Northern Europe
Have you tried each one of the best beers from Belgium and Germany? Or pilsners from the Czech Republic? Don't they go so well at the end of the day with slices of kassler, Polish kielbasi or slivers of smoked fish? Then there's that Black Forest Cake glistening temptingly next to those marzipan cookies...The only thing missing is a breeze off the meandering Danube.
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New Year celebrations - something different - 31 Dec 2008
New Year traditions in other parts of the world. read more...
Roasted Pennsylvania Pheasant Breast, Braised Red Cabbage, Maple Syrup Sweet Potato Mousse and Huckleberry Sauce - 24 Dec 2008
Peter Schaffrath, chef of the Hay Adams' Lafayette Room's recipe is a soothing but elegant cold weather dish. Though there are four separate elements, each is simple to cook. read more...
Christmas - dreaming of a different one - 10 Dec 2008
"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...
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...
Belgian brasseries - 26 May 2008
You don't have to fly out to the tiny cobbled streets behind Brussels' Grand Place to find Belgian brasserie food. There are a number of restaurants that have opened just to serve moules frites, Trappist beers, and other Belgian specialties. read more...
Northern Europe food web sites - 29 Apr 2008
Amphora Bakery - one of my favorites - 21 Mar 2008
Amphora Bakery is the place to head for whimsically decorated cakes, cupcakes and cookies. And for delicious European patisseries, baked goods and breads of all sorts.
For 25 years the Bilidas and Cholakis families ran the Amphora Bakery next to their restaurant in Vienna. But in 2003, they realized the demand for their cakes, cookies and buns was so great, they needed to find a second location. It's in Herndon. Visit it for your patisserie and you can also spend time with a coffee and a Danish watching the bakers decorate the cakes through the massive windows at the back of a congenial space that feels like some grand artist's sitting room. read more...
Mushroom and Goat Cheese Fonduta - 27 Feb 2008
Although Stephen Scott serves this Fonduta as an appetizer, it makes a great Sunday supper for two served with a crisp green salad in front of a favorite TV movie or a lunch outside on a warm day. read more...
Mushrooms - fresh - 27 Nov 2007
If you are traveling to or through Pennsylvania, include Chester County in your tour. Kennett Square is the self-styled 'Mushroom Capital of the World'. read more...
Russian markets - 23 Nov 2007
Russian and East European markets around Washington abound. read more...
Fish - smoked, cured & pickled - 22 Nov 2007
Washington isn't short on sources for the cured, smoked and pickled fish popular in Europe's colder countries. read more...
Duck & goose - 18 Nov 2007
Duck and goose, full of dark flavor, make a sumptuous change from chicken and turkey and their carcasses provide a rich soup stock. read more...
Grilled Venison Chop with Polenta Corn Custard, Broccolini and Sun-Dried Tomato Demi-Glâce - 16 Nov 2007
Russel Cunningham, chef of Dupont Grille's recipe makes a soothing fall and winter warming celebration of a meal, with a less than common meat. The Polenta Corn Custards can be made ahead of time and reheated. read more...
Bosnian specialties - 15 Nov 2007
Bosnia is not a part of the world whose foods are familiar to most. But there are a few markets and places to eat in the area selling their specialties. read more...
Berries - ripe for picking - 15 Nov 2007
Berry picking is one of the highlights of summer, with different fruits following each other through the season, even the rare blackcurrants and gooseberries. read more...
Beer - 15 Nov 2007
Beer in America is no longer limited to that uniform golden liquid that froths out of cans. The number of microbreweries nationwide producing 'boutique' beers with their own highly distinctive flavors keeps growing. read more...
Robert Wiedmaier - Owner-chef of Marcel's - 10 Nov 2007
Ask chefs where they like to eat, and Marcel's will be high on their list. read more...
Chocolate Truffles - 9 Nov 2007
It's always a treat to be given a home-made food gift from a good cook. Trent Conry - chef of Ardeo - has three sumptuous chocolate recipes for food presents any time of year but especially the holiday season, that even a modest cook can tackle fearlessly. 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...
Cinnamon - 5 Nov 2007
Cinnamon is the spice that provoked Columbus's search for the Spice Islands. read more...
Mushrooms - mycological mysteries - 2 Nov 2007
More and more unusual mushrooms are reaching Washington's supermarkets and farmers' markets. But what are they? And what to do with them? read more...
Cakes - to order or make beautiful - 2 Nov 2007
Baking cake for a party, cupcakes for school or work? Or need someone else to do it for you? Here's all you need to keep you in cake. read more...
Smoked salmon - 2 Nov 2007
There's more to smoked salmon than some of those coral-pink plastic packets provide. read more...
Licorice - 2 Nov 2007
Licorice makes a Dutch candy beloved of its countrymen. And they like it salty... read more...
Speculoos - 2 Nov 2007
Speculoos to the Belgians are what brownies are to Americans. read more...
Breads - a good chew - 2 Nov 2007
Not so long ago, the only bread available in Washington came sliced in cellophane packages. Now you can't move for choice among breads studded with everything from olives to cheese. But where can you get a plain brown loaf? read more...
Joe Palma’s recipe for getting a good culinary training is simple. “Find the best possible people you can work for and shut up.”This became the Chef de Cuisine of the Westend Bistro’s game-plan once he’d discovered a passion for food. He earned money as a line cook while studying for degrees in Economics and Philosophy at the College of Charleston.
My favorite markets - Russian Gourmet
Butternut Squash Soup with Spiced Pumpkin Seeds and Tart Apple
Rules for drinking (and sex) to keep you out of trouble in 2009
New Year celebrations - something different
Ethan McKee - new Chef of Notti Bianchi and Circle One Bistro
This week's ingredient - Scallops
Broad Branch Market - one of my favorite markets
The dish - Goings on in the capital
Roasted Pennsylvania Pheasant Breast, Braised Red Cabbage, Maple Syrup Sweet Potato Mousse and Huckleberry Sauce
The Fishery - one of my favorite markets
Chew On This: Hangover cures that work? Debunking the food myths...
Seared Scallops with Nicoise Salad & Gribiche
Joe Palma - Chef de Cuisine of The Westend Bistro
This week's ingredient - Nems
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