Twice a month, we’ll pass along simple, seasonal dishes made with ingredients that can be found at your neighborhood market in a series we call Dish-trict Culinaire. This week, we’re cooking up a sweet… Continue reading
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Halloween is fast approaching, and while everyone scrounges for costumes, we’ll be prepping out palate with foods that go bump in the night. Here’s our list of the most adventurous eats in the DC area: True Blood at Estadio The … Continue reading
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Every Saturday at 2 p.m. at L’Enfant Cafe, the blinds shut and what goes on inside is a mystery to the outside world… until now. La Boum (French slang for “house party”) is a four-hour brunch-travaganza replete with shots, DJs, and burlesque dancers. … Continue reading
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Roasted Carnival Squash Spaghetti Carbonara Twice a month, we’ll pass along simple, seasonal dishes made with ingredients that can be found at your neighborhood market in a series we call the Dish-trict Culinaire. This week we offer a new twist on … Continue reading
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This week we take inspiration from the late-blooming false fruit that often heralds the end of summer: the fig. Packed with enough flavonoids and polyphenols to do the body good, we look to the fig to fill out this fusion of Latin and Asian flavors. Continue reading
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When it comes to pizza, pinpointing the perfect pie can prove polarizing: Chicagoans think deep dish is numero Uno; New Yorkers serve an array—or rather, lots of Ray’s—of thin-crusted varieties; and if DC ever obtains statehood, there’s a pretty good … Continue reading
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There have been lots of raised Braus around the District recently. A few months ago, DC Brau, the first production brewery to open in the nation’s capital since 1956, hopped onto the country’s craft brew map with a launch party that saw lines run down the block and 15 kegs emptied out in less than seven hours. Continue reading
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Twice a month, we’ll pass along simple, seasonal dishes made with ingredients that can be found at your neighborhood market in a series we call The District Dish. Today’s installment showcases one of nature’s greenest gems while it’s at its most ripe: the avocado. Our recipe for avocado fries essentially flips Continue reading
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DC may not have a signature sandwich, but it does have a signature sauce: mumbo. Also spelled “mambo,” this reddish-brown glaze is part barbecue, part sweet and sour, and fully addictive. As quintessentially DC as The Ricky, mumbo’s beginnings are … Continue reading
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This just in: With humidity driving the heat index to a sweltering 116 degrees, DC is now officially trapped inside of a mouth. If you have to go swim outside today, it should probably be with a cold drink … Continue reading
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This week marks the birthday of one of America’s great writers, Ernest Hemingway. Aside from shooting charging rhinos, boxing Fascists, and womanizing, Hemingway’s favorite pastime was diving beard first into a full glass—specifically when that glass contained a strong daiquiri. … Continue reading
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Dean Martin was right when he sang, “When the moon hits your eye like a big piece of paella, that’s amore…” Okay, fine. We’ve taken some liberties with the lyrics, but Dino would have been singing a different tune … Continue reading
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Twice a month, we’ll pass along simple, seasonal dishes comprised mainly of ingredients that can be found at your neighborhood market in a series we call the Dish-trict Culinaire. This week, we stopped by the Foggy Bottom FreshFarm market to stock … Continue reading
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Twice a month, we’ll pass along simple, seasonal dishes comprised mainly of ingredients that can be found at your neighborhood market in a series we call the Dish-trict Cuinaire. This week, we stopped at the Dupont Circle farmers’ market to see … Continue reading
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We recently dove fork first into Mallory Staley‘s recipe book, and, as promised, we wanted to pass along instructions for two easy-to-make desserts from 1789′s new head pastry chef that are guaranteed to impress your guests. First, a lemon linzer tart … Continue reading
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Desserts can be as daunting as they are delicious. To help whisk away your worries, we got Mallory Staley, the new head pastry chef at Georgetown gem 1789 to show us how it’s done. We recently sat down with this connoisseur of crust—this … Continue reading
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Rocky Moutain oyster eaters from as far away as Montana descended from out of the woodwork on Saturday evening for a finger-lickin’-good time at the 7th Annual Montana St. Testicle Festival. With forks in hand, ball buffs chewed their way … Continue reading
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The summer season is not-so-subtly upon us, and with it, a full spectrum of farmers’ markets fronting the freshest in local fare. In our first edition of The Dish-trict Culinare—a series where we pass along simple, seasonal dishes comprised mainly … Continue reading
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From the minds of executive chef Bryon Brown (Artisa Kitchen) and director David London (The Fridge), comes Sensorium, a culinary production taking place on the Capital Riverfront. Each night, two seating groups experience a sensory overload as a 12-course dinner … Continue reading
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