Several months ago, DCist published an interview with Anthony Bourdain, in which he took Bay Area chef Alice Waters to task for aggressively pushing organic, local foods (that tend to be pricey) during the middle of a recession. Bourdain later followed up, twice, making sure to mention that he felt bad about his statements against “Saint Alice.” He said that he was prepared to eat humble pie when he would share the stage with…

Photo by andertho Dish of the Week: Chili Everyone knows it’s been a big week for chili, especially Ben’s Chili Bowl. But we’re not here to talk about Ben’s, for once this week. Because whether you love or don’t love the chili from Ben’s, its squeeze-tap runny texture isn’t quite comparable to most traditional chili. Depending on where you’re from, you think chili is something totally different. If you’re from Texas, chances are you…

Dish of the Week: Soon doo boo chigae (Korean tofu stew) Where: Lighthouse Tofu/Vit Goel, Mandu, Adam Express When most people think of Korean food, they’re used to mostly barbecue and rice dishes like galbi (short ribs), bulgogi (rib eye), and bi bim bap (rice mixed with vegetables and meat). But there’s a whole world of deliciousness in their stews and soups, like yook gae jang (spicy beef and scallion soup), kimchee chigae (kimchee stew),…

Dish of the week: Moose Reading all the biographical information about presumptive VP nominee Sarah Palin, one thing sticks out to foodies. She seems to have a thing for hunting and eating moose. That gets a person thinking, what does moose taste like and where can I get it? According to Henry David Thoreau, “It tasted like tender beef, with perhaps more flavor, – sometimes like veal.” So maybe moose burgers make sense, but given…

With the revival of classic cookbooks propelled by the releases of The Silver Spoon and Julie and Julia — the blog-turned-book in which Julie Powell writes on cooking every recipe in Julia Child’s Mastering the Art of French Cooking — it’s worth noting the death of chef and cookbook writer Edna Lewis, 89. Lewis didn’t just compile recipes. Having authored The Taste of Country Cooking, she’s largely credited with explaining and showcasing Southern cooking to…