Mastering the art of serious play

(Bill O'Leary / The Washington Post)

  • 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.

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  • 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.

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  • Top Tomato 2014: Best year ever

    Top Tomato 2014: Best year ever

    The breadth of reader recipes made this year’s contest entries some of the most interesting to date.

    http://img.washingtonpost.com/rf/image_296h/2010-2019/WashingtonPost/2014/08/14/Food/Images/food0041408060509.jpg 197 296

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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.

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

Tom Sietsema’s FAQs: How does he do it?

Tom Sietsema’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.

Dim sum, if you’re serious

Dim sum, if you’re serious

The $20 Diner dives into Hong Kong Pearl Seafood, where the plates cater to the hardcore.

Review

The tastes of Peru, from a chef who knows

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.

Column

Four wines for late-summer drinking

Four wines for late-summer drinking

A spanish cava, a Napa red, an Italian white and a surprise from Texas can add interest to your table.

Column

Where the restaurant trade’s elite meet

Where the restaurant trade’s elite meet

At Texas sommelier conference, wineries see chance to get on the nation’s best lists.

Column

Plate Lab: Squash blossoms offer petal power

Plate Lab: Squash blossoms offer petal power

These flowers, often stuffed and served fried, are much more than a snazzy garnish.

Video

Squash blossom tacos, constructed | Plate Lab

Squash blossom tacos, constructed | Plate Lab

Squash blossoms are a summertime favorite for chefs, some of whom prepare the delicate flowers stuffed and fried. Here's how the squash blossom taco dish gets constructed at Taqueria Nacional in Washington, D.C.

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.