I argue that the cards and flowers are just a distraction from the Valentine's Day's real mastermind: the candy industry. If you're going to indulge, you might as well make it worth your while with Nutella crepes. more ›

Even if you're not a sports fan, the Super Bowl is a great time to overindulge in snack foods, and in particular lots of dip. more ›

You can’t help but smile when you see some version of tater tots on a menu. more ›

“Donuts... is there anything they can’t do?” more ›

Everyone has a go-to bar drink. It's reserved for the time when maybe you've had a long day and you just want something old and familiar without all the complications. more ›

Many folks like to welcome the New Year (whether Julian or Lunar) by eating foods they consider lucky. I'll also be celebrating with something close home: Hoppin’ John or black-eyed peas. more ›

Whatever your holiday woes, navigating a traveler's nightmare, frantically shopping for an acceptable gift, and spending an alarming amount of time with family, the Lion's Tail will fix you right up. more ›

Gnocchi are lovely little bundles of potato-y goodness. There are some great restaurants in town that get gnocchi just right, including the recently opened Fiola. more ›

Looking for an inexpensive and easy homemade gift? Astonish your friends by making strawberry marshmallows. more ›

Bibimbap is one of those dishes that is considered a staple at many Korean restaurants, yet every place makes their version just a little bit differently. There's always a twist, which is what makes it so interesting. more ›

Most people will balk at Spam, the frightening cousin of Scrapple and pork roll. But for some, it is a source of nostalgia which has become a big part of their cuisine. more ›

A dish I've come to fancy lately is labneh, a staple in many Middle Eastern and Mediterranean restaurants and other eateries with a penchant for small dishes. more ›

American Ice Company's Twist the Knife Sloely: surely the most delicious liquid tribute to Napalm Death you'll find in this town. more ›

There might not be a Red Lobster in the District, but find out where you can get your cheddar bay biscuit fix without crossing the border. more ›

This week we pay homage to the most glorious breakfast meat of all time -- bacon. more ›

With the dawn of apple season, we search for the best places to pick up an apple pie. Want to know which local startup is one of our favorites? more ›

Waffles tend to be associated with sweet toppings or possibly with bacon, but savory toppings work just as well too. Enter the recently opened Wicked Waffle. more ›

With Oktoberfest upon us, we've got our minds on beer -- and how to make or get a soft pretzel to go with it. more ›

When everything outside is squishy and soggy from a stretch of gloomy weather, there's nothing like tucking into a plate of scalding hot and crisp mandu. more ›

Green chile season will soon come to a close. Find out where to get them, and some tasty ways to eat them. more ›

It seems that D.C. has a dearth of good buffalo wing places, perhaps because they are displaced by Mambo sauce wings. But there are still a few places that serve up some tasty options. more ›

Summer is always associated with certain foods -- and for New Englanders, that's fried clam strips, which can be had locally in Bethesda. more ›

I love spice. Sometimes to the point where it's painful. And that's where Spanish padron peppers are fun. more ›

Did the completion of the last space shuttle mission make you a little nostalgic and sad that you couldn't be an astronaut? Well, we found one way you can eat like one. more ›

Sesame Street and Sam Kass say we should eat our colors, but dark, leafy greens are an often neglected and misunderstood "anytime food". Kale can be tough and bitter and collards are reduced to gray-green slime if overcooked. Swiss chard, now overflowing at the farmers' market and on seasonal menus, is a good alternative because it's flavor is milder and it cooks quickly (think sauteed spinach). Most importantly, chard can be downright delicious when prepared well. more ›

In-season fruits are great on their own, unsullied by other ingredients. But sometimes it's nice to doll them up for dessert, as with this recipe for strawberry-rhubarb brown betty. (Plus: free Taylor hoagies today!) more ›

The recent closing of Cafe Atlantico reminded me of the first time I had tres leches cake. Even eight years later, it still looms large in my mental bank of desserts. more ›

There are lots of great ways to beat the summer heat, but few are better than a quintessential tropical cocktail. The Dark and Stormy, popularized in the beach-filled climes of Bermuda and Australia, satisfies that warm weather craving for something sweet and refreshing. Composed of dark rum, ginger beer and an optional slice of lime, this is one of those deceptively simple drinks that turn on the quality of the ingredients. A great Dark and Stormy is spicy, complex, and has a kick of gingery heat. more ›