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Thursday, March 11, 2010
Posted: 3/10/10 10:36 AM
It’s been a few weeks, I know. Amazing eats, boom-boom-boom and barely a moment to trade fork for ink. Don’t tell my editor, but I think it’s been nearly a month since I reported in. No worries: I’ve got him convinced that I’m on a classified mission inside foodie territory and can only transmit under dark of chocolate or cover of entrée. Nevertheless, I must send a periscope up to the surface for a ribeyewitness report.
In D.C. Againn
Chiming in on restaurants outside our metropolis is in many ways as helpful as wine reviews for unobtainable bottles, but the District is close enough that we all escape to the 202 on occasion, and GPS makes anywhere findable. Next time you set your sights north, plot a course to New York Avenue and 11th Street NW. There, a formidable gastropub awaits. Read full story
The Secret to Perfect Bread
All you need are wood and mud
The first time I ever made bread, I got up from the living-room couch, opened a book by Julia Child and followed the directions. In the end, I had two lovely baguettes, and although my friends complimented my work, I found out later that they thought I’d been doing this for a long time, so they were only moderately impressed. They should have been astounded.
I’ve never made bread like that again. I’ve come close. I’ve Read full story
