Tradition is king at Thanksgiving, but there’s something to be said for new flavors at the table, too. Before we get too close to the holiday, it’s a good time to envision...

It seems as though we’ve been talking about the presidential election (with minor diversions such as the London Olympics and TomKat’s divorce) for two years now. The wait ...

When I eat out on ever-changing, of-the-moment 14th St. NW, I expect to have a good meal. What I don’t expect is to have a completely new food experience. The Drafting Table...

Whether you vote in swingy Virginia, solidly blue Maryland or die-hard Democratic D.C., the run-up to Election Day is exhausting — and in D.C. and Maryland, your vote doesn'...

Call Michael Symon a meathead and he’s more likely to shake your hand than punch you in the face. Along with other culinary bigwigs (Giada De Laurentiis, Gail Simmons), the ...

Antique teapots and jars of loose leaf tea decorate the Park Hyatt Washington’s Tea Cellar, a tranquil (and not actually subterranean) setting just to the right of the hotel...

After Halloween ends, keep the festive spirit alive by observing Mexico’s ghoul-filled Day of the Dead (Nov. 2). The holiday is traditionally a time to celebrate deceased lo...

The display cases at Praline Bakery & Bistro are packed with sugary delights: eclairs, apple tarts, hazelnut layer cakes, macarons. And, around this time of year, eight-le...

In a culinary beauty contest, bone marrow wins no tiaras. Cooked expertly, it arrives on your plate as a gray, viscous, jellylike substance, usually encased in the vessel from...

Seafood: Hank’s Oyster Bar If we had any doubts about the legitimacy of the “urban beach food” genre, Hank’s Oyster Bar put them to rest long ago. Chef-owner Jamie Lee...

Outdoor Drinking: Biergarten Haus You never know how large a liter actually is until someone plops a liter of beer in front of you and expects you to drink it all. This is nea...

Andy Myers is hugging bottles of Riesling and muttering something about “his babies.” His exaggerated love for the wine warms up the 50-degree walk-in fridge — though it...

There are two key candidates in this race: The first, a familiar entity with roots in Chicago. The other, a flashier, fancier, richer but virtually untested challenger. These ...

Chefs describe eggs as a wonder ingredient: Crack a shell, and a dish magically becomes creamier, richer, silkier. In their softer forms — with pillowy whites and runny cent...

Now that we’ve witnessed one round of presidential debates and are gearing up for a healthy exchange of semifactual ideas between the vice presidential hopefuls tonight, man...