Tall Timbers Grilled Oysters

This simplest preparation of butter, finely diced shallots or garlic, and Old Bay transforms fresh oysters into a delicious, healthy, and sustainable treat.

Healthy Eats for All

Along Leesburg Pike, Ummah Market stands out as a beacon of global abundance. This Falls Church market and eatery is rooted in halal tradition, but its heart—and pantry—are open to all. Step inside, and the air fills with the scent of warm bread, grilled meats, and spices that tell stories from far beyond the Beltway…

Bright Refreshment

Oluwatobi “Tobi” Osobukola-Abubu, founder of Fritters & Roast, is introducing DC to the bold, sun-soaked flavors of Nigerian street food and drinks. Her new hibiscus-pineapple and hibiscus-watermelon juices draw on zobo, the vibrant hibiscus drink beloved across Nigeria, reimagined with a fresh, health-conscious twist…

A Standout Flavor

While Middleburg’s Mt. Defiance is best known for whiskey and cider, their cassis liqueur is a true standout…

Southern Nostalgia

In Bowie, Maryland, Chef Chanel “Lotus” Horn is baking memory into every bite of her tasty desserts. At The Baked Lotus Cake House, her from-scratch Southern confections, like Lotus Luxe deep-dish cookies stuffed with cookie butter, red velvet cheesecake “Cake in a Can,” and chocolate and sea salt honeycomb candy made with local honey from Château Coco, have attracted an ardent following…

Bold Taste

Bold Taste A New Arrival at Union Market BY: Anna El-Eini Arriving via Atlanta and Asheville, the James Beard Award–winning team from Chai Pani has brought their unique take on […]

Berg Bites

Daniel Berg was a high school athlete who headed to the gym most mornings before school, and regularly played basketball with Berg his parents and brothers. But one afternoon, hungry and tired after practice, he stood in front of the kitchen pantry staring at the Berg shelves of candy, chips, and sugary cereals, and decided it was time for his family to get as serious about their nutrition as they were about fitness and exercise…

Sticky Business

For 25 years, Chef Doron Petersan, known affectionately as “Sticky,” has been quietly reimagining comfort food. Long before “plant-based” became part of the everyday culinary lexicon, she was baking cinnamon buns that made vegans and omnivores alike line up outside her bakery Sticky Fingers…

Museum Cafés Offering Culinary Excellence

Washington, DC, is blessed with an extraordinary wealth of cultural treasures: seventeen Smithsonian museums plus a constellation of world-class private institutions that draw millions of visitors annually. Outside of the busy school vacation and holiday periods, these grand spaces are sitting available to all of us as sanctuaries—places to take a breath, step out of routine, let the mind wander and eat a high-quality meal…

Sitting Down With Legends: Patrick O’Connell

Long before the Michelin stars, before senators and dignitaries made pilgrimages to his dining room, Patrick O’Connell was cooking onion soup at a farmhouse near the base of Virginia’s Old Rag Mountain. Friends, neighbors, and lost hikers found a welcome meal made from local ingredients—apples in the cellar, jars of the season’s tomatoes, preserves in the pantry…

It’s Academic

It’s Academic (and Agrarian): An Innovative Pilot Cultivating an Equitable and Resilient Food System BY: Annette Nielsen  When national supply chains faltered during the pandemic, it revealed our dependence on […]

To Ukraine & Back

To Ukraine and Back Preserving Identity Through Food BY: Joanne Levine Over centuries, Russia has tried to suffocate Ukrainian culture—its food, art, and language. But since the Maidan Revolution of […]