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Food

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Local chef debuts downtown food truck A hometown boy done good is returning from his travels to open a food truck serving strictly fresh and from-scratch food on Main Avenue. ...

Roast Pheasant With Brioche, Sausage and Rapini Stuffing

Servings: 6 to 8 Notes: Pheasant is lean, so it benefits from having some kind of fat (in this recipe, bacon) placed over the breast before roasting. Make sure not to overcook the...

Ad lib your way to French shepherd’s pie

Before I get to the recipe, I need a timeout to do something for Michael, my husband. He asked me to thank Washington Post Food for allowing me to write for the section, because now I’ll tak...

A go-to guy for game

Top chefs source rare ingredients from D.C. supplier

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Guido’s woos locals with lunch specials No snow, lower prices – now that’s an equation that works to a diner’s benefit. Guido’s Favorite Foods, that temple to authentic trattoria ...

Move over, cosmo

Today’s cocktails are handcrafted from scratch

African tagine makes delicious vegetable stew

Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also ca...

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Italian olive oil in limited supply Durangoans Peter Pizzoferrato and Anna Hollowell of Fresh Pressed Olive Oil are crowing over taking a third-place win for their organic Mascian...

Lemon-pepper roasted pork that should have been chicken

This is the pork tenderloin that was supposed to be a chicken. But it ended up being one of those delicious mistakes I was so glad I made. I was aiming for a roasted whole chicken...

Restaurant psychology: How they are getting you to spend more

NEW YORK – You may think you’re immune to transparent sales pitches like “Do you want fries with that?” But the tactics restaurants use to nudge you into spending a little extra may be subtl...

Cafe mediocre

Great coffee is everywhere, but Americans want value, convenience

Insects crawl onto menu at Le Cordon Bleu

Cooking school teaches art of edible bugs
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