Chef Danny Lledó Opens Xiquet
• March 12, 2020

Above his newly recast international wine bar Slate in Glover Park, Lledó has crafted an inviting, intimate setting to showcase his Catalan culinary heritage.

Cook on a Whim: Sugar Cookie Bars with Matcha Almond Buttercream
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Cook on a Whim writer Anita Parris Soule loves cooking with matcha powder, which lends a beautiful, soft green color to baked goods, ice cream recipes, puddings, glazes and frostings.  

The Latest Dish
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Writer Anita Parris Soule loves cooking with matcha, which lends a beautiful, soft green color to baked goods, ice cream recipes, puddings, glazes and frostings.  

Cook on a Whim: Blueberry Streusel Muffins
• March 5, 2020

This recipe is one of Anita Parris Soule’s favorite ways to use up all the blueberries we will soon be finding at the local markets. And these muffins are always a hit. 

Cook on a Whim: Quick Asian Noodle Soup
• February 20, 2020

Since nothing comforts quite like noodles, this quick, slurp-worthy soup is one of my go-to meals this time of year.

Cook on a Whim: Dreamy Orange Pound Cake
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If you’ve ever had an Orange Julius or a Dreamsicle, imagine that taste — the tart orange/sweet vanilla combo — in cake form.

Cook on a Whim: Crisp and Chewy Strawberry Sugar Cookies
• February 13, 2020

These cookies are naturally pink, and they are unmistakably strawberry. They are the perfect treat for Valentine’s Day.

Cook on a Whim: Spanish Sparkling Saffron Scallops
• February 6, 2020

Pair this dish with some good crusty bread for mopping up the sauce — and maybe a fresh salad — and you have the perfect romantic dinner.

Wisconsin Ave. Cafe Is Now Lutèce by Bonaparte
• January 30, 2020

After a recent renovation, the former Cafe Bonaparte is doubling down on its Frenchness by eighty-sixing the crepes, according to new chef Martin Senoville.

Cook on a Whim: Southeast Asian-Style Chicken Wings
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Just in time for Super Bowl Sunday, these wings are beautiful and almost too easy to believe, but — most important — they are delicious little flavor bombs.