Information
You may prefer to view articles alphabetically.
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...
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...
Fil mjolk - what is it? - 7 Jan 2010
Swedish fil mjolk is a yogurt drink not unlike Russian kefir that's very good for you and not difficult to make yourself. 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...
Natural fat burners - 8 Jul 2009
The bikini beckons. Your bottom bulges. What to do? Maybe these natural fat burners can help. read more...
Ice creams & gelati - 17 Jun 2009
In Russia, even in the depths of winter, queues of people form around the ice-cream carts stationed on street corners and down the iced-over paths of Moscow's Gorki Park. The world over, it's a seductive cold comfort. read more...
José Andrés cooks paella on a barbecue - 10 Jun 2009
It's always fun having a front seat at the effervescent show that is José Andrés. Especially when the 6-restaurant owning Spanish chef demonstrates making paella at his Bethesda house. On a barbecue grill. His goal? To make Americans break out into more than hamburgers and hot dogs with their charcoal. Here's how he does it. read more...
Clotted cream - home-made - 3 Jun 2009
Real clotted cream is good to dollop on summer's fresh berries. It's a far cry from the ultra heat-treated stiff paste you get in those glass jars in the supermarket. So have a go at making it yourself. read more...
From France to Penn Quarter... - 27 May 2009
If you've read my article in the May issue of Gourmet, you'll know that farmers markets in France's Dordogne area open at night to sell their food cooked. Well, Terri Cutrino is kinda doing the same at Café Atlántico. read more...
Fresh organic herbs, European style - 27 May 2009
Fresh herbs sold like they are in Europe with their roots on have come to Washington area supermarkets. read more...
Anchovies - 6 May 2009
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...
Belotta pork coming to Wagshal's! - 22 Apr 2009
Pam Ginsberg, the butcher, with Aaron Fuchs, at Wagshal's, tells me that they are discussing importing exclusively Spain's famous belotta pork at the end of May. read more...
See Poste's garden grow! - 22 Apr 2009
Robert Weland, executive chef of Poste, is so focused on using local ingredients, he's growing many of his herbs, vegetables and soft fruits right on the patio of the 8th Street NW restaurant. read more...
Jerky - making your own - 8 Apr 2009
Jerky and biltong are the classic snacks of the cowboy of the American, South African and Australian outback. They the name for beef, trimmed of all fat, that's been cut into strips and slowly dried in the sun.
These days, it may have been marinated before being oven-dried in low heat over a long period. And it's no longer limited to beef. You can get chicken jerky, too, and jerky made from everything from ostrich to elk, alligator and pork for a different take on bacon. There's even fruit jerky. read more...
How to make crème fraiche - 7 Apr 2009
Crème fraiche bought in France is much more unctuous than the product you find in general US supermarkets. If you can't get hold of the richer stuff found in Washington area farmers' markets, make your own. It's not difficult. read more...
Acai berry and other diet-promises concern - 25 Mar 2009
The number of people caught by the Acai Berry Diet Scam is horrendous. Lisa, the helpful eatWashingtonian who alerted me to it now points me to this newsletter which landed in her email Inbox. Make of it what you will. But if it tumbles into your Inbox, it may be wise to err on the side of caution and do some solid investigation before making any commitment. There's no such thing as a free lunch. And there are no shortcuts to losing weight safely. read more...
Iberico ham - 11 Mar 2009
Iberico ham, dare I say it, leaves Parma ham standing in the shade of the oak tree. While both come from pigs that relish their acorns, the Spanish pig is fed on them exclusively so its cured pork is richer, fattier, silkier, with an unctuous mouth feel its Italian cousin lacks. read more...
Lunchbags get a lift - 11 Mar 2009
I'm always happy to pass on news about women who have the drive to do their own thing. So here is Wendy Brady. Don't know her from Adam. But she's a mom fashionable enough to hate the lunchbags she dragged to her office. So she and her friend Kara Andrew started Haute Lunch, sassy looking insulated lunch bags that could get away with being your regular fashion purse. read more...
Two blogs worth checking out - 4 Mar 2009
Skiz Fernando writes about Antony Bourdain's visit with him in Sri Lanka. http://www.riceandcurry.wordpress.com
Local chef Danielle Turner is full of tips, like how to sharpen a knife correctly.
http://www.howtoboilanegg.wordpress.com read more...
Extras: Make your own mustard - 18 Feb 2009
If you've bought a bratwurst or other sausage from The German Gourmet, my favorite market this week, try making this grain mustard to go with it. I don't know about you, but I had sacks of kalonji black mustard seed festering in my store cupboard. Now I don't - I have jars of home-made mustard instead. read more...
In March 2007, Mike Isabella started at Zaytinya. Just a few months later, the hip downtown mezzethes restaurant won a RAMMY award.
Chew On This: Not sleeping makes you fat
Cakes - to order or make beautiful
Apple Tarte Tatin
My favorite markets - Yasaman Persian Bakery
It may look like a Big Mac but it isn't.
Cerkez Salad
Shiraz Grocery
Make your own tahini
Olives
Mike Isabella - Chef of Zaytinya
Chew On This: Omega-3s. Are they really that magical?
Chew on This: No link between red meat and cancer?
Plaza Market
Veal Cheeks
Browse for
Delicious Recipes
DC Chefs
Cuisine Regions