Dried fruits & nuts

Dried fruits and nuts in supermarket packs are fine. But you can find better.

You are viewing the latest articles first.
You may prefer to view articles alphabetically.

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...

Yekta* - 21 Mar 2008

When Yekta, a Persian market, began 28 years ago, "It was more of a beer and wine deli type," says Cathy Dadras, the daughter of the family that owns and runs it. "But it evolved." She can be found next door in the kitchen of Kabobi, the restaurant that serves delectable grilled meats over Persian fragrant rice. read more...

Pistachios - 27 Nov 2007

If you want to go a taste stage further than the nuts you can buy at the Giant and Safeway loose or in cellophane sacks, try the range of different flavored pistachios for sale at Middle Eastern markets. read more...

West Indian Black Cake - 27 Nov 2007

At Christmas time in Jamaica, a traditional black cake is baked in which the dried fruits and peel have been soaking in alcohol since the previous Christmas. It's a far more intense cake than traditional fruit cake, and covered in a dark, dark frosting. read more...

Lebanese specials - 26 Nov 2007

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

Christmas - dreaming of a different one - 25 Nov 2007

"Christmas comes but once a year and when it comes it brings"...Uncle George (who'll take over the single malt whiskey if no-one stops him), Aunt Mavis (who's just decided to turn vegetarian), and all their dreadful children. It's enough to drive you crackers.

Give Christmas a new sparkle and celebrate someone else's - with Britain's Christmas crackers, Italy's Omino di Neve, Switzerland's Zimststerne, Jamaica's West Indian Black Cake and more... read more...

Dried fruits & nuts - 18 Nov 2007

The packages of dried fruits and nuts in general supermarkets are perfectly serviceable. But if you want to offer them as sweetmeats or elevate your fruit cakes to a higher level, buy them loose at a Middle East grocery. 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...

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...

Cerkez Salad - 9 Nov 2007

This chicken and walnut salad, from Mike Isabella, chef of Zaytinya, is not unlike Chicken Satsivi, a dish of cold chicken with walnut sauce from the Republic of Georgia. But then, take a look at the map and see how close Turkey lies to Georgia. read more...

Rapini - 5 Nov 2007

Rapini are an under-rated green. Peter Pastan, owner-chef of Obelisk and 2Amys' recipe gives these leafy stalks a chance to star - on their own or as a mildly bitter side vegetable that would go well with grilled meat. read more...

Barry Koslow - Chef of Mendocino Bar & Grille