Garlic
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Ribollita - wondersoup or wodge? - 1 Jan 2012
This is one of my favorite dishes - a wonderful peasant soup that uses up stale bread to turn a winter minestrone (that's the kale in it) into a full scale comfort meal. It's even better if you keep a day before you eat it. read more...
Eden Center unscrambled - one of my favorite markets - 26 Oct 2011
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...
The Butcher's Block by Robert Weidmaier - one of my favorite markets - 10 Feb 2011
Robert Weidmaier's favorite pantry supplies are all on sale at his Butcher's Block in Alexandria. Even better, Weidmaier, owner and chef of Marcel's, Brasserie Beck and now Brabo and The Tasting Room next door to Butcher's Block, A Market, has filled his meat counter with a splendid selection, from an exceptional pork belly to veal cheeks and the more familiar cuts of beef. read more...
Slow Braised Beef Short Ribs - 15 Dec 2010
Who ever says 'No' to a comforting dish of slow-cooked beef packed with flavor falling off bones? In this in-between turkey feasts period when the weather gets colder and colder, reach for this recipe from Brian McBride, chef of The Blue Duck Tavern. read more...
Butternut Squash Soup with Spiced Pumpkin Seeds and Tart Apple - 26 Oct 2010
Ethan McKee, chef at Notti Bianchi and Circle One Bistro, made this recipe when at Rock Creek at Mazza. It's a rich and rounded soup, low in calories, that loses nothing of its nutrition values. It all goes to show you don't need creams and butters to add body and depth to a recipe. read more...
Grilled Mediterranean Sardines with Lemon and Olive Persillade - 28 Apr 2010
Now we're moving into grilling season, try this recipe from BlackSalt. Serve them with crusty fresh bread warm from the oven. (The persillade is delicious over broiled chicken or lamb, too.) read more...
Fish: Roasted Cod with Sauteed and Braised Sunchokes - 8 Apr 2010
Christophe Marque, chef of Cafe du Parc's recipe doesn't have to be limited to the winter season when sunchokes are in the markets. Substitute young potatoes for these gnarled roots and the recipe extends through the year. read more...
Lentils & dhals unravelled - 25 Mar 2010
We're at the point, as Michael Pollan keeps reminding us, where raising meat is becoming unsustainable and depriving the rest of the world of food. Across the Mediterranean region, through the Middle East on to India, local cooks use grains and pulses for much of their protein.
We should learn from this - they're delicious, and cheap. But which dhals are which? And which lentils, pulses and dhals are best for which dish? 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...
Indian & Sri Lankan markets - 29 Apr 2009
The cooking of the Indian sub-continent can seem complex. Lists of ingredients are often lengthy. But once you have them in stock, recipes are as simple as any other national cuisine. Find them at these markets, take any questions with you and ask for advice. You'll find store owners enthusiastic about helping. read more...
Fish: Fricassée Catalane - 3 Sep 2008
Looking for a main course dish for friends that's a little different? Here's one you can put together at the very last minute if you've prepared the ingredients ahead of time. It comes from French chef Bernard Grenier, owner-chef of Bistro D'Oc. read more...
Fish: Fish Mappas - 4 Apr 2008
The flavor of this Indian fish recipe from Nilesh Singhvi, chef of The Bombay Club, is layered with different spices but its heat level is mellowed by coconut milk. Reduce it even further, if you wish, by cutting back on the chilis. 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...
Starters: Pasta e Fagioli - 5 Mar 2008
Cesare Lanfranconi, chef of Ristorante Spezie's recipe is one of Italy's classics. You can make it as a soup starter for a meal with other dishes or serve it with some warm crusty bread and a salad to produce a substantial meal on its own with a glass or two of wine and a rented old Sophia Loren or Gina Lollobrigida movie on TV. read more...
Extras: Tandoori Marinade - 7 Jan 2008
When Ricky Moore was the chef at IndeBleu, this was his recipe for Tandoori Marinade. It's a healthy way to add zip to fish, chicken, steak or chops without too many extra calories. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Mains: Lamb Roganjosh - 19 Nov 2007
Don't be deterred by the number of spices in Vikram Sunderam's recipe. Once you've assembled them, the chef of Rasika's version of the classic Indian lamb stew takes no more time to make than an ordinary stewed meat dish. But it's so much more mouth-watering. read more...
Vegetables to grow - unusual ones - 18 Nov 2007
If you have even the smallest plot, think about growing vegetables. There are some interesting possibilities around. read more...
Mains: Saffron Lamb Kabobs with Cucumber Yogurt, Tomato Confit and Cinnamon Apricot Couscous - 17 Nov 2007
Tim Elliott, chef of Mie N Yu's recipe is a real Spice Route dish. Apart from the couscous, each component can be prepared well ahead. It's a great dish for a large party, simple to cook and easy to serve. read more...
Garlic - the stinking rose - 14 Nov 2007
Elizabeth David swore that swallowing an unpeeled clove of garlic whole before eating any garlicky food would prevent garlic smell on the breath. 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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