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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...
Cinnamon - what is it? - 22 Jul 2010
Popular in the West in apple desserts - but in the Middle East in meat stews, cinnamon (properly speaking, C. zeylanicum) is the bark of a small evergreen tree read more...
Butter - a good fat if it's good butter - 2 Jun 2010
We make such a fuss about fat. Like everything else, don't have too much of it and aim for the best. Good butter is sometimes worth paying more money for. Read "Fat: An Appreciation of a Misunderstood Ingredient, with Recipes" by Jennifer McLagan to feel better about it. read more...
Chinese noodles & curd identified - 2 Jun 2010
While the argument rages over whether the noodle came from China or Italy (with the balance weighing for Marco Polo bringing it back from his travels), food historians actually contend it was introduced into Europe by the Arabs of Sicily and Spain. Whatever the truth, it's worth getting to know the different Oriental noodles, their properties and best uses. read more...
Lemongrass - how to grow it - 17 Mar 2010
If you are a keen cook of Thai food, consider growing your own lemongrass. It's easy and a pleasing plant to have around the kitchen. read more...
Sam Dunn of Saltwater's winning, de-chilling, chili - 16 Feb 2010
This is an 'award-winning' chili recipe says Shoestring magazine, from the Martha's Vineyard's cook-off in the 2010 Big Chili Contests. It comes from Sam Dunn, owner-chef of the island's Saltwater restaurant and native Washingtonian. The secret, he says, is to slow cook it in a crockpot.
I leave you to do the math to make it in smaller quantities. But why would you? It's perishing outside. You have enough friends...A winter wedding, perhaps...A winter banquet, maybe. And if not, arrange one and if necessary, rent the people. The recipe's worth it, and despite the lengthy list of ingredients, not lengthy in execution. 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...
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...
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...
It may be sacrilege to say so, but I did have a moment's wonder at Julie Powell dedicating a whole year to cooking out Julia Childs. Life is surely too short. But I admired her staying power. Most cookbooks contain only a handful of recipes you actually want to tackle - though heaven forfend that I should level this criticism towards Mastering the Art of French Cookery.Anyway, here's someone who really slackened my jaw. Meet Todd Wilbur, who spends his time to trying to recreate food made by the industrial giants. He wants to cook Krispy Kremes just like the factory. He wants to clone Big Macs, Yoo Hoo chocolate drinks, and dozens more junk foods, to taste just like the real (or unreal) McKoy.
Papaya and lime - natural partners
Chew On This: The FDA - eggs on its face
Hey, mixologists! An organic whisky's coming!
Two women to watch
Monster ice cubes
Jelly - the jewel-like vogue dessert
Jelly - the new old dessert
My favorite markets - Wagshal's Delicatessen
Supermarkets bring the farm in
Chew On This: The water diet!
Gluten - what is it?
Chestnut flour products for the gluten intolerant
Chew On This: Eat dark chocolate twice a week!
Pea Vichyssoise
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