Right now, backyard beds and farmers market stalls are overflowing with ultra-fresh produce. But what do you do when you can’t gobble down a cascade of cukes or surplus of sweet peppers? Break out the brine and start pickling. This way, nothing...

Salads are so hot right now. So why are they always served so cold? At Rabbit, a new Arlington eatery, greens get cozy with straight-off-the-grill meats and veggies, which sets its meals apart from the typical salad bar creation in a plastic containe...

Just blocks from the Capitol, a new kind of lobbying is taking place. The Sweet Lobby wants to persuade patrons to put aside partisan differences and simply enjoy a little dessert. After all, even politicians have a hard time arguing when their mouth...

Summer is the most popular vacation season of the year, so it makes sense that area chefs would want to get away, too. But several of them aren’t headed far from their kitchens. They’re just out back in on-site gardens, an increasingly po...

After proving his chops on two seasons of “Top Chef,” former Zaytinya chef Mike Isabella has conquered a real-world quickfire challenge: getting his first restaurant off the ground. Graffiato opened in June with all the hype of a season f...

Seven years ago, Shake Shack opened its first location in New York City’s Madison Square Park and kick-started the hamburger revival. After two years of looking for the right location and ironing out the details, the Big Apple eatery debuted an...

Aside from toast, there’s nothing easier to make than a s’more. There are only three ingredients — chocolate, marshmallows, graham crackers — that come together to form the tastiest of trifectas. “One of the reasons they...

There’s so much fresh seasonal fruit — burgundy cherries, lipstick-red strawberries — at farmers markets and in Harris Teeter bins lately, it’s like an episode of “Eating Rainbow” out there. But if you don’t ...

The H Street corridor is fast becoming one of the most diverse dining destinations in the District. Things just got even more interesting with the addition of Khan’s Grill & Bar, which opened in late March. “We wanted to bring someth...

If you want to look good with your clothes off, you’ll need to cut out those visits to Jumbo Slice. But can you quit cold pepperoni? “Fast food is ingrained in our society, and people aren’t going to stop eating it,” says Phil...

A certain HBO show has folks obsessing about blood this summer, and the timing could not be better. Supplies of the life-giving liquid reach critical lows during the high-temperature months. “Not enough people are donating, because the weather&...

Hundreds of years ago, resourceful explorers used watermelons as canteens, because the hefty fruits are 92 percent H20 (the name might have been a clue). Today, watermelons are in high demand with a different type of adventurer — the culinary k...

Chef Fabio Trabocchi became a James Beard Award winner during his time at Maestro in Tysons Corner, but he left for New York City in 2007 to open the Italian eatery Fiamma. That venture closed down a little more than a year after it opened, but Trabo...

Last month, the USDA replaced its longtime food pyramid with a graphic of a plate divided into what-you-should-eat-daily sections. The heavy-on-fruits-and-veggies illustration (Myplate.gov) was just the latest volley in a centuries-long attempt by th...

H Street ramen joint Toki Underground is filled with a symphony of sounds: dumplings sizzling on the grill, indie music swelling out of the speakers and the staff cheerfully calling out orders. Chef-owner Erik Bruner-Yang splits his time between cook...