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 day, some 25...
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.
October 4, 2011 |
Dear Heloise: I've always wanted to know, since a lot of recipes call for SALT OR KOSHER SALT, what is the difference? Do the two salts differ in times of bread rising? Please explain. -- Anna in Virginia There isn't really a difference between types of kitchen salt, as the main ingredient is sodium chloride. However, there is a difference in the processing. Table salt usually has calcium silicate added to keep it from sticking and clumping together. It can be bought either plain or with iodine...
September 5, 2013 |
I don't mean to sound fastidious here, but the meatballs in my sub from G , chef Mike Isabella's daytime sandwich shop on 14th Street NW, look as if they need a shave. When I pry open the mouth of my Italian roll to inspect the little spheres of pork and beef, I notice that each meatball has a scraggly little Amish beard. But on closer examination, I see that the unkempt whiskers are actually thick strands of pork, which have been braised in tomato sauce with fennel seed and chili...
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.