Figs - fresh
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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...
Starters: Flambéed Figs with Goat Cheese and Prosciutto - 23 Sep 2009
Janis McLean, chef of The Morrison-Clark Inn, turns fresh or dried figs into an appetizer or something to pass around with cocktails that's a little out of the ordinary. read more...
Fresh figs - a great way to tackle Salman Rushdie - 23 Sep 2009
Fall is fresh fig season - one of the best fruit finales you can imagine before you're forced by lack of other choice to settle for this kind or that kind of apple (how many pomegranates can you eat in a week) until tiny clementines come in after Christmas. (Ignore any mandarines that rattled around emptily in their sock of a skin - they're flavorless) .
Figs are around 30 calories for those 1 1/2 inches in diameter and 1.4 ounces in weight. If you eat, as I have done, 15 of them in one go, I don't imagine many of those calories have time to hang about. After around 3 hours' digestion, they rush straight through you. Which makes for a series of 2 a.m. return visits to the loo. Painless, though. And a good time to tackle Salman Rushdie. read more...
Lebanese specials - 26 Nov 2007
Where to find some Lebanese specialties. read more...
Prosciutto & other cured hams - 22 Nov 2007
Prosciutto di Parma from Italy and Jamon de Serrano from Spain are among the most seductive of cured meats. read more...
Figs - fresh - 15 Nov 2007
One of the best treats of the fall, they don't come cheap. So it's a disappointment when you open your wrapped box and find some of them rotten. 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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