Prosciutto & other cured hams
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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...
Ibérico Pork comes to town - 22 Jul 2009
At last it's happened! The capital can experience some of the world's best pork. Ibérico de Bellota pork is available at Wagshal's and Jaleo. This is pork meat that comes from the same acorn-fed pigs that produce that heavenly Ibérico ham I can't get (or afford) enough of. Jose Andres has arranged its exclusive import through Fermin. 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...
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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