The Washington Post's Jim Shahin is a barbecue alchemist. He takes an ordinary piece of meat, waves his hands over it (usually with salt and pepper in each fist), and sticks the protein into a black box. Hours later, from a thick plume of smoke, he'll pull out a blackened beauty glistening in its own [...]
If you ask me what I remember from the Halloweens of my youth, it's always the candy. Not the costume, but the candy. In fact, as I'm writing this, I can't think of a single costume I wore as a kid, save for that ridiculous one-piece clown outfit that my grandmother had sewn for the [...]
The classic Negroni, with its mix of bitter and sweet, is one of my favorite cocktails. I find it the perfect aperitif. I also find that many bartenders have never heard of it. I cannot tell you how many times I have had to explain the recipe to a waiter, even at Italian restaurants. In [...]
The other day when I was dining at the new Sichuan Pavilion in Rockville, I noticed that the restaurant's ma po tofu came with ground beef. Until that moment, I had only seen the dish offered with ground pork. I asked the waitress whether beef or pork was the more traditional protein in ma po tofu. [...]
The drink looks like the kind of watered-down cocktail that bartenders prepare for wedding stumblebums who have already sucked down one too many from the free bar. Mixologist Todd Thrasher's Tomato Water Bloody Mary at Restaurant Eve is almost clear, save for a faint yellow-green tint to the liquid. Before even taking a sip, I'm [...]
Michael Y. Park over at Epicurious decided to take matters into his own hands. He made his own White Castle "Slyders®." As someone who spent many late hours in Missouri, where you can actually slosh your way into a White Castle at 3 a.m. and slur out an order, I understand the magnetic, Harold & [...]
