Crisp and refreshing fennel bulb, bitter celery and rich, salty parmesan are brightened by a lemon juice vinaigrette and balanced with nutty, rich toasted pepitas.
“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 […]
Five or six years ago, my parents’ newspaper changed, and not for the better. The wonderful, large pages got smaller, and the bylines all read AP. Now, the Associated Press is an important news source, and do a much better job at covering Washington politics and major events around the […]
*Sincere thanks to Jenny Lehman for this beautiful photo of the soup she made at home from this recipe. Spring and fall in Washington easily compensate for summer’s most humid days and the city’s damp, insipid attempt at winter. One of the great joys of these seasons is their length. […]