Arts and Living

Tom Sietsema's 10th Annual Dining Guide
The Post's food critic looks back at a decade in Washington dining and shares his 50 current favorites. More Reviews
 

At the corner of hip
and red tape

As street food rolls in
new ways, jurisdictions
are hard-pressed to
keep up with trends and demands.

 
Cooking Class Listings
Holiday Guide 2009
Our complete guide to
seasonal survival.
 
How To
How-to photo galleries
We offer step-by-step
instructions for home cooks.

Features

The big chill

Freezing is one of the most convenient and least time-consuming methods of preserving foods, but the quality of the end product largely depends on how the food was wrapped and stored. Use this graphical guide to learn the best ways to take your grub from freezer to table.

Drinks

Pouring on the presents

Dave McIntyre reviews aerators, chillers and other gifts for wine lovers. | Holiday Gift Guide
Wine Column Archive

Blog

Front Burner

Nourish: Cod in a Fennel-Tomato Broth

This dish was inspired by a classic Italian Christmas Eve seafood stew. Tomato juice gives the broth a clean, bright taste.

Restaurants

The walls are green; the fledgling owner isn't

Owner Atul Bhola recruited Heritage India's top chef to cook for him at Masala Art, a pleasing new restaurant in Tenleytown.


Special Reports

Fresh and local

Find a farmers market

Use our map to find a market in your area or browse by day of the week.

Food Questions?

To contact the Food section, e-mail us at food@washpost.com.
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