(Deb Lindsey / For The Washington Post)
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A quick bread that’s good, and good for you
Nourish: Olive oil is the secret to Ellie Krieger’s warm, baked ode to the season.
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Masala Art: Raising the bar on the waterfront
Southwest sequel brings original’s same deftness with curries and more, but the cocktails can’t keep up.
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A chef goes back to the rush
Anthony Lombardo trades the genteel 1789 for the rocking Hamilton, and doesn’t look back.
Thanksgiving FAQs: How do I make a perfect pie crust?
Making pie crust isn’t rocket science, but it sure can feel that way sometimes. Here are a few tips.
Plate Lab: Chicken schnitzel that sings
DGS Delicatessen delivers richness, juicy crunch, sweet-sour tenderness and a sharp bite in one big plateful.
Jeremiah Langhorne pops up at DGS, Mockingbird Hill
You’ll have two chances to try the cooking of the forthcoming Dabney chef in the next week.
Five local vendors to check out at the Emporiyum
The two-day festival is an ideal time to sample wares from local producers.
A quick bread that’s good, and good for you
Nourish: Olive oil is the secret to Ellie Krieger’s warm, baked ode to the season.
Thanksgiving FAQs: Should I roast a turkey breast for two?
Don’t feel too constrained by planning a main course for a small holiday group.
Americans are falling out of love with restaurants—in 3 charts
If you find yourself eating out less often these days, you’re not alone.
Masala Art: Raising the bar on the waterfront
Southwest sequel brings original’s same deftness with curries and more, but the cocktails can’t keep up.
Food calendar: Sean Brock is coming to Washington
The chef of Husk in Charleston makes stops at America Eats Tavern and Sixth and I Historic Synagogue.
DCCK to sell chow-chow at select Whole Foods
The non-profit’s condiment made its debut on Tuesday night at the Capital Food Fight.
Thanksgiving FAQs: Should I brine the turkey?
Generally speaking, brining turkey is a good thing. Here’s how to do it.
How safe is your microwave?
Very safe, actually, when used properly. And it’s perfect for “steaming” vegetables.
A chef goes back to the rush
Anthony Lombardo trades the genteel 1789 for the rocking Hamilton, and doesn’t look back.
A primer on 5 cold-weather greens
What you need to know about cabbage, collards, chicories, kale and mustard greens.
Salad days: Now’s the time. Don’t toss them off.
As the weather cools, the greens taste better. All the more reason to brush up on your saladmaking.
Nutmeg for fall cocktails. Not ‘pumpkin spice.'
Nutmeg pairs with spirits for something that evokes the season with sophistication.
Thanksgiving FAQs: How big a turkey should I buy?
Think about how many people you’re hosting and what else you’re serving. Consider 2 small birds or a breast.
How to make frying easy | Food Hacks
Washington Post Food and Dining editor Joe Yonan gives you a few simple rules to make frying less messy and scary.
‘Baking Chez Moi,’ no mere puff project
Book Report: Dorie Greenspan’s 10th collection of recipes focuses on her part-time Paris persona.
For frying at its best, learn the art of tempura
The Weeknight Vegetarian remembers a meal in Tokyo and finds a book to help him replicate it.
2014 shaping up to be a ‘classic’ in Va. and Md.
Looks like the 2014 vintage will help establish the Mid-Atlantic as a world-class wine region.
Swimming back across the river
Coastal Flats brings its shrimp-and-crab fritters, lobster rolls and more to Gaithersburg
Thanksgiving FAQs: Timing your turkey purchase
Now’s the time to start work on acquiring and putting away the bird for your Turkey Day table.
The early line on sparkling holiday wines
This week’s recommendations come from Spain, Portugal, France and Oregon.
Treats: Bundt meets sweet potato
Baker Lisa Yockelson goes with the brighter, lighter fall vegetable to create a potential holiday classic.
Which fats are good and which fats are bad?
The science on it has evolved in the past 10 or so years. Here are a few highlights to consider.
82 Steak Out: Cheap cuts done right
The $20 Diner finds that lavishness is overrated when it comes to the simple pleasures of steak frites.
Plate Lab: How to make an omelet like Le Diplomate
Practice makes perfect when attempting to turn out the soft, creamy eggs the way the bistro’s chef does.
Sunday brunch omelet, constructed | Plate Lab
The delicate nature of eggs makes omelets a difficult dish to prepare -- and a French omelet is even more complicated. Le Diplomate in D.C. reveals their techniques.
Food Videos
Plate Lab Dinner Party
Bonnie Benwick and Joe Yonan take their Sunday Magazine recipe column to a class of 24 at Salamander Resort.
How to make frying easy | Food Hacks
Washington Post Food and Dining editor Joe Yonan gives you a few simple rules to make frying less messy and scary.
Sunday brunch omelet, constructed | Plate Lab
The delicate nature of eggs makes omelets a difficult dish to prepare -- and a French omelet is even more complicated. Le Diplomate in D.C. reveals their techniques.
Turning cauliflower into ‘rice’
TV host and author Ellie Krieger makes her cauliflower "rice" dish and talks about her food philosophy.
The Post’s Joe Yonan has four easy tips for peeling, seeding and cutting winter squash.
Follow candy corn’s wild ride from Jelly Belly's factory in Illinois until it arrives at a store in Virginia.
Ghibellina spices up its farro salad by adding hazelnuts and roasted beets for a wider variety of flavor.
Crazed snacking on Mexico's streets
"Dorilocos" are a bag of Doritos chips, deranged. Here's how they're made.
Butternut squash 'noodle' salad, constructed | Plate Lab
Butternut squash salads typically involve wheat pastas and blocks of butternut squash. Thally, in D.C., instead uses the squash as the "pasta" itself. Here's how they make it.
Demand for hard cider swells market
With hard cider making a comeback across the country, craft producers are trying to keep up with demand. For apple farmers, it means tapping a juicy new revenue stream.
Rasika takes Dining Guide crown
As the top pick on this year’s Fall Dining Guide, chef Vikram Sunderam shows off his kitchen’s naan.
Art of plating at Mintwood Place
Chef Cedric Maupillier shows the plating process behind his baked Alaska flambé.
Breaking bread at Rose’s Luxury
Rose’s Luxury lands a spot on the Fall Dining Guide. Watch as chef Aaron Silverman plans his daily menu.Editor's Choice
Tom Sietsema’s 2014 Fall Dining Guide
The Washington Post food critic reveals his top dining destinations for the months ahead.
Cooking Classes
A list of local cooking classes for all skill levels and tastes around the D.C. area.
Steps to a sensational smoothie
To take your smoothie to the next level and maximize nutrient density, here are six elements to include.
Farmers market listings
The Washington Post Food section’s 2014 listing and map of farmers markets in the area.
Interactive map of CSAs in the Washington area
More than 60 farms around the region that offer community-supported agriculture, or CSA, programs, are highlighted on this map.
The Washington Post cookbook
The collection 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.
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.
Nourish recipes
Search more than 100 healthful entrees, all clocking in at less than 500 calories, from Stephanie Witt Sedgwick.
Food Features
Tom Sietsema
Swimming back across the river
Coastal Flats brings its shrimp-and-crab fritters, lobster rolls and more to Gaithersburg
A welcome taste of Palena at Bread Feast
The chef collaboration served in Bread Furst is a winner from appetizers to desserts.
Welcome to Georgetown, Chez Billy Sud
First Bite: Eric and Ian Hilton will make Francophiles happy with their latest installment.
Fast and friendly, but kind of bland
First Bite: True Food Kitchen joins the Mosaic District roster in Fairfax.
Barry Koslow on his game at Pinea
First Bite: The chef returns to fine dining with beautiful plates and irresistible polenta fries.
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