Sausages
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Greek & Middle East markets - 2 Mar 2011
There are probably more specifically Greece-focused markets in Baltimore than in Washington. But Middle East groceries generally stock a wide range of Greek products. read more...
News to chew on for charcuterie lovers - 10 Feb 2011
I'm almost happiest, eating out, sitting at a bar counter with a glass or three of good wine in front of a plank of charcuterie. It was one of the things I missed about Europe when I first arrived in the capital. Not just the word but the concept drew blank stares.
Now, though, some area chefs have become specialists in making their own, Robert Weland at Poste for one. For others, read Zora Margolis' excellent article in Flavor Magazine read more...
Chinese sausages - 4 Feb 2011
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...
Chestnuts and chestnut stuffing - 4 Nov 2010
Whether you roast them at an open fire (remembering to stab them with the point of a knife so they don't burst) or include them in a turkey stuffing, chestnuts are a key fall and winter ingredient. Try this recipe... read more...
Shiraz Grocery - 2 Mar 2010
The owner of this modest market in Rockville City Center presents himself as Marlboro Man of the Middle East. He's behind the till in a stetson, with flourishing face hair. He's got the sullen attitude of Clint Eastwood in 'The Good, The Bad and The Ugly' days down pat. Barely engaging in dialogue, he wants to know if you appreciate that the can of Sahadi Coffee you want to buy is of the powdered kind to brew in a tiny brass pot, not to be dumped in a cafetiere. If you're feeling at one with the cosmos, you might opt to construe this as considerate, not obstructive. read more...
British markets - 24 Jun 2009
When cable TV broadcasts Wimbledon hosting the tennis championships, it's time for a British court-side tea of cucumber sandwiches, strawberries and cream. Which bring on British nostalgia. Missing Marmite? Pork pies? Or Bird's Custard? Need to lift the spirits with a nip of ginger wine? A little Land of Hope and Glory is just behind the doors of these markets. read more...
Plaza Latina - one of my favorite markets - 13 Apr 2009
The mother of BLT Steak chef, Victor Albisu, owns this Latino market that used to be in Alexandria, on Pickett Street. Now you'll find it in the Idylwood Plaza, behind Whole Foods on Leesburg Pike. A Peruvian, she makes her own sausages and chorizos, from Guatemalan, Argentinian picante, Mexican and Salvadorean recipes, along with morcilla. And there's a range of meats at remarkable prices from the cheerful butchers behind the counter. read more...
Nems - 17 Dec 2008
I always thought Nems were Vietnamese spring rolls - ground meat or a shrimp or some crab rolled inside a thin sheet of pastry with some crispy vegetables and fried till gold. These banana leaf-wrapped packages call themselves Nem. But opened up reveal a spicy sausage-meat that needs to be deep fried. read more...
Eastern Market - 4 Nov 2008
Eastern Market has recovered after the fire that devastated it in spring 2007. But while finishing touches are put to the original brick building, you'll find it in an extensive marquee opposite.
It's like a street farmers' market, but established long before anyone had head the word farmers' market in the U.S. and open every day of the week and under cover - though it also has a variety of farmers' market stalls outside. Come here for a proper butcher, fish and cheesemonger. read more...
Pork roasts - 27 Oct 2008
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...
Wagshal's - one of my favorite markets - 8 Oct 2008
One of the downsides of supermarkets like Whole Foods and the Giant is that they cause the disappearance of the local purveyor. How many main street butchers are still in business around the country? Wagshal's, in Spring Valley, is one of the last. read more...
Brian McBride - Chef of The Blue Duck Tavern - 19 May 2008
Changes at The Blue Duck Tavern. Michael Santoro is joining Executive Chef Brian McBride (pictured) as Chef de Cuisine. He used to be at Manhattan's Boqueria. He's worked in top experimental kitchens, like Heston Blumenthal's Fat Duck in Bray, England, and at Basque restaurant Mugaritz near San Sebastian. For the BDT's summer menu he's created crispy frog legs and sweetbreads with rhubarb and glazed white asparagus; rack of lamb and confit of breast with chickpea puree and rosemary jus; braised rabbit and homemade pasta with prunes and black olives; smoked and pastrami spiced duck breast with confit of leg as well as homemade gnocchi with marinated porcini and poached egg. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. 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...
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...
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...
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
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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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