Pork meats & cured sausages
Pork, fresh and cured, is central to much Northern European cooking. But other nations make cured pork sausages, too. For individual Italian salumi, check in Ingredients for Pancetta, Coppa and Guanciale.
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Finocchiona salami - 26 May 2008
Finocchiona is one of those wonderful charcuterie meats you had to cross the globe to taste. A Tuscan salami from Florence and nearby, it's secret lies in the fennel seeds that flavors it. Now, if you go to the right source, you can find it around Washington. read more...
The Kielbasa Factory* - 27 Mar 2008
At last there's a replacement for the much missed Polonetz Gourmet - The Kielbasa Factory. And despite its name it sells good Polish doughnuts, a denser version of the ones we're familiar with. Krystyna Ahrens opened the deli just after Thanksgiving in 2007. Now the place is packed. read more...
European Delight* - 21 Mar 2008
There's been a name change, along with a change in management, at European Bazaar, the source for Russian produce on the Rockville Pike. It's now called European Delight. Nothing else has changed - if anything, there's more. The choice of charcuterie in the meat counter is remarkable, from head cheese to a huge range of salamis, keilbasa, moskovskaya and other sausages. And the selection of smoked and dried fish is also good, with different smoked salmons, sturgeon, smelts, selyodka and whitefish prominent. 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...
Portuguese delicatessens - 27 Nov 2007
There are a number of markets that are favorites with people shopping for Portuguese ingredients. But they sell a wider range of European products, too. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Far North ingredients on line - 26 Nov 2007
Far North region ingredients to buy on-line. read more...
Polish Delis in NJ - 26 Nov 2007
The Kielbasa Factory in Rockville MD is the area's only market for Polish specialties.. But New Jersey has a huge Polish community. So if you're up for a drive, or want to try ordering something by phone, here are some other sources. read more...
Chinese sausages - 24 Nov 2007
Lap cheung - Chinese sausages - are worth having a packet of in the refrigerator. They are cured, not unlike a salami. So they will keep. read more...
Pork roasts - 24 Nov 2007
Pigs have been intensively farmed to produce a lean white meat. But in an effort to reduce its fat, pork has been turned into a meat that's tasteless and dry. Seek out a cut from a heritage breed, however, and you will have a different experience - pork as it should be. And it's a better life for the pig. read more...
Russian markets - 23 Nov 2007
Russian and East European markets around Washington abound. 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...
Fennel, Chili & Rosemary Roasted Berkshire Pork, Seckle Pears & Fingerling Sweet Potatoes - 16 Nov 2007
It's really worth seeking out pork from a heritage breed for this recipe from Robert Weland that's especially good in the fall. But don't miss out on trying it just because you can't find it. It will work well with a regular supermarket roast. read more...
Pork meats & cured sausages - 15 Nov 2007
Cured and smoked pork meats are central to German and other Northern European cooking and wonderful in winter with mashed potatoes and red cabbage. read more...
Bosnian specialties - 15 Nov 2007
Bosnia is not a part of the world whose foods are familiar to most. But there are a few markets and places to eat in the area selling their specialties. 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...
Breakfasts - a good start - 14 Nov 2007
The Italians and Greeks drink a thimble of strong coffee. The Vietnamese eat Phô, the Chinese congee, and the Irish, English, Welsh and Scots a heart-burning fry-up. It's all breakfast to them. read more...
Fricassée Catalane - 10 Nov 2007
Looking for a dish for friends that's a little different? Here's one you can put together at the very last minute if you've prepared the ingredients ahead of time. It comes from French chef Bernard Grenier, owner-chef of Bistro D'Oc. read more...
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...
Barbecuing - do you smoke? - 4 Nov 2007
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...
Graham Bartlett is executive chef of Zengo, where you can find almost everything from ceviche to sushi. He caught the “food bug” while traveling with his parents in Mexico. But Paris, not the States nor Latin America was where he went to learn the culinary arts.
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