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Put away the liquid nitrogen. When it comes to food, more traditional techniques are taking the spotlight. Chefs, home cooks and diners are returning to dried or cured meats, house-infused beverages and handmade treats over modern approaches. And one technique that has gained traction in the culinary and home kitchen arena is canning and preserving.
DJs and bartenders will soon mix it up at the 9:30 Club. But this time, it's not just for the venue's regular concert go-ers; it's to raise money for D.C. Central Kitchen.
The so-called "Day without a Food Truck" was designed to illustrate how proposed regulations could limit vendors and shift the food scene away from mobile trucks. D.C. leaders could face indigestion this week when they take up proposed regulations that would limit the number of food trucks in the city.
For the sake of convenience or cost, many shoppers are bringing home prepared foods - but many of these options shouldn't be fooling anyone.
Those who suffer from health conditions, ranging from seasonal allergies to chronic joint pain, may want to explore the cupboard before opening the medicine cabinet.
Restaurant Talk is an occasional feature written by Nick Freshman, a native Arlingtonian and co-owner of Spider Kelly's and Eventide Restaurant in Clarendon.
The Korean dumplings in your grocer's freezer, the new Thai restaurant on the corner and that Burmese curry you ate for lunch are doing more than satisfying your craving for an exotic and flavorful meal. These foods are also helping to foster international relations.
Hungry for something new? Nycci Nellis dishes on a handful of restaurants that recently opened in the D.C. area.
Cheese has been around for thousands of years not only because it provides us with so much nutrition but because it tastes so good.
Bucky Mitchell, the Amish Trainer, combines his Amish background with fitness training to create his own healthy lifestyle.