Dolcezza takes up a cute little corner spot at the intersection of Q Street and Wisconsin Avenue in Georgetown, an area perhaps better known for its shopping than for the university just a little father west. The gelato here is made in the Argentine style, meaning it contains no eggs but more cream (more cream!) than Italian gelato. It is, quite simply, some of the finest I’ve ever tasted — among the ranks of Capogiro in Philadelphia or the Bent Spoon in Princeton.

As the Ethicurean has grown, we have started to get some really off-the-wall e-mails from PR people. I can no longer resist publishing the most head-scratching of them, with the identifying information compassionately removed.

As March draws to a close, I start counting the weeks until the farmers market returns. (Ten, thanks.)
After a long winter rounded out by a handful of late snowstorms, I’m really looking forward to the first local salad of mixed greens, the first fresh asparagus, and the chance to restock my garlic stash. […]

There hasn’t been nearly enough fun around here lately. Our last attempt at making you smile — despite Farm Bill delays, Monsanto victories, the co-option of the EPA, and tragic transgenic pigs — caused quite a brawl in the comments section. (22 and counting!)
So, it’s Friday. Start the weekend off right with this beguiling little […]

Although the big companies (who buy though layers of contractors and middlemen to give themselves plausible deniability) initiated a voluntarily program several years ago to reduce child labor, not much improvement can be found.

… Water dries up fast in food desert : When a community group’s effort to bring a full-service grocery store to their neighborhood failed, they approached the managers of a local convenience stores with survey data showing the need for fresh food.

My 6-year-old learned her first curse word recently: crap. I’d take more pride in the fact that she lasted six years without learning the word if it weren’t for this: I’m the one who taught it to her.

I just came back from 2 amazing days in Northern Vermont.

You see, I was hired to be a chauffeur to an evil capitalist management consultant who was going to a small Vermont town - with or without me - to convince a nice small-town Vermont construction company owner to diversify and morph into […]

My beloved chocolate, whose place in my heart (and stomach) is eclipsed only by the lovely Noshette of the North, is in grave danger.
I was alerted to very serious situation by The Center for Food Safety, from which I receive regular alerts via email. You can get yourself on their email list by joining their […]

Seattle is cold, clear, and dry today, the kind of weather that makes my thoughts turn to bicycling. Instead of venturing out, I cook a heavy brunch that will give me a lot of energy for a walk planned this evening, downhill to the post office and back.
We have a pack of four sweet […]

I’m willing to bet that every conscious eater has a skeleton in his or her cupboard — a fetish for a particular corn-syrup-laced treat or microwaveable fat bomb. After all, we’re not nuns here. So I’ll confess first.
My processed-food addiction is to Goya black bean soup. It’s unbelievably thick and gooey, with whole black beans […]

Ever since sampling my first piece (and second…and fifth) piece of bacon toffee in early December, I haven’t been able to get it out of my mind. The deep and satisfying saltiness tangoing with the piercing sweetness, the crunch of the candy exploding around the denser flesh of the bacon — it’s so wrong and […]

Not to be outdone by a list of favorites from our old stomping grounds, we here in the Puget Sound region have our own list of fine foods to celebrate. With one exception, we had not encountered these treats before 2006.
1. Fish Brewing Company’s Winterfish: This seasonal, organic beer from Olympia - well […]

Our motto was, “Spit and go!” Our task was monumental: Ten wineries, two livers, and eight hours until our dinner reservations. This was our 2005 Oregon wine tour.

Yes, you read that right. Try hard and you can imagine this match made in gustatory heaven: crispy chewy bacon bits (in this case heritage pork from Fatted Calf) coated in buttery sweet crunchy toffee. Salty and sugary, smoky and rich…white trash flavors made with top-quality ingredients…ahhhhhh.
I had bacon toffee for the first time last […]

Pomegranates are not native to the Pacific Northwest, but here is a good sauce I made by once upon a time. The recipe comes from memory. The sauce goes well with lamb and that Oregon staple, pinot noir. Warm weather natives, rejoice.
Ingredients:
2 pomegranates, or 1 cup of pure pomegranate juice
2 tablespoons of […]