Before he was “the most powerful activist in America,” Ady Barkan was, above all else, a loyal reader of this blog. OK, he did some other stuff too . But he did read this blog, and comment o...
Note: this is an updated version of the most popular Pasta Man post of all time. Oysters are special occasion food. You can’t have them any old day. They’re bought and sold in the shell...
THE BEST CHINESE NOODLES YOU AREN’T EATING There is a Sichuan noodle dish that is wildly popular in Chengdu, extremely delicious, easy to make… and yet (as far as I can tell) unknown in the ...
Here’s my personal favorite way of serving dumplings – a rich, spicy, complex, astoundingly delicious Sichuan sauce. This is called zhong shui jiao or just “dumplings in hot chili oil.” B...
Hey, I made it to one of the hottest new places in DC: Bad Saint, a chefy take on Filipino food. This was really good! Bold, original flavors, reasonable prices, fun cocktails, and a cool at...
I made it to Maketto here in DC over Labor Day weekend. Great space, small on the inside with lovely outdoor seating, and pretty incredible food. They say it is Taiwanese-Cambodian, which ...
I once read a book about a high school where an alumnus was obsessed with fried zucchini and the students hated fried zucchini, but the alumnus was a really nice guy and no one wanted to offend...
I was in Philly a few weeks ago with some old friends and we ended up gorging ourselves on pho the whole time. In other words, it turned into… a pho-eekend. Philly: a great place for pho....
There’s a new Chinese place in the 14th street corridor here in DC, called 14th Street Cafe Asian Bistro. It’s actually just a block down from Great Wall Szechuan House, at 14th and P NW. ...
A few months ago, I told you how to make not-creamy Caesar salad dressing. I know, you have been waking up in the middle of every night since then, your heart pounding, thinking: What if I want ...
THE SUPER BOWL IS COMING. Ok, so maybe such enthusiasm isn’t warranted, what with cheaters gonna cheat, cheat cheat cheat and all, but make like Tom Brady and don’t fumble the Super Bowl...
I was recently in Mexico and man, do they do meats right there. You may think that the best thing about tacos is the innovation of stuffing meats in a delicious tortilla, but you’d be mista...
You may or may not know that Connecticut is the best state in the country for pizza. And if you do know that Connecticut is the best state in the country for pizza, you may or may not know ...
One of the many things that I like about banana bread is the way it rewards procrastination. Oh, you left a bunch of bananas on the counter until they were overripe and started to attract f...
House guests brought us fresh pumpkin pasta from Eastern Market and black truffle oil. I fried up some sage and topped it all with some parmesan. Yum. Recipe: FRESH PASTA WITH FRIED S...
Some things are just a flash in the pan (cough Jeremy Lin cough), and other things stay with you through the years. I’ve done this dish (Jeremy Linguine) several times on this blog, and t...
I remember the first time I ever ate at Thai Tanic, our local neighborhood thai place. I remember thinking: this is… good! I mean, not best pad thai of your life on the streets of Ban...
Mark Bittman has a new cookbook out: How to Cook Everything Fast. Which is funny, because his recipes were always pretty fast. Maybe he should have called it “How to Cook Everything (...
Up in Adams Morgan, Johnny Pistolas celebrates a Taco Tuesday of its own. Two dollar tacos, cheap Corona, and a lively happy hour atmosphere. The price is right, but the tacos, while creativ...
Hey, what if I told you there’s a restaurant in downtown DC that does terrific versions of Jewish deli standards, and also mighty good more elaborate fine dining? I think you’d say, “...