(Bill O'Leary / WASHINGTON POST)
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Many caveats come with a Texas barbecue
Of all the rules to keep in mind, being kind to the sleep-deprived host ranks high on the list.
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ISO a smoker to light my fire
My 13-year-old cheap offset smoker is done for. What to replace it with?
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Fired up about this season’s grilling cookbooks
Some of the material can be frustrating and contradictory, but hang in there and try the recipes.
This week’s recipes
Dishes for the grill, Weeknight Vegetarian, Dinner in 30 Minutes and Mindful Makeover.
Join our live chat
Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.
When women drink alone. . .
We might just want a cocktail, period. Mostly, we want the experience on our own terms.
Wine: There’s new life in Languedoc
Adventurous younger vintners are turning out bottles that are worth tracking down.
5 Languedoc wines to try
Old vines and Mediterranean aromatics such as lavender and thyme characterize this group.
Dinner in 30 Minutes: Pretty in pink
Vacuum-packed beets give this main-course pasta its brilliant color and vibrant flavor.
Mindful Makeover: A lighter spinach salad
This isn’t your mother’s bacon-dressed version: It clocks in at just 260 calories per serving.
First look at M.E. Swing coffee bar in Del Ray
The Alexandria shop breathes new life into the historic D.C. roaster, which was founded in 1916.
Chat Leftovers: Herbs for on high
A reader wants advice on what basics are best to grow in a balcony box.
A Dozen Weeks of Doughnuts, Week 8
Astro zooms to the top of the pack with doughnuts that look as good as they taste.
Where beer meets lemon
After leaving Magic Hat, founder tries to hook drinkers on low-alcohol shandies.
The top 10 moments from Anthony Bourdain's D.C. show
The cable show host and author skewered many of his favorite subjects during performance that was part stand-up comedy and part greatest hits package.
Latest Recipes
- Coconut 'Cheesefake'
- Cilantro-Lime Garlic Chicken and Mango Kebabs
- Smoky Paprika BBQ Potato Chips
- Grilled Spiced Olives
- Mustard-Aioli-Grilled Potatoes With Fines Herbes
- Sumac-Spiced Eggplant "Schnitzel"
- Beet Pesto Pasta
- Grilled Fennel With Anchovy Vinaigrette
- Spinach and Prosciutto Salad With Apple-Onion Vinaigrette
- Strawberry Pazzo Cake With Herbed Creme Fraiche
- Coconut-Marinated Pork Tenderloin With Scallion-Peanut Relish
- A Corpse in Seville
- Polenta Bread and Balsamic Honey Butter
- Grilled Tuna With Caramelized Onions, Cinnamon and Mint
- Shrimp and Sausage Skewers With Paprika Glaze
- Rosemary-Lemon Turkey Cutlets
- The Yellow Jacket
- Grilled Pears With Basil Sour Cream
- Grilled Tuna Melt
- Pasta With Leeks and Greens
Editor's Choice
A Washington Post cookbook, at last
Out this week, it features recipes that span more than 50 years of Food section coverage.
Interactive map of CSAs in the Washington area
Nearly 70 farms that offer community-supported agriculture, or CSA, programs, are highlighted.
The big chill: A freezer guide
Use this guide to learn the best ways to take your food from freezer to table.
Farmers market listings
The Washington Post Food section’s 2013 listing and map of farmers markets in the area.
Nourish recipes
Search more than 100 healthful entrees, all clocking in at less than 500 calories, from Stephanie Witt Sedgwick.
2012-2013 cooking class list
Choose from nearly 160 classes given in the District and in the Virginia and Maryland suburbs.
Food Features
‘Top Chef’ contestant has his own spinoff in Belgian-themed B Too
Of course there are waffles, including savory ones stuffed with boudin noir or mussels.
Lusty, bold flavors at Red Hen
Wood and smoke tickle your nose the moment you step inside the Italian-leaning restaurant in Bloomingdale.
Le Diplomate has the right accent
The establishment isn’t even a month old, but already many of its 200 inside seats are claimed on a regular basis.
Little excitement on the Grill Room’s plate
The menu, like the name of this restaurant in the Capella hotel, is unexceptional.
Elsewhere in Lifestyle
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By Tom Sietsema Rating
See how critic Tom Sietsema rated D.C. restaurants in the Going Out Guide.
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