I’m awful at making gazpacho, the quintessential cold summer soup made from ripe tomatoes. Mine, which I prepare in a small blender or food processor, always turns out too w...

I almost wimped out when I ordered lunch two weeks ago from the Peanut Butter Jelly Time food truck. Fully aware that the menu included oddball options, I still spent a long t...

I know Back Alley Waffles gets its name from its location in the back of an alley, but that fact bears repeating. Because I had a tough time finding the place, even armed with...

Until last week, I’d underestimated rhubarb. It had been in my life a long time, in the form of my mom’s addictive strawberry-rhubarb pie, but I’d tended to ignore it. W...

Washington gets a nod from “Man v. Food” host Adam Richman in his new Travel Channel show, “Best Sandwich in America” (Wednesdays at 9 p.m., beginning next week). The ...

En route back home from a vacation, my husband and I recently spent a night in a London hotel. When we arrived, we were starving, but it was rainy and late. Reluctantly, we de...

The first box won’t arrive for a few more weeks, but I’m already looking forward to the start of my yearly community supported agriculture subscription. I’m always so ex...

As part of my job, I often get to meet chefs, ask them questions and taste their food. (I know, I’m lucky.) But I’m glad to see that more regular people are getting the ch...

The guy ringing me up at Arlington’s Arrowine wine-and-cheese shop (4508 Lee Highway) wanted me to buy just a little bit more. “Are you sure you don’t want a baguette to...

You won’t find me gawking at the cherry blossoms on the Tourist Basin, at least not during prime daylight hours. There are better ways to celebrate the centennial of our ico...

If you think food-tasting events can be stuffy and snobby (as I do), then you might like the open-minded, international spirit of the Embassy Chef Challenge (7:30 to 10 tonigh...

Quick! Try to imagine the exact opposite of a pirate. Did you think of a faceless businessman in a suit and tie? Because that’s the logo of the Silver Spring restaurant form...

In college, I was a serial egg-and-cheese sandwich eater. To me, a toasted English muffin filled with a fried egg and melted American cheese was the perfect hot breakfast trea...

Even in my free time, I find myself reading up on food. An article I saw a few weeks ago predicted a “trendy” item for the new year that I used to think was pretty ordinar...

It seems as though every food blog I read lately is down on D.C. Restaurant Week, the infamous period of prix-fixe specials ($20.12-$35.12) offered in and around the city (thr...