Lisa Antonelli Bacon

Serve it as an appetizer, a soup course or an entrée. Zhuzh it up, or dress it down. Chili is the little black dress of food. Read more

Food 1 Comments

At the artful cocktail party, food is a silent host, enhancing all the elements so carefully crafted and paired that, in balance, make a party flow. Read more


Virginia’s heirloom apples are making a comeback. Read more


Every year, when the air gets crisp and lap blankets come down from attics, mini-reunions take place near stadiums and playing fields, where food and fun are the menu of the day. Read more

, Food 2 Comments

The venerable tradition is sporting a new, modern edge with inventive fare and the broader inclusion of spirits. Redefining the classic afternoon ritual. Read more


Flavorful and fresh, figs are versatile and simple, and yummy in a variety of iterations. Read more


We gathered an all-star group of chefs and threw a seafood party featuring Rappahannock River Oysters. Get their recipes here! Read more


Man cannot live by bread alone. Cheese producers are finding ways to tweak the imagination and perk up palates. Read more



kip dawkins

Wondering what to do with melon? Let it be. Read more



Kip Dawkins

Aristotle wrote of heaping platters of caviar served to the blare of trumpets. Russian soldiers in the Napoleonic Wars spread the virtues of vodka. Together they are the perfect marriage of two of life’s great luxuries. Read more

, Food

The classic fried potato goes uptown. Read more


A gastronome’s take on Virginia’s top culinary destination, the Inn at Little Washington Read more


D.C. designer Tashia Senn made her mark with remarkable speed. Read more


Chef Morou Ouattara has carved a niche for himself in the upscale D.C. restaurant market and continues to expand his culinary turf. Read more


The modern version of the classic supper club hasn't lost any of the elegance of its golden era, but today, it is as much about forging deeper connections between friends as it is about the food. Read more


There is little agreement regarding cornpone’s provenance, or even its evolution for that matter. Yet discerning the differences between cornbread and cornpone is anything but simple. Read more

Food 14 Comments


Megan Mullsteff

Green burials provide an ecologically sound exit strategy. Read more

Straight from the farm, slow food is a return to old world ways. Read more



Joe Mahoney

Deer-for-Beef Switcheroo is fine by the Governor. Read more


Ahi Tuna

Stephanie Bragg

The Spanish have tapas; the Chinese, dim sum. Italians have piattini and Greeks, the mezze. What does American cuisine have to offer as a match? Increasingly, the answer is small plates. Read more


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