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As Michael Pollan hawks his book encourages people to get back into their kitchens, my mind wanders to simple treats that will let me spend more time outside in this beautiful spring weather. Maybe picnics are my inspiration or maybe it was a recent visit to Glen’s Gourmet Market in Dupont Circle. Newly opened in the former “secret Safeway” location at S and 20th Streets, this shop is certainly not a one-stop grocery experience. The deli and the produce suffer at the expense of super trendy food genres like sauces (hot, bbq, marinade) and things pickled. The store, which sells products produced “locally”–that is from NY to VA–also specializes in the ever-growing prepared food market.
I said to a friend the other day that all I want to do in the evenings is a little yoga and then read Wolf Hall. I was explaining why I haven’t been writing much and since saying it nothing has felt more true. With one baby off to bed and another on the way, food has taken a back burner. It doesn’t help that I think the New York Times and Washington Post food sections are suffering under the leadership of Mark Bittman and Joe Yonan. Or that I’ve recently tried several M.F.K. Fisher books and couldn’t get into them. But mostly my taste isn’t what I’d describe as super these days.
This time of year seems to bring a lot of impromptu hosting. With this in mind, I stocked up on some cheese and salami (and olives and crackers) to have on hand for hungry friends. And because many of those friends also arrive chilled this time of year, I make sure to have a pot of soup on hand. This week I did spicy chorizo and greens and chicken and barley soups.
I’ve found my new summer pasta dish to obsess over. Winter’s carbonara gave way to sausage and spinach, which turned to spring’s asparagus and ham and cream, which has now ceded supremacy to tomatoes, ricotta, and guanciale (pig’s jowl). I mentioned this combo in my post about the Oyster Club in Mystic, Connecticut and now I’ve recreated it at home. I suspect that the chef who came up with this didn’t actually cook the guanciale, but I did.
It turns out that Cairo Wine & Liquor on 17th Street in Dupont Circle has the Imbue vermouth I wrote about last time. (It also turns out that if you ask for something they don’t have, it will be ordered.) They mentioned that Hank’s Oyster Bar also carries this particular bottle. And it’s newer than I thought. The bottle I bought is only from the second batch. Funny though, this trend does not make Imbibe’s 50 Drinks of the Moment list, an expansive group that includes winners like honey-infused spirits and fruit beer. Shudder.
At The Capital Grille, I recently enjoyed truffled french fries dusted with parmesan cheese and crispy fried parsley. Fried herbs are a relevation. What a perfect garnish for a creamy soup or a nicely cooked piece of meat! Food & …
I come up rather short when brainstorming romantic dining spots in D.C. Little Serow has certainly joined the ranks with BlackSalt and maybe Sushi Taro or the bar at Cashion’s. Oh, too tough? It’s more about whom you are with, you might say? Yes, but it’s hard to be romantic in a place that seems to channel all its effort into being unsexy.
Thank goodness for Twitter. Otherwise I never would have known it was National Pizza Week. And then I never would have come across the blog Slice Harvester, which rates every slice in Manhattan. The reviews I read were all along the lines of “it’s decent” and “worth a visit if you’re already there.” Which is how I always thought of NYC pizza.
It was about a year ago that Melissa Clark wrote in the New York Times dining section about her yearly latke–er, Hanukkah–party. I found it inspiring indeed, so I’m happy to pull it out of the archives. I had a …
So, did you get tired of turkey sandwiches halfway through the second one? Do you still have turkey in the fridge even after making a tasty turkey soup? If so, we have a few things in common. But good news! I have a solution for you, a leftovers end game, which will not only end this dragged out eating tradition, but actually elevates the ingredient, so it can go out with a bang. I’m talking turkey pot pie here, something I had not only never cooked before, I’d never even eaten. I’m regretting the years of turkey sandwiches right now.