Printed Plates

There Is Nothing Like a Jerk
By Scott Reitz
Special to The Washington Post
Wednesday, September 9, 2009

My absolutely favorite recipe for grilling in summer, I can’t get enough of jerk. This article was a great read, but the recipe is the real find.

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The Beauty of a Seasoned Wok Wednesday, June 3, 2009

Over the years I’ve collected some pretty expensive cookware but still my favorite is my cheap humble wok. It’s taken me years to get a great patina that now renders this pan priceless

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In Summer, You’ll Find Me Putting On the Dog

Special to The Washington Post Wednesday, May 20, 2009 Mostly I’m a burger guy.  But when dogs are good, they’re a lot of fun.  When I’ve got a ton of people coming for a cook out, I’ll fall back on franks, but craft a sea of condiments to make things a little less mundane

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The Tough Go Chopping By Scott Reitz Special to The Washington Post Wednesday, March 11, 2009; Page F01 Looking to end a hangover, a breakfast food trumps all.   So good in fact it becomes the centerpiece of a weekend, going way beyond a humble corned beef, with recipes to boot. I got to spend a lot of time with Chefs from Evening Stare Cafe, and the Willard Hotel for this piece.

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Home Field Advantage, Special to The Washington Post Wednesday, January 28, 2009; Page F01

For almost a decade I’ve been having people to my house when the final four teams play for a spot in the Super bowl.   It’s become a tradition I hope I never let go of, and was the inspiration for this Front Page feature for the Washington Post. ******************************************************

Good to Go La Caraqueña Wednesday, January 28, 2009; Page F03

Besides a hands on Saltena lesson Raul also taught me a lot about Bolivian cooking and Latin American Cusine.  You can read more about the time we shared in his kitchen here.

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Good to Go Gilly’s Fine Wine and Craft Beer Wednesday, January 7, 2009; Page F03 To be honest this place scared me a little.   After getting to know the owners, and having  a few beers it grew on me.  This sandwich…I’ll let it speak for itself.   But I can’t deny its quirky appeal.