Cheeses
It's getting easier and easier to find good cheese in the area. People who care deeply about their cheese have opened up shops to sell the best of it from home and abroad in prime condition. Even some supermarkets are building fine cheese counters.
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Farmers' markets - food for health and flavor - 11 May 2008
Spring is here and farmers' markets are about to blossom on the streets of the capital. We need to support local farmers. They're doing a tough job to bring us food that's healthy and full of flavor. If we want to see that kind of respect from regular supermarkets when they decide what to stock, they need to notice the sales they're missing when we shop for local produce. Then they might be more encouraged to shop locally, too... read more...
Eastern Market - 4 Jan 2008
Eastern Market is recovering after the fire that devastated it last spring. For the fullest detail of the different food stall owners back operating there, click on this really informative link from Brendan Spiegel of the blog, endlesssimmer.com. read more...
Gorgonzola Soufflé - 15 Dec 2007
Drew Trautmann, Chef of Sonoma Restaurant & Wine Bar's recipe - just what you need when you've had too much festive fare. read more...
Mozzarella with the mostest - 27 Nov 2007
There's mozzarella and mozzarella. (And then there's bufala mozzarella, made in the authentic fashion of Southern Italy from buffalo milk.) read more...
Pears - eating & cooking - 27 Nov 2007
Pears aren't limited to the Conference and the Bosc. read more...
Portuguese delicatessens - 27 Nov 2007
There are a number of markets that are favorites with people shopping for Portuguese ingredients. But they sell a wider range of European products, too. read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Feta cheese - 25 Nov 2007
Feta is often overlooked as a cheese. But with its relatively low fat content and range of flavor from mild to forceful, it's worth paying it some attention. True feta cheese, low-fat and healthy, is a far cry from the plastic-packaged sour, salty and pungent packaged cheese from supermarket dairy aisles. read more...
Ricotta - 21 Nov 2007
Not so long ago in Italy, ricotta was delivered twice a day along with the milk. read more...
Where to get British groceries? - 18 Nov 2007
Missing Marmite? Pork pies? Or Bird's Custard? Need to lift the spirits with a nip of ginger wine? Where can you buy them? 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...
Figs - fresh - 15 Nov 2007
One of the best treats of the fall, they don't come cheap. So it's a disappointment when you open your wrapped box and find some of them rotten. read more...
Apples - a Magnolia day... - 15 Nov 2007
While some supermarkets are becoming a little more adventurous in their selection of apples, there are many more interesting varieties than Goldens and Granny Smiths and out there. read more...
Parmigiano-Reggiano & Grana Padano - 11 Nov 2007
Never buy 'Parmesan' ready grated in those cardboard tubes. It tastes like vomit. read more...
Heirloom Beet and Vidalia Onion Salad, with Honey Thyme and Pink Peppercorn Vinaigrette served with Goat Cheese Crostini - 10 Nov 2007
With beets no longer confined to mid-winter growth, this is a pretty and delicious appetizer recipe from Jeffrey Buben, owner-chef of Vidalia, that could also do a turn in the spring and fall as a main course dish served with crusty bread. 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...
Wild Mushroom Risotto with Spring Asparagus - 10 Nov 2007
A good deal of fear surrounds the making of risotto. But as Geoffrey Tracy, owner-chef of Chef Geoff's and Lia's recipe makes clear, the prime technique to pull off this favorite dish is twelve to fourteen minutes of calm and patience. read more...
Red Beet Salad - 9 Nov 2007
When Fabrizio Aielli, was the owner-chef of Teatro Goldoni, this recipe was one of his most popular appetizers. It's easily made. So though he and his wife Ingrid have moved down to Miami, he left it behind for us. read more...
Asparagus Soup - 9 Nov 2007
An elegant yet simple spring season soup with an unexpected addition of Gruyere, from Todd Gray, owner-chef of Equinox. read more...
Tomato Soup with Goat Cheese Flan and Parmesan Sticks - 6 Nov 2007
Robert Wiedmaier, owner-chef of Marcel's recipe is three different elements in one. The Parmesan Sticks could be made alone to serve with cocktails and the Goat Cheese Flans could also become an alternative to the more familiar grilled goat cheese served on a mixed leaf salad. read more...
Cheeses unpasteurized - forbidden gems & others - 6 Nov 2007
The FDA prohibits the import and sale of raw milk cheeses under 60 days old, to the chagrin of Europeans. Trying to protect us from the very real ravages of E.coli and other bacteria means we're unable to taste some real gems from other countries.
Are the French and Italians falling like flies from their consumption of young unpasteurized milk cheeses? Click the link to my article for The National Interest and find out where the dangers really lie. 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.
Ribollita - wondersoup or wodge?
Chew on This: Whose food healthier? Nature's or the food biz?
My favorite markets: Arrowine
Graham Bartlett - Chef of Zengo
South African groceries
Chew on This: Peking Duck heart disease cure?
Chew on this: Sickening tomatoes
Alison Swope - Chef of Restaurant K by Alison Swope
The dish - Goings on in the capital
Herbs for cooking
Pam Ginsberg - knife skills at the bone
Artfully Chocolate/Kingsbury Confections*
Trent Conry - Chef of Ardeo
How to make fluffs & foams
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