As promised, Y&H put Steven Raichlen's tenderloin cheesesteak recipe to the test over the Labor Day weekend. By and large, I'd say it's a winning, low-carb and high-cholesterol approach to the classic Philly cheesesteak; the four of us gobbled the dish down with little complaint. But with all due respect to Raichlen, I do have [...]

Last week I stopped at Central Michel Richard to find out what happens when a master French chef  takes on a humble corned beef sandwich. I was curious to see how the toque known for his creative spin on a Kit Kat bar (oh, excuse me, Michel's chocolate bar) would interpret the deli classic. The [...]

Pam the Butcher at Wagshal’s was insistent that  “Piedmontese” beef — prime by the way — had lower cholesterol than chicken. “Of course," I said, "if you’re talking about a bucket of KFC with mac and cheese and biscuits and gravy.” I mean, seriously? Prime beef lower in cholesterol, saturated fat, and higher in all [...]

The District's latest pho parlor is not really one at all. It's Wagshal's Delicatessen on Massachusetts Avenue NW, where executive chef Ann-Marie James has devised an ingenious take-out version of the Vietnamese noodle soup. Actually, it's less a take-out version, which implies that Wagshal's pho is ready to eat, than it is the adult version [...]