Cook on a Whim: Cinnamon Maple Pecan Granola
• September 12, 2019

This cinnamon maple pecan granola is so, so good and it makes the house smell like sweet cinnamon as it bakes. Dare I say it’s refined sugar-free, vegan and gluten-free?

Cook on a Whim: Paleo Portobello Mushroom Stir Fry
• September 5, 2019

This stir fry hits all the right notes: salty, spicy, really savory with a tiny hint of sweet. The portobellos are beefy and satisfying and the ginger, garlic, chilis and soy give it the flavor and balance of a classic Asian dish.

New Restaurant From Peacock Cafe Opens on P St.
• September 4, 2019

The modern Persian restaurant near Dupont Circle is named after 1978, the year the Farivar brothers came to the United States from Iran.

Capital One Café Opens in Georgetown
• August 28, 2019

Besides the brews and sweets provided by its partner, Peet’s Coffee, the corner spot has desks, couches, private nooks, meeting rooms and a conference table with a television and screen projector.

Cook on a Whim: Raspberry Jam Brownies
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These raspberry jam brownies are rich, chewy on the edges and soft and gooey in the middle, with pockets of sweet jam and little bursts of fresh berries and delicious nuggets of Theo Raspberry Chocolate.

Cook on a Whim: Lemon Curd Ice Cream
• August 22, 2019

To gild the lily a bit, you can turn this ice cream into ice cream sandwiches — soft, puffy, chewy ginger cookies with this tart, creamy ice cream in the middle.

At the Rosewood, Wolfgang Puck Is All About Being Local
• August 15, 2019

The Rosewood hotel on 31st Street reopened on July 29 with a Wolfgang Puck restaurant on the first floor. Georgetown’s Cut is the fifth location of Puck’s more-than-a-steakhouse concept.

Cook on a Whim: Peach Bourbon Barbecue Sauce
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The mark of true friendship: sending my friend home with a jar of sauce I had never tested, asking her to feed it to her family and let me know how they liked it.

Cook on a Whim: Strawberry and Blueberry Hand Pies
• August 8, 2019

This recipe couldn’t be easier, and if you want to make it even easier, feel free to use store-bought pie dough or puff pastry dough.

Cook on a Whim: No-Churn Blueberry Swirl Ice Cream
• August 1, 2019

With this inaugural column, sharing the perfect recipe for August’s arrival, The Georgetowner welcomes food writer Anita Parris Soule of Cook on a Whim.