http://www.washingtonpost.com?wprss=rss_linksetThe Food section serves up recipe tips, food trends and more.enCopyright 2012 Washington Post CompanyThu, 10 Jan 2013 04:20:04 GMTThu, 10 Jan 2013 04:20:04 GMT5http://media3.washingtonpost.com/wp-srv/hp/image/wp_web.gifhttp://www.washingtonpost.com?wprss=rss_linksethttp://feeds.washingtonpost.com/c/34656/f/636527/s/275a2f8f/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Csay0Egoodbye0Eto0Eall0Ewe0Ecan0Eeat0C20A130C0A10C0A80Caa8c77580E599d0E11e20E88d0A0Ec4cf65c3ad150Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>There’s no subtle or sophisticated way to say this other than to spit it out straight: This is the last day of the All We Can Eat blog.</p> <p>It pains me to type that sentence, and not because I’ve been the primary editor and writer for the blog for more than two years now. It pains me because All We Can Eat has been a reliable partner over these many months — one that openly accepted our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/going-out-gurus/post/rays-the-steaks-at-east-river-closes-for-renovations/2011/10/24/gIQAPJMiDM_blog.html">gossip</a>, our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/dcs-sad-dearth-of-true-dive-bars/2012/11/28/11acc2c8-398f-11e2-b01f-5f55b193f58f_blog.html">rants</a>, our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/top-chef-seattle-ep-9-memory-eraser/2013/01/03/adac54e4-55a1-11e2-8b9e-dd8773594efc_blog.html">recaps</a>, our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/kinkeads-alums-and-the-restaurant-that-molded-them/2012/11/21/2d97fe80-3417-11e2-9cfa-e41bac906cc9_blog.html">reflections</a>, our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/galileo-iii-has-closed-donnas-future-uncertain/2011/09/16/gIQA6Mw7XK_blog.html?">breaking news</a>, our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/cal-ripken-burgers-we-put-them-through-the-grinder/2012/06/06/gJQA8xtlIV_blog.html">barbecue coverage</a>, our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/oxford-companion-to-beer-not-infallible/2011/10/29/gIQAgPGvSM_blog.html">beer reports</a>, our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/the-best-sweet-and-sour-chicken-period/2012/06/13/gJQAZ0ntaV_blog.html">favorite recipes</a>, our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/corn-risotto-thatll-make-you-smile-from-ear-to-ear/2012/08/02/gJQAkxlkSX_blog.html">improvisational cooking</a>, our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/poll-will-you-continue-to-eat-at-chick-fil-a/2012/07/18/gJQAM6NhtW_blog.html">polls</a>, our <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/farmers-market-roundup-jan-5-6/2013/01/03/92ff11ee-55c0-11e2-a613-ec8d394535c6_blog.html">roundups</a> and <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/rounds-about-doughnuts-hit-the-brunch-circuit/2012/07/23/gJQAceL14W_blog.html">so</a> <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/cal-ripken-burgers-we-put-them-through-the-grinder/2012/06/06/gJQA8xtlIV_blog.html">much</a> <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/not-your-regular-joe-peregrines-750-geisha-coffee/2012/12/18/d627fbd6-4948-11e2-b6f0-e851e741d196_blog.html">more</a>.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/say-goodbye-to-all-we-can-eat/2013/01/08/aa8c7758-599d-11e2-88d0-c4cf65c3ad15_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/275a2f8f/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Say+goodbye+to+All+We+Can+Eat&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fsay-goodbye-to-all-we-can-eat%2F2013%2F01%2F08%2Faa8c7758-599d-11e2-88d0-c4cf65c3ad15_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151540484445/u/0/f/636527/c/34656/s/275a2f8f/a2.htm"><img src="http://da.feedsportal.com/r/151540484445/u/0/f/636527/c/34656/s/275a2f8f/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151540484445/u/0/f/636527/c/34656/s/275a2f8f/a2t.img" border="0"/>Tim Carmanfavorite recipesWed, 09 Jan 2013 16:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/say-goodbye-to-all-we-can-eat/2013/01/08/aa8c7758-599d-11e2-88d0-c4cf65c3ad15_blog.html?wprss=rss_all-we-can-eatTim Carmanhttp://feeds.washingtonpost.com/c/34656/f/636527/s/2759d459/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cchat0Eleftovers0Ea0Epressing0Equestion0C20A130C0A10C0A90Cac60Af0Aa20E5a260E11e20E9fa90E5fbdc9530Aeb90Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>Good morning. We interrupt the RGIII finger-pointing to bring you this bulletin: Next time you’re at a restaurant, you might find “gems” on your plate. That’s what one creative chef is calling the food he make from ingredients once <a data-xslt="_http" href="http://www.washingtonpost.com/lifestyle/food/fine-dinings-trash-to-table-movement/2013/01/07/1da8af2e-55fa-11e2-bf3e-76c0a789346f_story.html">destined for the scrap heap</a>. As restaurants feel the financial squeeze, they’re making use of tendons, marrow and fish tails. <strong>Tim Carman</strong> tells the story.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/chat-leftovers-a-pressing-question/2013/01/09/ac60f0a2-5a26-11e2-9fa9-5fbdc9530eb9_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/2759d459/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Chat+Leftovers%3A+A+pressing+question&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fchat-leftovers-a-pressing-question%2F2013%2F01%2F09%2Fac60f0a2-5a26-11e2-9fa9-5fbdc9530eb9_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/153443013022/u/0/f/636527/c/34656/s/2759d459/a2.htm"><img src="http://da.feedsportal.com/r/153443013022/u/0/f/636527/c/34656/s/2759d459/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/153443013022/u/0/f/636527/c/34656/s/2759d459/a2t.img" border="0"/>Wed, 09 Jan 2013 15:30:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/chat-leftovers-a-pressing-question/2013/01/09/ac60f0a2-5a26-11e2-9fa9-5fbdc9530eb9_blog.html?wprss=rss_all-we-can-eatJane Touzalinhttp://feeds.washingtonpost.com/c/34656/f/636527/s/274fbe04/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Ctop0Eten0Erecipes0Eof0E20A120Eyours0Emine0Eand0Eours0C20A130C0A10C0A80C928e0A1440E56c30E11e20Ebf3e0E76c0Aa789346f0Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>So there we were, squinting at printouts of the in-house data that supports our monthly and annual lists of the most-viewed Washington Post recipes online, and it hit us: A good number of the ones that were so popular in 2012 also floated to the top in 2011, 2010, 2009, 2008 <span>. . .</span> even 2004, long before we were sharing the results of such stats surfing.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/top-ten-recipes-of-2012-yours-mine-and-ours/2013/01/08/928e0144-56c3-11e2-bf3e-76c0a789346f_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/274fbe04/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Top+Ten+recipes+of+2012%3A+Yours%2C+mine+and+ours&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Ftop-ten-recipes-of-2012-yours-mine-and-ours%2F2013%2F01%2F08%2F928e0144-56c3-11e2-bf3e-76c0a789346f_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/153442960485/u/0/f/636527/c/34656/s/274fbe04/a2.htm"><img src="http://da.feedsportal.com/r/153442960485/u/0/f/636527/c/34656/s/274fbe04/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/153442960485/u/0/f/636527/c/34656/s/274fbe04/a2t.img" border="0"/>Tue, 08 Jan 2013 15:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/top-ten-recipes-of-2012-yours-mine-and-ours/2013/01/08/928e0144-56c3-11e2-bf3e-76c0a789346f_blog.html?wprss=rss_all-we-can-eatBonnie S. Benwickhttp://feeds.washingtonpost.com/c/34656/f/636527/s/274ecf57/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cnew0Esites0Ewant0Eyou0Eto0Ebetter0Eunderstand0Eyour0Efood0C20A130C0A10C0A70C1bfa7a560E58ff0E11e20E88d0A0Ec4cf65c3ad150Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>The two sites have little in common, save perhaps the fact that each was started by a small group of women who have developed deep expertise in their particular field of interest: <a data-xslt="_http" href="http://www.americanfoodroots.com/">American Food Roots</a> on the history and evolution of U.S. gastronomy and <a data-xslt="_http" href="http://www.foodtank.org/">Food Tank</a> on the contradictory and problematic Western food system.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/new-sites-want-you-to-better-understand-your-food/2013/01/07/1bfa7a56-58ff-11e2-88d0-c4cf65c3ad15_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/274ecf57/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=New+sites+want+you+to+better+understand+your+food&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fnew-sites-want-you-to-better-understand-your-food%2F2013%2F01%2F07%2F1bfa7a56-58ff-11e2-88d0-c4cf65c3ad15_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/153442956336/u/0/f/636527/c/34656/s/274ecf57/a2.htm"><img src="http://da.feedsportal.com/r/153442956336/u/0/f/636527/c/34656/s/274ecf57/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/153442956336/u/0/f/636527/c/34656/s/274ecf57/a2t.img" border="0"/>Tim Carmanfood securityTankTue, 08 Jan 2013 14:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/new-sites-want-you-to-better-understand-your-food/2013/01/07/1bfa7a56-58ff-11e2-88d0-c4cf65c3ad15_blog.html?wprss=rss_all-we-can-eatTim Carmanhttp://feeds.washingtonpost.com/c/34656/f/636527/s/274ddf82/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cthe0Ebarbecue0Eworld0Elooks0Eback0E0E0E0Eand0Eforward0C20A130C0A10C0A70Ce2e7eb120E58eb0E11e20E88d0A0Ec4cf65c3ad150Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>Over New Year’s Eve dinner, the subject came up, as it is wont to do: What is your resolution for the coming year?</p> <p>Among the usual declarations — get in better shape, lose weight — I proclaimed that I will learn to make pastrami.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/the-barbecue-world-looks-back----and-forward/2013/01/07/e2e7eb12-58eb-11e2-88d0-c4cf65c3ad15_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/274ddf82/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=The+barbecue+world+looks+back+.+.+.+and+forward&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fthe-barbecue-world-looks-back----and-forward%2F2013%2F01%2F07%2Fe2e7eb12-58eb-11e2-88d0-c4cf65c3ad15_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151540406279/u/0/f/636527/c/34656/s/274ddf82/a2.htm"><img src="http://da.feedsportal.com/r/151540406279/u/0/f/636527/c/34656/s/274ddf82/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151540406279/u/0/f/636527/c/34656/s/274ddf82/a2t.img" border="0"/>friends and familyJim ShahinTue, 08 Jan 2013 12:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/the-barbecue-world-looks-back----and-forward/2013/01/07/e2e7eb12-58eb-11e2-88d0-c4cf65c3ad15_blog.html?wprss=rss_all-we-can-eatJim Shahinhttp://feeds.washingtonpost.com/c/34656/f/636527/s/27445d64/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Ca0Eshake0Eup0Eat0Ecap0Ecity0Ebrewing0C20A130C0A10C0A60Ce7bbf89a0E58230E11e20E9fa90E5fbdc9530Aeb90Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p> <a data-xslt="_http" href="http://www.capcitybrew.com/">Capitol City Brewing</a>, which celebrated its 20th anniversary in 2012, begins the new year with its brew crew in a state of flux.</p> <p> <strong>Mike McCarthy</strong>, Cap City’s director of brewing operations, handed in his resignation three weeks ago after completing his final assignment (a German-style pilsener), announcing that “it was time to move on.”</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/a-shake-up-at-cap-city-brewing/2013/01/06/e7bbf89a-5823-11e2-9fa9-5fbdc9530eb9_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/27445d64/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=A+shake-up+at+Cap+City+Brewing&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fa-shake-up-at-cap-city-brewing%2F2013%2F01%2F06%2Fe7bbf89a-5823-11e2-9fa9-5fbdc9530eb9_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151540355217/u/0/f/636527/c/34656/s/27445d64/a2.htm"><img src="http://da.feedsportal.com/r/151540355217/u/0/f/636527/c/34656/s/27445d64/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151540355217/u/0/f/636527/c/34656/s/27445d64/a2t.img" border="0"/>Greg KitsockMon, 07 Jan 2013 12:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/a-shake-up-at-cap-city-brewing/2013/01/06/e7bbf89a-5823-11e2-9fa9-5fbdc9530eb9_blog.html?wprss=rss_all-we-can-eatGreg Kitsockhttp://feeds.washingtonpost.com/c/34656/f/636527/s/2730a122/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cbraised0Educk0Elegs0Ewith0Eturnips0Ea0Eweekday0Eluxury0C20A130C0A10C0A30Cb3665a50A0E55f20E11e20Ebf3e0E76c0Aa789346f0Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>During our December visit to Paris, my wife, <strong>Jackie</strong>, and I had an excellent dinner at L’Abeille, the fancy restaurant in the <a data-xslt="_http" href="http://www.shangri-la.com/paris/shangrila">Shangri-La Hotel</a> One of our main courses was spice-crusted pigeon with several varieties of turnips. We ordered it because of our fondness for the combination of red-fleshed birds and those sweet, juicy, peppery-mustardy-funky root vegetables. When I say “red-fleshed birds,” I mostly mean duck, which is a classic with turnips, a nice alternative to the more common oranges, cherries or other fruits.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/braised-duck-legs-with-turnips-a-weekday-luxury/2013/01/03/b3665a50-55f2-11e2-bf3e-76c0a789346f_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/2730a122/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Braised+duck+legs+with+turnips%2C+a+weekday+luxury&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fbraised-duck-legs-with-turnips-a-weekday-luxury%2F2013%2F01%2F03%2Fb3665a50-55f2-11e2-bf3e-76c0a789346f_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151540255885/u/0/f/636527/c/34656/s/2730a122/a2.htm"><img src="http://da.feedsportal.com/r/151540255885/u/0/f/636527/c/34656/s/2730a122/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151540255885/u/0/f/636527/c/34656/s/2730a122/a2t.img" border="0"/>Cooking Off the CuffFri, 04 Jan 2013 12:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/braised-duck-legs-with-turnips-a-weekday-luxury/2013/01/03/b3665a50-55f2-11e2-bf3e-76c0a789346f_blog.html?wprss=rss_all-we-can-eatEdward Schneiderhttp://feeds.washingtonpost.com/c/34656/f/636527/s/272a8b45/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cfarmers0Emarket0Eroundup0Ejan0E50E60C20A130C0A10C0A30C92ff11ee0E55c0A0E11e20Ea6130Eec8d394535c60Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>It can be a bit of a battle to persuade yourself to get out to the farmers market this time of year. Some of your favorite vendors may be gone for the season. And it’s cold. Darn cold. But you can combat the weather by picking up a cup of soup at the market. You’ll encounter warming offerings from Atwater’s Bakery at Saturday’s <a data-xslt="_http" href="http://www.freshfarmmarket.org/farmers_markets/markets/silver_spring.php">FreshFarm Market in Silver Spring</a> and Sunday’s <a data-xslt="_http" href="http://www.takomaparkmarket.com/">Takoma Park Farmers Market</a>, as well as from Soupergirl at Sunday’s <a data-xslt="_http" href="http://www.freshfarmmarket.org/farmers_markets/markets/dupont_circle.php">FreshFarm Market at Dupont Circle</a>. Find details on these and other markets through the map link below.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/farmers-market-roundup-jan-5-6/2013/01/03/92ff11ee-55c0-11e2-a613-ec8d394535c6_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/272a8b45/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Farmers+Market+Roundup%3A+Jan.+5-6&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Ffarmers-market-roundup-jan-5-6%2F2013%2F01%2F03%2F92ff11ee-55c0-11e2-a613-ec8d394535c6_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/153442785456/u/0/f/636527/c/34656/s/272a8b45/a2.htm"><img src="http://da.feedsportal.com/r/153442785456/u/0/f/636527/c/34656/s/272a8b45/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/153442785456/u/0/f/636527/c/34656/s/272a8b45/a2t.img" border="0"/>Johannes VermeerBecky KrystalThu, 03 Jan 2013 18:24:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/farmers-market-roundup-jan-5-6/2013/01/03/92ff11ee-55c0-11e2-a613-ec8d394535c6_blog.html?wprss=rss_all-we-can-eatBecky Krystalhttp://feeds.washingtonpost.com/c/34656/f/636527/s/2728eb33/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Ctop0Echef0Eseattle0Eep0E90Ememory0Eeraser0C20A130C0A10C0A30Cadac54e40E55a10E11e20E8b9e0Edd8773594efc0Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>This week’s Quickfire is a knife-skills challenge with guest judge, <strong>Bob Kramer</strong>. Kramer is a “master bladesmith” whose custom-made knives sell for $500 an inch — which means your average chef’s knife goes for, oh, about $4,000. </p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/top-chef-seattle-ep-9-memory-eraser/2013/01/03/adac54e4-55a1-11e2-8b9e-dd8773594efc_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/2728eb33/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=%E2%80%98Top+Chef+Seattle%2C%E2%80%99+Ep.+9%3A+Memory+eraser&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Ftop-chef-seattle-ep-9-memory-eraser%2F2013%2F01%2F03%2Fadac54e4-55a1-11e2-8b9e-dd8773594efc_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151540210950/u/0/f/636527/c/34656/s/2728eb33/a2.htm"><img src="http://da.feedsportal.com/r/151540210950/u/0/f/636527/c/34656/s/2728eb33/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151540210950/u/0/f/636527/c/34656/s/2728eb33/a2t.img" border="0"/>Top ChefThu, 03 Jan 2013 14:30:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/top-chef-seattle-ep-9-memory-eraser/2013/01/03/adac54e4-55a1-11e2-8b9e-dd8773594efc_blog.html?wprss=rss_all-we-can-eatCarol Blymirehttp://feeds.washingtonpost.com/c/34656/f/636527/s/27288f24/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cwe0Ethe0Efood0Esection0Eregulars0Ehereby0Eresolve0Eto0E0E0C20A130C0A10C0A30Ca7bba20A60E5510A0E11e20Ebf3e0E76c0Aa789346f0Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>During Wednesday’s <a data-xslt="_http" href="http://live.washingtonpost.com/free-range-1-2-2013.html">Free Range chat</a>, Food Editor <strong>Joe Yonan</strong>, fresh from his Meat Purge in Maine, asked readers which food resolutions they had made for the year. We received a number of thoughtful responses, such as the <a data-xslt="_http" href="http://live.washingtonpost.com/free-range-1-2-2013.html#Resolution-for-">chatter</a> who plans to “bring lunch to work as much as possible” and another who resolves to <a data-xslt="_http" href="http://live.washingtonpost.com/free-range-1-2-2013.html#Food-resolution">eat more veggies</a>.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/we-the-food-section-regulars-hereby-resolve-to--/2013/01/03/a7bba206-5510-11e2-bf3e-76c0a789346f_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/27288f24/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=We%2C+the+Food+Section+regulars%2C+hereby+resolve+to.+.+.&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fwe-the-food-section-regulars-hereby-resolve-to--%2F2013%2F01%2F03%2Fa7bba206-5510-11e2-bf3e-76c0a789346f_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/153442772536/u/0/f/636527/c/34656/s/27288f24/a2.htm"><img src="http://da.feedsportal.com/r/153442772536/u/0/f/636527/c/34656/s/27288f24/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/153442772536/u/0/f/636527/c/34656/s/27288f24/a2t.img" border="0"/>Thu, 03 Jan 2013 14:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/we-the-food-section-regulars-hereby-resolve-to--/2013/01/03/a7bba206-5510-11e2-bf3e-76c0a789346f_blog.html?wprss=rss_all-we-can-eatTim Carmanhttp://feeds.washingtonpost.com/c/34656/f/636527/s/2720d4e0/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cchat0Eleftovers0Eits0Eyour0Eturn0C20A130C0A10C0A20C255485b60E54e90E11e20E8b9e0Edd8773594efc0Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>Happy 2013! What better way to start off a new year than with a week’s worth of <a data-xslt="_http" href="http://www.washingtonpost.com/lifestyle/food/powerhouse-ingredients-deserve-special-attention/2012/12/28/05bc0eb0-4baa-11e2-a6a6-aabac85e8036_story.html">healthful dinner recipes</a> from <strong>Stephanie Witt Sedgwick</strong>. It’s an annual feature you’ll find today in Food. Also today, a treat for “Downton Abbey” fans: <strong>Becky Krystal</strong> writes about the <a data-xslt="_http" href="http://www.washingtonpost.com/lifestyle/food/on-downton-abbey-aspic-matters/2012/12/28/674a4aea-4acc-11e2-9a42-d1ce6d0ed278_story.html">Edwardian-era food</a> that’s practically a cast member in the hit series on PBS. </p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/chat-leftovers-its-your-turn/2013/01/02/255485b6-54e9-11e2-8b9e-dd8773594efc_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/2720d4e0/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Chat+Leftovers%3A+It%E2%80%99s+your+turn&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fchat-leftovers-its-your-turn%2F2013%2F01%2F02%2F255485b6-54e9-11e2-8b9e-dd8773594efc_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151540160725/u/0/f/636527/c/34656/s/2720d4e0/a2.htm"><img src="http://da.feedsportal.com/r/151540160725/u/0/f/636527/c/34656/s/2720d4e0/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151540160725/u/0/f/636527/c/34656/s/2720d4e0/a2t.img" border="0"/>chat leftoversWed, 02 Jan 2013 15:55:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/chat-leftovers-its-your-turn/2013/01/02/255485b6-54e9-11e2-8b9e-dd8773594efc_blog.html?wprss=rss_all-we-can-eatJane Touzalinhttp://feeds.washingtonpost.com/c/34656/f/636527/s/2718e6e3/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cbarbecue0Ecaught0Efire0Ein0E20A120C20A120C120C310Cf18bb5da0E5360A0E11e20Ebf3e0E76c0Aa789346f0Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>Here it is, the dawn — well, the hazy morning — of a new year. Before stepping lively into 2013, let’s sit a spell on the couch to consider the year just past. </p> <p>Last year yielded a lot of fond barbecue memories. But from a writer’s point of view, perhaps none were as enduring as those quadrennial follies we like to call the presidential election. </p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/barbecue-caught-fire-in-2012/2012/12/31/f18bb5da-5360-11e2-bf3e-76c0a789346f_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/2718e6e3/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Barbecue+caught+fire+in+2012&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fbarbecue-caught-fire-in-2012%2F2012%2F12%2F31%2Ff18bb5da-5360-11e2-bf3e-76c0a789346f_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/153442689136/u/0/f/636527/c/34656/s/2718e6e3/a2.htm"><img src="http://da.feedsportal.com/r/153442689136/u/0/f/636527/c/34656/s/2718e6e3/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/153442689136/u/0/f/636527/c/34656/s/2718e6e3/a2t.img" border="0"/>Tue, 01 Jan 2013 12:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/barbecue-caught-fire-in-2012/2012/12/31/f18bb5da-5360-11e2-bf3e-76c0a789346f_blog.html?wprss=rss_all-we-can-eatJim Shahinhttp://feeds.washingtonpost.com/c/34656/f/636527/s/2713df3b/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cwhile0Ethe0Ebrewers0Eaway0Enew0Elabels0Ein0Eplay0C20A120C120C280C81f5ae760E51290E11e20E950Aa0E7863a0A13264b0Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p> <strong>Jason Oliver</strong> is headed Down Under.</p> <p> The brewmaster for <a data-xslt="_http" href="http://www.dbbrewingcompany.com">Devils Backbone Brewing</a> <a data-xslt="_http" href="http://www.dbbrewingcompany.com"> <!--empty--> </a> in Roseland, Va., isn't merely fleeing the cold weather, even though his sojourn in Australia, from Jan. 7 to about Feb. 18, will coincide with that land’s warm season.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/while-the-brewers-away-new-labels-in-play/2012/12/28/81f5ae76-5129-11e2-950a-7863a013264b_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/2713df3b/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=While+the+brewer%E2%80%99s+away%2C+new+labels+in+play&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fwhile-the-brewers-away-new-labels-in-play%2F2012%2F12%2F28%2F81f5ae76-5129-11e2-950a-7863a013264b_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151540086956/u/0/f/636527/c/34656/s/2713df3b/a2.htm"><img src="http://da.feedsportal.com/r/151540086956/u/0/f/636527/c/34656/s/2713df3b/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151540086956/u/0/f/636527/c/34656/s/2713df3b/a2t.img" border="0"/>Mon, 31 Dec 2012 12:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/while-the-brewers-away-new-labels-in-play/2012/12/28/81f5ae76-5129-11e2-950a-7863a013264b_blog.html?wprss=rss_all-we-can-eatGreg Kitsockhttp://feeds.washingtonpost.com/c/34656/f/636527/s/2704f182/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cfarmers0Emarket0Eroundup0Edec0E290C20A120C120C280C96f212c60E50A50A0E11e20E839d0Ed54cc6e49b630Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>This week we’re highlighting a market new to this space, the <a data-xslt="_http" href="http://greatfallsfarmersmarket.org/">Great Falls Community Farmers Market</a>. While a good number of the markets we regularly feature have closed for the season, the Great Falls market is open year-round. It operates Saturdays from 10 a.m. to 2 p.m. at 750 Walker Rd. in Great Falls Village Centre.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/farmers-market-roundup-dec-29/2012/12/28/96f212c6-5050-11e2-839d-d54cc6e49b63_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/2704f182/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Farmers+Market+Roundup%3A+Dec.+29&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Ffarmers-market-roundup-dec-29%2F2012%2F12%2F28%2F96f212c6-5050-11e2-839d-d54cc6e49b63_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151540015571/u/0/f/636527/c/34656/s/2704f182/a2.htm"><img src="http://da.feedsportal.com/r/151540015571/u/0/f/636527/c/34656/s/2704f182/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151540015571/u/0/f/636527/c/34656/s/2704f182/a2t.img" border="0"/>Becky KrystalFri, 28 Dec 2012 20:22:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/farmers-market-roundup-dec-29/2012/12/28/96f212c6-5050-11e2-839d-d54cc6e49b63_blog.html?wprss=rss_all-we-can-eatBecky Krystalhttp://feeds.washingtonpost.com/c/34656/f/636527/s/2702110e/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Coeufs0Ei0Edid0Eit0Eagain0C20A120C120C270C2a65a4380E4ddf0E11e20E950Aa0E7863a0A13264b0Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>There’s something about the name of the old-fashioned French dish Oeufs à la Tripe that makes me smile. You’d think it would turn out to be eggs with tripe, and if you saw it on a menu you might not order it (though I probably would). </p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/oeufs-i-did-it-again/2012/12/27/2a65a438-4ddf-11e2-950a-7863a013264b_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/2702110e/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Oeufs%2C+I+did+it+again&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Foeufs-i-did-it-again%2F2012%2F12%2F27%2F2a65a438-4ddf-11e2-950a-7863a013264b_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151539995426/u/0/f/636527/c/34656/s/2702110e/a2.htm"><img src="http://da.feedsportal.com/r/151539995426/u/0/f/636527/c/34656/s/2702110e/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151539995426/u/0/f/636527/c/34656/s/2702110e/a2t.img" border="0"/>Fri, 28 Dec 2012 12:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/oeufs-i-did-it-again/2012/12/27/2a65a438-4ddf-11e2-950a-7863a013264b_blog.html?wprss=rss_all-we-can-eatEdward Schneiderhttp://feeds.washingtonpost.com/c/34656/f/636527/s/26fa282f/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Ctop0Echef0Eseattle0Eep0E80Erinksmanship0C20A120C120C270Cdeeba3a20E4fac0E11e20E950Aa0E7863a0A13264b0Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p/> <p>Ten chefs remain. Does this mean Restaurant Wars? </p> <p> It doesn’t?  </p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/top-chef-seattle-ep-8-rinksmanship/2012/12/27/deeba3a2-4fac-11e2-950a-7863a013264b_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/26fa282f/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=%E2%80%98Top+Chef+Seattle%2C%E2%80%99+Ep.+8%3A+Rinksmanship&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Ftop-chef-seattle-ep-8-rinksmanship%2F2012%2F12%2F27%2Fdeeba3a2-4fac-11e2-950a-7863a013264b_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/153442549789/u/0/f/636527/c/34656/s/26fa282f/a2.htm"><img src="http://da.feedsportal.com/r/153442549789/u/0/f/636527/c/34656/s/26fa282f/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/153442549789/u/0/f/636527/c/34656/s/26fa282f/a2t.img" border="0"/>Thu, 27 Dec 2012 13:17:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/top-chef-seattle-ep-8-rinksmanship/2012/12/27/deeba3a2-4fac-11e2-950a-7863a013264b_blog.html?wprss=rss_all-we-can-eatCarol Blymirehttp://feeds.washingtonpost.com/c/34656/f/636527/s/26e730c6/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Catlas0Ebrew0Eworks0Eto0Eshoulder0Ethe0Eload0Esoon0C20A120C120C210C378ccf0A0A0E4bc40E11e20Ea6a60Eaabac85e80A360Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>This one nearly crept into town under the radar.</p> <p>Former federal worker,<strong> Justin Cox</strong>, and his old schoolmate, <strong>Will Durgin</strong>, a professional brewer, have announced plans to open <a data-xslt="_http" href="http://atlasbrewworks.com/">Atlas Brew Works</a> in the District’s Ivy City neighborhood this spring.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/atlas-brew-works-to-shoulder-the-load-soon/2012/12/21/378ccf00-4bc4-11e2-a6a6-aabac85e8036_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/26e730c6/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Atlas+Brew+Works+to+shoulder+the+load+soon&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fatlas-brew-works-to-shoulder-the-load-soon%2F2012%2F12%2F21%2F378ccf00-4bc4-11e2-a6a6-aabac85e8036_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/153442464559/u/0/f/636527/c/34656/s/26e730c6/a2.htm"><img src="http://da.feedsportal.com/r/153442464559/u/0/f/636527/c/34656/s/26e730c6/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/153442464559/u/0/f/636527/c/34656/s/26e730c6/a2t.img" border="0"/>Mon, 24 Dec 2012 12:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/atlas-brew-works-to-shoulder-the-load-soon/2012/12/21/378ccf00-4bc4-11e2-a6a6-aabac85e8036_blog.html?wprss=rss_all-we-can-eatGreg Kitsockhttp://feeds.washingtonpost.com/c/34656/f/636527/s/26d826b2/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cambar0Ehires0Echef0Eand0Epastry0Echef0Efrom0Eserbia0C20A120C120C210C98d27d240E4b0Aa0E11e20Ea6a60Eaabac85e80A360Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>During his fall trip to the Balkans, <strong>Ivan Iricanin</strong> realized he would need to rethink his plan to serve traditional Serbian food on Capitol Hill.</p> <p>“When I went to Serbia, it was like, ‘This food is good, but it’s like homey.’ You can come and eat once a week, but I want people to come three or four times a week,” the Serbian native told All We Can Eat today at the construction site at 523 Eighth St. SE, where the <a data-xslt="_http" href="http://www.washingtonpost.com/gog/bars-clubs/masa-14,1158447.html">Masa 14</a>/<a data-xslt="_http" href="http://www.washingtonpost.com/gog/bars-clubs/el-centro-d.f.,1208021.html">El Centro D.F</a>. partner will open his modern Serbian restaurant, <a data-xslt="_http" href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/ambar-to-introduce-serbian-cuisine-to-capitol-hill/2012/08/27/647f6d7a-f051-11e1-ba17-c7bb037a1d5b_blog.html">Ambar</a>.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/ambar-hires-chef-and-pastry-chef-from-serbia/2012/12/21/98d27d24-4b0a-11e2-a6a6-aabac85e8036_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/26d826b2/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Ambar+hires+chef+and+pastry+chef+from+Serbia&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fambar-hires-chef-and-pastry-chef-from-serbia%2F2012%2F12%2F21%2F98d27d24-4b0a-11e2-a6a6-aabac85e8036_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151539783702/u/0/f/636527/c/34656/s/26d826b2/kg/342/a2.htm"><img src="http://da.feedsportal.com/r/151539783702/u/0/f/636527/c/34656/s/26d826b2/kg/342/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151539783702/u/0/f/636527/c/34656/s/26d826b2/kg/342/a2t.img" border="0"/>Fri, 21 Dec 2012 22:15:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/ambar-hires-chef-and-pastry-chef-from-serbia/2012/12/21/98d27d24-4b0a-11e2-a6a6-aabac85e8036_blog.html?wprss=rss_all-we-can-eatTim Carmanhttp://feeds.washingtonpost.com/c/34656/f/636527/s/26d3e391/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Coden0Ea0Ejapanese0Ecomfort0Eon0Ea0Ecold0Ewinters0Enight0C20A120C120C20A0C387c0A1f40E4af90E11e20Ea6a60Eaabac85e80A360Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>During our October trip to Japan, my wife, <strong>Jackie</strong>, and I had dinner at a restaurant specializing in oden, which is essentially vegetables and many other things simmered in a flavorful broth, ideally eaten in cold weather.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/oden-a-japanese-comfort-on-a-cold-winters-night/2012/12/20/387c01f4-4af9-11e2-a6a6-aabac85e8036_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/26d3e391/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Oden%3A+Japanese+comfort+on+a+cold+winter%E2%80%99s+night&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Foden-a-japanese-comfort-on-a-cold-winters-night%2F2012%2F12%2F20%2F387c01f4-4af9-11e2-a6a6-aabac85e8036_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/153442375589/u/0/f/636527/c/34656/s/26d3e391/a2.htm"><img src="http://da.feedsportal.com/r/153442375589/u/0/f/636527/c/34656/s/26d3e391/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/153442375589/u/0/f/636527/c/34656/s/26d3e391/a2t.img" border="0"/>Fri, 21 Dec 2012 12:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/oden-a-japanese-comfort-on-a-cold-winters-night/2012/12/20/387c01f4-4af9-11e2-a6a6-aabac85e8036_blog.html?wprss=rss_all-we-can-eatEdward Schneiderhttp://feeds.washingtonpost.com/c/34656/f/636527/s/26cd83ad/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cnevin0Emartell0Eon0Efounding0Efarmers0Ecookbook0C20A120C120C20A0Cd5ddf160A0E4a210E11e20Eb6f0A0Ee851e741d1960Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>Food writer <strong>Nevin Martell </strong>used the 21st century’s primary news outlets, Twitter and Facebook, to make his own announcement: that he had signed a deal to write the <a data-xslt="_http" href="http://www.washingtonpost.com/gog/restaurants/founding-farmers,1153804.html">Founding Farmers</a> cookbook.</p> <p>All We Can Eat took the opportunity to forward him a few e-mail questions about the project, which Martell graciously answered below.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/nevin-martell-on-founding-farmers-cookbook/2012/12/20/d5ddf160-4a21-11e2-b6f0-e851e741d196_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/26cd83ad/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Nevin+Martell+on+Founding+Farmers+cookbook&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fnevin-martell-on-founding-farmers-cookbook%2F2012%2F12%2F20%2Fd5ddf160-4a21-11e2-b6f0-e851e741d196_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151539720693/u/0/f/636527/c/34656/s/26cd83ad/kg/342/a2.htm"><img src="http://da.feedsportal.com/r/151539720693/u/0/f/636527/c/34656/s/26cd83ad/kg/342/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151539720693/u/0/f/636527/c/34656/s/26cd83ad/kg/342/a2t.img" border="0"/>Thu, 20 Dec 2012 17:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/nevin-martell-on-founding-farmers-cookbook/2012/12/20/d5ddf160-4a21-11e2-b6f0-e851e741d196_blog.html?wprss=rss_all-we-can-eatTim Carmanhttp://feeds.washingtonpost.com/c/34656/f/636527/s/26cc6c95/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Ctop0Echef0Eseattle0Eep0E70Eberry0Ebasic0C20A120C120C20A0C0A55881b80E4a440E11e20Eb6f0A0Ee851e741d1960Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>A Girl Without Her <a data-xslt="_http" href="http://www.girlandthegoat.com/">Goat</a> — Chicago chef and “<a data-xslt="_http" href="http://www.bravotv.com/top-chef">Top Chef</a>” Season 4 winner <strong>Stephanie Izard</strong> — joins <strong>Padma </strong>as the Quickfire judge. The challenge? Cook anything you want in 30 minutes, using any ingredient from the pantry. The hook? All the ingredients are covered in Reynolds Wrap.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/top-chef-seattle-ep-7-berry-basic/2012/12/20/055881b8-4a44-11e2-b6f0-e851e741d196_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/26cc6c95/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=%E2%80%98Top+Chef+Seattle%2C%E2%80%99+Ep.+7%3A+Berry+basic&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Ftop-chef-seattle-ep-7-berry-basic%2F2012%2F12%2F20%2F055881b8-4a44-11e2-b6f0-e851e741d196_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/153442343543/u/0/f/636527/c/34656/s/26cc6c95/a2.htm"><img src="http://da.feedsportal.com/r/153442343543/u/0/f/636527/c/34656/s/26cc6c95/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/153442343543/u/0/f/636527/c/34656/s/26cc6c95/a2t.img" border="0"/>Thu, 20 Dec 2012 15:10:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/top-chef-seattle-ep-7-berry-basic/2012/12/20/055881b8-4a44-11e2-b6f0-e851e741d196_blog.html?wprss=rss_all-we-can-eatCarol Blymirehttp://feeds.washingtonpost.com/c/34656/f/636527/s/26cbc8d0/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cfamily0Eof0Esticky0Erices0Ebelcher0Ereleases0Estatement0C20A120C120C20A0C8659cd2a0E4aa90E11e20Ea6a60Eaabac85e80A360Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p> <strong>Joey Belcher</strong>, the restaurateur behind <a data-xslt="_http" href="http://www.washingtonpost.com/gog/restaurants/sticky-rice,1149585.html">Sticky Rice</a> on H Street NE and <a data-xslt="_http" href="http://www.washingtonpost.com/gog/restaurants/1905,1134892.html">1905</a> on the U Street corridor, among others, was <a data-xslt="_http" href="http://dcist.com/2012/12/sticky_rice.php">found dead on Monday</a>. His family released the following statement this morning:</p> <p/> <p>Local restaurateur Joey Belcher died suddenly on Monday afternoon in his home of unknown causes. He was 37 years old.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/family-of-sticky-rices-belcher-releases-statement/2012/12/20/8659cd2a-4aa9-11e2-a6a6-aabac85e8036_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/26cbc8d0/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Family+of+Sticky+Rice%E2%80%99s+Belcher+releases+statement&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Ffamily-of-sticky-rices-belcher-releases-statement%2F2012%2F12%2F20%2F8659cd2a-4aa9-11e2-a6a6-aabac85e8036_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151539709783/u/0/f/636527/c/34656/s/26cbc8d0/a2.htm"><img src="http://da.feedsportal.com/r/151539709783/u/0/f/636527/c/34656/s/26cbc8d0/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151539709783/u/0/f/636527/c/34656/s/26cbc8d0/a2t.img" border="0"/>Thu, 20 Dec 2012 13:50:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/family-of-sticky-rices-belcher-releases-statement/2012/12/20/8659cd2a-4aa9-11e2-a6a6-aabac85e8036_blog.html?wprss=rss_all-we-can-eatTim Carmanhttp://feeds.washingtonpost.com/c/34656/f/636527/s/26ca1de7/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cbrace0Eyourself0Efor0Egame0Eof0Ethrones0Ebeer0C20A120C120C190C1ac0Ae0A0A40E4a2b0E11e20E820Ae0E17eefac2f9390Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>Thanks to a new partnership between <a data-xslt="_http" href="http://www.ommegang.com/">Brewery Ommegang</a> and HBO, “<a data-xslt="_http" href="http://www.hbo.com/game-of-thrones/index.html">Game of Thrones</a>” fans can greet Season 3 with a flagon of themed ale — or at least a very large bottle.</p> <p>The upstate New York brewery announced on Monday that it’s partnering with the popular fantasy franchise on a series of four beers. The first, a 6.5 percent ABV blonde ale called Iron Throne, is scheduled for release on March 31. </p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/brace-yourself-for-game-of-thrones-beer/2012/12/19/1ac0e004-4a2b-11e2-820e-17eefac2f939_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/26ca1de7/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Brace+yourself+for+%E2%80%98Game+of+Thrones%E2%80%99+beer&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Fbrace-yourself-for-game-of-thrones-beer%2F2012%2F12%2F19%2F1ac0e004-4a2b-11e2-820e-17eefac2f939_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151539692800/u/0/f/636527/c/34656/s/26ca1de7/a2.htm"><img src="http://da.feedsportal.com/r/151539692800/u/0/f/636527/c/34656/s/26ca1de7/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151539692800/u/0/f/636527/c/34656/s/26ca1de7/a2t.img" border="0"/>Thu, 20 Dec 2012 11:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/brace-yourself-for-game-of-thrones-beer/2012/12/19/1ac0e004-4a2b-11e2-820e-17eefac2f939_blog.html?wprss=rss_all-we-can-eatCaitlin Deweyhttp://feeds.washingtonpost.com/c/34656/f/636527/s/26ca1de0/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cfarmers0Emarket0Eroundup0Edec0E20A0E260C20A120C120C190C0A7442d540E4a230E11e20E820Ae0E17eefac2f9390Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>One of the many great things about farmers markets is the diversity of produce you can find — different varieties of fruits or vegetables you already know and love or something entirely new. This week’s bounty has unusual options, including kai-lan (Chinese broccoli) at Sunday’s <a data-xslt="_http" href="http://www.freshfarmmarket.org/farmers_markets/markets/dupont_circle.php">FreshFarm Market at Dupont Circle</a> and Red Maria potatoes at Saturday’s <a data-xslt="_http" href="http://www.freshfarmmarket.org/farmers_markets/markets/silver_spring.php">FreshFarm Market in Silver Spring</a>. Details about these and other markets can be found via the map link below.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/farmers-market-roundup-dec-20-26/2012/12/19/07442d54-4a23-11e2-820e-17eefac2f939_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/26ca1de0/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Farmers+Market+Roundup%3A+Dec.+20-26&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Ffarmers-market-roundup-dec-20-26%2F2012%2F12%2F19%2F07442d54-4a23-11e2-820e-17eefac2f939_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151539692797/u/0/f/636527/c/34656/s/26ca1de0/a2.htm"><img src="http://da.feedsportal.com/r/151539692797/u/0/f/636527/c/34656/s/26ca1de0/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151539692797/u/0/f/636527/c/34656/s/26ca1de0/a2t.img" border="0"/>farmers marketsBecky KrystalAntonio VivaldiThu, 20 Dec 2012 11:00:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/farmers-market-roundup-dec-20-26/2012/12/19/07442d54-4a23-11e2-820e-17eefac2f939_blog.html?wprss=rss_all-we-can-eatBecky Krystalhttp://feeds.washingtonpost.com/c/34656/f/636527/s/26c5f651/l/0L0Swashingtonpost0N0Cblogs0Call0Ewe0Ecan0Eeat0Cpost0Cten0Ereasons0Eto0Elove0Eperuvian0Emarkets0C20A120C120C190Ceaeb40Ae80E49370E11e20Eb6f0A0Ee851e741d1960Iblog0Bhtml0Dwprss0Frss0Iall0Ewe0Ecan0Eeat/story01.htm<p>Some people sneak away for illicit romps on the beach when on vacation. I sneak off to food markets. Sometimes I even bring home a souvenir — or a bag of them.</p> <p> Last month, when I <a data-xslt="_http" href="http://www.washingtonpost.com/lifestyle/travel/its-a-whole-new-world-in-peruvian-cuisine/2012/12/13/d7b66a78-42d6-11e2-9648-a2c323a991d6_story.html">ate my way through as much of Peru as I could</a>, I stopped in at a number of markets, including the super-antiseptic Wong supermarket in Lima and the fly-happy Mercado Central de San Pedro in Cusco. Wherever I went, I received a firsthand education about the wealth of Peruvian produce.</p> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/ten-reasons-to-love-peruvian-markets/2012/12/19/eaeb40e8-4937-11e2-b6f0-e851e741d196_blog.html?wprss=rss_all-we-can-eat">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636527/s/26c5f651/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/viral/sendEmail.cfm?lang=en&title=Ten+reasons*+to+love+Peruvian+markets&link=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fall-we-can-eat%2Fpost%2Ften-reasons-to-love-peruvian-markets%2F2012%2F12%2F19%2Feaeb40e8-4937-11e2-b6f0-e851e741d196_blog.html%3Fwprss%3Drss_all-we-can-eat" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/151539671609/u/0/f/636527/c/34656/s/26c5f651/kg/342/a2.htm"><img src="http://da.feedsportal.com/r/151539671609/u/0/f/636527/c/34656/s/26c5f651/kg/342/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/151539671609/u/0/f/636527/c/34656/s/26c5f651/kg/342/a2t.img" border="0"/>WONGWed, 19 Dec 2012 23:50:00 GMThttp://www.washingtonpost.com/blogs/all-we-can-eat/post/ten-reasons-to-love-peruvian-markets/2012/12/19/eaeb40e8-4937-11e2-b6f0-e851e741d196_blog.html?wprss=rss_all-we-can-eatTim Carman