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.

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Emily Heil · January 7, 2014