This week was a bit of a sad occasion: our food appreciation classes spent their last day in Africa on their virtual culinary world tour. Currently in Morroco, we made this classic salad of orange sections and Romaine leaves, flavored with citrus, cinnamon and orange blossom water. This salad would not be the same without the orange blossom water, so it [...]
Tags: food appreciation·Morocco·salad
My food appreciation classes resumed their virtual culinary world tour this week with a final stop in Africa: Morocco. We’ve spent months touring around this giant of a continent and sampled so much variety. But one thing struck us throughout, and that was the simplicity of recipes using fresh, whole ingredients and vibrant seasonings. North [...]
We will be off the air until October 10. Until then, I leave you with this breakfast of fresh zesty greens–mizuna, mustard, arugula–topped with brined beef tongue and farm-fresh eggs.
Tags: beef tongue·eggs·salad
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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