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On ‘Downton Abbey,’ aspic matters
Extensive research goes into the fare shown in the kitchen and on the table in the hit PBS series.
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Homely ingredients, 5 healthful dishes
Our annual week’s worth of eating better pays homage to vegetables that could use a little love.
Duck with turnips, an everyday luxury
![Duck with turnips, an everyday luxury](https://webarchive.library.unt.edu/web/20130104172521im_/http://img.washingtonpost.com/rf/image_145x100/2010-2019/WashingtonPost/2013/01/03/Food/Images/Duck%20and%20turnips%207.jpg)
Neither deboning birds nor long braises will stop Cooking Off the Cuff from enjoying duck legs any day of the week.
Farmers Market Roundup: Jan. 5-6
![Farmers Market Roundup: Jan. 5-6](https://webarchive.library.unt.edu/web/20130104172521im_/http://img.washingtonpost.com/rf/image_145x100/2010-2019/WashingtonPost/2012/12/21/Food/Images/c9dc12c2-4b0f-11e2-8758-b64a2997a921_UUIDfdnourishjan31356054191.jpg)
Get bowled over by soup from area vendors, or make a pot of your own.
‘Top Chef Seattle,’ Ep. 9: Memory eraser
![‘Top Chef Seattle,’ Ep. 9: Memory eraser](https://webarchive.library.unt.edu/web/20130104172521im_/http://img.washingtonpost.com/rf/image_145x100/2010-2019/WashingtonPost/2013/01/03/Food/Images/top-chef-seattle-ep-9.jpg)
This week, cheftestants must put a “healthy” spin on a famous moment from previous “Top Chef” seasons.
We, the Food Section regulars, hereby resolve to. . .
![We, the Food Section regulars, hereby resolve to. . .](https://webarchive.library.unt.edu/web/20130104172521im_/http://www.washingtonpost.com/rw/sites/twpweb/img/blogs/spacer.gif)
Whether promising to grow more food or drink more Riesling, The Post’s food and drink writers vow to make 2013 a tasty year.
Range firing on all cylinders
![Range firing on all cylinders](https://webarchive.library.unt.edu/web/20130104172521im_/http://www.washingtonpost.com/rw/sites/twpweb/img/blogs/spacer.gif)
There’s a lot going on in Bryan Voltaggio’s “share plate environment.”
Bargain-priced wines for January
![Bargain-priced wines for January](https://webarchive.library.unt.edu/web/20130104172521im_/http://img.washingtonpost.com/rf/image_145x100/WashingtonPost/Content/Blogs/in-the-loop/Images/509313788.jpg)
The selection includes Spanish garnacha, French zinfandel and California chardonnay.
Washington Post food calendar for Jan. 7-Jan. 20
Events include cooking classes, a beer dinner and family tea.
While the brewer’s away, new labels in play
![While the brewer’s away, new labels in play](https://webarchive.library.unt.edu/web/20130104172521im_/http://www.washingtonpost.com/rw/sites/twpweb/img/blogs/spacer.gif)
Devils Backbone Brewing set to release a spicy dubbel and dark lager.
This Week's Recipes
- Nourish: Lentils With Lamb and Dried Cherries
- Dinner in Minutes: Pasta With Yogurt and Onions
- Lemon Garlic Israeli Couscous With Cauliflower
- Napa Cabbage, Shiitake and Pork Fried Rice
- Twice-Baked Curried Potatoes With Savoy Cabbage
- White Bean, Andouille and Kale Soup
- Roasted Rutabagas With Golden Raisin-Maple Vinaigrette
Editor's Choice
![](https://webarchive.library.unt.edu/web/20130104172521im_/http://img.washingtonpost.com/rf/image_145x100/2010-2019/WashingtonPost/2011/04/01/RealEstate/Images/PHO-09Oct12-181987.jpg)
Farmers market listings
The Washington Post Food section’s 2012 listing and map of farmers markets in the area.
![](https://webarchive.library.unt.edu/web/20130104172521im_/http://img.washingtonpost.com/rf/image_145x100/2010-2019/WashingtonPost/2011/10/21/Food/Images/FDdinminsnov2007_1319175540.jpg)
2012-2013 cooking class listings
Choose from nearly 160 classes given in the District and in the Virginia and Maryland suburbs.
![](https://webarchive.library.unt.edu/web/20130104172521im_/http://img.washingtonpost.com/rf/image_145x100/2010-2019/WashingtonPost/2011/03/31/Food/Images/nourish001_1301575140.jpg)
Free Range on Food
Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.
Food Features
Range firing on all cylinders
![WASHINGTON, DC - DECEMBER 26:
Chef Bryan Voltaggio inside the new Range restaurant
in Washington, D.C. on December 26, 2012. For Tom's weekly restaurant preview.
(Photo by Marvin Joseph/The Washington Post)](https://webarchive.library.unt.edu/web/20130104172521im_/http://www.washingtonpost.com/rw/sites/twpweb/img/blogs/spacer.gif)
There’s a lot going on in Bryan Voltaggio’s “share plate environment.”
First Bite: Matchbox near U St. corridor
![WASHINGTON, D.C., DECEMBER 6, 2012: Italian salami pizza with imported salami from Italy, marinated tomatoes and fresh arugula is served at Matchbox which opened a new location on 14th Street with three floors of dining rooms and a large bar. (Photo by ASTRID RIECKEN For The Washington Post)](https://webarchive.library.unt.edu/web/20130104172521im_/http://www.washingtonpost.com/rw/sites/twpweb/img/blogs/spacer.gif)
The latest Matchbox offers a chef’s table and separate carryout entrance.
The charms of Le Grenier
![WASHINGTON, DC - OCTOBER 31: Jeff and Anne Squires dine at Le Grenier a new French bistro on H St. owned by Samuel and Marie Ziar which features a funky interior, several floors arranged with what appear to be the contents of someone's attic. 'Grenier' refers to such a space Wednesday October 31, 2012. (photo by Dayna Smith/for the Washington Post).](https://webarchive.library.unt.edu/web/20130104172521im_/http://img.washingtonpost.com/rf/image_90x60/2010-2019/WashingtonPost/2012/12/10/Food/Images/_MG_83391351874000.jpg)
In the Atlas District, tweaked bistro classics done well from chef Thierry Sanchez.
Bungalow Lakehouse in Sterling
![STERLING, VA - NOVEMBER 29: Scallops at Bungalow Lakehouse, a sprawling new restaurant in Sterling with a stadium-size sports bar, an open air cigar room, two dining rooms and a cozy indoor bar Thursday November 29, 2012. (photo by Dayna Smith/for the Washington Post).](https://webarchive.library.unt.edu/web/20130104172521im_/http://img.washingtonpost.com/rf/image_90x60/2010-2019/WashingtonPost/2012/11/30/Food/Images/_MG_19121354291156.jpg)
Executive chef Jason Maddens builds on skills he learned from Michel Richard.
Tried, true and new at Woodward Table
![WASHINGTON, DC - NOVEMBER 21:
Jeff Buben poses in his restaurant Woodward Table Wednesday, November 21, 2012 in Washington, DC.
(Photo by Katherine Frey/The Washington Post)](https://webarchive.library.unt.edu/web/20130104172521im_/http://www.washingtonpost.com/rw/sites/twpweb/img/blogs/spacer.gif)
The newest addition to Jeff Buben’s empire evokes Vidalia flavors.
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