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It began out of necessity. Stores and restaurants closed, the virus was too rampant, so we turned to our home kitchens for every meal. Some of us spent the year learning to cook, or to cook more often, and even to dabble in making bread and pasta with newfound free time. We ran to buy small appliances like juicers and toaster ovens, to make what we couldn’t pull through a drive-through to order. more
A few weeks ago in the food column, I talked about how a month of festivities featuring March Madness, Passover and Easter isn’t an excuse to let our guard down with the COVID-19 virus and start partying in big groups. more
The other night, I made a dish for dinner that everyone loved. A recipe had popped up in my news feed that day for baked feta cheese and tomato pasta. The following day, a friend texted me the same recipe. That same night, my older daughter sent me a proud photo from her college kitchen of the same pasta, in a casserole dish as well. more
In this year of pandemic kitchen experimentation, we’ve made pasta and bread, pickled and canned, but there is another craft that saw a resurgence: homebrewing. What began last year out of … more
After coming full circle back to the month where it all started last year, we can’t let our guard down just yet. more
Have you ever seen the calendar in the beginning of “Living” magazine that shows Martha Stewart’s personal “to-do” list for each month? I often look at it in awe – and have a good laugh. more
Try out your own hamantaschen at home this week with one of my favorite recipes from the City Tavern Baking and Dessert Cookbook. more
In a year of unprecedented firsts, it only seems fitting that now we have to figure out what to do for Valentine’s Day. more
Indoor dining is finally underway on the Hill, and restaurants are honing their service, sanitation and seating to make the experience a success this winter. more
This is typically the time of year I start to count the days until spring. Just when I think it can’t get any colder, a polar vortex is here, with plans to stick around for weeks. more
The year 2021 may just be the perfect storm for a restaurant revolution, an experimental food frenzy unlike any we‘ve ever seen. more
This week marks the end of a very long, very dismal year, a year that was nothing we hoped it would be. more
Carl Drake has teamed up with Rob and Vanessa Mullen, owners of Campbell's Place, to open Mimi's Café at 184 E. Evergreen Ave., which had been vacant since The Top of the Hill Market and Café closed. more
Today is Christmas Eve, and chef Altenor Vaval will wake at dawn to head to the kitchen he runs at 123 Price Street in Germantown, leaving his wife and children for most of the day to cook more than … more
As I sit here contemplating what I need to make for the Christmas Eve and Christmas Day dinners, I can’t help but wonder: what if I had some of it catered? more
As fewer family members and friends join us around the table for a big feast, it presents an opportunity to make our tables homey, festive and welcoming, with a laid back, personal touch. more
This year I have discovered a game-changing secret, one that will finally kickstart some cookie making traditions of my own, and it’s all thanks to one lady, the lady who changed the way I will think about holiday cookie making forever. more
So you sprung for the 20-pound turkey because you couldn’t find a smaller one. Better yet, you earned a free turkey at your local grocery store, and you happily loaded that 25-pound prize into … more
For the past eight months, I have delved into the world of DIY in ways I never thought possible. I used to think DIY meant spending five hours putting together a maddening Ikea product. But since … more
One of my favorite things to do is grocery shop. I think I’ve spoken before in this column about how I love a nice, leisurely trip to the grocery store to pick out foods and see products, plan … more
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