Soul Searcher: Michael Twitty is finding himself through the roots of African and Southern Cuisines.
On Friday, Jan. 22, as Snowzilla bore down on the nation’s capital, peripatetic culinary scholar Michael Twitty was in South Carolina to tape a video, and he found himself in a jam:
It’s 8 p.m. on a recent Wednesday in the busy kitchen at Fiola restaurant downtown. A 101 / 2-year-old boy with blue eyes, large hands and a dimple in his chin skillfully swirls dollops of porcini crema onto shiny porcelain plates.
Rye bread is not and never was a single something. Regional variations have always abounded, across Scandinavia, Eastern Europe, and Russia—places where rye grows more easily than wheat.
A Bethesda photographer and glass artist creates the minimalist ‘tree house’ of her dreams.
Nancy Purves Pollard discovered her life’s work in a kitchen disaster.
GRANADA, Nicaragua — Geoff Watts turned up recently at the ceremony capping Nicaragua’s 2006 Cup of Excellence coffee competition in the steamy 500-year-old Convent of San Francisco here.
LizBeth Neumark is sitting at a makeshift table in a temporary staging kitchen at the landmark New York Public Library on Fifth Avenue.
YOU may think these entrepreneurs are crazy when they talk about selling coffee beans for 40 bucks a pound.
It’s hot, and I’m weary. I want coffee, but not hot coffee.
It all started because Nick Cho’s wife, Suzy, wanted a really good cup of coffee.
You probably eat lunch at your desk.
As a little girl in Cairo, Aida Mady helped her mother bake cookies for Eid al-Fitr, the feast celebrating the end of Ramadan.
They call themselves Nala Paka after the mythological tale of an Indian king who was famed for his cooking.
Doug Cohen’s boss at the University of Maryland’s Institute for Research in Electronics and Applied Physics calls him “our ayatollah of coffee.”
When the National Capital Area YWCA ceased baking its famed chocolate chip cookie in 1981, the dismay of some cookie loyalists rivaled the response of baseball fans when the Washington Senators left town a few years earlier.
Ask someone who enjoys cooking and entertaining how often their guests reciprocate, and the response is usually a startled laugh that suggests you’re on to something.