How many of you have been there? You've spent hours — no, make that days — working on the perfect Thanksgiving turkey. Then you pull it out of the oven and butcher it to death. Here's how to carve your bird. Video courtesy of Epicurious
Sitting in the fashionable plasticity of Pinkberry in Fairfax, I’m sampling my very first cup of the famous fro-yo, trying to imagine those heady days back in 2005 when the yogurt shop debuted in West Hollywood and created a whole new kind of addict. At the time, Angelenos were willing to suffer parking tickets, neighborhood [...]
UPDATED: 5:22 p.m. 11/10/2010 Y&H has little information at this point, but according to a private e-mail I just received via Facebook, Mark Eisendrath's (brother of Ben) planned exhibit at Social| Creative, the artistic outlet at Social in Columbia Heights, has been canceled. The reason? The restaurant "will be closed for an indefinite period of [...]
A pair of simple techniques. So why do you need a roasting rack in the first place? Here are some words of wisdom from Cook's Illustrated (as pasted into someone else's site, apparently with permission. It's a brave new copyright world out there.) Video courtesy of Chow.com
It hasn't even been six months since 91-year-old François Haeringer died, leaving behind the famous restaurant that the chef first launched in 1954 in downtown D.C. But since taking over L'Auberge Chez François in Great Falls, where the restaurant relocated in 1976, eldest son Jacques Haeringer has not wasted any time making changes to the [...]
Aaron Gordon, founder of the small Tangysweet chain, has signed a lease in the forthcoming Clarendon Center for a gourmet salads and sandwiches shop. Called Rabbit, the operation won't be like anything you've already experienced, Gordon promises, whether a Panera or Chop't or some other overworked concept. "It's very different from what you've seen at [...]
Y&H would love to see this machine in operation about, oh, six beers in. Clip courtesy of stupidvideos.com
Last week, I raised the indelicate question of whether Nando's Peri-Peri had totally wimped out its concept for the suburban stroller and babyspit crowd in Silver Spring. Yesterday, I got an official response from one Burton Heiss, managing director for the Nando's Restaurant Group based in D.C. Heiss decided to kill me with kindness:
According to an investigation by the D.C.-based International Consortium of Investigative Journalists, much of the blame lies with the black market, widespread fraud, and a lack of official oversight. You can read more of ICIJ's Looting the Seas investigation here. There is also a companion documentary, recently aired on BBC World News, which you can [...]
In preparation for the opening of his Bayou Bakery in Arlington, owner and chef David Guas got all tatted up. The New Orleans native inked his left bicep with a silhouette of Louisiana superimposed with a fleur de lis, which is, after all, the official symbol of the state. The eatery passed its mechanical inspection [...]
