Sourced

The latest from the Sourced column and archives.

The 90-year-old deli where old-fashioned meets cutting-edge
Family reinforces Wagshal’s brand with catering, brisket — and frozen-meal vending machines.
 
How do you top a super-bowl event to fight hunger? By stirring it up.
(The Washington Post, September 28, 2015; 8:00 AM)
 
Free Range on Food: The no-cook issue
(vForum, August 5, 2015; 12:00 PM)
 
Why my favorite comfort-food salad will always be a wedge
(The Washington Post, August 4, 2015; 8:00 AM)
 
Free Range on Food: Easter, Ostrowski's sausages and more
(vForum, April 1, 2015; 12:00 PM)
 
How a new sausagemaker lives up to a Polish neighborhood’s standards
(The Washington Post, March 29, 2015; 7:00 AM)
 
When chefs want squab or yak or even guinea pig, this is the man they call
(The Washington Post, February 28, 2015; 8:00 AM)
 
Free Range on Food: Thanksgiving
(vForum, November 25, 2014; 1:40 PM)
 
The Biltmore inspires a gilded Thanksgiving
(The Washington Post, November 21, 2014; 9:29 PM)
 
From 1789 to the Hamilton: Chef Anthony Lombardo likes getting back to the rush
(The Washington Post, November 11, 2014; 8:30 AM)
 
Granita: Icy-cold comfort for your summertime blues
(The Washington Post, July 15, 2014; 10:30 AM)
 
Bagels: How to make ones that live up to childhood memories
(The Washington Post, April 29, 2014; 10:15 AM)
 
Bakery apprentices learn the ins and outs of opening a food business the hard way
(The Washington Post, March 25, 2014; 10:30 AM)
 
D.C. neighborhood markets: What to pick up
(The Washington Post, February 25, 2014; 3:02 PM)
 
D.C.’s neighborhood markets offer an ingredient boon, of sorts
(The Washington Post, February 25, 2014; 1:11 PM)
 
D.C. pastry chefs’ desserts: Their recipes, your sweet reward
(The Washington Post, December 24, 2013; 2:38 PM)
 
Baking tips from D.C. pastry chefs
(The Washington Post, December 24, 2013; 2:30 PM)
 
The Veg-O-Matic: It slices and dices as well as it ever did, which means not well at all.
(The Washington Post, October 29, 2013; 1:45 PM)
 
D.C. chefs making cauliflower a star
(The Washington Post, October 1, 2013; 3:52 PM)
 
At FreshFarm, monthly lunch celebrates local foods
(The Washington Post, August 20, 2013; 4:46 PM)
 
Hospital surgery recovery: How food deliveries from family and friends got me through
(The Washington Post, July 9, 2013; 11:40 AM)
 
Greek salad days
(The Washington Post, April 16, 2013; 2:55 PM)
 
Hooked on okonomiyaki
(The Washington Post, March 19, 2013; 2:20 PM)
 
Stacking up the metropolitan pastrami Rat Pack
(The Washington Post, February 13, 2013; 11:18 AM)
 
Pastrami on the rise
(The Washington Post, February 12, 2013; 5:42 PM)
 
Swordfish: How to make it shine
(The Washington Post, January 22, 2013; 4:19 PM)
 
Onions and cheese; what could go wrong?
(The Washington Post, December 24, 2012; 1:01 PM)
 
Cook Asian pears at your peril
(The Washington Post, November 27, 2012; 4:50 PM)
 
My chili’s meaner than yours
(The Washington Post, October 23, 2012; 11:01 AM)
 
What took me so long to make fresh pasta?
(The Washington Post, September 25, 2012; 11:55 AM)
 
The Process continues, even on vacation
(The Washington Post, August 21, 2012; 2:50 PM)
 
Corn: There’s sweet, and sweeter
(The Washington Post, July 24, 2012; 2:30 PM)
 
How to expand your field of corn
(The Washington Post, July 24, 2012; 1:01 PM)
 
A cake that calls for The Process
(The Washington Post, June 26, 2012; 2:32 PM)
 
The Process: Make a sauce, feel like a real cook
(The Washington Post, June 5, 2012; 1:27 PM)
 
Rustic and high-tech coexist in chefs’ open kitchens
(The Washington Post, May 29, 2012; 12:27 PM)
 
Sometimes, what’s new and fresh leads the way
(The Washington Post, April 17, 2012; 1:01 PM)
 
Luxe fat, wide backs, good eating
(The Washington Post, March 20, 2012; 1:08 PM)
 
In Spike Gjerde’s world
(The Washington Post, March 13, 2012; 11:21 AM)
 
Yellow perch, a small treasure
(The Washington Post, February 21, 2012; 3:04 PM)
 
Soup and sandwich, now more than ever
(The Washington Post, January 31, 2012; 12:05 PM)
 
Free Range on Food: Frozen vegetables and winter citrus
(vForum, January 17, 2012; 10:37 AM)
 
Free Range on Food: Fresh winter produce
(vForum, January 11, 2012; 12:14 PM)
 
Sourced: Lettuce that doesn’t mind the cold
(The Washington Post, January 10, 2012; 1:52 PM)
 
Where to find Endless Summer Harvest greens
(The Washington Post, January 10, 2012; 10:20 AM)
 
Where to buy Randall Lineback beef
(The Washington Post, December 20, 2011; 2:27 PM)
 
Sourced: Of chocolate makers and chocolatiers
(The Washington Post, November 29, 2011; 12:12 PM)
 
Sourced: The dual-purpose bivalves of Dragon Creek
(The Washington Post, October 25, 2011; 1:07 PM)
 
Mom, I cook because of you
(The Washington Post, October 4, 2011; 2:37 PM)
 
Sourced: Where good chicken comes from
(The Washington Post, August 30, 2011; 11:15 AM)
 
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