These festive treats are the perfect addition to your cookie boxes, cookie swaps and any holiday shindigs you might be hosting or attending.
This year, diners can take a break from their kitchens and dining rooms and have Thanksgiving at an outdoor streatery or in “safe” indoor settings.
The Bar Pie, a thin-crust pizza smaller in diameter than a traditional pizza, with a thin layer of cheese and sauce, can be easily managed with one hand.
Hours are 4 to 8 p.m. starting this Wednesday, Nov. 18. On the corner of 26th and O Streets, the market will operate through Dec. 23.
Matt Conroy, the engaging, recently installed chef-partner at Lutèce, brings a modern, French-inspired sensibility to this reimaged bistro at 1522 Wisconsin Ave. NW.
The National Italian American Foundation’s Leonardo da Vinci Award for Leadership in Health and Science will be presented live to Dr. Anthony Fauci during the NIAF’s Oct. 31 virtual gala.
We’ve all had salted caramel sauce. We all love it. Sometimes you’ll see variations with bourbon or other flavors. But maybe we want something different.
Nothing else smells like gumbo; nothing else tastes like gumbo. It is rich, warm, steeped in tradition and so flavorful and satisfying.
Not too sweet, just the right amount of spice and perfect with a hot cup of tea or coffee, these spiced pumpkin scones come out delicious, flaky and moist.
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.