We’ve got barbecue on the brain. Where's the best?
The combination of summer weather and the upcoming Fourth of July holiday means we’ve got barbecue on the brain. We’re thinking of everything from super-saucy ribs to pulled-pork sandwiches. We need you to tell us: Where’s the best place in Washington to find good barbecue? Let us know in the comments!
Need to make a killer guac recipe for Cinco de Mayo? We show you how to make Surfside's version.
The search for the perfect guacamole recipe is an epic one. How much jalepeño is too much? Should you use lemon or lime? Will onion overwhelm the mix? What about cilantro? Whatever that perfect combination may be, the guac at Surfside (2444 Wisconsin Ave., NW; 202-337-0004) in Glover Park comes pretty close. Chef/co-owner David Scribner shows us how to make his version, drizzled with olive oil, heavy on cilantro and lime, and mashed by hand. Check out the video for his tips on using zest, chopping onions, and getting out those darn avocado pits.
Want to treat mom to a great Mother's Day brunch? Lucky for you, in the May issue of The Washingtonian we pick some of the best brunches in Washington. Here are our top 5 picks for Mother's Day. For tons more of our favorite brunches, pick up the May issue, on stands now.
For the second year in a row, Washington Thai restaurants are celebrating Songkran—the Thai New Year—with a week of promotions. Thai Restaurant Week runs April 13 through 19, and although some restaurants simply offer a 10-percent discount, others get more creative with the festivities. At many restaurants, you’ll find drawings for the chance to win gift certificates, cooking classes, spa services, even a Thai vacation. Here’s a sampling of what some of them are doing; for more, visit the Thai Embassy’s Web site.
Asia Nine This Asian-fusion restaurant’s special menu starts with a choice of Buddha Blessing Shrimp with plum sauce ($8) or fruit salad with Thai chilies ($12). For the main course, choose between a steamed young-coconut seafood curry ($20) or grilled herb chicken with papaya salad ($23). Dessert is a dish called the Golden Axe, a custard with black sticky rice ($8).
Bangkok Joe’s This upscale Georgetown restaurant gets into the Songkran spirit every year. Munching on the shrimp dish known as meang-kum ($6.95) will supposedly bring a year of health. Shrimp-and-chicken spaghetti ($21.95) may give you a long life. Other appetizers include crispy mee krob noodles and King Rama II Dumplings ($7.95). Main courses feature kao kruk kapi, a traditional rice dish ($14.95), and Crying Tiger, which translates to grilled, marinated flank steak ($19.95). For dessert, try the steamed coconut custard with black sticky rice ($5.95). You can also take part in a traditional water-pouring ritual to renew your spirit for the year ahead.
The season is here for one of our favorite gooey Easter candies: Peeps. But you’ll no longer be restricted to marshmallow chicks and bunnies. Here, Restaurant 3’s Brian Robinson and Sean Mooney show you how to make your own so you can put brightly sugared flamingos, pigs, and even tie-dyed sharks in your Easter basket. Watch the video to find out how.
Excited for cherry blossom activities this weekend, Washingtonian foodies? Then we've got the guides for you. If you want to get out under the blossoms, make sure to check out our guide to how to create the best picnic possible. If you're more interested in checking out what local restaurants have to offer, see our round-up of cherry-blossom-inspired dishes at local dining establishments.
Tons of Fourth of July parties, fireworks, pool parties galore, a pig roast, the closing of the Folklife Festival and Artomatic, and lots more in this jam-packed weekend guide.
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Though Ann Limpert graduated from Connecticut College with a degree in art history and creative writing, she spent most of her time in New England debating the merits of warm, buttery lobster rolls vs. cold, mayo-y ones. She spent two years covering the internet for Entertainment Weekly magazine (highlights include interviewing the Beastie Boys and dancing to "Livin' la Vida Loca" with Penn Jillette), then left to hone her kitchen skills at the Institute of Culinary Education. She has worked as a cook at several New York restaurants, researched and edited cookbooks, and now writes about food and restaurants for the Washingtonian.
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Kate Nerenberg
Kate Nerenberg started as an editorial intern at The Washingtonian in January 2008 and became an assistant editor in September 2008. A native of West Hartford, Connecticut, she spent the first half of her writing life as a sports reporter, and was the editor of the athletics section for the newspaper and student-run magazine while at Middlebury College. A joint Spanish and Art History major, Kate graduated in 2005 and took off on a year-long journey around the world. After tasting everything from fried crickets to lavish Turkish breakfasts, she realized she wanted to devote herself to writing about food, a lifelong passion. She lives with three roommates just east of Logan Circle in a house that's often filled with the smell of sauteed garlic, warm banana bread, or fried bacon and eggs.
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Rina Rapuano
Rina Rapuano's English degree from Virginia Commonwealth University in Richmond put her on the path to becoming a managing editor of a weekly business magazine; a freelance copy editor; and assistant managing news editor—and later the lifestyles editor—at a weekly paper in Maryland. But she realized her true calling when her descriptions of meals to friends and colleagues always seemed to end with the same statement: “You're making me hungry.” Frankly, it was making Rina hungry, too. She chucked her day job in 2006 to become a full-time freelance writer focusing mainly on food, and now works as assistant food and wine editor at The Washingtonian.
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- Holiday Eats
