(Deb Lindsey / For The Washington Post)
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A bread master learns by doing, and writing
After 17 years of home baking, Samuel Fromartz pens a meditation on quest for ‘the perfect loaf’
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It’s nice to share a rooftop grill, but it’s also nice to win
A grilling champ adjusts to condo life and his fellow cooks, good and bad, who are lighting the gas.
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Nourish: Ellie Krieger, at your service
The respected cookbook author and nutritionist brings unique recipes and guidance to The Post.
Join our live chat
Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.
Canning Class: Pickled peppers for the fridge
So many options, and no boiling water bath required, to preserve the multicolored bounty of fall.
Boston import Tico brings some fun to 14th Street
Chef Michael Schlow’s homage to global cuisine takes its spot on D.C.’s crowded culinary corridor.
Daniel Boulud’s DBGB menu nods to France, SpongeBob
One new plate, jokes the chef, may solve the mystery to the secret behind SpongeBob’s Krabby Patty.
Shopping Cart: Dear Coco toffee and chocolate bars
Global flavor combinations spice up these artisanal, handcrafted bars from chef Rachelle Dalva Ferneau.
Food calendar: Make an apple pie
The Takoma Park Farmers Market is hosting a competition for amateur bakers.
My quinoa strategies, cont’d.
The Weeknight Vegetarian finds that a heavy hand with spice makes him like the pseudo-grain better.
Spirits: Using bubbles for good, not evil
Champagne can lift fragrant ingredients in a cocktail. Just be careful what you lift.
Al Crostino takes its charms eastward
Chef Juliana Nicolai and her family upgrade their Italian vibe in a move to Ninth Street NW.
How climate change is affecting the world’s biggest food company
Food is a necessity, but it’s also a big business. That might be complicating things.
The woman beyond the chateau
The passing of Baroness Philippine de Rothschild provides an opportunity to assess her contributions to wine.
Rosés and reds to see you through September
This week’s selections come from California, Spain, France and Australia.
Plate Lab: A risotto that hits the right base notes
Michael Schlow’s Latin-influenced comfort food begins with a smart sofrito.
When hoppy doesn’t mean heavy
Beer: Session IPAs offer a lower-alcohol way for hop lovers to get their fix without getting drunk.
America is slowly—but surely—becoming a nation of tea drinkers
There’s a quiet, and lightly caffeinated, trend brewing in America.
A chef’s playground in Petworth
At Crane & Turtle, named for a Japanese fable, Makoto Hamamura explores quirky combinations.
Food Videos
Summer’s favorite food, made easy
The Post’s food editor Joe Yonan has three tricks to prepare and store tomatoes.
How to make the lightest gnocchi
Marjorie Meek-Bradley, Executive Chef at Ripple in D.C., explains how to make gnocchi, a classic wintertime dish, lighter for the summer.
Backstory: The Washington Post Cookbook
A compilation of readers’ favorite recipes has finally arrived.
The Post’s mumbo sauce taste test
Mumbo sauce pairs best with fried chicken from Chinese takeout spots, according to many D.C. natives. But high-end restaurants are now trying their own recipes. The Washington Post newsroom does a blind taste test to see which mumbo sauces takes the top prize.Editor's Choice
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.
Introducing Recipe Finder 2.0
We’ve upgraded how it looks — but more importantly, how it works. Planning your meals just got easier.
Tom Sietsema’s 40 favorites
The Washington Post restaurant critic reviews the dining rooms you should know.
Cooking class list, 2013-2014
There are more than 180 cooking classes in the Washington area to tempt you into the kitchen.
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.
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
Al Crostino takes its charms eastward
Chef Juliana Nicolai and her family upgrade their Italian vibe in a move to Ninth Street NW.
First Bite: Lunchbox looks good, but does it taste good?
At star chef Bryan Voltaggio’s newest casual place, the answer so far is an unfortunate no.
The tastes of Peru, from a chef who knows
Ocopa features freshly made seviche and pisco drinks in a space that’s about to double in size.
Hand pies, burgers and a short hop
First Bite: At least three draws to Passion Food Hospitality’s new spot, near Verizon Center.
Second act is fitting for Masala Art
First Bite: The Indian restaurant’s new Southwest D.C. location is a boon for theatergoers.
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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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