June 24, 2009 |
CORRECTION: This article incorrectly identified the name of the building in downtown Washington that houses Potenza restaurant. It is the Woodward Building. Also, in some editions, a recipe for Potenza Tomato-Rosemary Focaccia omitted an ingredient. The corrected recipe appears online at www.washingtonpost.com/recipes; leaves from 1 sprig of rosemary, finely chopped (1 tablespoon), should be sprinkled on the dough just before the cheese. It's 8 a.m., or Hour Two in a typical workday for 2941 's baker Patrick Deiss.
February 10, 2012 |
There is no more potent symbol of Egypt's economic fragility than the pocket bread that is a staple of life here. Every day, the Egyptian government allocates 25-pound bags of subsidized flour to designated bakeries to produce the Frisbee-shaped loaves, which Egypt's impoverished and working poor buy for about eight cents per 10 loaves. But sometimes, there is not enough to go around. While fertile land is abundant in Egypt, particularly along the Nile, the country relies on foreign producers for nearly...
October 29, 2008 |
The bread lines didn't form overnight. The banks didn't buckle all at once. And no one, despite urban legend, is known to have jumped out of a window in sorrow over financial ruin. Instead, the worst would come later, sometimes months and even years after Oct. 29, 1929, "Black Tuesday. " On that date -- 79 years ago today -- few people could conceive that an economic apocalypse was gathering, even as the ominous news soaked in. But the ripples would soon begin. In 24 hours of trading, starting Oct. 28 and continuing into the next...
April 12, 2012 |
This spring, Bread for the City is expanding its food program by building City Orchard, a 2.75-acre fruit orchard in Beltsville. The Maryland orchard will have 1,000 organically maintained saplings growing apples, Asian pears, blueberries, blackberries and persimmons. "It's a huge project for a food pantry to take on, but it's in line with our nutrition initiative to provide balanced options," said Jeffrey Wankel, 25, a Shaw resident who works as the food program specialist for ...
April 24, 2013 |
The introduction of Elisir in downtown Washington in fall 2011 was a gamble starring a $75 tasting menu, a stage set of a kitchen and the illusion of outsize champagne bubbles on the wall. Regretfully for its chef, Enzo Fargione, customers didn't bite — or at least didn't dine in his first restaurant in the numbers he anticipated. Attempting to salvage his dream, Fargione shuttered the upscale Italian restaurant for 10 days in March and stripped the place of many of its plush details.
April 11, 2013 |
For those (like me) who enjoy affixing highfalutin terms to humble snacks, we're living in a golden age of tacos . You no longer have to venture to the hinterlands for a good one; you can remain right in the District and trust that someone with a general understanding of taco engineering has constructed your plate of stuffed corn tortillas. This is one byproduct of America's obsessive food culture for which we can be thankful. The only downside to this local invasion of Mexican-style...