Posts by DM Magazine

Uniquely British

George Bernard Shaw once quipped that America and England were two countries separated by a common language. At the time, he was talking about vocabulary, grammar, attitude and, of course, accent. But as we learned recently, his much-quoted wisdom applies to food as well. That’s one of the main takeaways from the happy news that…

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Ailey Dance Company’s 60th

If there is such a thing as “blood memory,” as the late choreographer and company founder Alvin Ailey seemed to think, then it would be an impressionistic thing in the extreme. It wouldn’t tell stories with developed characters. It wouldn’t complete thoughts with explicit meanings or messages. It would suggest and evoke, tease and evade.…

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The Delights of ABT’s ‘Harlequinade’

One of the final works of tsarist Russia’s golden boy Marius Petipa, Harlequinade is dance without a dark side – no lovers dying bestride a tomb, no curses from centuries past, no personalities split into white for good and black for evil. Indeed, it’s intriguing to ponder how many things that were feared within a…

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Trending Flavors from Africa

A couple weeks back, strolling through the mammoth Winter Fancy Food Show in San Francisco, we realized we could see Africa from there. Well, not exactly see it, though the continent is even larger than our own. But we could definitely taste it. After the show, that seemed the main thing most “survivors” (any Fancy…

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Spanokopita! Spanokopita!

Spanokopita, the savory pie one authority praised as the ultimate Greek “soul food,” might be the first word I ever tried to understand when arriving in Greece coming up on half a century ago. Surely I heard a few other words, enough to climb off the overnight ferry from Italy, find a late dinner of…

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Reborn Bread Bowls

Only a few months back, a national bread-centric chain called Panera introduced a “hot new trend” – yet another version of soup served in a bowl of hollowed-out bread. It was a “hot new trend” because Panera, along with many food journalists, told us it was. Which is great – since soup served in a…

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A Tale of Two Kingcakes

Inspired by two years and two Epiphanies of tasting galettes des rois, first all over Paris and then at one very special patisserie in Montreal, we decided this year in northern Virginia to make our own. Two galettes came together side by side, sharing the same puff pastry and the same almond filling. The results…

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Galette des Rois

It’s has been a long, hard road for me, learning to prefer the traditional puff-pastry-almond-paste galette des rois of France over the also-traditional sweet brioche kingcakes of my native New Orleans. My journey has been helped along by spending Epiphany eating galettes (yes, definitely more than one) in Paris two years ago and then eating…

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Celebrating Citrus

The last thing I remember not doing before leaving my last daily newspaper job was going to the Rio Grande Valley to write about citrus. The first thing I remember doing after starting my own food and wine magazine was – going to the Rio Grande Valley to write about citrus. I think about this…

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It’s Always Sunny

I’ve often wondered what was wrong with Sunny Randall. Having starred in no fewer than six crime novels by the late “dean of American crime fiction” Robert B. Parker, how had Sunny somehow become chopped liver after his sudden death at his writing desk in 2010? No, not Sonny Randall, the NFL quarterback that some…

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