Jim Shahin’s primer on pork ribs leads today’s Food section with three foolproof methods for supplying your Fourth of July cookout with platters of mouthwatering barbecue.
In the Gastronomer, Andreas Viestad takes on foam, what some call the most overused modernist culinary technique.
Tom Sietsema visits Ashburn’s the Curry Club and finds a seven -day Indian buffet.
Planning on buttering up your boat-owning friends this summer in order to spend some quality time on the river? David Hagedorn and Tim Smith have a few suggestions for picnic goodies to impress a crowd.
Jason Wilson takes over the wine column to examine the subtler side of tempranillo.
And Greg Kitsock takes on the task of pairing beer with backyard barbecue... a handy read if you plan on executing any of the recipes from the first article.