What’s your cocktail bar red flag? We posed this question on Threads recently, and the answers quickly poured in. “When they clutch their jiggers with a death grip,” wrote one of our followers. “Unrefrigerated vermouth,” said another. Also commonly cited: building Old-Fashioneds in a mixing glass (as opposed to directly in the glass), store-bought…
When chef Elias Taddesse pivoted from working at high-end French restaurants in New York City to exploring Ethiopian flavors in his own kitchen, he knew he had to open his first shop in the nation’s capital. “What’s a better place to do it than D.C., with the biggest Ethiopian population next to Ethiopia,” he explained….
It’s very easy for me to feel overwhelmed when I’m shopping for food-related gifts online — and even easier to distract myself with side quests. The simple task of finding a Mother’s Day gift, for example, can turn into an hours-long debate between an increasingly complex amount of options, including plenty of DIY baked goods…
This is a week of personality-forward deals. Every week, we give you the goods; last week’s bounty included a sitewide sale at Graza (we’re eyeing that new gold-packaged high-heat cooking spray), and deals on martini-olive- and cherry-embroidered cocktail napkins from Anthropologie. In short, we live for the kinds of items that scream (or perhaps yodel)…
Mahjong, which has seen a surge in interest across the U.S., is spilling out of classrooms and living rooms and into Dallas restaurants. It makes sense — mahjong is an easy-to-learn social game that requires a group of four (or three with some modifications), and can be played while drinking or snacking. For restaurants with…
When I ditched a traditional wedding cake for a DIY cookie buffet at my backyard Vermont wedding, I didn’t expect to discover a genius baking secret. I just hoped to please every palate with the dozens of cookies I baked, and throw in a few surprises: chocolate chip for the purists, gooey lemon bars for…
When it comes to essential kitchen tools, there are wants and then there are needs; I may want these Wolverine-esque meat shredders, but I need a high-quality chef’s knife in my life. Everything from overripe tomatoes to acorn squash become finger hazards when I settle for a dull blade, but thankfully, there are many brands…
Chef and Joon owner Chris Morgan has been a mentee of legendary chef and cookbook author Najmieh Batmanglij since 2013 and created Joon’s Persian and Middle Eastern menu with her. Now he’s serving up whole fish, slow-cooked meats, and kabobs that play with traditional flavors and have garnered national acclaim for the upscale Northern Virginia…
I’ve been led to understand that Americans have a limited palate for textures. On the whole, we do not do the gooey sproing of collagen-rich tendons, or the sliminess of natto or the sponginess of tripe. Instead, we like things fatty and creamy and most of all, crunchy. Well, yeah, so sue me. This is…
Assembling an Easter brunch spread seems easy enough. But the prospect of properly boiling a dragon’s hoard of deviled eggs feels kind of stressful — eggs are more expensive than ever, after all — especially if I’m trying to snag the last Honey Baked Ham from the grocery store and decorate some kind of festive,…
