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 …

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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 …

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‘Conflict cuisines’ are basic to D.C.’s restaurant scene

Once it was common knowledge that you always knew where the latest global conflict was by looking at the new restaurant openings in Washington, D.C. It’s no coincidence that places like the Eden Center in Falls Church, Va., or Little Ethiopia on 9th Street N.W. and 18th Street N.W. in Adams Morgan were destinations of diaspora …

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Korean food builds community one dish at a time

  Two large fermenting jars flank the entryway to Sunny Kim’s home the way others might have a coat rack or an umbrella stand. A third ceramic cask can be found in the backyard, buried beneath the earth where it’s dark and cool. The jars are filled with food — and history. One in the …

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