REVIEW: matchbox, dc

is amazing. Now that they've expanded they can accommodate huge parties, they have outdoor seating, cozy nooks inside, bright light and fresh AC for the hot DC summer and the wood burning pizza oven if you're visiting in the winter. The menu at Matchbox is almost too big to choose from but there is certainly something for everyone. I have yet to taste their infamous sliders but their pizzas are great. Quite creative but honestly a bit on the oily side. Not so oily to discourage you but I'm used to true Italian pizzas not leaving a mark on the plate (or small puddle) when their fired in a wood burning oven. We had the "fire & smoke" pizza (fire roasted red peppers, spanish onions, chipotle pepper tomato sauce, garlic puree, smoked gouda, fresh basil ) which was absolutely fabulous and the tuna tartar (fresh tuna, ginger & onion, crispy wontons , honey-garlic & soy lime reduction) which was exceptional as well (the sauce was a bit overpowering- personally I like to taste my tuna - but they thoughtfully drizzle it on the side). If you're in Gallery Place and can't decide where to eat go STRAIGHT for Matchbox.

REVIEW: Italian sub @ Washall's, DC

So, I'm a firm believer New Jersey provides the best Italian subs in the country- you can find one of these salty vinegary delights in basically any strip mall up and down the state. The District of Columbia, however, begs to hold a candle in comparison. I heard there's a good Italian store on some side street off NY Ave which is completely not metro accessible (so who cares) but its been a small mission of mind to find the most authentic New Jersey Italian sub. More often then not the bread is wrong, or they use an Italian vinaigrette instead of oil and vinegar, or the meat selection is completely off... BUT I do have to say a close match- and probably the best I've had in the city for a looong time is at Wagshall's Market and Delicatessen in Spring Valley. Yes its a hike but great food, quality prep and a landmark in the city. If you're ever there be sure to stop by.

linguine with a fresh crab sauce

If you like fresh crabs as much as I do you should DEFINITELY try this. Every summer I'll go crabbing with my father and we'll make a huge seafood feast. Get one (or two, depends on the appetites and the what else you plan on eating that night) fresh live crab per person (you can have the person at the fish market kill and clean them for you or you can do it yourself). Remove the top part of the shell, the lungs (devils fingers) and wash out everything else inside. Then start a regular plain tomato sauce with garlic or onions, fresh tomatoes (or a can of diced or crushed if thats all you have), and after the sauce has started to cook for a bit add the crabs to the mix. Cover them if you have to and simmer for 15 or so minutes. Usually we do linguine or tagliatelle, but plain spaghetti are fine as well. This is a fabulous fresh seafood sauce, a distinct flavor and a nice mix if your used to having plain steamed crabs with old bay. If you'd like, add shrimp or even clams to the sauce as well for a more varied seafood plate.

REVIEW: Pho 14

(sorry, camera phone) Is pho the new craze? Well for me it might be. Pho is a traditional beef and rice noodle soup with aromatic spices from North Vietnam. Here at local family owned Pho 14 [1436 Park Rd. NW Washington, DC 20010 - (202) 986-2326] they have a number of soup varieties along with DELICIOUS rice and noodle entrees and a number of other small plates... and at SUCH a reasonable price. Dishes are large and a dinner for two with an appetizer can easily be $30 including tax and tip. Check it out!

minestrone

This is an Italian vegetable soup. Traditionally vegetarian but no one's going to call the cops if you wanna throw in a couple chicken legs. Normally this is a soup eaten in spring and summer when vegetables are plenty. In a large pot start with a bit of olive oil and salt and sautée chopped onions, celery, and carrots. Once they begin to soften, add a diced potato, a small pumpkin or squash if you have one- and fill the pot with water. As they start to cook chop the rest of the "softer" vegetables like peppers (sweet and hot), string beans, tomatoes, zucchini, mushrooms. You can add whatever you like, if you put one of every vegetable from the produce department you'd have a perfect soup. Keep it on medium to low heat and when everything is tender, remove from the stove and serve. My mother likes to serve a ladle or two over a handful of small pasta and always with a few HEAPING tablespoons of freshly grated cheese. VERY healthy,

slammin red lentiles

This is totally dinner and lunch for the next day for just a couple bucks.... In a large shallow skillet toss in some onions and garlic with a touch of olive oil. Add some [optional] stew or fajita sliced beef (you can substitute with bell peppers), and on low heat cook until the meat browns and the onions become translucent. I like to add a good mouthful of red wine (kidding, 1/2 a cup, let that reduce and then quickly add a cup of water and pour in a bag (about 1/2 a pound) of washed red lentils and stir constantly until fully incorporated- be sure to add enough water so everything is just submerged. Cook this for 15- 20 minutes on low, scraping the bottom with a wooden spoon to be sure nothing sticks and when the lentils seem to have absorbed all the liquid and are tender to the taste, remove from heat, add a handful of fresh parsely, some black pepper if you like, even some sour cream if you'd like this a bit richer, serve and enjoy.

summer cucumber dill salad

Simple simple simple. Peel a cucumber or two, remove the seeds if you prefer- slice them, chop some red onions, add some light vinegar, olive oil, dried or fresh dill, salt and cracked pepper. PERFECT on a hot summer day.

grilled or roasted eggplant appetizer or side

Choose some nice medium sized eggplants (the really big ones often times are bitter and have larger seeds), peel them with a potato peeler and slice them across into discs about 1/4 inch thick. Lay them flat on a baking sheet covered with aluminum foil and sprinkle with salt and a drizzle some olive oil and stick them in the broiler -OR- season them the same way and lay the on the cooler parts of a hot grill. Cook them [in either case] until they just start to char then remove from the heat, let them cool in a bowl, add some freshly chopped parsley, a fair amount of chopped garlic, some fine sea salt it you have it, olive oil and some balsamic vinegar. DEEEELICIOUS!

berries and cream

A decadent way to enjoy your summer berries- choose the ripest ones in season, divide them among 4 or 5 wine glasses then in a separate mixing bowl add a small carton of whipping cream and 2-3 tablespoons of sugar. Whisk the cream and sugar by hand for maybe 2-3 minutes until it JUST thickens and comes to a peak. If the texture starts to change and it get a bit gritty stop cause you went a little too far but its still fine. Pour over the berries, garnish with mint and refrigerate for an hour or two till you're ready to serve.

roasted tomato and onion salad

Healthy, simple and a fun twist to your meal. Quarter a couple plump, ripe tomatoes (try different types, sizes, colors and shapes) then slice up some onions and lay them flat on a baking sheet covered with aluminum foil. Drizzle some olive oil, sprinkle salt and throw'em under the broiler till they start to roast and slightly char. Remove from the heat and let them cool, add a few more drops of oil, some vinegar, loosely chopped basil and serve. Prepare this a couple hours in advance or 5 minutes before. Leftovers are great tossed in a salad or over pasta. For an extra kick, add a hot pepper or two for the added heat!