Mozzarella
There's mozzarella and mozzarella. (And then there's bufala mozzarella, made in the authentic fashion of Southern Italy from buffalo milk.)
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Cornucopia - one of my favorite markets - 4 May 2011
Sicilian Ibraim ("Ibo") Selmy trained as a geologist. Luckily for us, his interest was more in people and food than in rocks. So in 2003, after 15 years in Washington, the Palermo-born Italian opened Cornucopia in Bethesda, a food store and cafe to sell the specialties of his native land. "It's about people, sharing time with them." read more...
Mozzarella with the mostest - 15 Apr 2010
There's mozzarella and mozzarella. (And then there's bufala mozzarella, made in the authentic fashion of Southern Italy from buffalo milk.) read more...
Nummy nummy mushrooms - 15 Apr 2010
This recipe of Jamie Oliver's comes from food blogger Orangette. The photo is of the mushroom lady who sells at Penn Quarter farmer's market on Thursdays after 3 p.m. and at Dupont Circle on Sundays, though she doesn't man it herself. You'll find her, too, at the Arlington market. Her morels were $20 for one of those green boxes. But Morel Season is so short...Other mushrooms are less expensive. The recipe title is Orangette's own. Jamie calls it Sliced Mushrooms with Fresh Mozzarella and Thyme read more...
Pasta: Giada de Laurentiis' pasta - Yummiest creation ever? - 25 Mar 2009
An eatWashingtonian emails she loves Giada de Laurentiis' recipe for Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto from the Food Network. read more...
Pizza - 27 Nov 2007
It hardly seems necessary, with all the home-delivery possibilities available, to make suggestions for pizza sources, but if you want to ignore those stuffed-crust, soft dough or crunchy crust confections with exotic topping combinations and tuck into the simple open sandwich style of the original Napolitan snack, there are some good home-made versions around. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Figs - fresh - 15 Nov 2007
One of the best treats of the fall, they don't come cheap. So it's a disappointment when you open your wrapped box and find some of them rotten. read more...
Salamis & charcuterie - 15 Nov 2007
In 1927, Italy suffered a dreadful outbreak of swine fever. Since then, by law, imported salamis, cotecchinos, even some cured hams must be pasteurized. Europeans would argue that this diminishes their flavor quite considerably. read more...
Cheeses unpasteurized - forbidden gems & others - 6 Nov 2007
The FDA prohibits the import and sale of raw milk cheeses under 60 days old, to the chagrin of Europeans. Trying to protect us from the very real ravages of E.coli and other bacteria means we're unable to taste some real gems from other countries.
Are the French and Italians falling like flies from their consumption of young unpasteurized milk cheeses? Click the link to my article for The National Interest and find out where the dangers really lie. 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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