EVERYDAY DORIE | This flexible dough will save your sanity — and lots of time.
(Goran Kosanovic / For The Washington Post)
EVERYDAY DORIE | This flexible dough will save your sanity — and lots of time.
EVERYDAY DORIE | This flexible dough will save your sanity — and lots of time.
The owner of a soon-to-open sushi restaurant backtracks from an interview in which he said he “couldn't find anything” good on the D.C. scene.
FOOD TRENDS | They don’t need pork or beef to create a satisfying Italian dish.
Listed by categories fit for giving and receiving, they offer scores of recipes worth trying.
LIVE CHAT | We'll be talking about our favorite cookbooks of the year, the cost of nutritious food and more. Columnist Tamar Haspel joins us.
The scene is bigger and better than ever, and so is Tom Sietsema’s annual take.
NOURISH | Make Ellie Krieger’s olive oil biscotti, with flavors of the season.
A McDonald’s franchisee, he created the flagship item of the global fast-food chain.
Attendees can sample fare prepared by the participants, who will be vying for people's choice awards in their categories.
Owned by Giuliana and Bill Rancic, the flashy place has great service but frustratingly inconsistent food.
The chef said she's going to focus on her Smoked and Stacked sandwich shop for now.
FOOD CALENDAR | Catch a cooking demo or get your holiday shopping done early.
Polish pierogi maker, tortilla trio, injera expert, lai mein master and beloved pasta mama: Immigrants represent the heart and soul of the dining boom in Washington — and in restaurants across the country.
Jeff Buben is turning the space over to his former chef de cuisine, Hamilton Johnson, who will be opening a new restaurant there.
DINNER IN 30 MINUTES | Mary Berry’s Shrimp in Spicy Cashew Sauce is a bit of a twofer.
The coffee company is targeted every holiday season for its politics.
Listed by categories fit for giving and receiving, they offer scores of recipes worth trying.
New York's Sushi Nakazawa expects to open its Washington spinoff next summer, joining BLT Prime on Pennsylvania Avenue.
WEEKNIGHT VEGETARIAN | Dried fruit brings sunshine to a winter dish.
The flagship barrel-aged stout is flying high after a difficult year at the brewery.
SPIRITS | Now that makers have taken it beyond the super-sweet, it’s worth mixing and sipping.
WINE | Philippe Bascaules will handle key positions at Inglenook and Château Margaux.
