Vaccaro’s just keeps rolling along

(Nikki Kahn / The Washington Post)

  • Vaccaro’s just keeps rolling along

    Vaccaro’s just keeps rolling along

    A century after his great-grandfather sold his first cannoli, the owner tries to balance business and artisanship.

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  • Mastering the art of serious play

    Mastering the art of serious play

    At Rose’s Luxury, Aaron Silverman shows how much work it takes to seem so laid-back.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/08/12/Food/Images/SILVERMAN0121407870132.jpg 296 232
  • The point about grilled kebabs

    The point about grilled kebabs

    Smoke Signals: How to master perfectly done meat, vegetables and even fruit on a stick, on the grill.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/08/19/Food/Images/WEBfood02114080237991408479242.jpg 296 171

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VIENNA, VA, JANUARY 9, 2013: Winter salad of shaved cucumber, radish and endive with lemon vinaigrette. Dishware courtesy of Crate & Barrel. (Photo by ASTRID RIECKEN For The Washington Post)

Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.

How do you eat cannoli?

How do you eat cannoli?

There’s a way to do it without breaking the middle of the shell, says master baker Nick Vaccaro.

Column

How to make wine without going to a winery

Crowd-sourcing projects let consumers become ‘virtual vintners,’ with a say on grapes, barrels, bottles.

Column

Four great summer wines for under $20

Four great summer wines for under $20

The list of recommended bottles includes an excellent Italian red for only $10.

Column

Plate Lab: Georgian cheese bread

Plate Lab: Georgian cheese bread

Khachapuri is made with cheese, eggs and butter. What’s not to like?

Video

Khachapuri, constructed | Plate Lab

Khachapuri, constructed | Plate Lab

Khachapuri is a Georgian cheese pie that comes in many different forms, including open-faced. Here's how the khachapuri acharuli dish gets constructed at Compass Rose in Washington, D.C.

Canning Class: If you can nothing else, can tomatoes

Canning Class: If you can nothing else, can tomatoes

Simply crush and preserve the bulk of a 25-pound box, and make barbecue sauce with the rest.

Shopping Cart: An indulgent granola bar, fresher beans

Shopping Cart: An indulgent granola bar, fresher beans

Bethlehem Bar is chewy, crunchy, salty, sweet; Better Bean Co. beans make a good snack or ingredient

Decoding your restaurant menu

Decoding your restaurant menu

Language used to describe dishes reveals why you’re paying more, or less, for your meal.

Review

Food critic’s FAQs: How does he do it?

Food critic’s FAQs: How does he do it?

The Post food critic on his strategies and philosophy of restaurant reviewing.

Food calendar: Middle Eastern cuisine to sample

Food calendar: Middle Eastern cuisine to sample

Baklava and more will be on the menu at Holy Transfiguration Catholic Church’s annual festival.

Chat Leftovers: Don’t toss that pickle juice

Chat Leftovers: Don’t toss that pickle juice

When the last gherkin is gone, put the rest of the bottle to good use in lots of other ways.

Last call for cooking instructors and schools

Last call for cooking instructors and schools

We’re accepting submissions now through Aug. 29 for our annual list of classes.

Treats: Blend, press and chill

Treats: Blend, press and chill

The series by Lisa Yockelson continues with a no-bake blend of fruit, nuts and seeds.

Column

Beets on the grill: sunny and summery

Beets on the grill: sunny and summery

The Weeknight Vegetarian racks up another treatment for a favorite vegetable.

Food Videos

Summer’s favorite food, made easy

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

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

Backstory: The Washington Post Cookbook

A compilation of readers’ favorite recipes has finally arrived.
The Post’s mumbo sauce taste test

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.

Tom Sietsema

The tastes of Peru, from a chef who knows

WASHINGTON, DC - AUGUST 19:  Glendon Hartley, beverage manager, prepares a Pisco Sour drink at the new Peruvian restaurant Ocopa on H Street NE in Washington, DC Tuesday, August 19, 2014. (Photo by Melina Mara/The Washington Post)

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

WASHINGTON, DC - AUGUST 13: Penn Commons' dish High Thigh, chicken burger with fries at Penn Commons on Wednesday, August 13, 2014 in Washington, DC. (Photo by Yue Wu/The Washington Post)

First Bite: At least three draws to Passion Food Hospitality’s new spot, near Verizon Center.

Second act is fitting for Masala Art

WASHINGTON, DC - AUGUST 5: Indian Restaurant Masala Art's dish Bhelpuri on Tuesday, August 5, 2014 in Washington, DC. (Photo by Yue Wu/The Washington Post)

First Bite: The Indian restaurant’s new Southwest D.C. location is a boon for theatergoers.

Command performance at Boss Shepherd’s

WASHINGTON, DC - JULY 30:  Fried Chicken entree; 12-hour brined chicken.  Served with buttermilk biscuits, butter poached radishes and smoked egg yolk sauce, on the menu at Boss Shepherd's.  Seen on Wednesday, July 30, 2014 in Washington, DC.  (Photo by Amanda Voisard/For the Washington Post)

First Bite: Chef Jeremy Waybright puts Southern crowd-pleasers on the tables next to Warner Theatre.

Aggio makes a well-crafted statement in Baltimore

BALTIMORE, MD - JULY 23 Charred Octopus; made with green garlic, smoked raisin, fregola, chives, agrumato, appetizer on the menu at Aggio restaurant on Wednesday, July 23, 2014 in Baltimore, MD. (Photo by Amanda Voisard/For the Washington Post)

First Bite: Chef Bryan Voltaggio fulfills a longtime wish to serve Italian in Charm City.