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(Deb Lindsey / For the Washington Post)
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The Southern spread with a cult following
Duke’s Mayonnaise: Born from a businesswoman’s sandwich operation, it still inspires devotion.
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Salt-baking vegetables: Is it worth it?
A home cook experiments with a trendy chef technique and discovers that those beets work better in foil.
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David Tanis delivers ‘One Good Dish,’ and then some
Book Report: Every few years, we can count on a nice recipe collection from the former Chez Panisse chef.
Recipes
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Sweet on Chocolate Crust
The $20 Diner likes a Brightwood takeout spot, more for the sweet dishes than the savory ones.
Cookbook author Hank Shaw talks ducks, geese ahead of Range dinners
The James Beard Award-winning author and blogger wants to take the fear out of preparing waterfowl dishes.
Finding cheap thrills at Bar Charley
REVIEW | The potent drinks are sure to pull you back, but for now, the kitchen needs a side of finesse.
Chef Charlie Trotter dies at 54
He is credited with elevating American cuisine and Chicago’s culinary reputation.
Fall’s star gets sliced, roasted and stuffed
The Weeknight Vegetarian admits to a fascination with winter squash and finds a new treatment.
Where the apple has learned to love the hop
Beer: Cider’s growth spurt is due, in part, to collaborations with craft brewers.
Why this book belongs on your shelf
The co-author of the definitive “World Atlas of Wine” says life’s too short to drink the bad stuff.
5 wines to try
This week, we pour a syrah, a cabernet sauvignon, two red blends and a rosé sparkler.
Perry’s restaurant shifts from West to East
The Adams Morgan restaurant is returning to its Japanese roots in full.
Where to buy fresh, local Thanksgiving turkeys
Don’t wait to place your order for the best selection of size and breed.
Urban Butcher to go whole hog (and cow and lamb) in Silver Spring
Raynold Mendizabal, the chef who once sold burgers, is moving on to whole-animal charcuterie.
Buck’s: At age 10, charmingly familiar
Restaurant matures with grace, thanks to cooking that showcases ingredients.
Chat Leftovers: Ginger for vampires
If Dracula could eat this flavorful root, here’s what he’d do to keep it undead.
Latest Recipes
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- Scallops in Tangerine Sauce
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Editor's Choice
Tom Sietsema’s 40 favorites
The Washington Post restaurant critic reviews the dining rooms you should know.
Washington Post cooking class list, 2013-2014
There are more than 180 cooking classes in the Washington area to tempt you into the kitchen.
The whole scoop on ice cream
This might be the help you’ve been waiting for: base recipes, current standards for various frozen desserts and tips for serving and storing.
A Washington Post cookbook, at last
Out in stores and online, it features recipes that span more than 50 years of Food section coverage.
The big chill: A freezer guide
Use this guide to learn the best ways to take your food from freezer to table.
Farmers market listings
The Washington Post Food section’s 2013 listing and map of farmers markets in the area.
Nourish recipes
Search more than 100 healthful entrees, all clocking in at less than 500 calories, from Stephanie Witt Sedgwick.
Food Features
Tom Sietsema
Fourth RedRocks has a wow factor
The largest of the mini-chain’s four restaurants serves a good pie and well-executed meaty dishes.
The chork rules at Newton’s Noodles
Chef Dennis Friedman opens the newest Asian assembly-line kitchen in downtown D.C.
Mix Bar and Grille is pocket-friendly in Potomac
Eddie Benaim replaces Bezu fare with more modestly priced crowd-pleasers.
At Rose’s Luxury, already a necessity
Its top chef’s philosophy: “I’m in the good times business.” That sounds about right.
Barcelona arrives on 14th Street NW
The Connecticut chainlette’s D.C. outlet is hot, hot, hot — though the bread left us cold.
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Recipe Finder
Plan dinner, try new foods or explore cuisines with Recipe Finder, a database of recipes tested by The Washington Post.
DC Restaurant Finder
By Tom Sietsema Rating
See how critic Tom Sietsema rated D.C. restaurants in the Going Out Guide.
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