Posts by DM Magazine

Chicken Wings Take Flight

I was reading something that stopped me cold the other day – or stopped me hot, to be more precise. The least expensive part of any chicken, the part producers could barely give away a mere half-century ago, has become the single most expensive part. That, just in time for July 4th, is the mystery…

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Wolf Trap’s Dynamic Duo

Going to an opera at The Barns in northern Virginia certainly is different. It’s different from seeing any opera, or even the same opera, in one of those glittering 19th century palaces that grace Paris, Milan and even Odessa on the Black Sea. And it’s different from seeing any opera, or even the same opera,…

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North Africa’s Exotic Spices

Due to a mashup of culture, history, geography, religion and politics, what we might have called North African food – or even Arab food or, by most associations, Middle Eastern food – has come to be known as “Mediterranean food.” In the same politicized way that, in modern America, “Persian food” sounds less dangerous than…

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Beware, Falling Figs!

It may well be the first fruit ever domesticated. It is mentioned – quite favorably, no less – in both Hebrew and Christian scriptures. And since it seems to reach back far enough in history, it may have even been eaten by dinosaurs. At least by those who weren’t busy eating each other. It is…

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Fish on the Grill

For many, perhaps most, Americans, summertime is a parade of meat. That’s what happens the moment the cover comes off the backyard grill, letting those late-daylight evenings and especially weekends become festivals of smoke and flame. There is absolutely no reason fish and other types of seafood should be left out of the party. After…

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Watermelon’s Wanderings

Mark Twain, the ever-clever and ever-quotable, may have considered pompano a fish “as delicious as the lesser forms of sin.” But his gaze shifted upward to describe the watermelon, which he claimed must be “what angels eat.” Summer is prime time for watermelon, every bit as much as it is for peaches and nectarines. Not…

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Brussels Sprouts, Again?

The way I figure it, Brussels sprouts may have been cultivated by ancient Romans, embraced later by other cultures along the Mediterranean and finally perfected outside the Belgian city of Brussels, of all places. But they were saved for our modern world by chefs armed with one thing and one thing only – bacon. Ask…

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Arena Stage’s ‘Jubilee’

Though he has staged plays, musicals and even operas around the world, Tazewell Thompson is especially embraced around his DC homebase as a consummate showman. He’s one of those gifted people who intuitively knows an audience’s wishes and grants them in abundance, making them glad they bought a ticket. Thompson’s latest “written and directed by”…

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Trinidad’s Tangled Tastes

With a name like Trinidad (Spanish for Trinity, as in Holy) and a capital called Port of Spain, you’d expect this Caribbean island to be the most pure-bloodedly Spanish place this side of Madrid. Yet history speaks loudly in Trinidad, filled with African slavery, south Asian immigration and pots that tend to melt. You can…

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Tapas on the Table

Along with flamenco music, the little bites of food called tapas may well be the most “Spanish” thing about Spain. But if some long-ago bartender hadn’t been trying to keep insects away from his customers’ sweet wine from Jerez, the idea might have gone undiscovered. Jerez (which the Spaniards, unlike their Latin American progeny, manage…

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