(Deb Lindsey / FOR THE WASHINGTON POST)
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The evolution of barbecue sauce
The winners of our second annual Smoke Signals barbecue sauce recipe contest reflect a maturing condiment.
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Grilling for one requires efficiency
When cooking outdoors, are there options that don’t involve wasting lots of charcoal?
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Pressure cooking with less stress
Two of the newest books that focus on an old cooking method reduce the fear quotient and bring new recipes to light.
Featured Recipes
Dinner in Minutes: Kale and Cucumber Salad With Avocado-Tahini Dressing
To tenderize raw kale for a salad, just give it a massage.
Nourish: Roasted Red Pepper, Tuna and Bean Salad
This riff on the classic tuna salad is light on calories, heavy on taste.
Grilled King Oyster Mushroom and Poblano Sandwich
All you need is a small grill to create this meaty, deeply flavorful entree.
Tom Sietsema’s Spring Dining Guide
The Post’s food critic revisits 15 restaurants, including some old favorites and big-name kitchens under new leadership.
Lost cocktail spirits on the comeback
Ferrand Dry Curacao is the latest in a string of old spirits that are being reintroduced.
Making a case for wine’s evolution
Consistency has improved wine’s popularity, but variations in vintage are worth celebrating.
Tell us recipes you want to see in the Washington Post cookbook
The best of Washington Post Food section recipes will be published in a cookbook in 2013.
Temple Grandin supports ‘pink slime’
The animal scientist says that without the filler, beef producers will waste 15 to 30 pounds of meat per cow.
Market Roundup: May 24-30
You’ll find some tomatoes from area farmers this week.
IRS files lien against Sushiko for $840,000 in back taxes
The huge federal tax debt will not force the closure of Washington’s oldest sushi restaurant, the owner says.
Food & Wine’s dumb ‘Best BBQ’ list
Our Smoke Signals columnist has a bone to pick with the magazine over its list of best barbecue joints in America.
First Bite: Sixth Engine elevates firehouse fare
The owners have kept the fire station vibe but focused on “restaurant-forward” fare.
A taste of Czech heritage
The corner restaurant in LeDroit Park is a tip of the hat to the food that Jarek Mika grew up eating in Czechoslovakia
Haven Pizzeria brings authentic taste to Bethesda
Long story short: Order a white clam pizza at Haven. And save room for the gelato.
First Bite: Dolce Veloce Cicchetti Wine Bar in Fairfax
Dolce Vita’s sibling bar next door offers cicchetti, an extensive wine list and a place to wait for a dinner table, if need be.
More Recipes
Editor's Choice
Farmers market listings
The Washington Post Food section’s 2012 listing and map of farmers markets in the area.
2012 list of Washington area CSAs
Search among nearly 70 farms offering community-supported agriculture programs this year.
2011-2012 cooking class listings
Search among 16 categories and hundreds of classes given in the District and in the Virginia and Maryland suburbs.
Food Features
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Recipe Finder
Plan dinner, try new foods or explore cuisines with Recipe Finder, a database of recipes tested by The Washington Post.
DC Restaurant Finder
By Tom Sietsema Rating
See how critic Tom Sietsema rated D.C. restaurants in the Going Out Guide.
Best Bets Dining Lists
Free Range on Food
Free Range on Food is a forum for discussion of all things culinary.
