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Put away the liquid nitrogen. When it comes to food, more traditional techniques are taking the spotlight. Chefs, home cooks and diners are returning to dried or cured meats, house-infused beverages and handmade treats over modern approaches. And one technique that has gained traction in the culinary and home kitchen arena is canning and preserving.
Restaurant Talk is an occasional feature written by Nick Freshman, a native Arlingtonian and co-owner of Spider Kelly's and Eventide Restaurant in Clarendon.
When planning your next potluck dish, it doesn't hurt to be mindful of the growing number of food allergies. Here are some recipes safe for potluck attendees with allergies.
There can't be too many cooks in the kitchen for this event. The 5th annual Sips & Suppers fundraiser will take place in the D.C. area this weekend and feature dishes from local and internationally renown chefs.
Looking for a way to spice up bland fish tacos? Try homemade pico de gallo for an extra flare.
Those who love to cook from scratch at home but don't have time to shop for fresh ingredients may want to check out a new kind of food delivery service.
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Stuck on what to serve for your Christmas meal? There's no one right answer.
D.C. chef Mary Beth Albright, a final contestant on Food Network Star's seventh season, will join WTOP Thursday at 1 p.m. to provide tips and answer your holiday cooking questions.
Shopping isn't the only Black Friday tradition.
After the turkey and trimmings comes the dreaded Thanksgiving clean-up. And when it comes to storing leftovers, we can all learn from a master chef.
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