(Deb Lindsey / For the Washington Post)
The $20 Diner likes a Brightwood takeout spot, more for the sweet dishes than the savory ones.
The James Beard Award-winning author and blogger wants to take the fear out of preparing waterfowl dishes.
REVIEW | The potent drinks are sure to pull you back, but for now, the kitchen needs a side of finesse.
Associated Press and — Associated Press
He is credited with elevating American cuisine and Chicago’s culinary reputation.
The Weeknight Vegetarian admits to a fascination with winter squash and finds a new treatment.
Beer: Cider’s growth spurt is due, in part, to collaborations with craft brewers.
The co-author of the definitive “World Atlas of Wine” says life’s too short to drink the bad stuff.
This week, we pour a syrah, a cabernet sauvignon, two red blends and a rosé sparkler.
Learn about plants that give food sweet flavors.
Classics and comfort food reign.
The Adams Morgan restaurant is returning to its Japanese roots in full.
Don’t wait to place your order for the best selection of size and breed.
Raynold Mendizabal, the chef who once sold burgers, is moving on to whole-animal charcuterie.
Restaurant matures with grace, thanks to cooking that showcases ingredients.
If Dracula could eat this flavorful root, here’s what he’d do to keep it undead.
The Washington Post restaurant critic reviews the dining rooms you should know.
There are more than 180 cooking classes in the Washington area to tempt you into the kitchen.
This might be the help you’ve been waiting for: base recipes, current standards for various frozen desserts and tips for serving and storing.
Out in stores and online, it features recipes that span more than 50 years of Food section coverage.
Use this guide to learn the best ways to take your food from freezer to table.
The Washington Post Food section’s 2013 listing and map of farmers markets in the area.
The largest of the mini-chain’s four restaurants serves a good pie and well-executed meaty dishes.
Plan dinner, try new foods or explore cuisines with Recipe Finder, a database of recipes tested by The Washington Post.
See how critic Tom Sietsema rated D.C. restaurants in the Going Out Guide.
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