The 10 Best New Restaurants in the D.C. Area
Washington Post food critic Elazar Sontag lists the ten most notable restaurants that opened in the D.C. area over the past year, ranging from French brasseries to modern Nikkei concepts. The list highlights Rye Bunny, a counter‑service offshoot of Michelin‑starred Tail Up Goat, and other newcomers like Qui Qui, Maru San, and Chef Tan. Sontag frames these openings as signs of resilience amid recent layoffs, federal unrest, and a harsh winter. The ranking offers diners a roadmap to the city’s evolving culinary landscape.
Umami Is Hiding in Plain Sight in Your Kitchen. Use It in This Quiche.
The Washington Post feature spotlights umami—the fifth basic taste—as a flavor‑building tool in a gluten‑free Swiss chard and Gruyère quiche. By layering umami‑rich ingredients such as aged Gruyère, Canadian bacon (or mushrooms), onions, garlic, and egg yolks, the dish achieves...
Pickle Stew With Ham and Potatoes (Mancare De Castraveti Acri)
Romanian cookbook author Irina Georgescu shares a traditional stew—Mâncare de castraveti acri—that combines brined pickles, pork or beef, potatoes, and tomatoes into a hearty, tangy dish. The recipe serves four to six people, yields about eight cups, and provides 348...
Izakaya Seki Earns Our Food Critic’s First 4-Star Review
Izakaya Seki, a modest two‑story Japanese spot in Washington’s U Street, earned its first four‑star rating from a prominent food critic. Founded in 2012 by father‑daughter team Hiroshi and Cizuka Seki, the restaurant relies on word‑of‑mouth rather than advertising. It sources...
At the U.K. State Dinner, a French-Leaning Menu
President Donald Trump hosted a white‑tie state dinner for Britain’s King Charles III and Queen Camilla, serving a menu dominated by classic French preparations such as garden vegetable velouté, Dover sole Meunière, and a multi‑component crémeux dessert. The three‑course meal was...
There’s a World of Mexican Agave Spirits Beyond Mezcal. It’s Time You Met Them.
The Washington Post explores Mexico’s expanding portfolio of agave‑based spirits, highlighting lesser‑known varieties such as raïcilla, sotol, bacanora, and the umbrella term destilado de agave. A tasting flight in Washington, D.C. reveals each spirit’s unique aroma and palate, from raïcilla’s...
The Best Ways to Cook with Spring Produce, Including Asparagus, Peas and Herbs
The Washington Post’s spring food guide outlines the most effective ways to showcase seasonal vegetables such as asparagus, peas and fresh herbs. It emphasizes simple techniques—roasting, blanching, quick sautéing—that preserve texture, color and natural flavor. The piece also highlights the...
Skillet Chicken With Mushrooms, Snap Peas and Tarragon Sauce
Ellie Krieger, a cookbook author and registered dietitian, introduces a skillet chicken dinner featuring tender chicken breasts, snap peas, and a creamy tarragon‑mustard sauce made with whole milk instead of heavy cream. The dish combines a medley of mushrooms, shallot,...
Have You Seen This Beaded Glassware at Restaurants? Of Course You Have.
Beaded, pastel‑colored glassware from Zwiesel Fortessa’s Jupiter line has quietly become a staple in U.S. restaurants and home dining tables. Originating in 2015 and inspired by early‑20th‑century carnival glass, the textured pieces offer a festive alternative to traditional whiteware. COVID‑19 spurred...
When You Don’t Know What’s for Dinner, Start with the Sauce
The Washington Post highlights a tangy green Mexican simmer sauce—green pipian—as a shortcut for weeknight dinners. Rather than centering meals around a protein, the article argues the sauce can become the star, simplifying meal planning. It details how the sauce’s...
Pork Tenderloin in Green Pipián Simmer Sauce
Ellie Krieger, a cookbook author and registered dietitian, unveiled a green pipián simmer sauce that blends roasted tomatillos, poblano pepper, pumpkin seeds, and cilantro. The recipe produces a double batch—about 3.5 cups—ideal for refrigeration or freezing, and is designed to...
This Hunan Restaurant Flew Under My Radar. Now I Can’t Stop Going Back.
Chef Tan, a Hunan restaurant in Vienna, Virginia, launched in July without a website, takeout, or delivery, insisting diners experience dishes fresh on site. Regional manager Albert Yang argues that packaging would alter the cuisine’s color, oil, and meat quality,...
Salmon, Kimchi and Corn Quesadillas
A salmon, kimchi and corn quesadilla recipe blends Korean gochujang with classic Mexican fare, delivering a high‑protein, low‑fat dish. The preparation uses an 8‑ounce salmon fillet, mozzarella, corn, kimchi, and a yogurt‑based sauce, yielding four servings at roughly 420 calories...
Chili Shrimp, Quinoa and Spinach Skillet
Ellie Krieger, a registered dietitian and cookbook author, introduced a quick one‑pan dinner featuring chili‑seasoned shrimp, quinoa, and spinach. The recipe delivers 452 calories, 33 g protein, and a balanced macronutrient profile in under an hour of cooking. It emphasizes minimal...
Better Buffalo Chicken Dip
Ellie Krieger’s Better Buffalo Chicken Dip swaps traditional cream cheese for full‑fat cottage cheese, delivering the classic spicy, cheesy flavor with a lighter nutritional profile. The recipe yields about three cups, enough for 12 servings, and can be assembled ahead,...