The next frontier of the craft beer movement? It’s in the lush Maryland greenbelt. That’s where you’ll find farmhouse breweries creating specialty suds using hops, grains and produce grown on their property.
Eateries like Arsenal, P.J. Clarke's, Food, Wine & Co. and Juniper amp up the freezer-aisle favorite with elevated flavors, inventive dipping sauces and elaborate recipes.
If your knowledge of moonshine is limited to what you’ve seen on the Discovery Channel’s “Moonshiners” and the parts of “Deliverance” you haven’t erased from your memory, you need an update.
Chefs and mixologists are incorporating loose tobacco leaves to add a slight kick and a compelling dried-grass finish that works especially well with darker beverages like bourbon, coffee and black tea.
The same locovore movement that’s driving restaurants and farmers markets is now extending to beer-making: The District now boasts six breweries and neighboring states have dozens more.
Paleo dieters don’t have to spear animals or forage for greens to eat the caveman way. But those who are following the increasingly popular diet do have to hunt to find restaurants that will cater to their needs.
How to avoid party disasters and ensure that your meal is memorable — in a good way.
The dark leafy green has become the hot new veggie in snacks created for children.
Operation “Figure Out a Way to Eat Pizza for Every Meal” has made major strides: It’s already acceptable to eat an egg-topped breakfast ’za with your morning coffee, and now local chefs are adapting the favorite for dessert menus. These sweet treats typically involve Nutella, fresh fruit, nuts and even cheese. Lest you view this […]
This was Becca Jackson’s unusual plan for when she went into labor last year: Instead of doing breathing exercises or relaxing stretches, the 34-year-old Arlingtonian would tie on her apron and bake cookies. It wasn’t so much about the cookies. It was more about the milk. The recipe Jackson had ready was for galactagogue cookies, […]