Posts by DM Magazine

‘Sacrificial’ Seafood

Each year on Ash Wednesday, across New Orleans and the rest of south Louisiana, Catholics (which culturally means everybody, no matter where they go to church, or don’t) start replacing the meat in their diets with seafood. Happily, across New Orleans and the rest of South Louisiana, all the seafood is Catholic too. We’re just…

Read More

Soup for the Season

It’s been several decades now since an impromptu gathering of wandering young Americans decided to shop at the outdoor market in the town they were visiting in Turkey and fix dinner. And since not a single member of the group knew the first thing about cooking, we knew enough to make soup. Obviously, there are…

Read More

Finding Our Own Neverland

There is the magic, and then there’s the magic trick. On the long road from playwright J.M. Barrie’s real life to numerous books and a play, from that play to big-budget movie, and from that movie to the Broadway stage, the musical called Finding Neverland has taken on plenty of both. That’s not to say…

Read More

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…

Read More

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.…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More