Two Foodie Brothers

Ladies and gentlemen, pizza lovers of the DC area, I arrive here to make an announcement. I think Two Amy’s, DC’s reigning king of authentic Neapolitan pizza has a real challenger. That challenger is in the form of Pupatella, a brick and mortar expansion of a near-legendary Arlington food cart. 

My top ten sandwich list elicited some good conversation so let’s follow it up with another conversation about another divisive subject – breakfast. While it is called the most important meal of the day, some people ignore it. Some people even drink it. But, more importantly, what is your ideal breakfast? While you think about that, here are my top ten […]

So Guinness has just released it’s new Black Lager and I don’t like it. I don’t like it one bit. Like many, I was introduced to dark beer, or “good beer” through my first pint of Guinness. (In my case, at Summers Restaurant in Arlington at an age that the restaurant nor the Commonwealth of […]

Who, in these times of massive financial uncertainty and contraction across the entire publishing business, tries to start a magazine? Who then would be crazy enough to make the publication virtually free of advertising while also investing in talented writers, photographers and designers? Let me tell you as an exile from the journalism business, that  […]

While most people spend their Saturday mornings sleeping off the previous night’s misbehavior, or maybe doing a bit of housecleaning, Janna and I found ourselves on an 18th century plantation… picking weeds. Were we serving off our community service requirement after the inevitable defamation suit from Rachael Ray? Not yet, at least. Instead, we were […]

Up to now, I’ve tried to avoid “food politics” pieces on the site because I tend to think those debates get very overheated quickly, and I really try and avoid the comments on this site to become the kind of cesspool of invective and not very clever insults that my soccer blog often had. But […]

Like any red-blooded American, I love sandwiches. I love them a lot. They are versatile, portable, endlessly varied, and easy to make whether with fancy ingredients bought for a specific recipe, or just thrown together from whatever happens to be sitting in the fridge. A quiet moment at work one day got me thinking this… […]

Janna and I decided to invite our friends Katie and Dave over to watch the Women’s World Cup final this weekend (the result of which didn’t quite go as planned) and, despite the result, had a great time thanks to some amazing food. We decided to go with sandwiches, but before we got to filling […]

  On this latest edition of the podcast, Sam and I take on all matters of food television including Food Network, Cooking Channel, and the horrors of such hosts as Guy Fieri and Rachael Ray. To listen, click play on the widget below. If you want to see an archive of our podcasts, click the […]

Wimbledon started this week and while it’s not an event I typically follow closely, even I know that the item that everyone eats at Wimbledon is a cup of strawberries with fresh cream drizzled over the top. That got me thinking. What are the foods that are most closely associated with specific sporting events. I […]

My girlfriend Janna grew up just a few towns away from the Jersey Shore and remains one of its keenest advocates. Just whatever you do, don’t bring up Seaside Heights, home of “that show.”  She always reminds people that most of the Jersey Shore isn’t anything like Seaside, with its throbbing techno beats and overly-tanned oompa […]

Janna, Sam, his girlfriend, and I were recently able to spend a week-long vacation in Nags Head in the Outer Banks of North Carolina. We cannot recommend it enough as a vacation destination. Although we didn’t make it up North to Duck and Carolla, here are some recommended restaurants located between Kill Devil Hills and […]

This past weekend, I embarked on a time-consuming, but ultimately successful baking project.  I wanted to create a dessert that was related to the Oscars, but the Internet had few good ideas.  Then I stumbled upon this recipe: