Whip up burnt lemon chimichurri like a top chef

D.C. chef and owner of Del Campo, Victor Albisu, shows the Reliable Source how to put a modern twist on the traditional chimichurri sauce. (JulieAnn McKellogg/The Washington Post)

The Reliable Source’s Helena Andrews chats in the kitchen with D.C. chef and owner of Del Campo, Victor Albisu, before he starts cooking. Albisu shows us how to put a modern twist on the traditional chimichurri sauce.

Helena Andrews is the co-author of The Reliable Source. Follow her on Twitter @helena_andrews, and send your hot tips, sightings, and gossip to reliablesource@washpost.com.

lifestyle

reliable-source

Success! Check your inbox for details. You might also like:

Please enter a valid email address

See all newsletters

Comments
Show Comments
Most Read Lifestyle

lifestyle

reliable-source

Success! Check your inbox for details.

See all newsletters

Next Story
Emily Heil · January 7, 2014

To keep reading, please enter your email address.

You’ll also receive from The Washington Post:
  • A free 6-week digital subscription
  • Our daily newsletter in your inbox

Please enter a valid email address

I have read and agree to the Terms of Service and Privacy Policy.

Please indicate agreement.

Thank you.

Check your inbox. We’ve sent an email explaining how to set up an account and activate your free digital subscription.