FIRST BITE | Following a string of pop-ups, the Japanese retreat is betting on sushi and small plates.
NOURISH | A creamy blanket tops the herby ground turkey-mushroom mix.
BRING IT! | Make a press-in, bottom crust, and then take a page from a savory, potato-topped classic.
The $20 Diner ranks his favorite outside-the-District eateries after five-plus years of roaming the DMV.
The D.C. dining scene just keeps getting better. Tom Sietsema reviews 48 of the best restaurants the city has to offer.
We'll be talking about Carla Hall's new cookbook, the barbecue scene in New Orleans, this week's recipes and more. Guest Carla Hall joins us.
Like those store-bought bars but better.
Tom Sietsema selects 10 top restaurants in the District that have set the bar for fine dining.
Seriously, just look at them.
We won't overcook the seafood — promise.
While the goal of the museum is to help people understand other cultures, for some, the takeaway will probably just be: “Dog meat! Yuck!”
Fabio Trabocchi’s ode to seafood is the Wharf’s most enchanting, indulgent and comforting restaurant.
With a new cookbook and Waste Not Wednesday campaign, the organization hopes to help chefs and home cooks combat a complex problem.
Recipes for beets, carrots, parsnips and more.
WEEKNIGHT VEGETARIAN | With twice the mushrooms and rich, winy sauce.
This one-skillet fall pumpkin-inspired dinner is infinitely adaptable, healthful and starts with a pasta hack you can use for any recipe.
Aaron Silverman and his team serve one exquisite surprise after another, on the plate and in the glass.
There are so many great apples out there, but some work better in cooking than others.
At one, the sensibility is Midwestern and straightforward, and admission is free. At the other, it's Instagrammable and stylish, with $35 tickets.
Thanksgiving isn't the only time you should be cooking for friends and family this season.
RECOMMENDATIONS | The bottles are from Georgia, Bulgaria, Spain and California.
WINE | Limited time on the skins produces a range of color and flavor.
It's the mother sauce of the people, people.