(Deb Lindsey / For The Washington Post)
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KimKim: The little Korean condiment that could
A sauce finds its way from a Richmond man’s kitchen to restaurants and grocery stores.
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Smoked chicken stock: Why didn’t I think of that?
Our Smoked Signals columnist learns from a youngster, and tortellini en brodo will never be the same.
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Superfoods chefs’ challenge: Elegance from Tosca
Massimo Fabbri and Riccardo Rinaldi share ways to transform kiwi and salmon into dinner-party fare.
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Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.
Film about D.C.’s iconic hot dog carts debuts today.
The film about D.C.’s iconic hot dog carts will have other screenings later this year.
The $20 Diner: A bar where everybody plays the fool
At Thomas Foolery in Dupont Circle, customers are expected to drop their D.C. seriousness.
FreshFarm Markets expands its CSA program
Participants will be able to pick up their shares at one of three markets.
Chat Leftovers: Turbinado overload
What is it, what’s it used for — and why does this chatter have so much of it? We’ll never know.
Two new studies underscore hopes, frustrations of revamped school lunches
School districts struggle to adopt new nutritional standards, while students enjoy more fruits and vegetables.
How Le Diplomate became the hottest table in town
Washington was ready for the meticulous approach of Philadelphia’s Stephen Starr.
2014 list of Washington area CSAs
It’s time to sign up for community-supported agriculture programs.
Taste Test: Asian hot sauce
There’s still plenty of the “rooster sauce,” but we try a few of its competitors nonetheless.
Forbidden no more
The Weeknight Vegetarian turns black rice into a main-course stir-fry fit for an emperor — or anyone else.
Red blends finish strong in Governor’s Cup awards
Virginia’s annual competition is designed to highlight a dozen of the state’s top wines.
5 tannats to try
The grape features in these selections, including two recent award winners from Virginia.
Food Videos
Go team green! A veggie sandwich for the Super Bowl
This video will make you hungry. See how Washington Post Food editor Joe Yonan, inspired by chef Roberto Donna and a favorite sandwich shop, turns pizza dough into a panino and stuffs it with cauliflower, romesco sauce and more.
How to make the lightest gnocchi
Marjorie Meek-Bradley, Executive Chef at Ripple in D.C., explains how to make gnocchi, a classic wintertime dish, lighter for the summer.
Backstory: The Washington Post Cookbook
A compilation of readers’ favorite recipes has finally arrived.
The Post’s mumbo sauce taste test
Mumbo sauce pairs best with fried chicken from Chinese takeout spots, according to many D.C. natives. But high-end restaurants are now trying their own recipes. The Washington Post newsroom does a blind taste test to see which mumbo sauces takes the top prize.Editor's Choice
Interactive map of CSAs in the Washington area
More than 60 farms around the region that offer community-supported agriculture, or CSA, programs, are highlighted on this map.
Introducing Recipe Finder 2.0
We’ve upgraded how it looks — but more importantly, how it works. Planning your meals just got easier.
Tom Sietsema’s 40 favorites
The Washington Post restaurant critic reviews the dining rooms you should know.
Washington Post cooking class list, 2013-2014
There are more than 180 cooking classes in the Washington area to tempt you into the kitchen.
A Washington Post cookbook, at last
Out in stores and online, it features recipes that span more than 50 years of Food section coverage.
Farmers market listings
The Washington Post Food section’s 2013 listing and map of farmers markets in the area.
The big chill: A freezer guide
Use this guide to learn the best ways to take your food from freezer to table.
The whole scoop on ice cream
This might be the help you’ve been waiting for: base recipes, current standards for various frozen desserts and tips for serving and storing.
Nourish recipes
Search more than 100 healthful entrees, all clocking in at less than 500 calories, from Stephanie Witt Sedgwick.
Food Features
Tom Sietsema
In Staunton, the Shack goes humble and haute
Chef Ian Boden is providing D.C. residents many reasons to drive three hours for dinner.
Catch 15, a new hook for K Street
Chef Vincent Torres sends out a range of international plates that please. And a bread basket.
High expectations for Roofers Union
Marjorie Meek-Bradley adds to the allure of Adams Morgan with interesting small plates.
At Agua 301, they pour it on
More misses than hits, more salt than necessary on chef Antonio Burrell’s modern Mexican menu.
Dunya, a cozy roost in Shaw
First Bite: Mostly Mediterranean, and good if you’re in the neighborhood.
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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.
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