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Morcilla

For morcilla blood sausages, loose Toluca Chorizo con Tuza, green or yellow plantains, aloa leaves, and some of the biggest ginger root I've ever seen, head to Americana Grocery, 8541 Piney Branch Rd, Silver Spring.
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Fabada Asturiana - 11 Jan 2011

I make no apologies: this recipe comes direct from A & H Gourmet & Seafood Market, one of my favorites. I pass it on because it landed in my in-box the very day I was wondering what to do with some dried butter beans I had reconstituted, inspired by the photo on the right I'd taken at a tiny open market on the Spanish border. You can get all the ingredients at A & H, of course. But if you just adapt the general idea to whatever you can get hold of, it's a perfect one-course dinner for eating in miserable weather. read more...

Plaza Latina - one of my favorite markets - 13 Apr 2009

The mother of BLT Steak chef, Victor Albisu, owns this Latino market that used to be in Alexandria, on Pickett Street. Now you'll find it in the Idylwood Plaza, behind Whole Foods on Leesburg Pike. A Peruvian, she makes her own sausages and chorizos, from Guatemalan, Argentinian picante, Mexican and Salvadorean recipes, along with morcilla. And there's a range of meats at remarkable prices from the cheerful butchers behind the counter. read more...

Sausages, plain and fancy - 20 Nov 2007

The humble sausage can now be bought in all international variations, filled with flavors representing every part of the globe. read more...

Chef Peter Smith is on the gin
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.
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