An Inviting Streatery Offers an Italian Interlude
• October 1, 2020

Chef Nicholas Stefanelli’s Italian artistry pops up in Georgetown at Officina in Via Umbria’s Wisconsin Avenue location, where chef de cuisine Niko Cezar offers a compact dinner menu.

Wild Thistle Kitchen: Brioche Doughnuts
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Don’t let “brioche” intimidate you. It’s just a fancy French name for an egg-and-butter-fortified yeast dough. It’s the stuff of dreams. It makes these doughnuts so rich, yet so light.

Market Relocates for Rose Park Upgrade
• September 29, 2020

Reconfigured for the pandemic, the Wednesday-afternoon outdoor market will now relocate to the basketball courts at the corner of 26th and O Streets NW.

Business Ins & Outs: Blu Dot, Le Labo, UBreakIFix, Apéro
• September 28, 2020

New Georgetown retail, here or on the way: midrange furniture, all-natural perfume, computer and camera repair, Champagne and caviar.

Wild Thistle Kitchen: Slow Cooker Apple Butter
• September 24, 2020

Make this on a lazy weekend day and enjoy the slow process and the wonderful aroma that will fill your house as it cooks.

Wild Thistle Kitchen: Plum and Nectarine Puff Pastry Tarts
• September 10, 2020

These tarts are no fuss and really let the fruit flavor shine. Feel free to switch up the fruits: peaches, apples, pears or fresh figs would all work well here.

Wild Thistle Kitchen: Ode to Summertime Tomatoes
• September 3, 2020

Cook on a Whim is now Wild Thistle Kitchen! Here are three ways to take advantage of summer’s tomato bounty.

Cook on a Whim: Dark Chocolate Olive Oil Muffins
• August 27, 2020

The olive oil adds a hint of sophistication, but these are still the friendly, comforting, delicious little morsels we all know and love, sure to put a smile on anyone’s face no matter what.

Cook on a Whim: Pesto-Crusted Halibut
• August 20, 2020

Here’s an incredibly flavorful, satisfying meal that happens to be quite healthy. It comes across as kind of fancy, but truly couldn’t be easier to prepare (four ingredients!).

Cook on a Whim: Ratatouille With Poached Eggs
• August 13, 2020

Serve with some good crusty bread, lots of fresh herbs, a sprinkle of creamy, sharp cheese just to gild the lily a bit. And, of course, we can’t forget the wine.