'Washington Post' on Serious Eats

Meet & Eat: Joe Yonan, Washington Post Food Editor and Cookbook Author

We've become so accustomed to divvying recipes up to fit a solo meal, or just Tupperwaring the leftovers. How often do you see a recipe that says "serves one"? Subtext: you're eating alone?! That's why Washington Post food editor Joe Yonan started his "Cooking for One" column for the paper awhile back. The idea to write Serve Yourself, our Cook the Book this week and not to be confused with the John Lennon song, came out of the column. We talked to Joe about writing the book, the challenges of shopping for solo cooking, and if this project made his social life suffer significantly. More

'Washington Post' on 'Pizza for One'

[Photograph: Washington Post] The Washington Post's Joe Yonan wrote yesterday in the paper about making pizza for one. Essentially: Make it smaller. Oh, and he uses the Heston Blumenthal cast-iron-pan-under-the-broiler hack with some modifications — using a cast iron grill pan instead of an inverted skillet. He also mentions trying out two doughs, the Peter Reinhart Neapolitan version and the Jim Lahey no-knead version. He and his tasters preferred the Lahey dough, Yonan says.... More

Fewer Waiters Going Penless These Days

[Photograph: Samsara in Wikimedia Commons] A paean to old-school waiter badassitude in the Washington Post as the paper reports that fewer waiters are going pad-and-penless these days. Instead of memorizing customers' orders, the new generation of wait staff has to jot it all down. Why? An increase of finicky demands from diners, larger party sizes, and "a generation that seems less comfortable with memorization." Says Richard Weber, a longtime waiter at the Palm in D.C.: "I've always gone by memory — it just feels more professional that way. Sometimes you have to go into the walk-in cooler and scream, yeah, but usually I can keep it all straight without too much trouble." Too bad. I've always been amazed when... More

Video: What's in 'Washington Post' Dining Critic Tom Sietsema's Fridge

When you eat 12 to 14 meals a week out in a restaurant, your fridge gets a little ignored. For dining critic Tom Sietsema the few contents include: peanut butter, bottles of bubbly, M&Ms souvenirs from the White House, and oatmeal with flax seed. (Wait, oats need to be refrigerated?) He also keeps a stash of his top-secret pseudonym credit cards in a fridge drawer. Hint to Washington D.C. restaurants: Sietsema is the one paying with cold cards! Sadly we never get to see his face in the video. The camera crew does a pretty impressive job zeroing in on his hands and black jacket sleeve only. Take a fridge tour after the jump.... More

Mobile Wood-Fired Oven Now at Bethesda Central Farm Market

[Photograph: Washington Post] What a difference a little more than a year makes. After first IDing the mobile-pizza-oven trend in June 2008, we're seeing wood-fired-oven trailers popping up everywhere. The latest, in the D.C. area, is being called Wood-Burning Pizza On the Go and makes appearances at the Besthesda Central Farm Market in Bethesda, Maryland. The Washington Post has the story here: Market co-manager Mitch Berliner says plans are afoot to fire up custom-order breakfast pizzas and more starting next week, using produce, eggs and charcuterie from the market ($8 and up). The market is open Thursdays and Sundays.... More

'Washington Post' Launches New Food Politics Column

Gut Check is a new column that will, in author Ezra Klein's words, be "a provocative look at the policy and politics of the plate. It's about the high cost of cheap meat, and whether eating local actually makes any sense, and why the world might be better off if Congress dissolved its agricultural committees." In the inaugural installment Klein reviews Food Inc. and talks to Eric Schlosser, who consulted on the film.... More

What Foods Would You Fight For?

Photo from the Washington Post The Washington Post has a great piece from Jane Black (occasional Serious Eats correspondent) about the “Sardinistas”—a group of fishermen and biologists near California’s Monterey Bay, dedicated to elevating America’s perception of the lowly sardine. "We want to value what these fish can give to us from an ecological standpoint and a health standpoint,” sardine fanatic Mark Shelley tells Black. “And we think there are real ways to enjoy them." In service of the sardine, Shelley and others are planning to produce a new line of canned sardines, raise awareness about their health benefits, and re-brand the fish in the American marketplace. It’s an uphill battle, but one that the “Sardinistas” are passionate about.... More

Meat Cards Redux

A few weeks ago, we brought you Meat Cards—business cards made of beef jerky, with your information laser-etched in. But Joe Yonan at the Washington Post went ahead and got a batch. The result? Each card is "surprisingly delicate," he writes, and "a little hard to make out in parts." But it looks pretty great in his bacon-patterned wallet.... More

Two Sides of the Same Coin

Photographs: Wikimedia Commons, Washington Post Two items out of Sustainorgania are making the rounds on the food sites today. The first, more attention-grabbing one, on The Atlantic Food Channel, has Bill and Nicolette Hahn Niman (of Niman Ranch fame) calling on the Obamas to become chicken farmers. "The idea may sound far fetched, but is it, really? At the dawn of the 20th century, chickens were literally everywhere." The Bay Area ranchers would like to see "a flock of egg-laying hens for the White House grounds." This comes, of course, on the heels of the news about the new White House vegetable garden. As Eater cleverly put it, "Give those locavores an inch and they'll take a mile.... Also... More

Pie-Kuing: Today's Best Form of Procrastination

The Washington Post food section is gearing up for a pizza-devoted issue soon, so the staff is holding a Pie-Ku contest in the meantime. Five syllables, then seven, then five—that's the drill, pepperoni poets. The deadline is today, so hurry! Leave -kus in the comments section—we want to read 'em—then email your entries to food@washpost.com. Of course, the Post is years behind the pie-ku curve. We held a Pizza Haiku contest on Slice in June 2005. Here was our favorite, by "Mr. Sin." Crisp pepperoni, Edge curled from heat, A chalice of sweet, hot oil.... More

In Videos: 'Cash Cows and Cowboy Starter Kits' on Bill Moyers Journal, PBS

The Bill Moyers Journal teamed up with the PBS series Exposé: America's Investigative Reports to follow the trail of Washington Post reporters who uncovered more than $15 billion in "wasteful, unnecessary, or redundant expenditures" that went from Washington to America's farmers. With grain prices skyrocketing and the federal deficit out of sight, this would seem the moment to cut back on those tens of billions of dollars that taxpayers shower on milk producers, cotton and rice farmers, and growers of corn, soybeans, wheat, and sugar — subsidies that keep coming whether they're needed or not. Our farm policies frankly are a ramshackle, a costly mess — a monster jerrybuilt by politics. What was supposed to be a temporary financial... More

D.C.: Comet Ping Pong

Photograph from zenfrisbee on Flickr In October of last year, Washington, D.C. restaurateurs James Alefantis and his parter Carole Greenwood, co-owners of Buck's Fishing & Camping, took over the abandoned space next door and opened one heck of a quirky pizzeria. Comet Ping Pong—decorated with an old neon sign from Comet Liquor in the Adams Morgan neighborhood, three ping pong tables in the back, and an overall ping pong theme—opened to a somewhat shaky start, but the Washington Post's Tom Sietsema revisited recently and was mighty impressed: Comet's pies are intended to reflect the childhood memories of Greenwood (who... More

WaPo Peeps Diorama Contest

For Easter, the Washington Post decided to have some fun and so they held a Marshmallow Peeps Diorama Contest. They expected about a dozen or so entries and got over 350 from across the US and beyond! The grand prize winner was freelance graphic artist and photographer Charles Johnston, who spent two weeks working on his Peeps Are A Girl's Best Friend (above); the WaPo staff was "rendered speechless by the diorama's meticulous craftsmanship -- from Marilyn Monroe's sculpted hairdo (made of clay), to her curve-hugging pink papier-mache dress (her rump is made of a whole Peep), to the fine details of the tuxedoed Peepmen, each made of 61 pieces (their toes are coat hangers bent into L shapes,... More

Washington Post Food Section Roundup: It's All About Valentine's Day (and Vodka)

Erin Hartigan's Sure-Fire Rules for Sparks in the Kitchen is about the do's and don'ts of cooking as a date activity: "When it comes to cooking together, an otherwise compatible new couple can break down faster than a sauce sabayon. The annals of my own dating history are singed with kitchen mishaps. During a triple first-date cooking night at my best friend's place, each couple helped produce a meal of chicken pot stickers, spaghetti with meat sauce and Key lime pie. Nobody wanted to take control; we socialized as pasta turned to mush and pots boiled over. What began as a promising soiree ended early, with six scowls and three inedible courses." Other highlights: In A Drink to Make You... More

Turkey Tumult

Given that I read on-line every major newspaper's Thanksgiving-obsessed food section this past Wednesday on SauteWednesday, I feel compelled to share with all of you my Thanksgiving menu. I buy an Eberly Farms Organic Turkey and brine it overnight. This... More

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