Nice Jewish boy makes bubbe’s matzo balls

People will tell you there  are two kinds of matzo balls: hard as rocks or light as air. However, many cooks try for something in between — a matzo ball with some heft but not enough to sink it to the bottom of the bowl. Arguments over how to make matzo balls — and the chicken …

Read full story · Comments { 0 }

Radio Free Asia potluck broadcasts culinary news

Say “Washington, D.C.” and most people likely think politicians, lobbyists, steak houses and cheese-on-toothpick receptions. Less well known is the city’s critical mass of people from all over the world — and the food they bring to the nation’s capital. Radio Free Asia is among the institutions such as the World Bank, the International Monetary Fund and …

Read full story · Comments { 0 }

Irish-American soda bread can have an Italian accent

Surely St. Patrick himself, born in Britain during Rome’s rule, reflected on his successful efforts to Christianize Ireland’s Celtic population. During his rumination, he feasted upon slices of iconic Irish soda bread topped with slabs of butter straight from cows grazing on Ireland’s green meadows. Soda bread, along with corned beef, cabbage and potatoes, are …

Read full story · Comments { 0 }

Faux pho can’t compare to the real thing

In the beginning, there was only chicken soup. It was the answer to most questions involving the common cold, inclement weather and general well-being. Then, the world became a smaller place and Vietnamese pho became as American as chicken soup. The long-simmering, aromatic beef broth to which thinly sliced beef, rice noodles and condiments are …

Read full story · Comments { 2 }