When you order a craft cocktail, you expect a certain rigamarole: a mustachioed bartender gathering heritage liquors, gingerly plucking herbs from a flower pot, then carefully...

The world of wine can intimidate newbies, with its French phrases and terms like “blowzy” and “lightstruck.” Liquor, on the other hand, revolves around concepts nearly...

Who makes the best tacos in the area? I figure I’m qualified to answer that after eating more than 60 of them over the past four weeks. (Do I have cilantro in my teeth?) Her...

If the next meal you order out arrives looking like it should be eaten with a garden spade, dig in. Area chefs are tossing blooms into food and cocktails with the same abandon...

Restaurant regulars and industry insiders know that menus don’t always tell the whole story. Additional offerings lurk beyond every bill of fare; you just need to know how t...

One of only a few women to have earned the title Iron Chef, Alex Guarnaschelli — a Food Network host, judge and competitor — has released her first cookbook, “Old-School...

The humble egg cream — a traditional non-alcoholic soda-fountain drink best described as the love child of a milk shake and a soda — is ripe for a comeback. It’s a bever...

After this week, D.C.’s reputation will never be the same. When the 2013 Craft Brewers Conference comes to an end today, nobody will blink if you call us a beer town. In jus...

Tracing the theological and historical similarities between Easter and Passover might leave you more tangled than a ball of that clingy green plastic grass. There’s one surf...

Recipes for iguana — grilled, in tomato sauce, with peanuts —  star in a cookbook in the packed library at Mexican-born, Chevy Chase, Md.-based chef Pati Jinich’s house...

If you care at all about the flavor profile of your drink, or about chatting with your bartender, you may want to avoid going to a bar on St. Patrick’s Day. However, if you ...

Watching Food Network star Nigella Lawson cook is as comforting as a bowl of mac-n-cheese. The British beauty turns her attention to pasta and panna cotta in her new cookbook,...

I never thought I’d write a column in praise of rutabaga, but it was hard not to after tasting it at Beuchert’s Saloon (623 Pennsylvania Ave. SE; 202-733-1384). As one of ...

No matter how sophisticated our palates, some mass-produced flavors are hard-wired into our taste buds. So it’s simultaneously daring and safe for chefs to attempt their own...

Ellen Kassoff Gray and Todd Gray can add a new title to their résumés: cookbook authors. The foodie power couple (he’s the chef, she’s the GM at Equinox and Muse at the ...