Russian dairy products
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Russian dumplings & more - 17 Jan 2010
The 'babushkas' (grandmothers) of Europe's far northern climes have long been famous for their home-cooking of sustaining, comforting dumplings, and more. read more...
Russian dairy products - 17 Jan 2010
Tvorog is a Russian cream cheese that makes a sweet alternative to mascarpone, but thicker. And to expand your dairy knowledge, look for ryazhanka and prostokvasha. read more...
Russian Gourmet - 14 Jan 2010
Four years ago, Russian Gourmet set up just off the Rockville Pike on Nicholson Lane, behind the Exxon station and in front of Barry's Magic. Perhaps Barry waved a wand in the little market's direction. Because now there are five of them. read more...
Polish Delis in NJ - 1 Jul 2009
The Kielbasa Factory in Rockville MD is the area's only serious market (correct me if I'm wrong) for Polish specialties. But there's a huge Polish community in New Jersey. So, since this is a time of year when we pile into our cars for beaches north and south, here are some sources you might be driving by with your lilos and towels. Or you could order by phone... read more...
European Delight - one of my favorite markets - 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...
Far North ingredients on line - 26 Nov 2007
Far North region ingredients to buy on-line. read more...
Russian markets - 23 Nov 2007
Russian and East European markets around Washington abound. read more...
Fish - smoked, cured & pickled - 22 Nov 2007
Washington isn't short on sources for the cured, smoked and pickled fish popular in Europe's colder countries. 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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