Smoked chicken stock: Why didn’t I think of that?
Our Smoked Signals columnist learns from a youngster, and tortellini en brodo will never be the same.http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/02/27/Food/Images/food221393506094.jpg 296 197
Go team green! A veggie sandwich for the Super BowlThis video will make you hungry. See how Washington Post Food editor Joe Yonan, inspired by chef Roberto Donna and a favorite sandwich shop, turns pizza dough into a panino and stuffs it with cauliflower, romesco sauce and more.
There are more than 180 cooking classes in the Washington area to tempt you into the kitchen.
Out in stores and online, it features recipes that span more than 50 years of Food section coverage.
The Washington Post Food section’s 2013 listing and map of farmers markets in the area.