Buying Local in a Recession
Unless you’ve been sleepwalking through trips to the grocery store for the past year, you’re probably familiar with at least one of these avant-garde culinary terms: organic, heritage, artisanal, free-range, local. You’d also need to be pretty oblivious to be entirely unaware of worsening economic conditions in the US. If prices continue to spiral upward, how will they affect overarching consumption patterns, specifically in groceries?
Soup, Glorious Soup
Making your own soup might be natural for some, but for others, it is uncharted territory; a task better left to restaurants and Campbell’s; an involved process easily shunted to the side in favor of simply getting a meal on the table.
Victuals & Vittles: The Humble Weblog
Quick recipes and ideas, wine notes, and random musings from the HG staff. This blog is updated several times a week, so please come back and visit in between our monthly editions.
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Underground (Guerrilla?) Restaurants
0 comments | August 27, 2008
Butcher a boar? Sample a four-course meal crafted with local ingredients in the comfort of a stranger’s home? Meet like-minded foodies? In the “anti-restaurants” cropping up around the country, you can do just that, a NYT piece explains.
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Paul Jacqueson Rully 1er Cru Pucelles 2006
0 comments | August 22, 2008
To shed some light on a father-and-son team that has spent the last 70 years toiling the earth and ending each day with good food and wine: Why can’t we extend the same luxury to ourselves?
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Your Vote Matters: Which Comfort Food Should Food Bloggers Dish Up?
11 comments | August 18, 2008
I’ll be facing off with 4 other Washington-area food bloggers in Battle Comfort Food — and we want to know what dish YOU think is the perfect fit.
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Tackling the Tomato
1 comments | August 14, 2008
I’ve been kicking it with the tomato like Bruce Lee.
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How to Avoid Food Poisoning While Traveling
2 comments | August 12, 2008
I travel quite a bit to random and far-off places, and I am proud to state that the only time I’ve had the misfortune of food poisoning was from a bad chicken wing in DC.
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Sylvain Pataille Marsannay Clos du Roy '05
0 comments | August 2, 2008
I imagine most of you are on some extravagant vacation and care little to hear about the business of wine at this moment, but for the diligent ones who want to ensure their fall meals are amply enriched by perplexing aromas, tune in.
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Episode VII: Beer and Pizza: It's Not Just for Frat Boys Anymore
0 comments | August 1, 2008
Three choices for a beer-pizza love affair: late-night mischief, a quick afternoon slice ‘n’ pint, and a homemade grilled pizza with company.
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The Wine Leading the Blind: All Things Burgundy, and Kir Royales
2 comments | August 1, 2008
We’d be remiss to leave out mention of the region’s famous kir and kir royale, widely served as a gratis aperitif cocktail in restaurants across Paris and Dijon.
In This Issue:
Humble Gourmand Recipes
- Black and Tan Creme Brulee
- Creme brulee is not an everyday dessert, but it’s super-impressive when pulled off at home.
- Swiss Chard and Potato Gratin
- This fabulous gratin is made even more indulgent with a bechamel sauce.
The Wine Leading the Blind
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- Fess Parker Frontier Red Lot 61 '05
- A blend of grenache, syrah, petite sirah, cinsault, mouvedre, and carignane.
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- Red Truck California Red Wine '07
- Sometimes, there is a bottle that stays with you because it evokes a really great memory.
The Humble Reviewer
- Mzoli's (Cape Town)
- Cape Town’s number-one spot for barbeque and booze
- The Gaucho Grill (Kuwait City)
- A steakhouse to rival the best in the world
- Two Amys (DC)
- The noisy, family-friendly spot, serves up the best pizza in D.C. proper, hands down
- Bistrot du Coin (DC)
- The Dupont Circle eatery successfully blends the bustle of a piazza with the casual, stay-awhile feel of a Parisian café