It's nice to have an antidote to the cold and all those “hearty” meals.
Featuring chocolate, risotto, pancakes and more.
RECOMMENDED | It’s one of five cabs worth seeking out.
We'll be talking about the "Magnolia Table" cookbook, caramel sauce tips and tricks, how to make your best pot of chili, and more.
The D.C. dining scene just keeps getting better. Tom Sietsema reviews 48 of the best restaurants the city has to offer.
WINE | Where the best is grown, what tastes to look for and how to find bottles you love.
We even put smoothies in bowls. This has clearly gotten out of hand.
FIRST BITE | Come for the “beachy tapas,” stay for the Hawaiian-style hospitality.
Products and restaurants using the term are popping up everywhere, offering a broader appeal and the ring of familiarity.
The new item covers the romantic spectrum: It lets you break bread with the one you love — or it can salve a lonely heart.
NOURISH | With radicchio, green beans, onions and walnuts, it’s a delightful contrast to stews, braises and roasts.
Sticky chicken, drunken noodles and more.
The original candy-heart-maker may not be "4-ever” but these alternatives are “so fine.”
The Barisieur can deliver a decent cup of coffee, but you'll have to get out of bed to help prepare it.
Adding whipped cream to pudding brings this dessert into non-pastry-chef territory.
2.5 stars | Jon Krinn has turned his Vienna spot into “a D.C. restaurant that’s not in D.C.”
They're chewy and filling, with just enough spice to make you reach for the salsa instead of syrup.
The answer requires investigation, introspection and much recipe testing.
Our social lives suffered because we were such drags, until we learned a few lessons.
Introducing our new favorite shrimp dish.
Melting chocolate? Easy, elegant chocolate curls? You got this.
Still, there are some pointers to be learned, and this recipe teaches them, too.