Finding their way home, with the help of coffee

(Melina Mara / The Washington Post)

  • Finding their way home, with the help of coffee

    Finding their way home, with the help of coffee

    Two ex-Marines build Compass from the ground up.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/09/25/Others/Images/2014-09-25/_ cc 241411667590.jpg 296 200
  • About the bay: When in doubt, leaf it out?

    About the bay: When in doubt, leaf it out?

    Why an herb prized by the ancients evokes a curious range of responses among modern cooks.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/09/24/Food/Images/food0131411602427.jpg 296 197
  • Unearthed: Are patents really the problem?

    Unearthed: Are patents really the problem?

    There are downsides to worry about, but they also enable companies to afford to innovate.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/09/25/Food/Images/AP110923054594_01411684801.jpg 296 197

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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)

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Photos

Compass Coffee, from the ground up

Compass Coffee, from the ground up

Two ex-Marines have charted a new course in life, opening a coffee shop and roastery in Shaw.

Tom’s top 10: Partisan is No. 8

Tom’s top 10: Partisan is No. 8

To celebrate Tom Sietsema’s 15th Fall Dining Guide, we’re feeding you his favorites early, one taste at a time.

Review

Amid DBGB’s mixed bag, there are shining lights

Amid DBGB’s mixed bag, there are shining lights

First Bite: Daniel Boulud’s downtown venue pays homage to local chefs and his own empire.

Tom Sietsema’s top 10: Le Diplomate is No. 9

Tom Sietsema’s top 10: Le Diplomate is No. 9

To celebrate Tom Sietsema’s 15th Fall Dining Guide, we’re feeding you his favorites early, one taste at a time.

Column

Nourish: The pantry-friendly frittata

Nourish: The pantry-friendly frittata

Ellie Krieger’s quick and healthful answer uses leftover pasta.

Column

Falafel, by the book — except for some variations

Falafel, by the book — except for some variations

The Weeknight Vegetarian has strong opinions about what makes a good recipe for the Middle Eastern staple.

Video

Seafood arepas, constructed | Plate Lab

Seafood arepas, constructed | Plate Lab

Arepas are an indigenous Venezuelan dish that include corn flour and Oaxaca cheese. While they are normally used as sandwiches, some restaurants prepare their arepas as appetizers. Here's how Toro Toro in D.C. prepares its arepas.

Tom Sietsema’s top 10: Boss Shepherd’s is No. 10

Tom Sietsema’s top 10: Boss Shepherd’s is No. 10

To celebrate Tom Sietsema’s 15th Fall Dining Guide, we’re feeding you his favorites early, one taste at a time.

Column

Go ahead, keep the Riesling chilled

Go ahead, keep the Riesling chilled

Wines should be paired with a meal, not a weather report.

Column

White wines to hang on to this fall

White wines to hang on to this fall

This week’s selections come from Washington state, Oregon, New York and South Africa.

Column

Plate Lab: Venezuelan arepas, Hot Pockets on steroids

Plate Lab: Venezuelan arepas, Hot Pockets on steroids

The stuffed, savory corn cakes are a popular, all-hours street food.

A ‘Top Chef’ and his dream party space

A ‘Top Chef’ and his dream party space

Bart Vandaele of Belga Cafe is king of a castle with a “dining terrace” that has room for 40 tables, plus an area for sunbathing.

Riverside Hotpot Cuisine: Fresh, flavorful DIY Chinese food with an Italian accent

Riverside Hotpot Cuisine: Fresh, flavorful DIY Chinese food with an Italian accent

The $20 Diner finds plenty to simmer and sample at Riverside Hotpot Cuisine in Gaithersburg.

Simplified water-bath canning procedures

Simplified water-bath canning procedures

The makers of Ball jars now say that no boiling of jars or warming of lids is needed.

Canning Class: A Nutella upgrade, with less guilt

Canning Class: A Nutella upgrade, with less guilt

Using apple jam as a base makes for a delightful hazelnut-chocolate spread alternative.

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

Cooking Classes

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

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.

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

Amid DBGB’s mixed bag, there are shining lights

WASHINGTON, DC - SEPTEMBER 24:
Baked Alaska is photographed at DBGB September 24, 2014 in Washington, DC.
(Photo by Katherine Frey/The Washington Post)

First Bite: Daniel Boulud’s downtown venue pays homage to local chefs and his own empire.

DC Harvest brings more wholesome to H Street NE

WASHINGTON, DC - SEPTEMBER 15: For Tom Sietsma's First Bite preview, the Walnut Torte at DC Harvest, on September, 15, 2014 in Washington, DC. (Photo by Bill O'Leary/The Washington Post)

First Bite: Arthur and Jared Ringel feature a menu of mindful eating and a variety of daily specials.

At London Curry House, follow the ‘must try!’

ALEXANDRIA, VA - SEPTEMBER 9:
Biryani Chicken is photographed at London Curry House September 9, 2014 in Alexandria, VA.
(Photo by Katherine Frey/The Washington Post)

First Bite: Northern Virginia’s Curry Mantra empire expands with a nod to Britain.

Al Crostino takes its charms eastward

WASHINGTON, DC - JULY 22: Al Crostino dish Orata,  simply grilled Mediterranean sea bream served with arugula salad in house-made lemon vinaigrette on Tuesday, July 15, 2014 in Washington, DC. Al Crostino is a family owned Italian restaurant, which is located at 1926 9th Street, NW, Washington, DC. (Photo by Yue Wu/The Washington Post)

Chef Juliana Nicolai and her family upgrade their Italian vibe in a move to Ninth Street NW.

First Bite: Lunchbox looks good, but does it taste good?

WASHINGTON, DC - AUGUST 25, 2014: Customers eat lunch at  Bryan Voltaggio's new sandwich shop, Lunchbox in Washington, DC.  (Photo by Deb Lindsey for The Washington Post).

At star chef Bryan Voltaggio’s newest casual place, the answer so far is an unfortunate no.