Fish - smoked, cured & pickled
There are a number of sources for cured, pickled and smoked fish specialties around the area.
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Smoked Haddock - 6 Nov 2011
British breakfasters miss their kedgeree, a staple of the groaning British Raj breakfast sideboard that these days makes a great lunch or supper dish, especially when the cold days draw in. But where to get the key ingredient for this and the delicious Omelette Arnold Bennett, smoked haddock? Don't despair, there's a good internet source. read more...
The Fishery - one of my favorites - 28 Apr 2010
It's hard to find a fishmonger in Washington DC where you can see the fish whole before it's filleted. It's a common practice in Europe where housewives gauge freshness by demanding to press the flesh, check the gills and look at the eyes of their approaching dinner before they decide to buy. So your best bet for assuring freshness is to buy fish from a source where the eating of fish is key to the culture. This is why I like The Fishery, a Korean-owned market. read more...
Anchovies - 15 Apr 2010
One of the most unpopular fishes, anchovies are 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...
Russian dumplings & more - 17 Jan 2010
The 'babushkas' (grandmothers) of Europe's far northern climes have long been famous for their home-cooking of sustaining, comforting dumplings, and more. read more...
Fish - fresh or not so fresh? - 14 Oct 2009
Once upon a time, fishmongers would cut fish to order from whole fish, so the customer could be sure, by the clarity of its eyes, the firmness of flesh and the color of its gills, of the freshness of the fish. Not any longer. Now that it's generally sold ready-filletted, you've only your nose to rely on. Use it. read more...
Nosh Notes: Crabs & clams - 5 Aug 2009
Crabs and clams are a local treat worthy of serious foodie consideration. Where to observe - and experience the treat. read more...
Polish Delis in NJ - 1 Jul 2009
The Kielbasa Factory in Rockville MD is the area's only serious market (correct me if I'm wrong) for Polish specialties. But there's a huge Polish community in New Jersey. So, since this is a time of year when we pile into our cars for beaches north and south, here are some sources you might be driving by with your lilos and towels. Or you could order by phone... read more...
German Gourmet - 18 Feb 2009
Paying a visit to The German Gourmet is almost like going to the doctor. The assistants behind the counter wear crisp white jackets, they serve you with efficient civility, and move you through as fast as they can. read more...
Fish: Whiskey Cured Salmon Gravlox - 1 Oct 2008
This recipe from Michael Santoro, chef de cuisine at The Blue Duck Tavern, is really simple to accomplish and impressive to serve. Be sure to go over the flesh of the salmon with your fingers and a pair of tweezers to winkle out any tiny bones. By the way, the difference between "Whisky" and "Whiskey"? The former is the Scottish spelling, the latter the Irish. read more...
European Delight - one of my favorite markets - 21 Mar 2008
There's been a name change, along with a change in management, at European Bazaar, the source for Russian produce on the Rockville Pike. It's now called European Delight. Nothing else has changed - if anything, there's more. The choice of charcuterie in the meat counter is remarkable, from head cheese to a huge range of salamis, keilbasa, moskovskaya and other sausages. And the selection of smoked and dried fish is also good, with different smoked salmons, sturgeon, smelts, selyodka and whitefish prominent. read more...
Russian markets - 23 Nov 2007
Russian and East European markets around Washington abound. read more...
Fish - smoked, cured & pickled - 22 Nov 2007
Washington isn't short on sources for the cured, smoked and pickled fish popular in Europe's colder countries. read more...
Shrimp - 22 Nov 2007
Shrimp are ubiquitous, in every stage and form from fresh to cooked, whole and beheaded. read more...
Russel Cunningham - chef of Dupont Grille - 16 Nov 2007
Russel Cunningham lives right across the street from the Dupont Grille, where he is executive chef. read more...
Bosnian specialties - 15 Nov 2007
Bosnia is not a part of the world whose foods are familiar to most. But there are a few markets and places to eat in the area selling their specialties. read more...
Bacalào - 15 Nov 2007
Reconstituted dried salt cod may not sound like much in English, but call it, in Spanish, bacalào, in Portuguese bacalhau, or bacalà in Italian, and you have a highly prized dish. read more...
Smoked salmon - 2 Nov 2007
There's more to smoked salmon than some of those coral-pink plastic packets provide. 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...
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Yasaman Persian Bakery - one of my favorites
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Duck & goose
A festive 'Special': Foie Gras Creme Caramel
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Walnut oil
The perfect Yorkshire pudding
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The Queen Mum's favorite cake
West Indian Black Cake
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