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Cook on a Whim: Lemon Curd Ice Cream

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.

The Latest Dish: Maialino Mare, Mucheez, Morton’s Steakhouse, and More!

Union Square Hospitality Group restaurateur Danny Meyer’s Maialino Mare will open in the first quarter of next year in the 225-room Thompson Hotel, under...

At the Rosewood, Wolfgang Puck Is All About Being Local

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

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

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.

Cocktail of the Month: The Aperol Spritz

Not since the days of “Sex and the City” and the “cosmo” has there been a must-have cocktail for outings with your BFFs.

Alpharetta: Gateway to a New South

Alpharetta, Georgia — about 30 minutes outside what’s known as the Atlanta perimeter — used to be a rather dull corner of suburbia. Now, it’s brimming with vitality, primarily as a shopping destination.

Citi Taste of Tennis Serves Up Striking Food, Cocktails

Trading sweatbands for heels and dinner jackets, Citi Open tennis players joined coaches, fans, and top local chefs and mixologists for the second-annual Citi...

High Street Cafe: Home Again

The new Wisconsin Avenue eatery makes its signature pizzas, ranging from the ordinary to the decadent, in a venerable old stove, original to the location (formerly Paolo's).

Cook on a Whim: No-Churn Blueberry Swirl Ice Cream

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.