Pasta & Rice
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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...
Wild Mushroom Risotto with Spring Asparagus - 2 Jun 2010
A good deal of fear surrounds the making of risotto. But as Geoffrey Tracy, owner-chef of Chef Geoff's and Lia's recipe makes clear, the prime technique to pull off this favorite dish is twelve to fourteen minutes of calm and patience. 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...
Veal Cheeks - 16 Feb 2010
At Bistro Lepic, chef Simon Njiki-Nya cooks veal cheeks, a classic French slow braise he likes to pair with fresh pasta and basil. read more...
Fish:Sea Urchin Linguine - 19 Aug 2009
This recipe from Enzo Febbraro at D'Acqua Restaurant takes a certain amount of dedication: first find your sea urchin. Don't worry, though - you can order it on line. read more...
Pasta: Paccheri with Maine Lobster - 20 May 2009
This recipe from Enzo Febbraro of D'Acqua Ristorante elevates pasta to a heavenly level with a luxurious prime ingredient - the other ingredients are cheap - but simple technique. 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...
Pasta: Chipotle Shrimp and Jumbo Lump Crab Pasta - 3 Mar 2009
Maurisee Upshur's background is Caribbean. As chef of Mrs K's Tollhouse, she's introduced a little spice to a modern American menu. This pasta dish uses Chipotle peppers for an unusual punch. read more...
Pasta: Spaghetti Carbonara - 25 Feb 2009
Spaghetti Carbonara is an Italian classic. Rich and unctuous, it's always a treat to eat and simple to make. Here's the recipe of Massimo de Francesca, chef at Domaso Trattoria. read more...
Who brought pasta to Europe? - 18 Feb 2009
The question generally solicits the answer: Marco Polo. He'd spent seventeen years in China before returning to Venice in 1299. But did the Italian adventurer actually ever go to China? read more...
Lontong rice - 19 Nov 2008
Lontong is the name given to rice that has been wrapped in banana leaves for a long slow steaming that produces a sticky wad of rice for cutting into cubes and serving with Indonesian dishes like satay. read more...
Paak Bangla Bazaar - 21 Oct 2008
Par-boiled basmati rice was only one of the intriguing ingredients on sale at the small Pakistani-Bangladeshi bazaar in Falls Church. read more...
Extras: Lontong - 16 Nov 2007
Strictly speaking, Indonesian satay is served not with toast points but with cubes of lontong, compressed rice, cooked in a rectangular banana leaf package similar to this photograph. read more...
Mains: Paella - 9 Nov 2007
Herbert Kerschbaumer, owner-chef of Jack's Restaurant & Bar's recipe can be increased in multiples to feed a crowd. And you don't have to watch over this version. Allter the balance of the first six ingredients, if you wish, according to taste. read more...
Congee - 9 Nov 2007
The Chinese choose congee for breakfast, a warm porridge-like dish of rice. You have to be a fan of squidgy, slurpy food to be a fan of this. If you are, it offers a good background for your favorite Chinese crunchy bits, like dried fish or pickled vegetables. 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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