Flavor of the Week
**1/2 Rasika633 D St. NW 202-637-1222 Read more…
Building a Brand in Bethesda
** 1/2 David Craig Bethesda4924 St. Elmo Ave. (at Old Georgetown Road), Bethesda301-657-2484 Read more…
Cowboy Canteen
** Fogo de Chao1101 Pennsylvania Ave. NW. 202-347-4668 www.fogodechao.com Read more…
A Taste of Bethesda
** Faryab4917 Cordell Ave., Bethesda301-951-3484 Read more…
Cafe Milano's Suburban Sister
** Sette Bello Ristorante Read more…
Classic Treats
The restaurant world is a fickle one, subject to the whims of diners, the restlessness of ambitious chefs and a little thing called location, location, location. For this Spring Travel Issue of the Magazine, I set out to look at three classic American restaurants in three popular dining destinations: Gene and Georgetti in Chicago, the Tadich Grill in San Francisco and the 21 Club in New York. What accounts for their long lives? Collectively, the trio share about 300 years of success with their straightforward menus, sense of community and uncommon passion. And even after all these years, the food at these landmarks tastes pretty good, too. Read more…
Sovereign of the Small Plate
** 1/2 100 King Restaurant100 King St. (at Union Street), Alexandria. 703-299-0076 www.100king.com Read more…
Brews You Can Use
** Birreria Paradiso3282 M St. NW (near 33rd Street) 202-337-1245. www.eatyourpizza.com Read more…
Home Sweet Home
** Simply Home1410 U St. NW. 202-232-8424 http://www.simplyhomedc.com/ Read more…
An Appetite for Opulence
* 1/2 Willard Room1401 Pennsylvania Ave. NW 202-637-7440 http://www.washington.intercontinental.com/ Read more…
Restaurants: Tapas: It’s Not About Commitment
Although the tapas spirit of snacking and grazing took root in this city long ago, tapas themselves haven’t been so easy to find. Boqueria is doing its bit to change that. Read more…
How to mix dough by hand or with electric stand mixer
You don't have a bread machine and still want to make our Thanksgiving rolls? No problem. Any of the recipes can be made with traditional bread-making techniques by hand or with a heavy-duty electric stand mixer. Here's how: Read more…
Good stew comes to those who wait
Stew is the quintessential one-pot meal. The slow, gentle cooking produces dishes with tender, melting textures and big, bold flavors, a warm and comforting contrast to chilly autumn temperatures. To get the most flavor from your stews, follow three basic guidelines: Read more…
Home Plates: Soft ginger cookies have enduring appeal
They've raised barns and kids and tamed classes of college students. Judging by your response, it's no wonder Toni MacAskill thinks a nice, soft ginger cookie might tempt an elderly friend to eat a nibble or two. You love your ginger cookies, and your recipes have flooded in by the dozens. Read more…
SAKE TYPES
Junmai: Sake to which no alcohol is added. (That's why you'll see sake described, for example, as junmai daiginjo -- daiginjo sake to which no alcohol was added.) It's also the term used to describe the lowest level of premium sake. Rice used to make junmai sake is polished to remove at least 30 percent of the grain. Read more…
Books for Cooks: Learning essentials of rice wine
If you think the flavors of wines made from grapes are complex, consider those made from rice. ``Sake, A Modern Guide'' by Beau Timken and Sara Deseran (Chronicle Books) helps demystify Japanese rice wine. Read more…
Daniel: Top-quality sake is best served cold
These days, sake is cool. And I don't just mean trendy. Sure, you'll still see warm sake being served in some Japanese restaurants. But increasing amounts of premium sake are reaching the Bay Area from Japan, and heating it would be a waste. These often-pricey sakes, which account for about 20 percent of all sakes produced, are more properly served cool, at about the temperature of a good white wine. Read more…
Roasted salmon with black olive-shallot vinaigrette
Serves 2 Heat oven to 350 degrees. Line a baking sheet with foil and spray with olive oil. Place salmon on foil and spray with olive oil. Sprinkle with salt and pepper to taste. Place in oven and bake 15 minutes. Read more…
BROCCOLI
You can find broccoli sold by the bunch, or broccoli crowns sold by the pound. Which is the better value? There are times when the bunch is the better value, and there are times when the crowns are. If you buy a bunch of broccoli for $1, you will end up cutting off about one-third of the stem, reducing the weight of the bunch. A bunch of broccoli runs about a pound, but when you cut off one-third of it, you have actually paid $1 for two-thirds of a pound of usable broccoli. That makes the cost for... Read more…
S.J. has `Best Bistro Wine Program'
Uncork a celebratory bottle at the Village California Bistro and Wine Bar in San Jose's Santana Row, which recently was awarded ``Best Bistro Wine Program'' in the United States by Santé, a restaurant trade magazine. Read more…
Breaking bread with loved ones now departed is Nov. 2 ritual
Dia de los Muertos, the Day of the Dead, has always been my favorite holiday. Tomorrow I'll be celebrating at home. I've baked pan de muertos, or bread of the dead, a slightly sweet anise-flavored loaf. With its dough decorations shaped to resemble bones, it is prepared only at this time of year. Read more…
Pillowy rolls are a comfort classic
Sure we love oversize squares of focaccia and big torn hunks of crusty artisan bread with dinner. But for the Thanksgiving holiday table, old-fashioned dinner rolls are the way to go. Rolls give diners their own warm little loaves to tear or cut as they wish, butter or not, and of course, to mop up gravy. A basket of homemade dinner rolls spells luxury and comfort. Read more…
The do-ahead Thanksgiving: Your easiest holiday ever
In Food and Wine Oct. 18 Freeze-ahead desserts -- the traditional pies and one special chocolate cake. Oct. 25 Freeze-ahead sweet potatoes -- make them sweet or savory. Read more…
Kitchen gadgets to help cut your prep time
For many home cooks, Thanksgiving is the most demanding holiday of the year. So many tasks, so little time, so much pressure to get things right. Who couldn't use a little extra help? Read more…
Lean and Green
** Viridian Read more…