If you make just one pancake . . .

(Deb Lindsey / For The Washington Post)

  • If you make just one pancake . . .

    If you make just one pancake . . .

    Nourish: . . . then it ought to be as satisfying as Ellie Krieger’s Dutch baby with a fruit compote.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/12/11/Food/Images/food201418310070.jpg 296 197
  • For centerpiece cookery, a delicious upgrade

    For centerpiece cookery, a delicious upgrade

    Here are four Christmas casseroles that might convince you to skip the roast-beast routine.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/12/11/Food/Images/food581418310195.jpg 296 197
  • Onstage, food has a part to play, too

    Onstage, food has a part to play, too

    For ‘Diner’ and other productions, props masters become cooks, and the fries may be made of foam.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/12/12/Style/Images/TWood_SHOP_264.jpg 296 197

Food Videos

Plate Lab Dinner Party

Plate Lab Dinner Party

Bonnie Benwick and Joe Yonan take their Sunday Magazine recipe column to a class of 24 at Salamander Resort.
Four tips for better cookies

Four tips for better cookies

To bake the best cookies for the holidays and year round, use quality ingredients and enhance flavors.
100 sandwiches in one minute

100 sandwiches in one minute

A quick look at the many sandwiches offered by 100 Montaditos, a restaurant chain from Spain.
The tiniest bubble eclairs

The tiniest bubble eclairs

Beloved chef Dorie Greenspan shows off her eclair recipe from her new cookbook, “Baking Chez Moi.”
Opening a bottle of bubbly

Opening a bottle of bubbly

Here’s an unorthodox way to open a bottle of champagne, along with the ideal glasses for drinking it.
How to keep your knives sharp

How to keep your knives sharp

Find out how knives are professionally sharpened and how you can maintain your knife edge at home.
Sam Kass brews a batch of White House beer

Sam Kass brews a batch of White House beer

In this video from 2012, White House chef Sam Kass and sous chef Tafari Campbell brew batches of ale and porter with honey supplied by the White House beehive. Kass, who also served as the leader of Michelle Obama's "Let's Move" initiative, is leaving his post at the end of the month.
Using coffee technology to woo beer drinkers

Using coffee technology to woo beer drinkers

A machine called “the Hoppier” lets beer drinkers add extra hops to their beverages as they are being served.
Marcus Samuelsson makes Garam Masala Pumpkin Tart

Marcus Samuelsson makes Garam Masala Pumpkin Tart

The famous chef, author and TV personality makes the dessert he served at Barack Obama's 2009 State Dinner, in honor of the Indian Prime Minister.
Carving a turkey, made easy

Carving a turkey, made easy

From the type of knife to keeping the bird stable, here are some easy tricks for carving a turkey.
Why chocolate makers are worried

Why chocolate makers are worried

Two big chocolate producers are warning that cocoa, the main ingredient in chocolate, is being consumed faster than it can be grown.
Catalan poutine, constructed

Catalan poutine, constructed

Here’s how chef Adam Harvey of Bar Charley puts a spin on a classic Canadian french fry dish.
The perfect mashed potatoes

The perfect mashed potatoes

Food editor Joe Yonan shows PostTV how to whip up buttery, creamy mashed potatoes.
Column

If you make just one pancake . . .

If you make just one pancake . . .

Nourish: . . . then it ought to be as satisfying as Ellie Krieger’s Dutch baby with a fruit compote.

Video

Four tips for better cookies

Four tips for better cookies

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

Review

On U Street, two Italian menus under one roof

On U Street, two Italian menus under one roof

At Alphonse market and Nonna’s Kitchen, deft cooks show off the rustic and elegant sides of Italian cuisine.

Chat Leftovers: Where do I buy . . .?

Chat Leftovers: Where do I buy . . .?

A frustrated baker looked everywhere for sanding sugar, but it was right there all along.

For centerpiece cookery, a delicious upgrade

For centerpiece cookery, a delicious upgrade

Here are four Christmas casseroles that might convince you to skip the roast-beast routine.

Food Calendar: Time to make plans for the holidays

Food Calendar: Time to make plans for the holidays

Annual feasts, brunches, yule logs top the list of food events

Video

100 sandwiches in one minute

100 sandwiches in one minute

A quick look at the many sandwiches offered by 100 Montaditos, a restaurant chain from Spain.

A nutritious twist on latkes, a Hanukkah staple

A nutritious twist on latkes, a Hanukkah staple

Skip frying and try baking. Don’t worry, they will still be crispy.

In a small garden, are cover crops worth it?

In a small garden, are cover crops worth it?

Legumes and grasses can help improve soil and protect against erosion, even in a front yard.

Onstage, food has a part to play, too

Onstage, food has a part to play, too

For ‘Diner’ and other productions, props masters become cooks, and the fries may be made of foam.

The best cookbooks of 2014

The best cookbooks of 2014

The year had its disruptors, but in the end, we were cooking and eating better than ever.

Photos

14 low-calorie cookies for the holidays

14 low-calorie cookies for the holidays

These treats have 100 calories or less, as well as limited fat and sugar.

Column

What’s red and green and healthful all over?

What’s red and green and healthful all over?

Nourish: The dish Ellie Krieger likes to bring to a party.

Enjoy holiday treats without guilt

Enjoy holiday treats without guilt

Eating cookies is a way to take in the holiday spirit. Strike a healthful balance so you can enjoy them.

10 ways to make the most out of leftovers

10 ways to make the most out of leftovers

Feel like a failure when food goes to waste? Here’s how to use leftovers effectively and deliciously.

Review

Feeling bleu about Mama Rouge

Feeling bleu about Mama Rouge

A Southeast Asian bistro in Georgetown attracts with its revamped dining room and little else.

Column

A tart made just for garlic lovers

A tart made just for garlic lovers

The Weeknight Vegetarian finds a gorgeous dish that gives the ‘stinking rose’ its due, and then some.

Column

Keeping drinkers guessing for the holidays

Keeping drinkers guessing for the holidays

Anchor’s holiday ale, a pioneer of seasonal beers, wants to keep the mystery brewing

Video

The tiniest bubble eclairs

The tiniest bubble eclairs

Beloved chef Dorie Greenspan shows off her eclair recipe from her new cookbook, “Baking Chez Moi.”

Column

Celebration-worthy holiday pours

Celebration-worthy holiday pours

This week’s five picks include three sparkling wines, a French red and a smooth dessert port.

Column

A sparkling wine that has shed light on Virginia’s vineyards

A sparkling wine that has shed light on Virginia’s vineyards

The Thibaut-Janisson Blanc de Chardonnay has earned a spot in the still-unwritten history of Virginia wine.

Column

Plate Lab: Aush, a warm Afghan hug

Plate Lab: Aush, a warm Afghan hug

In cold weather, Kite Runner Cafe in Arlington serves this traditional noodle soup two ways.

A crackling testament to the power of Peking duck

A crackling testament to the power of Peking duck

The $20 Diner finds that at China Wok in Vienna, the student has surpassed the master

DGS’s ‘Jewish Christmas’ with Erik Bruner-Yang and Tim Ma

DGS’s ‘Jewish Christmas’ with Erik Bruner-Yang and Tim Ma

The chefs behind Toki Underground and Water & Wall put creative spins on Chinese-American dishes.

Video

Opening a bottle of bubbly

Opening a bottle of bubbly

Here’s an unorthodox way to open a bottle of champagne, along with the ideal glasses for drinking it.

Pizza Vinoteca joins crowded Ballston pizza scene

Pizza Vinoteca joins crowded Ballston pizza scene

The restaurant’s pies are grilled in under three minutes.

Kapnos chef George Pagonis is back on ‘Top Chef: Boston’

Kapnos chef George Pagonis is back on ‘Top Chef: Boston’

Thanks to a midseason plot twist, the chef is suddenly back in the running.

Editor's Choice

Tom Sietsema’s 2014 Fall Dining Guide

The Washington Post food critic reveals his top dining destinations for the months ahead.

Cooking Classes

A list of local cooking classes for all skill levels and tastes around the D.C. area.

Steps to a sensational smoothie

To take your smoothie to the next level and maximize nutrient density, here are six elements to include.

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.

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

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

Feeling bleu about Mama Rouge

WASHINGTON, DC - OCTOBER 29:   The bar area at Mama Rouge, a new Southeast Asian bistro in Washington, DC on October 29, 2014.  The restaurant takes over the Georgetown location of Bangkok Joe's and remains under the same ownership.  (Photo by Kate Patterson for The Washington Post)

A Southeast Asian bistro in Georgetown attracts with its revamped dining room and little else.

Cafe Deluxe: All about the familiar

WASHINGTON, DC - NOVEMBER 13:  Chicken Pot Pie, $13.95, is pictured at Cafe Deluxe at 2201 M. St. NW. (Photo by Sarah L. Voisin/The Washington Post)

First Bite: A lack of imagination and a lack of memorable dishes at the latest location, in the West End.

Todd Gray brings his vegan brunch back home

Washington, DC - November 2, 2014: Sizzled String Beans - with ginger, red pepper and toasted cashews - at Equinox in Washington, DC. (Photo by Joseph Victor Stefanchik for The Washington Post)

First Bite: The Equinox chef-restaurateur sets his terrific Muse dishes to live music.

Swimming back across the river

GAITHERSBURG, MD - NOVEMBER 6: Blue Crab & Rock Shrimp Fritters, $9.50 are pictured at Costal Flats in Gaithersburg, Maryland on Thursday, November 6, 2014. (Photo by Sarah L. Voisin/The Washington Post)

Coastal Flats brings its shrimp-and-crab fritters, lobster rolls and more to Gaithersburg

A welcome taste of Palena at Bread Feast

WASHINGTON, DC - OCTOBER 30:    Mark Furstenberg, pastry chef Aggie Chin and Frank Ruta pose before the pop-up dining experience Bread Feast on October 30, 2014 in Washington, DC.  The dinner consists of four courses and is held in Furstenberg's Bread Furst store.   (Photo by Kate Patterson for The Washington Post)

The chef collaboration served in Bread Furst is a winner from appetizers to desserts.