Yogurt

I'm in despair over American yogurt. In Europe, regulations state that yogurt must contain a particular percentage of fermented milk product before it can use the name. Here, it seems that any old fat-free white solution that may briefly have had a passing acquaintance with a cow and which needs to be solidified by gelatin because all its substance has been removed, can be called yogurt. What is the point of reducing the fat to nil? Better not to eat yogurt at all.

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Greek specialties - 30 May 2008

The closest large Greek community is in Baltimore, with its markets and restaurants. But Middle East markets stock plenty of Greek ingredients, and you can learn to cook it yourself. read more...

Shemali's* - 14 Apr 2008

Shemali's is a Lebanese delicatessen that has suffered, along with the Cleveland Park neighborhood around Wisconsin Ave, from the ditherings and delays in redevelopment of the Giant. It used to have a store in the parking lot of the supermarket, large enough to run a lunch counter that served the best bargain in sharwama and the best lentil soup in the District. But when Giant - around 5 years ago - closed down all the premises it leased out to increase its size, Shemali's disappeared to the medical building at 3301 New Mexico Ave NW. It's there you'll find all the Middle East goodies of its previous location. But no lunch counter. Don't despair, though. Gretta and Joseph Chemali (no, that's not a spelling mistake) can sell you a whole stuffed lamb... read more...

Tandoori Marinade - 7 Jan 2008

When Ricky Moore was the chef at IndeBleu, this was his recipe for Tandoori Marinade. It's a healthy way to add zip to fish, chicken, steak or chops without too many extra calories. read more...

Turkish restaurants - 27 Nov 2007

This web site doesn't cover many restaurants. But the following come highly recommended by a number of Turkish eatWashingtonians. They should know. read more...

Lebanese specials - 26 Nov 2007

Where to find some Lebanese specialties. read more...

Greek & Middle East markets - 26 Nov 2007

There are a number of well-stocked Greek and Middle East markets around the area. 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...

Yogurt - the good stuff - 20 Nov 2007

I'm in despair over American yogurt. It seems that any old fat-free white dairy solution can be called yogurt. Do its eaters know what they're missing? read more...

Lamb Roganjosh - 19 Nov 2007

Don't be deterred by the number of spices in Vikram Sunderam's recipe. Once you've assembled them, the chef of Rasika's Indian lamb stew takes no more time to make than an ordinary stewed meat dish. But it's so much more mouth-watering. read more...

Swedish fil mjolk - 18 Nov 2007

Swedish fil mjolk is a healthy yogurt drink not unlike Russian kefir that's not difficult to make yourself. read more...

Saffron Lamb Kabobs with Cucumber Yogurt, Tomato Confit and Cinnamon Apricot Couscous - 17 Nov 2007

Tim Elliott, chef of Mie N Yu's recipe is a real Spice Route dish. Apart from the couscous, each component can be prepared well ahead. It's a great dish for a large party, simple to cook and easy to serve. read more...

Greek cooking - home & away - 14 Nov 2007

The closest large Greek community is in Baltimore, with its markets and restaurants. But Middle East markets stock plenty of Greek ingredients, and you can learn to cook it yourself. read more...

Tzadziki - 10 Nov 2007

In Greece, luscious thick yogurt is drained, flavored with garlic and sometimes mint, and turned into tzadziki to be served on cubes of bread along with glasses of ouzo. Loosened a little with its own whey, tzadziki makes a wonderful dip for fresh vegetables or crackers and a great sauce for grilled meats. read more...

Baba Ghanouj - 9 Nov 2007

Abdulkader Niori, chef of Lebanese Taverna, adds yogurt to his recipe for this classic Middle Eastern eggplant dip. read more...

Abdulkader Niori - Chef of Lebanese Taverna - 9 Nov 2007

When Abdulkader Niori came to America from Eritrea at age 14, the owners of Lebanese Taverna took him under their wing. Over the years, he climbed from dishwasher to executive chef. read more...

Sopa de Chocolato Blanco con Compota de Frutos Rojos - 9 Nov 2007

This is one of those recipes we all hunt for: a dish, in this case a dessert, that is impressive to taste and to look at, that can be whipped up with little effort and time. It comes from Santi Zabaleta, chef of Taberna del Alabardero. read more...

Festival foods - 3 Nov 2007

Easter is the most important festival of the year in Greece, with music and communal feasting of whole lambs roasted in the baker's oven or on spits. read more...

Barry Koslow - Chef of Mendocino Bar & Grille