The way to get over a tomato-sauced pie: Go green (and put an egg on it).

(Deb Lindsey / For The Washington Post)

  • The way to get over a tomato-sauced pie: Go green (and put an egg on it).

    The way to get over a tomato-sauced pie: Go green (and put an egg on it).

    NOURISH | Ellie Krieger tops whole-grain flatbread with a quick broccoli pesto and sun-dried tomatoes.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2015/02/26/Food/Images/food0351424963705.jpg 296 197
  • Pinea review: New W Hotel restaurant needs tastes you can count on

    Pinea review: New W Hotel restaurant needs tastes you can count on

    1.5 stars | Inconsistency is the most reliable feature of the cooking at Barry Koslow’s new perch.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2015/02/06/Others/Images/2015-02-06/MG-DINING03080211423259713.jpg 296 197
  • Is Georgian cuisine the next big thing? These enthusiasts hope so.

    Is Georgian cuisine the next big thing? These enthusiasts hope so.

    First, orange wine and khachapuri. Next, a wealth of tastes from the former Soviet republic.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2015/02/26/Food/Images/food0091424963589.jpg 296 197

Food Videos

Eating fried tarantulas in Cambodia

Eating fried tarantulas in Cambodia

Travelers sample fried tarantulas at the Siem Reap night market in Cambodia.
Does sugar by any other name still taste as sweet?

Does sugar by any other name still taste as sweet?

The United States is the world's largest consumer of sugar, and the nation's top nutrition panel recently recommended that Americans cut down on consuming the sweet stuff. So our panelists tested five alternative sweeteners--stevia, sucralose, tagatose, yacón powder and xylitol--to see how they compare with sugar.
Head cheese, constructed

Head cheese, constructed

Head cheese is actually meat cut from different parts of a pig’s head. Here’s how the complex dish is made.
What you should and should not eat

What you should and should not eat

The nation's top nutritional panel released its report recommending changes to the U.S. dietary guidelines. Here are the main takeaways of what you should and should not eat.
Chinese middle class gets a craving for Maine Lobster

Chinese middle class gets a craving for Maine Lobster

Now on the menu in Beijing for Chinese New Year: lots and lots of American lobster. Exports of the crustacean have skyrocketed in recent years to satisfy the appetites of a growing Chinese middle class.
The physics of popcorn popping

The physics of popcorn popping

French engineers used high-speed imaging techniques to see the mechanics behind kernel poppage.
Soup dumplings, constructed

Soup dumplings, constructed

Restaurant owner Ivan Liang demonstrates how the soup in Shanghai dumplings is actually on the inside.
How to make winter’s favorite bread

How to make winter’s favorite bread

Chef Sean Brock shares his recipe for “cracklin' cornbread” from his cookbook "Heritage."
McDonalds tries healthy approach

McDonalds tries healthy approach

In an attempt to keep up with other “fast-casual” establishments that offer healthier choices, McDonalds is testing a new cafe in Sydney where brown rice salad replaces burgers and fries.
Science holds the secret to baking the perfect pie

Science holds the secret to baking the perfect pie

Biophysicist Amy Rowat of the University of California at Los Angeles reveals how science can help aspiring bakers get the best light, flaky crust.
Pozole rojo, constructed | Plate Lab

Pozole rojo, constructed | Plate Lab

Chef Victor Albisu takes us into his kitchen at Taco Bamba to show us his spin on the classic Mexican soup pozole rojo.
The nostalgia of goat meat

The nostalgia of goat meat

For The Post’s Anup Kaphle, a family recipe for “blackened goat” reconnects him to Nepal.
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Four tips for better cookies

To bake the best cookies for the holidays and year round, use quality ingredients and enhance flavors.

How to perform a crowd-pleasing butter suite

How to perform a crowd-pleasing butter suite

WEEKEND KITCHEN | Compound spreads are often savory, but don’t forget the sweet side.

The slow death of the home-cooked meal

The slow death of the home-cooked meal

Cooking isn’t dead in this country. But it isn’t exactly alive and well either.

Forget to stock up on snow day provisions? Canned tuna to the rescue!

Forget to stock up on snow day provisions? Canned tuna to the rescue!

You can do so much more with canned tuna than salad. Here are a few ideas.

At Brookland’s Finest, a name that rings true

At Brookland’s Finest, a name that rings true

Northeast D.C. eatery feeds its neighbors — and the $20 Diner — well with elevated comfort food.

Snow day? Now’s the perfect time to set the slow cooker.

Snow day? Now’s the perfect time to set the slow cooker.

Break out the slow-cooker for a snow-day meal.

Column

The way to get over a tomato-sauced pie: Go green (and put an egg on it).

The way to get over a tomato-sauced pie: Go green (and put an egg on it).

NOURISH | Ellie Krieger tops whole-grain flatbread with a quick broccoli pesto and sun-dried tomatoes.

Astro Doughnuts & Fried Chicken is coming to Falls Church

Astro Doughnuts & Fried Chicken is coming to Falls Church

The second location of the popular D.C. shop is scheduled to open this summer.

Review

Pinea review: New W Hotel restaurant needs tastes you can count on

Pinea review: New W Hotel restaurant needs tastes you can count on

1.5 stars | Inconsistency is the most reliable feature of the cooking at Barry Koslow’s new perch.

The case of the missing popcorn ball recipe: It was right under ENTER.

The case of the missing popcorn ball recipe: It was right under ENTER.

CHAT LEFTOVERS | Mom’s recipe is gone, but thankfully, others survive on the Web.


Tips from a pro on buying and preparing seafood, and more

<br>Tips from a pro on buying and preparing seafood, and more

Food calendar | A beer tasting, gluten-free cooking for kids and an Argentine-Italian dinner are also on tap.

Why Restaurant Eve decided to keep its Asian tasting menu

Why Restaurant Eve decided to keep its Asian tasting menu

Introduced as a short-term promotion, the nightly menu of Filipino, Korean and Thai cuisine has been a hit.

Winter poses a curbside conundrum for D.C. area food trucks

Winter poses a curbside conundrum for D.C. area food trucks

Why some food trucks tough it out in winter, while others decide to stay off the road.

Scientists have figured out what makes Indian food so delicious

Scientists have figured out what makes Indian food so delicious

Indian food is something of an anomaly, but not for the reasons you might think.

Is Georgian cuisine the next big thing? These enthusiasts hope so.

Is Georgian cuisine the next big thing? These enthusiasts hope so.

First, orange wine and khachapuri. Next, a wealth of tastes from the former Soviet republic.

Yes, D.C. is getting an eclair shop, and we’re cool with that

Yes, D.C. is getting an eclair shop, and we’re cool with that

G’eclair is bringing a modern, Asian-influenced twist on the classic dessert.

Can a California company do better than the egg?

Can a California company do better than the egg?

Hampton Creek raises millions to develop plant-based products that can mimic the animal protein’s magic

Column

Sometimes, all you want is a big bowl of pasta. This is for those times.

Sometimes, all you want is a big bowl of pasta. This is for those times.

The Weeknight Vegetarian finds a winter pesto that helps him indulge an occasional carbotarian urge.

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Want hooch with your booch? Make a kombucha cocktail.

Want hooch with your booch? Make a kombucha cocktail.

Spirits | The trendy fermented tea makes a good mixer, adding acidity and welcome carbonation.

Why dessert is disappearing from America’s dinner tables

Why dessert is disappearing from America’s dinner tables

If you eat dessert at home, after dinner, you’re not alone. But soon you might be.

Where to buy Huntsman Game’s squab, pheasant and quail

Where to buy Huntsman Game’s squab, pheasant and quail

Four retail shops in the Washington area that carry the poultry of Javier Arze’s company.

Column

Sligo Cafe could use a few chart-toppers on its playlist

Sligo Cafe could use a few chart-toppers on its playlist

First Bite: The food at the Silver Spring restaurant owned by a music industry veteran feels a bit one-note.

When chefs want squab or yak or even guinea pig, this is the man they call

When chefs want squab or yak or even guinea pig, this is the man they call

With a culinary background that gives him credibility, Javier Arze is the go-to guy for obscure ingredients.

Column

Five wines to try this week

Five wines to try this week

From as close as California and as far away as Macedonia, they range in price from $11 to $44.

Column

What’s wrong with a family selling its winery to a corporation?

What’s wrong with a family selling its winery to a corporation?

Wine | Siduri owners say sale to Jackson frees them up. Whether the products suffer remains to be seen.

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Dessert under attack! How to keep the last course from disappearing.

WEEKEND KITCHEN | What you bring to the table doesn’t have to be laden with sugar or its evil twins.

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Healthful eating tips from Ellie Krieger.

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Chocolate chips in the round, but not in a cookie

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Column

Head cheese is attracting more fans, who are tres aware it isn’t cheese

Head cheese is attracting more fans, who are tres aware it isn’t cheese

PLATE LAB | Whatever you call the dish, it’s an easy way to participate in the nose-to-tail dining movement.

Chef Spike Mendelsohn to chair the District’s new Food Policy Council

Chef Spike Mendelsohn to chair the District’s new Food Policy Council

The restaurateur will lead a panel that will bring together initiatives already addressing food issues in the city.

How a Greyhound station in Savannah became a hit new restaurant

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A once-segregated bus station has been reborn as the Grey, a semifinalist for a James Beard Award.

Editor's Choice

Tom Sietsema’s 2014 Fall Dining Guide

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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

There are more than 70 farms around the region offering community-supported agriculture, or CSA, programs highlighted on this map.

The Washington Post cookbook

The collection 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

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Nourish recipes

Search more than 100 healthful entrees, all clocking in at less than 500 calories, from Stephanie Witt Sedgwick.

Tom Sietsema

Sligo Cafe could use a few chart-toppers on its playlist

SILVER SPRING, MD - FEBRUARY 25:
The hamburger and chips are photographed at Sligo Cafe February, 25, 2015 in Silver Spring, MD.  
(Photo by Katherine Frey/The Washington Post)

First Bite: The food at the Silver Spring restaurant owned by a music industry veteran feels a bit one-note.

At the Grill Room, Frank Ruta reinvents some of his greatest hits

WASHINGTON, DC - FEBRUARY 10: Chef Frank Ruta, poses for a photograph in the dining room of the Grill Room at the Capella Hotel February, 10, 2015 in Washington, DC. He formerly at Palena. (Photo by Katherine Frey/The Washington Post)

FIRST BITE | At the Capella hotel, the former Palena chef puts his stamp on Georgetown’s dining scene.

At Kapnos Taverna in Ballston, Mike Isabella looks toward the Aegean sea

ARLINGTON, VA- FEBRUARY 05: Sampling of three spreads served at Kapnos Taverna in Arlington, Virginia on February 05, 2014.  (Photo by Marvin Joseph/The Washington Post)

First Bite | Spreads and mezze are the star at this Kapnos spinoff, designed with the beach in mind.

A friendly Italian takeover at the Westchester

WASHINGTON, DC - FEBRUARY 3: The Spaghetti Carbanara for Tom's First Bite review on the Westchester Dining Room, on February, 03, 2015 in Washington, DC. (Photo by Bill O'Leary/The Washington Post)

First Bite: The grand NW dining room’s customers are catered to by chefs from Al Crostino in Shaw.

Hälsa, a dose of stylishly healthful in Brookland

WASHINGTON, DC - JANUARY 22:
A dish of bone broth is served at Halsa, a healthy fast food restaurant that is 'globally inspired and locally sourced, on Thursday, January 22, 2015, in Washington, DC.  
(Photo by Jahi Chikwendiu/The Washington Post)

First Bite: The fast-casual eatery would fit right into a Stockholm neighborhood.