Salamis & charcuterie
In 1927, Italy suffered a dreadful outbreak of swine fever, since when all imported salamis must be pasteurized which can dim the flavor of the original. For individual Italian salumi, check in Ingredients for Pancetta, Coppa and Guanciale.
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Balsamic vinegar - a sour note - 7 May 2008
If ever there was a food fad that didn't do the original product any good, it's balsamic vinegar. read more...
Cornucopia* - 5 Mar 2008
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...
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...
Prosciutto & other cured hams - 22 Nov 2007
Prosciutto di Parma from Italy and Jamon de Serrano from Spain are among the most seductive of cured meats. 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...
Robert Weland - Chef of Poste - 16 Nov 2007
Chef Robert Weland makes his own charcuterie — and more — at his Penn Quarter restaurant, Poste. read more...
Drew Trautmann - Chef of Sonoma Restaurant & Wine Bar - 15 Nov 2007
Drew Trautmann focuses on locally sourced foods at Sonoma Restaurant & Wine Bar in a fashion that reflects the West Coast sensibilities of his dining room and bar. 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...
Flambéed Figs with Goat Cheese and Proscuitto - 10 Nov 2007
Janis McLean, chef of The Morrison-Clark Inn, turns dried, not fresh, figs into an appetizer or something to pass around with cocktails that's a little out of the ordinary. It's a good recipe for the holiday season. 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...
Grilled Watermelon Salad with Country Ham, Pine Nuts and Watercress - 10 Nov 2007
This is a stunningly pretty summer salad, pitching the raspberry red of the watermelon against the deep green of the watercress, from Tom Green, chef of the Kennedy Center. And it's refreshing, unusual and easy to make. 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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