How did Terrapin Station Herb Farm get into the value-added catnip business? Blame it on its Grateful Dead connection.
A trusted Friend of Food braves a few recipes from the cookbook on just about everybody's top 2010 list.
Today's edition of Lunch Room Chatter looks at the Farm Bureau's fight to continue trashing the Chesapeake Bay.
Spirits columnist Jason Wilson continues his investigation into apricot brandy cocktails by mixing up the Darb, Dulchin and Baltimore Bang.
Food Editor Joe Yonan and Deputy Editor Bonnie Benwick dish about last night's episode of 'Top Chef All-Stars.'
Looking for a farmers market that's open in the winter? We have the updated list.
Today's edition of Lunch Room Chatter looks at the pros and cons of sustainable seafood and the one big exception to the locavore movement.
Wine columnist Dave McIntyre talks to Steve Uhr, general manager at the J&G Steakhouse, about his decision to add Virginia wines to the restaurant.
They reel them in, but they can cook them? Two go home, one for a bloodline and one for, well, everything.
For the third year in a row, chef and authors Alice Waters and Joan Nathan are hosting a series of private dinners to raise money for D.C. Central Kitchen and Martha's Table.
What's in, what's out at area farmers markets.
What would be an appropriate menu for the upcoming U.S.-China state dinner? Here's your chance to weigh in.
Today's edition of Lunch Room Chatter serves up news about the aging demographics of those who love to dine and dash.
Do you really need one more bag of specialty flour in the pantry?
Could a big batch of enchiladas be brought down to single- (or double-) serving size? Coming right up.
Today's edition of Lunch Room Chatter looks at the ongoing burger trend from two different angles: the $5,000 hamburger and BK's fast-food Jucy Lucy.
The impromptu gathering of food trucks on Franklin Square attracted dozens and dozens of hungry Washingtonians who were willing to suffer the cold for their preferred eats.
Smoke Signals columnist Jim Shahin looks ahead to the year in D.C. barbecue.
Today's edition of Lunch Room Chatter delves into topics as diverse as food critic anonymity and U.S. Census Bureau statistics.
The Brewers Association recently raised the limit on the number of barrels a brewery can produce and still be considered a craft brewer. Greg Kitsock explains why.
At least six food trucks will gather around Franklin Square today to give customers a chance to graze from multiple menus.