Jonathan Bardzik


Red, White and Waldorf. 3

“You’ve got to serve something red, white and blue,” says Valerie, a U.S.Department of State employee by day, farmer on nights and weekends (God, I love DC!). We were discussing the catering menu I was planning in celebration of a friend’s recent citizenship. “What’s blue besides blueberries,” I thought. “Besides, they’re not […]


This is so difficult you may not even want to try.

The gift of a spaetzle-maker, originally intended for the giver’s daughter – “Honestly, you’re more likely to use it.” – has plagued me for years. It sat in the cupboard leering, challenging me to finally take it from it’s simple, clear plastic wrapping and make a batch of the quickly […]


The root of the problem.

A beetroot salad, in British television, seems to be shorthand for punishment or penance. However, faced with a spring season where the calendar had gotten far out ahead of the weather, that’s precisely what we made. Cold days had prevented the emergence of sweet asparagus or spring onions, so we […]


Trust.

During my Eastern Market cooking demos, I am often asked, “Do you only cook with organic ingredients?” The answer? “No.” I prefer organic, but I put my full faith in farmers. The reality is that raising and selecting healthy food is more complicated than a single factor, like organic. There […]