No one can really explain cravings. When you have one, you either acknowledge it and move on or you give in completely and indulge. Yesterday’s craving? Crabs, or more specifically crab meat because I wasn’t about to try starting a crab boil last night.
Not that I’m opposed to a good crab boil, mind you. When I was a kid visiting my grandparents in Savannah–during that typical childhood exile where your parents gladly get rid of you for a few weeks–my grandfather would wake us up …

Not to toot my own horn, but I’ve posted an improved version of this recipe. It’s time to trade up!
We have tons of recipes for items that are a little past their prime. Whether it’s making bread pudding or french toast from day old/stale bread or using those browning bananas for banana bread, there’s always something that can be done with most leftover food. But when it comes to drinks, the field is pretty scarce, but Sangria is easily at the top of the list. …

Last week, CommonWealth held a free cocktail reception for local media and food bloggers to introduce their new small plates, dinner and dessert items with a patio roast. Thankfully, as it was really too hot to enjoy it on the patio, they seated us inside.

I used to live down the street from CommonWealth and would often stop in after work for a drink and bar snack before heading home. It’s a very warm place, often busy, but it’s always felt more like a restaurant than a …

When we saw Sara Moulton at Hill’s Kitchen a while back, one of the things she said was she didn’t care for the microwave because she didn’t think that “pushing buttons is cooking.” She’s clearly not a fan of The Jetsons. I do agree with her, for the most part, as I mainly use the microwave to help prepare ingredients or make items specifically designed to be cooked using that method. As I’ve never owned a tea kettle, one of my primary uses for the microwave has …

“Wine makes daily living easier, less hurried, with fewer tensions and more tolerance.”
–Benjamin Franklin
I’m not quite as much of a wine drinker as I used to be. Vintage Virginia used to be firmly scheduled each year, but when I got rid of my car and other friends with cars moved away, it wasn’t quite as easy to make it out to VA to attend. This year a last-minute invite in response to my need for a day trip appeared out of nowhere and Vintage Virginia …

It’s funny how things come full circle. Just over a year ago, I was starting to discover and connect with the DC foodie scene. My cooking posts were tossed in with the other things I wrote about in DC and if you’d mentioned a “food blog” to me, I would have laughed in your face. And well… here we are!
When I got my first crock pot, my inbox and IM windows were flooded with recipes to try and one that worked out well for me …

5 Chefs, 5 Pigs, 5 Winemakers, one cause: to raise awareness for heritage breeds and family owned farms. If you’re a vegetarian or vegan, you may wish to look away now…

I don’t really have the words to describe it. Some people call the White House Correspondents’ Association Dinner the Nerd Prom, well Cochon 555 is the Pork Prom, no doubt about it. Pork based dishes, desserts and drinks, some amazing wineries, a demonstration where Butcher Ryan Farr completely… butchered a 216-pound pig. I was …

Living and/or eating in DC, it’s hardly a surprise to see José Andrés at one of his restaurants, out at a farmers market and just at events around town, but last Friday while Adventures in Shaw and I were having drinks and snacks and Zaytinya may be the closest we’ve been to him.

I love the slight paparazzi look to the photo, he knew I was taking their picture, but c’mon, it’s José Andrés! CBS’ 60 Minutes had a great segment on him last night by …

Earlier this month, I was invited along with other local food bloggers and writers to AGAINN–pronounced ‘aguinn’ [a-g-uin]–to sample their Spring Menu. AGAINN does right by the term Gastropub with a warm atmosphere, knowledgeable staff, accessible menu and great food!

Of course, anytime is cocktail time. One might argue that the classic cocktail party is more appreciated during the colder months when people gather together to keep warm. And like cookies, cocktails are a sometimes treat. I won’t deny that I enjoy a good drink, but I won’t condone them becoming a bad habit.

That said, I present the Sweet Clementini. An easy-to-sip martini, sweet and tart with a hint of citrus and the color of a lazy Southern sunset.