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Eggplant - 1 Jan 2012
There are so many different varieties of this beautiful vegetable. Which kind to use in which recipe? read more...
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...
Festive presents weird and wacky at World Market - 12 Dec 2011
World Market is an oddity. On the same level in the Chevy Chase Pavilion as Starbucks and the escalator to the Red Line Metro, its most public face, through large glass display windows, is not much different from Pottery Barn in the same location.
But penetrate the space, push past the hyacinth-reed woven chairs, the pillar candles and Asian pottery and in the back you'll find a bizarre food market. And a great source for stocking fillers... read more...
Walnut oil - 12 Dec 2011
Take a tip from the cooks of France's Perigord region: invest in a bottle of walnut oil. A small one - it doesn't keep long, and store it in the dark. But you'll be glad you did. A vinaigrette made with it will lift a salad into another stratosphere. And it adds a festive zip to holiday season salads! read more...
Crackers! - quirky facts for the festive season - 1 Dec 2011
Commit this weird but true information to heart. It's completely crackers - English expression meaning 'crazy'. But they're allowed - they invented the cracker. (Non, vous Froggies, vous didn't.) But will come in handy at festive season parties. Like, can you buy a moose a beer in Alaska? (Nope. It's illegal, even if you could get one into a bar...) Get a spicy Bloody Mary in Britain? Drink as a student abroad? Read on... read more...
Bicarbonate of soda - magic in a teaspoon - 1 Dec 2011
It's the festive season. So you probably have a fresh carton of bicarb tucked away for digestion stabilizing.
But there's more to bicarbonate of soda than meets the stomach. This antacid solution to gluttony, fizzer of sodas and raiser of flour to baking heights with a slightly salty taste has other tricks it can perform. read more...
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...
Foie gras and confits - 6 Nov 2011
I've just come across this video of Dan Barber of the Blue Hill Farm complex and restaurant in upstate New York. Please give it a look, whether you're a foie gras fan or violently opposed. read more...
Oriental products explained - 7 Oct 2011
Without a working knowledge of Chinese, most of the treasures in a Chinese or Asian supermarket will remain out of reach, on the shelves. Here's a phonetic translation so you can ask what's what. read more...
José Andrés cooks paella on a barbecue - 8 Aug 2011
José Andrés makes paella on his barbecue grill. Okay, so he's a multi-restaurant owner and chef. But he thinks you can do it too. Here is a front row seat at his home-based demonstration. read more...
Cooking oils unscrambled - 4 May 2011
Summer cooking means oils - for grilling, for salads. It's the time of year when we glug it over food, into sauté pans with abandon. So you better know about what not to do with it. read more...
Fished-to-order wild Alaska salmon - 21 Apr 2011
I've no idea what his fish is like, but I love wild salmon fisherman Traveler Terpening's story, starting with his name. And anyone who can increase and improve fresh fish supplies in Washington is worth telling you about, in my view.
Traveler and his wife Nicole Ziegler lived until recently in Alaska where Traveler was born. They've moved to DC, but will still spend their summers at their remote fishing camp, catching and flash-freezing wild chinook and sockeye salmons for sale to Washington enthusiasts. read more...
It's no excuse, but here's why I've been off-line - 8 Apr 2011
I've been meaning to update eatWashington. But my laptop has been covered with a coating of white plaster dust that Nigella Lawson would have been proud of had it been the cream cheese frosting for her Guinness cake. I've been forced to put my cooking knives away in case I used them on my builders. Or my throat. I hope you'll forgive. And forget. Not sure I will... read more...
Guinness on tap - 14 Mar 2011
Ten years ago, you'd have been hard pressed to find Guinness on tap. Now you can get it at pretty much any downtown brewhouse. But this week, sup it at one of the area's Irish pubs. read more...
Breakfasts - a good start - 20 Jan 2011
Mom always said you should start the day with a good breakfast. You know she's right. But if you can't face a bowl of cardboard-tasting, horsestall-looking granola, the nations of the world offer other options. And take a look at this week's blog for an update on whether a big (as opposed to your Mom's idea of a 'good') breakfast is such a good idea. read more...
A meal to kill the winter blues. And you. - 17 Jan 2011
The blogger calls it Japan's most dangerous meal. No, it's not fugu fish. But probably just as much of a threat to your digestive system. Still, this post and its photos should make you smile these dull winter days...Sounds like a meal right up "The Splendid Table"'s Michael and Jane Stern's street. read more...
How to stop a New Year hangover - 30 Dec 2010
New Year hangovers? Not the best way to launch a fresh 365 days. So here are some pre-party snack suggestions that may stave one off. They're nutritionist approved, even if some do sound unlikely. Baked beans? Yup. read more...
Gluten - what is it? - 18 Aug 2010
Gluten is the natural protein surrounding kernels of wheat, barley, rye and oats. It's what makes a dough stretch. And what makes some people intolerant of anything made with regular flour. read more...
Oriental fruits identified - 28 Jul 2010
Oriental markets are full of unfamiliar fruits. It's a shame to pass on them because you don't know what they are. read more...
Bourbon unburbled - 28 Jul 2010
What is Bourbon? A dark American whiskey originating in Bourbon County, Kentucky. And a Mint Julep? The perfect summer Bourbon cocktail. 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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