Carman also visited the pedigreed Pizzeria da Marco in Bethesda and found a not-so delicious irony: Because the shop uses such fine quality fresh buffalo mozzarella — the real stuff from Campania has a higher water content — the center of the pies gets mushy. “Once out of the soup,” Carman writes, “you discover the truth about the pizzaiolo’s handcrafted work: These are flavorful pies.” But that’s about the only positive words he had for the place. See what he thought of the service.
Also in today’s Food section:
The sprout situation: do consumers need to freak out about safety of eating bean sprouts?
Former Food section writer Jane Black returns with a profile of Jeni’s Splendid Ice Creams, founded in Columbus, Ohio, by former art student Jeni Britton Bauer. The scoop-shop entrepreneur shares a few of her secrets for homemade ice cream.
Bonnie Benwick surveys new cookbooks geared to seasonal and local eating – perfect for home cooks wondering what to do with their garden/CSA abundance this time of year.