Ingredients
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Baked beans - the musical fruit - 1 Jan 2012
Beans, beans, the musical fruit, the more you eat, the more you toot. The more you toot, the better you feel, so let's have beans at every meal! read more...
Breads - a good chew - 1 Jan 2012
Not so long ago, the only bread available in Washington came sliced in cellophane packages. Now you can't move for choice among breads studded with everything from olives to cheese. But where can you get a plain brown loaf? read more...
West Indian Black Cake - 1 Dec 2011
At Christmas time in Jamaica, a traditional black cake is baked in which the dried fruits and peel have been soaking in alcohol since the previous Christmas. It's a far more intense cake than traditional fruit cake, and covered in a dark, dark frosting. read more...
Chinese mushrooms identified - 1 Dec 2011
Several varieties of Chinese mushrooms are sold dried in Chinese script packages. But which should you use for what? And how can you buy the ones you want if you don't speak Chinese? Here's help. 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...
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...
Hot sauce - 8 Aug 2011
Even some gourmet diners are prepared to wreck their taste buds with lashings of hot sauce. It's addictive. read more...
Barbecuing - do you smoke? - 8 Aug 2011
Barbecue is not just a grilling technique, it's a whole philosophy. (And, some women might say, an excuse for men to get out of cooking at any other time of year.) read more...
Chilies - the hot stuff - 8 Aug 2011
Chilies are addictive. Hillary Clinton apparently had hot sauce added to her food at the White House, while NPR political analyst Cokie Roberts is said to travel with a bottle in her purse. read more...
Bread-making with natural yeast - 10 Jul 2011
eatWashingtonian Zora Margolis has winkled out of Bethesda home bread-baker Peter Helffrich his recipe for making his own 'wild' yeast. Read her feature in Flavor magazine then bake his no-knead loaf. read more...
Drunk on watermelon - 19 Jun 2011
Jamie Oliver has a wicked way with watermelons, which goes down a treat at grown-up barbecues.
He infuses the fruity Zeppelin with vodka. ('Infuse' doesn't begin to cover it...) read more...
Fava beans - learn to love the beans you hate - 15 Jun 2011
You've probably always hated fava beans. (Broad beans to the Brits.) I'm not a dogmatic individual, but you're so wrong. You've been loving then without knowing it for quite a while. They're those emerald green kidney shapes floating round Frank Ruta's remarkable 'Sformato' at Palena's Cafe. And featuring in practically every other good chef's dishes.
They're in every Middle East market now. So buy them and change your mind. read more...
A Spanish charcuterie primer - 5 Jun 2011
With charcuterie increasingly on offer on restaurant menus, and more and more often made by Washington DC chefs themselves, it's useful to have an understanding of what these dried sausages are.
Santi Zabaleta, owner of Bethesda's A & H Gourmet & Seafood Market has come up with a primer covering charcuterie traditional to Spain. 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...
Let's hear it for the fava bean - 25 Mar 2011
You know them as fava beans. I know them as broad beans. They're my favorite vegetable. So I want to persuade you to give them another chance. You can treat them so many ways one just has to be the one for you... read more...
Kola nuts - they're the real thing - 23 Mar 2011
No need to do the 'spring cleaning'. For a blast of fresh wind, go and chew a kola nut. Kola nuts are 'the real thing.' read more...
Banana - the punctuation fruit - 18 Mar 2011
The banana, that sunny comma, is the most consumed fruit in the US. In 1979, 21 pounds per head per year were eaten. By 2000, the figure was 28.4 pounds. It's still rising.
So what do you know about this popular fruit? Like, how many varieties are there? More than 200. How many species? 67. And how to turn it into one of the fastest, most delicious and most frigteningly ugly dessert without using any cooking utensils at all...
Here's some nuggets you can bandy about till fresh berries come into season. read more...
Fingerling potatoes unscrambled - 15 Mar 2011
An eatWashingtonian has asked for a guide to fingerling potatoes. So here it is, as far as I can help: what I've found locally, and which ones you might be able to order from a seed catalog and grow in a bucket or the garden. 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...
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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