Recipes for steak, scones, salad dressing and more.
The food planned for the French president’s banquet includes stylish touches, with three courses instead of four.
WEEKNIGHT VEGETARIAN | Eddie Hernandez puts a twist on the Southern staple.
David Deshaies serves killer breakfast sandwiches by day and elevated comfort food by night.
BRING IT! | They are delicious, economical and surprisingly easy to make.
RECOMMENDED | It’s perfect for spring sipping.
WINE | Here are the bottles — including unoaked whites and lighter reds — you should be seeking out this season.
The ground-floor bar below the formal steakhouse is the place for moderately priced fun.
FIRST BITE | Tastes of the Philippines, Korea and Thailand highlight chef Cathal Armstrong’s new restaurant at the Wharf.
Cannabis and hops come from a common plant family, inspiring breweries to produce special beers for 4/20. The Post’s Maura Judkis gives 7 of them a try.
NOURISH | It’s full of spring vegetables and easy on the cheese.
Crab cakes, coddies and ham biscuits that hit the mark make every night homecoming in College Park.