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.
This hummus is the perfect light snack to nibble on as the days get warmer and longer. It's great as an appetizer, but would also be wonderful as part of a Mediterranean-inspired meal.
In Poland, bison grass vodka is most commonly served with apple juice in a cocktail called the Tatanka. If the name of this drink rings a bell, you can thank Kevin Costner.
These cookies are naturally pink, and they are unmistakably strawberry. They are the perfect treat for Valentine’s Day.
Patrons at Georgetown’s Cafe Bonaparte, at 1522 Wisconsin Ave. NW, have savored its cozy continental vibe and assortment of crepes for 16 years. But after...
Part of Capital Restaurant Concepts, a company co-founded by Paul Cohn and Bechara Nammour in 1984, Paolo's was known for its happy hour, breadsticks and olive tapenade, pizza and minestrone soup.
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.
Above his newly recast international wine bar Slate in Glover Park, Lledó has crafted an inviting, intimate setting to showcase his Catalan culinary heritage.
If you’ve ever had an Orange Julius or a Dreamsicle, imagine that taste — the tart orange/sweet vanilla combo — in cake form.
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.