Chickens - free range
Looking for a real chicken? One with flavor? Free range chickens are becoming increasingly available in supermarkets. A recent addition to Whole Foods' selection are Italian Heritage Pollo Rosso, imported by a community of Amish farmers in Pennsylvania. Raised organically and slowly, they have more flavor than most. Learn more at pollorosso.com. If you want to know why you should spend the extra money, visit Egg Industry.
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Duck & goose - 12 Dec 2011
Duck and goose, full of dark flavor, make a sumptuous Christmas change from chicken and turkey and their carcasses provide a rich soup stock. read more...
Beggars' Chicken - 30 Jun 2011
With its delicious stuffing, this Shanghai specialty is not a difficult dish and a good one for dinner parties. It holds well if you're not quite sure when the guests will come. Ingredients are readily available at Asian supermarkets. read more...
Let's Meat on the Avenue - one of my favorites - 23 Nov 2010
Let's Meat on the Avenue is always adding interesting items to its stock. If kangaroo meat tickles your fancy, here's your place. Me, I prefer veal osso buco, which here comes from free range beasts scampering about in Canada. But Steve Gatward, the butcher-owner, also stocks milk from Trickling Springs Creamery and rich Amish butter. Try him for a flavorsome and happy festive turkey. read more...
Virginia-style Peanut Soup with Jalapeño and Crispy Chicken Dumplings - 4 Nov 2010
If you're not a fan of chestnut soup, try this peanut one, from Terence Feury when he was a chef in DC. It turns the humble groundnut into an elegant and unusual soup that's so simple to make. The dumplings aren't tricky either - but the soup works well without them. read more...
Thai Chicken Basil with Fried Egg - 11 Aug 2010
Aulie Bunyarataphan, owner-chef of Bangkok Joe's, makes this recipe that's the perfect example of how speedily a Thai dish can be brought to the table. The bulk of the time involved likes in assembling the ingredients for a quick stir fry that preserves flavor and contrast of textures. read more...
Cerkez Salad - 2 Mar 2010
This chicken and walnut salad, from Mike Isabella, chef of Zaytinya, is not unlike Chicken Satsivi, a dish of cold chicken with walnut sauce from the Republic of Georgia. But then, take a look at the map and see how close Turkey lies to Georgia. read more...
Chicken Shish Taouk - 3 Feb 2010
Abdel Hash Housh, chef of Neyla's recipe for Neyla’s chicken kabobs tastes particularly good coming from the wood smoke of a barbecue but is just as delicious cooked under a really hot broiler. The marinades adapts to other meats and fish. read more...
How to truss a chicken - 27 Jan 2010
Tying up a chicken ready for roasting can turn into a game of cat's cradle with a tangle of string. But this video takes the knitting out of the process. read more...
Roasted Pennsylvania Pheasant Breast, Braised Red Cabbage, Maple Syrup Sweet Potato Mousse and Huckleberry Sauce - 9 Dec 2009
Peter Schaffrath, chef of the Hay Adams' Lafayette Room's recipe is a soothing but elegant cold weather dish. Though there are four separate elements, each is simple to cook. And what could be better for the festive season? read more...
Starters: Kabocha Soboroni - 6 Oct 2009
Kaz Okochi, owner-chef of Kaz Sushi Bistro, turns familiar squash into an unfamiliar Japanese food delight that makes an interesting appetizer or a side for more familiar American fish dishes or grills. read more...
Mains: Carribean Roasted Chicken with Sweet Potatoes and Corn - 5 Aug 2009
Christopher Willis of POSH's recipe puts together familiar ingredients to come up with a spicy and unusual dish. read more...
Mains: Thai Basil Chicken - 21 Jan 2009
Thai Basil Chicken is one of the most popular dishes on any Thai menu. Including at Asia Nine, where this multi-flavor layered recipe comes from. read more...
Starters: Leek and Potato Soup - 27 Oct 2008
Made with simple ingredients, Potage Bonne Femme is one of the great classics of French country cooking. This comforting autumnal soup is the version of David Ashwell, chef of Brasserie Beck. read more...
Wagshal's - one of my favorite markets - 8 Oct 2008
One of the downsides of supermarkets like Whole Foods and the Giant is that they cause the disappearance of the local purveyor. How many main street butchers are still in business around the country? Wagshal's, in Spring Valley, is one of the last. read more...
Eggs better for you and the hen - 24 Sep 2008
Think hard about buying Cage-Free Hen eggs instead of regular eggs. There's not a massive amount of price difference. But there is a massive difference for the hens. read more...
Pam Ginsberg - knife skills at the bone - 15 Jun 2008
Pam Ginsberg knows cows.
Or beef, to be more precise. And ham, and chickens. And sausagemeat, even. Pam Ginsberg is the butcher once drawing carnivores to her counter at Brookville supermarket on Connecticut Ave NW and now to be found at Waghal's Market in Spring Valley. read more...
Mains: Pennsylvania Chicken Pot Pie - 21 May 2008
Kevin Villalovos, chef de cuisine of Cure Bar & Bistro's recipe, is comfort food that's elegant enough to serve at a dinner party. Plus it can be assembled in advance and cooked when the door bell rings. The picture is of some of the American salts he uses in his brines and cures. read more...
Farmers' markets - food for health and flavor - 11 May 2008
Spring is here and farmers' markets are about to blossom on the streets of the capital. We need to support local farmers. They're doing a tough job to bring us food that's healthy and full of flavor. If we want to see that kind of respect from regular supermarkets when they decide what to stock, they need to notice the sales they're missing when we shop for local produce. Then they might be more encouraged to shop locally, too... read more...
Chew on This: Chicken abuse - 8 May 2008
You need a strong stomach to watch this undercover video of the mistreatment of chickens released this week by Mercy for Animals, a Chicago-based animal rights group. It was taken with a camera hidden by one of the non-profit's investigators who worked at a major California egg-factory farm for two months. read more...
Talking turkey - its happiness and yours - 24 Nov 2007
For our guzzling pleasure, a mass-produced turkey has spent its condensed life immobilized by a breast Mae West would have envied, so top heavy it can barely walk. Killed by a cut to the throat, soaked in scaling water to make it easier for a machine to rip out their feathers, they're gutted while still hot then blast-chilled to cool them down.
Gravy with that, anyone? 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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