
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...
Yekta - one of my favorite markets - 21 Mar 2008
When Yekta, a Persian market, began 28 years ago, "It was more of a beer and wine deli type," says Cathy Dadras, the daughter of the family that owns and runs it. "But it evolved." She can be found next door in the kitchen of Kabobi, the restaurant that serves delectable grilled meats over Persian fragrant rice. read more...
Starters: Baba Ghanouj - 9 Nov 2007
Abdulkader Niori, chef of Lebanese Taverna, adds yogurt to his recipe for this classic Middle Eastern eggplant dip. 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.
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Eggplant
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Yasaman Persian Bakery - one of my favorites
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A festive 'Special': Foie Gras Creme Caramel
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The Queen Mum's favorite cake
West Indian Black Cake
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