http://www.washingtonpost.com/lifestyle/food?wprss=rss_foodYour source for everything food and drink: recipes, restaurant reviews, dining guides, cooking for one, Tom Sietsma's column, and much more!enCopyright 2012 Washington Post CompanyWed, 22 May 2013 15:34:29 GMTWed, 22 May 2013 15:34:29 GMT5http://media3.washingtonpost.com/wp-srv/hp/image/wp_web.gifhttp://www.washingtonpost.com/lifestyle/food?wprss=rss_foodhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c3fdb4c/l/0L0Swashingtonpost0N0Cblogs0Cgoing0Eout0Egurus0Cpost0Ca0Edozen0Eweeks0Eof0Edoughnuts0Eweek0E90Eraulins0Ebakery0Eand0Esafeway0C20A130C0A50C220Caaf0A15cc0Ec2cc0E11e20E96420Ea56177f1cdf70Iblog0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Our internists are not happy with us. Over the course of the past eight weeks, we have noshed on more than 160 doughnuts in our quest to discover the best the D.C. area has to offer. We have sampled wares from mom-and-pop shops, fresh-faced newcomers and large grocery stores. In Week 9, we stop in at a well-loved Beltsville bakery and a national supermarket chain with an outlet in Georgetown.<br/> <strong>Raulin's Bakery</strong> </p> <a href="http://www.washingtonpost.com/blogs/going-out-gurus/post/a-dozen-weeks-of-doughnuts-week-9-raulins-bakery-and-safeway/2013/05/22/aaf015cc-c2cc-11e2-9642-a56177f1cdf7_blog.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c3fdb4c/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Fa-dozen-weeks-of-doughnuts-week-9-raulins-bakery-and-safeway%2F2013%2F05%2F22%2Faaf015cc-c2cc-11e2-9642-a56177f1cdf7_blog.html%3Fwprss%3Drss_food&t=A+Dozen+Weeks+of+Doughnuts%2C+Week+9%3A+Raulin%27s+Bakery+and+Safeway" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Fa-dozen-weeks-of-doughnuts-week-9-raulins-bakery-and-safeway%2F2013%2F05%2F22%2Faaf015cc-c2cc-11e2-9642-a56177f1cdf7_blog.html%3Fwprss%3Drss_food&t=A+Dozen+Weeks+of+Doughnuts%2C+Week+9%3A+Raulin%27s+Bakery+and+Safeway" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Fa-dozen-weeks-of-doughnuts-week-9-raulins-bakery-and-safeway%2F2013%2F05%2F22%2Faaf015cc-c2cc-11e2-9642-a56177f1cdf7_blog.html%3Fwprss%3Drss_food&t=A+Dozen+Weeks+of+Doughnuts%2C+Week+9%3A+Raulin%27s+Bakery+and+Safeway" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Fa-dozen-weeks-of-doughnuts-week-9-raulins-bakery-and-safeway%2F2013%2F05%2F22%2Faaf015cc-c2cc-11e2-9642-a56177f1cdf7_blog.html%3Fwprss%3Drss_food&t=A+Dozen+Weeks+of+Doughnuts%2C+Week+9%3A+Raulin%27s+Bakery+and+Safeway" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Fa-dozen-weeks-of-doughnuts-week-9-raulins-bakery-and-safeway%2F2013%2F05%2F22%2Faaf015cc-c2cc-11e2-9642-a56177f1cdf7_blog.html%3Fwprss%3Drss_food&t=A+Dozen+Weeks+of+Doughnuts%2C+Week+9%3A+Raulin%27s+Bakery+and+Safeway" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165665099802/u/0/f/636606/c/34656/s/2c3fdb4c/a2.htm"><img src="http://da.feedsportal.com/r/165665099802/u/0/f/636606/c/34656/s/2c3fdb4c/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165665099802/u/0/f/636606/c/34656/s/2c3fdb4c/a2t.img" border="0"/>Safeway IncFerrero RocherDoughnutsWed, 22 May 2013 10:45:15 GMThttp://www.washingtonpost.com/blogs/going-out-gurus/post/a-dozen-weeks-of-doughnuts-week-9-raulins-bakery-and-safeway/2013/05/22/aaf015cc-c2cc-11e2-9642-a56177f1cdf7_blog.html?wprss=rss_foodNevin Martellhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c399a1d/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Ca0Etexas0Ebarbecue0Eparty0Erequires0Etime0Epatience0Eand0Ea0Eserious0Eloss0Eof0Esleep0C20A130C0A50C20A0C198e881c0Ebce50E11e20E9b0A90E1638acc3942e0Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p> <span>The problem lies with the word “barbecue”</span> and the public’s many associations with it.</p> <p>All too often, this all-American noun implies languid July afternoons, a Weber kettle smoldering through a bag or two of charcoal as mindlessly as I might plow through a tub of popcorn during a summer blockbuster. The party may have an actual arrival hour, but it can last well into the night, as long as there are still briquettes to burn, ground beef to press into patties and cold beer to swill. Time holds no sway over a backyard barbecue.</p> <a href="http://www.washingtonpost.com/lifestyle/food/a-texas-barbecue-party-requires-time-patience-and-a-serious-loss-of-sleep/2013/05/20/198e881c-bce5-11e2-9b09-1638acc3942e_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c399a1d/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-texas-barbecue-party-requires-time-patience-and-a-serious-loss-of-sleep%2F2013%2F05%2F20%2F198e881c-bce5-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=A+Texas+barbecue+party+requires+time%2C+patience+and+a+serious+loss+of+sleep" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-texas-barbecue-party-requires-time-patience-and-a-serious-loss-of-sleep%2F2013%2F05%2F20%2F198e881c-bce5-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=A+Texas+barbecue+party+requires+time%2C+patience+and+a+serious+loss+of+sleep" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-texas-barbecue-party-requires-time-patience-and-a-serious-loss-of-sleep%2F2013%2F05%2F20%2F198e881c-bce5-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=A+Texas+barbecue+party+requires+time%2C+patience+and+a+serious+loss+of+sleep" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-texas-barbecue-party-requires-time-patience-and-a-serious-loss-of-sleep%2F2013%2F05%2F20%2F198e881c-bce5-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=A+Texas+barbecue+party+requires+time%2C+patience+and+a+serious+loss+of+sleep" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-texas-barbecue-party-requires-time-patience-and-a-serious-loss-of-sleep%2F2013%2F05%2F20%2F198e881c-bce5-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=A+Texas+barbecue+party+requires+time%2C+patience+and+a+serious+loss+of+sleep" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165665064388/u/0/f/636606/c/34656/s/2c399a1d/a2.htm"><img src="http://da.feedsportal.com/r/165665064388/u/0/f/636606/c/34656/s/2c399a1d/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165665064388/u/0/f/636606/c/34656/s/2c399a1d/a2t.img" border="0"/>Lone Star StateTue, 21 May 2013 21:45:00 GMThttp://www.washingtonpost.com/lifestyle/food/a-texas-barbecue-party-requires-time-patience-and-a-serious-loss-of-sleep/2013/05/20/198e881c-bce5-11e2-9b09-1638acc3942e_story.html?wprss=rss_foodTim Carmanhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c395f91/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Ciso0Ea0Esmoker0Ethat0Elights0Emy0Efire0C20A130C0A50C20A0C930Ac0A8a0A0Ebe6f0E11e20E9b0A90E1638acc3942e0Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Contemplating my smoker at rest, gleaming in the sunlight, it’s obvious she isn’t what she used to be. Her firebox vents are rusted open. Her metal charcoal insert, which should lie flat, is warped. Her chimney keeps falling off.</p> <a href="http://www.washingtonpost.com/lifestyle/food/iso-a-smoker-that-lights-my-fire/2013/05/20/930c08a0-be6f-11e2-9b09-1638acc3942e_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c395f91/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fiso-a-smoker-that-lights-my-fire%2F2013%2F05%2F20%2F930c08a0-be6f-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=ISO+a+smoker+that+lights+my+fire" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fiso-a-smoker-that-lights-my-fire%2F2013%2F05%2F20%2F930c08a0-be6f-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=ISO+a+smoker+that+lights+my+fire" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fiso-a-smoker-that-lights-my-fire%2F2013%2F05%2F20%2F930c08a0-be6f-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=ISO+a+smoker+that+lights+my+fire" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fiso-a-smoker-that-lights-my-fire%2F2013%2F05%2F20%2F930c08a0-be6f-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=ISO+a+smoker+that+lights+my+fire" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fiso-a-smoker-that-lights-my-fire%2F2013%2F05%2F20%2F930c08a0-be6f-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=ISO+a+smoker+that+lights+my+fire" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664987356/u/0/f/636606/c/34656/s/2c395f91/a2.htm"><img src="http://da.feedsportal.com/r/165664987356/u/0/f/636606/c/34656/s/2c395f91/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664987356/u/0/f/636606/c/34656/s/2c395f91/a2t.img" border="0"/>LexusJim BobTue, 21 May 2013 21:28:31 GMThttp://www.washingtonpost.com/lifestyle/food/iso-a-smoker-that-lights-my-fire/2013/05/20/930c08a0-be6f-11e2-9b09-1638acc3942e_story.html?wprss=rss_foodJim Shahinhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c395ed1/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Ctaste0Etest0Evegetarian0Eburgers0C20A130C0A50C20A0Cebefae660Ebf430E11e20E97d40Ea479289a31f90Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Six Post staff members, two of them vegetarian, blind-tasted 37 veggie burgers (cooked according to the package directions) from 16 manufacturers and scored them from 1 to 10. Few burgers got more than a 6 or a 7 from any single taster, and many got much lower scores.</p> <a href="http://www.washingtonpost.com/lifestyle/food/taste-test-vegetarian-burgers/2013/05/20/ebefae66-bf43-11e2-97d4-a479289a31f9_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c395ed1/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ftaste-test-vegetarian-burgers%2F2013%2F05%2F20%2Febefae66-bf43-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Taste+Test%3A+Vegetarian+burgers" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ftaste-test-vegetarian-burgers%2F2013%2F05%2F20%2Febefae66-bf43-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Taste+Test%3A+Vegetarian+burgers" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ftaste-test-vegetarian-burgers%2F2013%2F05%2F20%2Febefae66-bf43-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Taste+Test%3A+Vegetarian+burgers" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ftaste-test-vegetarian-burgers%2F2013%2F05%2F20%2Febefae66-bf43-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Taste+Test%3A+Vegetarian+burgers" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ftaste-test-vegetarian-burgers%2F2013%2F05%2F20%2Febefae66-bf43-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Taste+Test%3A+Vegetarian+burgers" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664987223/u/0/f/636606/c/34656/s/2c395ed1/a2.htm"><img src="http://da.feedsportal.com/r/165664987223/u/0/f/636606/c/34656/s/2c395ed1/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664987223/u/0/f/636606/c/34656/s/2c395ed1/a2t.img" border="0"/>Whole Foods IncTue, 21 May 2013 21:20:40 GMThttp://www.washingtonpost.com/lifestyle/food/taste-test-vegetarian-burgers/2013/05/20/ebefae66-bf43-11e2-97d4-a479289a31f9_story.html?wprss=rss_foodhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c38d19b/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cweeknight0Evegetarian0Ecraving0Ea0Evegetable0Esteak0C20A130C0A50C20A0C8f6733ea0Ebe660E11e20E9b0A90E1638acc3942e0Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Sometimes, all I want is a steak. Not a rib-eye or a T-bone, but some vegetable or another. </p> <p>Those moments come when I’ve tired of the rice bowls and the <a data-xslt="_http" href="http://www.washingtonpost.com/wp-dyn/content/article/2010/10/12/AR2010101203137.html">stir-fries</a> and the salads, in which every ingredient has been pre-chopped to make for easy-to-scoop mouthfuls; and the tacos and <a data-xslt="_http" href="http://www.washingtonpost.com/wp-dyn/content/article/2010/03/02/AR2010030200545.html">pizzas </a>and sandwiches, which need nothing more than my hands. Rather than choose “forks over knives,” to borrow a phrase from the documentary and cookbook franchise of the same name, I want something that requires me to use both utensils for a change. I want to cut up a slab of produce that’s sitting on a plate, definitely with a side dish, maybe with a sauce.</p> <a href="http://www.washingtonpost.com/lifestyle/food/weeknight-vegetarian-craving-a-vegetable-steak/2013/05/20/8f6733ea-be66-11e2-9b09-1638acc3942e_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c38d19b/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fweeknight-vegetarian-craving-a-vegetable-steak%2F2013%2F05%2F20%2F8f6733ea-be66-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=Weeknight+Vegetarian%3A+Craving+a+vegetable+%E2%80%98steak%E2%80%99" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fweeknight-vegetarian-craving-a-vegetable-steak%2F2013%2F05%2F20%2F8f6733ea-be66-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=Weeknight+Vegetarian%3A+Craving+a+vegetable+%E2%80%98steak%E2%80%99" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fweeknight-vegetarian-craving-a-vegetable-steak%2F2013%2F05%2F20%2F8f6733ea-be66-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=Weeknight+Vegetarian%3A+Craving+a+vegetable+%E2%80%98steak%E2%80%99" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fweeknight-vegetarian-craving-a-vegetable-steak%2F2013%2F05%2F20%2F8f6733ea-be66-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=Weeknight+Vegetarian%3A+Craving+a+vegetable+%E2%80%98steak%E2%80%99" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fweeknight-vegetarian-craving-a-vegetable-steak%2F2013%2F05%2F20%2F8f6733ea-be66-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=Weeknight+Vegetarian%3A+Craving+a+vegetable+%E2%80%98steak%E2%80%99" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664986703/u/0/f/636606/c/34656/s/2c38d19b/a2.htm"><img src="http://da.feedsportal.com/r/165664986703/u/0/f/636606/c/34656/s/2c38d19b/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664986703/u/0/f/636606/c/34656/s/2c38d19b/a2t.img" border="0"/>Tue, 21 May 2013 20:49:29 GMThttp://www.washingtonpost.com/lifestyle/food/weeknight-vegetarian-craving-a-vegetable-steak/2013/05/20/8f6733ea-be66-11e2-9b09-1638acc3942e_story.html?wprss=rss_foodJoe Yonanhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c38cc16/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cbart0Evandaeles0Eb0Etoo0Ein0Elogan0Ecircle0C20A130C0A50C20A0Cab2aa9960Eb9740E11e20Eb94c0Eb684dda0A7add0Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>On the off chance you need an icebreaker at <strong>B Too</strong> in Logan Circle, check out the restrooms. I won’t spoil the fun for diners who have yet to drop by the spinoff of Belga Cafe on Capitol Hill. Suffice it to say that the men’s room is dressed up with renderings of sausages, and the women’s room is an udder joke.</p> <a href="http://www.washingtonpost.com/lifestyle/food/bart-vandaeles-b-too-in-logan-circle/2013/05/20/ab2aa996-b974-11e2-b94c-b684dda07add_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c38cc16/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fbart-vandaeles-b-too-in-logan-circle%2F2013%2F05%2F20%2Fab2aa996-b974-11e2-b94c-b684dda07add_story.html%3Fwprss%3Drss_food&t=Bart+Vandaele%E2%80%99s+B+Too+in+Logan+Circle" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fbart-vandaeles-b-too-in-logan-circle%2F2013%2F05%2F20%2Fab2aa996-b974-11e2-b94c-b684dda07add_story.html%3Fwprss%3Drss_food&t=Bart+Vandaele%E2%80%99s+B+Too+in+Logan+Circle" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fbart-vandaeles-b-too-in-logan-circle%2F2013%2F05%2F20%2Fab2aa996-b974-11e2-b94c-b684dda07add_story.html%3Fwprss%3Drss_food&t=Bart+Vandaele%E2%80%99s+B+Too+in+Logan+Circle" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fbart-vandaeles-b-too-in-logan-circle%2F2013%2F05%2F20%2Fab2aa996-b974-11e2-b94c-b684dda07add_story.html%3Fwprss%3Drss_food&t=Bart+Vandaele%E2%80%99s+B+Too+in+Logan+Circle" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fbart-vandaeles-b-too-in-logan-circle%2F2013%2F05%2F20%2Fab2aa996-b974-11e2-b94c-b684dda07add_story.html%3Fwprss%3Drss_food&t=Bart+Vandaele%E2%80%99s+B+Too+in+Logan+Circle" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664985960/u/0/f/636606/c/34656/s/2c38cc16/a2.htm"><img src="http://da.feedsportal.com/r/165664985960/u/0/f/636606/c/34656/s/2c38cc16/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664985960/u/0/f/636606/c/34656/s/2c38cc16/a2t.img" border="0"/>BelgaTue, 21 May 2013 20:27:00 GMThttp://www.washingtonpost.com/lifestyle/food/bart-vandaeles-b-too-in-logan-circle/2013/05/20/ab2aa996-b974-11e2-b94c-b684dda07add_story.html?wprss=rss_foodTom Sietsemahttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c38c361/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cfired0Eup0Eabout0Ethis0Eseasons0Egrilling0Ecookbooks0C20A130C0A50C20A0Cc382c4e60Ebe3e0E11e20E9b0A90E1638acc3942e0Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>So there we were, testing our way through this season’s grilling and barbecue cookbooks, when a question flared up like embers sizzling with marinade drippings: If we can land a man on the moon, why can’t Those Who Grill agree on standard temperatures for low, medium, medium-high and high? </p> <a href="http://www.washingtonpost.com/lifestyle/food/fired-up-about-this-seasons-grilling-cookbooks/2013/05/20/c382c4e6-be3e-11e2-9b09-1638acc3942e_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c38c361/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ffired-up-about-this-seasons-grilling-cookbooks%2F2013%2F05%2F20%2Fc382c4e6-be3e-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=Fired+up+about+this+season%E2%80%99s+grilling+cookbooks" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ffired-up-about-this-seasons-grilling-cookbooks%2F2013%2F05%2F20%2Fc382c4e6-be3e-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=Fired+up+about+this+season%E2%80%99s+grilling+cookbooks" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ffired-up-about-this-seasons-grilling-cookbooks%2F2013%2F05%2F20%2Fc382c4e6-be3e-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=Fired+up+about+this+season%E2%80%99s+grilling+cookbooks" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ffired-up-about-this-seasons-grilling-cookbooks%2F2013%2F05%2F20%2Fc382c4e6-be3e-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=Fired+up+about+this+season%E2%80%99s+grilling+cookbooks" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ffired-up-about-this-seasons-grilling-cookbooks%2F2013%2F05%2F20%2Fc382c4e6-be3e-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=Fired+up+about+this+season%E2%80%99s+grilling+cookbooks" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664984582/u/0/f/636606/c/34656/s/2c38c361/a2.htm"><img src="http://da.feedsportal.com/r/165664984582/u/0/f/636606/c/34656/s/2c38c361/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664984582/u/0/f/636606/c/34656/s/2c38c361/a2t.img" border="0"/>Michael ChiarelloTue, 21 May 2013 19:58:56 GMThttp://www.washingtonpost.com/lifestyle/food/fired-up-about-this-seasons-grilling-cookbooks/2013/05/20/c382c4e6-be3e-11e2-9b09-1638acc3942e_story.html?wprss=rss_foodBonnie S. Benwickhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c38c362/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cwhen0Ewomen0Edrink0Ealone0E0C20A130C0A50C20A0C20A210A0Aa0A0Ebc190E11e20E9b0A90E1638acc3942e0Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Traveling alone through Europe during college, I found myself in Seville one night, having a great conversation about travel and literature with two Spanish guys. They eventually suggested we leave tourist-clogged Calle Sierpes and head to another bar out in the darkened alleys of the city, one that served absinthe via the traditional slow water-drip through a sugar cube balanced on a delicately slotted spoon.</p> <a href="http://www.washingtonpost.com/lifestyle/food/when-women-drink-alone-/2013/05/20/202100a0-bc19-11e2-9b09-1638acc3942e_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c38c362/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwhen-women-drink-alone-%2F2013%2F05%2F20%2F202100a0-bc19-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=When+women+drink+alone+.%E2%80%89.%E2%80%89." target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwhen-women-drink-alone-%2F2013%2F05%2F20%2F202100a0-bc19-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=When+women+drink+alone+.%E2%80%89.%E2%80%89." target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwhen-women-drink-alone-%2F2013%2F05%2F20%2F202100a0-bc19-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=When+women+drink+alone+.%E2%80%89.%E2%80%89." target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwhen-women-drink-alone-%2F2013%2F05%2F20%2F202100a0-bc19-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=When+women+drink+alone+.%E2%80%89.%E2%80%89." target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwhen-women-drink-alone-%2F2013%2F05%2F20%2F202100a0-bc19-11e2-9b09-1638acc3942e_story.html%3Fwprss%3Drss_food&t=When+women+drink+alone+.%E2%80%89.%E2%80%89." target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664984581/u/0/f/636606/c/34656/s/2c38c362/a2.htm"><img src="http://da.feedsportal.com/r/165664984581/u/0/f/636606/c/34656/s/2c38c362/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664984581/u/0/f/636606/c/34656/s/2c38c362/a2t.img" border="0"/>Vincent Van GoghTue, 21 May 2013 19:51:14 GMThttp://www.washingtonpost.com/lifestyle/food/when-women-drink-alone-/2013/05/20/202100a0-bc19-11e2-9b09-1638acc3942e_story.html?wprss=rss_foodM. Carrie Allan | Special to The Washington Posthttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c385fbb/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Ca0Ebet0Eon0Evin0Ede0Epays0Ehandsomely0C20A130C0A50C20A0Ce22f6d8e0Ebe180E11e20E97d40Ea479289a31f90Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Ringo has an everything-goes attitude toward life and food. He is a puggle, a pug-beagle mix, a year old this week, who drives my family nuts with his insatiable appetite for just about anything. We have to toss a few kibbles in his crate to quiet the howlalujah chorus that serenades our family meals. He greets a properly fermented shoe with gusto. Most of all, he loves adventure.</p> <a href="http://www.washingtonpost.com/lifestyle/food/a-bet-on-vin-de-pays-handsomely/2013/05/20/e22f6d8e-be18-11e2-97d4-a479289a31f9_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c385fbb/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-bet-on-vin-de-pays-handsomely%2F2013%2F05%2F20%2Fe22f6d8e-be18-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Wine%3A+Languedoc+gains+distinction" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-bet-on-vin-de-pays-handsomely%2F2013%2F05%2F20%2Fe22f6d8e-be18-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Wine%3A+Languedoc+gains+distinction" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-bet-on-vin-de-pays-handsomely%2F2013%2F05%2F20%2Fe22f6d8e-be18-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Wine%3A+Languedoc+gains+distinction" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-bet-on-vin-de-pays-handsomely%2F2013%2F05%2F20%2Fe22f6d8e-be18-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Wine%3A+Languedoc+gains+distinction" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-bet-on-vin-de-pays-handsomely%2F2013%2F05%2F20%2Fe22f6d8e-be18-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Wine%3A+Languedoc+gains+distinction" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165665058408/u/0/f/636606/c/34656/s/2c385fbb/a2.htm"><img src="http://da.feedsportal.com/r/165665058408/u/0/f/636606/c/34656/s/2c385fbb/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165665058408/u/0/f/636606/c/34656/s/2c385fbb/a2t.img" border="0"/>Tue, 21 May 2013 18:49:00 GMThttp://www.washingtonpost.com/lifestyle/food/a-bet-on-vin-de-pays-handsomely/2013/05/20/e22f6d8e-be18-11e2-97d4-a479289a31f9_story.html?wprss=rss_foodDave McIntyrehttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c382928/l/0L0Swashingtonpost0N0Clifestyle0Cfood0C50Elanguedoc0Ewines0Eto0Etry0C20A130C0A50C20A0Cb5d84f3a0Ebe180E11e20E97d40Ea479289a31f90Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Here are some selections from <a data-xslt="_http" href="http://www.washingtonpost.com/lifestyle/food/a-bet-on-vin-de-pays-handsomely/2013/05/20/e22f6d8e-be18-11e2-97d4-a479289a31f9_story.html">Languedoc producers </a>that are setting a high standard of quality for a region known mostly for pleasant, drinkable wines.</p> <p> <em>— Dave McIntyre</em> </p> <p>★★★</p> <p> <em>Faugeres, Languedoc, France, $18</em> </p> <a href="http://www.washingtonpost.com/lifestyle/food/5-languedoc-wines-to-try/2013/05/20/b5d84f3a-be18-11e2-97d4-a479289a31f9_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c382928/mf.gif' border='0'/><div class='mf-viral'><table 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target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2F5-languedoc-wines-to-try%2F2013%2F05%2F20%2Fb5d84f3a-be18-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=5+Languedoc+wines+to+try" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2F5-languedoc-wines-to-try%2F2013%2F05%2F20%2Fb5d84f3a-be18-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=5+Languedoc+wines+to+try" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664981822/u/0/f/636606/c/34656/s/2c382928/a2.htm"><img src="http://da.feedsportal.com/r/165664981822/u/0/f/636606/c/34656/s/2c382928/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664981822/u/0/f/636606/c/34656/s/2c382928/a2t.img" border="0"/>Tue, 21 May 2013 18:44:29 GMThttp://www.washingtonpost.com/lifestyle/food/5-languedoc-wines-to-try/2013/05/20/b5d84f3a-be18-11e2-97d4-a479289a31f9_story.html?wprss=rss_foodDave McIntyrehttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c37be6e/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cwashington0Epost0Efood0Ecalendar0C20A130C0A50C20A0C6d155e0Aa0Ebe7c0E11e20Eb5370Eab47f0A325f7c0Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p> <strong>NG SERIES:</strong> Meal prepared by culinary students features cultural traditions from around the world. 7:30-9 p.m. $20, including tax and gratuity. Stratford University, 14349 Gideon Dr., Woodbridge. 202-277-8307. <a data-xslt="_http" href="http://flavors.me/stratfordculinary">flavors.me/stratfordculinary</a>.</p> <a href="http://www.washingtonpost.com/lifestyle/food/washington-post-food-calendar/2013/05/20/6d155e0a-be7c-11e2-b537-ab47f0325f7c_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c37be6e/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwashington-post-food-calendar%2F2013%2F05%2F20%2F6d155e0a-be7c-11e2-b537-ab47f0325f7c_story.html%3Fwprss%3Drss_food&t=Washington+Post+food+calendar" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwashington-post-food-calendar%2F2013%2F05%2F20%2F6d155e0a-be7c-11e2-b537-ab47f0325f7c_story.html%3Fwprss%3Drss_food&t=Washington+Post+food+calendar" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwashington-post-food-calendar%2F2013%2F05%2F20%2F6d155e0a-be7c-11e2-b537-ab47f0325f7c_story.html%3Fwprss%3Drss_food&t=Washington+Post+food+calendar" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwashington-post-food-calendar%2F2013%2F05%2F20%2F6d155e0a-be7c-11e2-b537-ab47f0325f7c_story.html%3Fwprss%3Drss_food&t=Washington+Post+food+calendar" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwashington-post-food-calendar%2F2013%2F05%2F20%2F6d155e0a-be7c-11e2-b537-ab47f0325f7c_story.html%3Fwprss%3Drss_food&t=Washington+Post+food+calendar" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165665057610/u/0/f/636606/c/34656/s/2c37be6e/a2.htm"><img src="http://da.feedsportal.com/r/165665057610/u/0/f/636606/c/34656/s/2c37be6e/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165665057610/u/0/f/636606/c/34656/s/2c37be6e/a2t.img" border="0"/>Tue, 21 May 2013 18:27:01 GMThttp://www.washingtonpost.com/lifestyle/food/washington-post-food-calendar/2013/05/20/6d155e0a-be7c-11e2-b537-ab47f0325f7c_story.html?wprss=rss_foodBecky Krystalhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c3265b1/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cdinner0Ein0Eminutes0Epink0Epasta0C20A130C0A50C20A0C51240Aa80A0Ec1b40E11e20E8bd80E27880A30Ae6b440Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>This is strikingly, deeply pink food you don’t need to be afraid of. You could cook the beets from scratch (see NOTE, below), but we found it easier to use the vacuum-packed cooked beets in the refrigerated section of grocery store produce departments.</p> <a href="http://www.washingtonpost.com/lifestyle/food/dinner-in-minutes-pink-pasta/2013/05/20/51240a80-c1b4-11e2-8bd8-2788030e6b44_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c3265b1/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fdinner-in-minutes-pink-pasta%2F2013%2F05%2F20%2F51240a80-c1b4-11e2-8bd8-2788030e6b44_story.html%3Fwprss%3Drss_food&t=Dinner+in+Minutes%3A+Pink+Pasta" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fdinner-in-minutes-pink-pasta%2F2013%2F05%2F20%2F51240a80-c1b4-11e2-8bd8-2788030e6b44_story.html%3Fwprss%3Drss_food&t=Dinner+in+Minutes%3A+Pink+Pasta" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fdinner-in-minutes-pink-pasta%2F2013%2F05%2F20%2F51240a80-c1b4-11e2-8bd8-2788030e6b44_story.html%3Fwprss%3Drss_food&t=Dinner+in+Minutes%3A+Pink+Pasta" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fdinner-in-minutes-pink-pasta%2F2013%2F05%2F20%2F51240a80-c1b4-11e2-8bd8-2788030e6b44_story.html%3Fwprss%3Drss_food&t=Dinner+in+Minutes%3A+Pink+Pasta" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fdinner-in-minutes-pink-pasta%2F2013%2F05%2F20%2F51240a80-c1b4-11e2-8bd8-2788030e6b44_story.html%3Fwprss%3Drss_food&t=Dinner+in+Minutes%3A+Pink+Pasta" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165665015706/u/0/f/636606/c/34656/s/2c3265b1/a2.htm"><img src="http://da.feedsportal.com/r/165665015706/u/0/f/636606/c/34656/s/2c3265b1/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165665015706/u/0/f/636606/c/34656/s/2c3265b1/a2t.img" border="0"/>Tue, 21 May 2013 10:05:00 GMThttp://www.washingtonpost.com/lifestyle/food/dinner-in-minutes-pink-pasta/2013/05/20/51240a80-c1b4-11e2-8bd8-2788030e6b44_story.html?wprss=rss_foodhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c3265b5/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cmindful0Emakeover0Ea0Elighter0Espinach0Esalad0C20A130C0A50C20A0Cdf2df5b40Ec1b10E11e20E8bd80E27880A30Ae6b440Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>This isn’t Mom’s bacon-dressed spinach salad. The bacon has been replaced with a leaner, lighter and sweeter cured-pork product: prosciutto from Parma. Toasted walnuts add crunch, and the combination picks up zing from a vinegary mix of sauteed onions and apples softened by a little maple syrup. I prefer just a hint of maple, but if you’d like a stronger maple taste, increase the amount of maple syrup you use.</p> <p/> <a href="http://www.washingtonpost.com/lifestyle/food/mindful-makeover-a-lighter-spinach-salad/2013/05/20/df2df5b4-c1b1-11e2-8bd8-2788030e6b44_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c3265b5/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fmindful-makeover-a-lighter-spinach-salad%2F2013%2F05%2F20%2Fdf2df5b4-c1b1-11e2-8bd8-2788030e6b44_story.html%3Fwprss%3Drss_food&t=Mindful+Makeover%3A+A+lighter+spinach+salad" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fmindful-makeover-a-lighter-spinach-salad%2F2013%2F05%2F20%2Fdf2df5b4-c1b1-11e2-8bd8-2788030e6b44_story.html%3Fwprss%3Drss_food&t=Mindful+Makeover%3A+A+lighter+spinach+salad" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fmindful-makeover-a-lighter-spinach-salad%2F2013%2F05%2F20%2Fdf2df5b4-c1b1-11e2-8bd8-2788030e6b44_story.html%3Fwprss%3Drss_food&t=Mindful+Makeover%3A+A+lighter+spinach+salad" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fmindful-makeover-a-lighter-spinach-salad%2F2013%2F05%2F20%2Fdf2df5b4-c1b1-11e2-8bd8-2788030e6b44_story.html%3Fwprss%3Drss_food&t=Mindful+Makeover%3A+A+lighter+spinach+salad" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fmindful-makeover-a-lighter-spinach-salad%2F2013%2F05%2F20%2Fdf2df5b4-c1b1-11e2-8bd8-2788030e6b44_story.html%3Fwprss%3Drss_food&t=Mindful+Makeover%3A+A+lighter+spinach+salad" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165665015703/u/0/f/636606/c/34656/s/2c3265b5/a2.htm"><img src="http://da.feedsportal.com/r/165665015703/u/0/f/636606/c/34656/s/2c3265b5/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165665015703/u/0/f/636606/c/34656/s/2c3265b5/a2t.img" border="0"/>Tue, 21 May 2013 10:00:00 GMThttp://www.washingtonpost.com/lifestyle/food/mindful-makeover-a-lighter-spinach-salad/2013/05/20/df2df5b4-c1b1-11e2-8bd8-2788030e6b44_story.html?wprss=rss_foodStepanie Witt Sedgwick | Special to The Washington Posthttp://feeds.washingtonpost.com/c/34656/f/636606/s/2c2bdba2/l/0L0Swashingtonpost0N0Cblogs0Cgoing0Eout0Egurus0Cpost0Cfirst0Elook0Eat0Eme0Eswing0Ecoffee0Ebar0Ein0Edel0Eray0C20A130C0A50C20A0C617f7b50A0Ec18a0E11e20E9aa60Efc21ae80A7a8a0Iblog0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>The first thing you notice about <a data-xslt="_http" href="http://www.swingscoffee.com/">M.E. Swing</a>'s new coffee bar in Del Ray is that the roaster sells cups brewed from single-origin beans only. It's a total blend-free zone, which is a radical concept for a historic roaster, founded in 1916, that built its reputation on coffee blends such as Mesco and High Mountain.</p> <a href="http://www.washingtonpost.com/blogs/going-out-gurus/post/first-look-at-me-swing-coffee-bar-in-del-ray/2013/05/20/617f7b50-c18a-11e2-9aa6-fc21ae807a8a_blog.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2c2bdba2/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Ffirst-look-at-me-swing-coffee-bar-in-del-ray%2F2013%2F05%2F20%2F617f7b50-c18a-11e2-9aa6-fc21ae807a8a_blog.html%3Fwprss%3Drss_food&t=First+look+at+M.E.+Swing+coffee+bar+in+Del+Ray" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Ffirst-look-at-me-swing-coffee-bar-in-del-ray%2F2013%2F05%2F20%2F617f7b50-c18a-11e2-9aa6-fc21ae807a8a_blog.html%3Fwprss%3Drss_food&t=First+look+at+M.E.+Swing+coffee+bar+in+Del+Ray" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Ffirst-look-at-me-swing-coffee-bar-in-del-ray%2F2013%2F05%2F20%2F617f7b50-c18a-11e2-9aa6-fc21ae807a8a_blog.html%3Fwprss%3Drss_food&t=First+look+at+M.E.+Swing+coffee+bar+in+Del+Ray" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Ffirst-look-at-me-swing-coffee-bar-in-del-ray%2F2013%2F05%2F20%2F617f7b50-c18a-11e2-9aa6-fc21ae807a8a_blog.html%3Fwprss%3Drss_food&t=First+look+at+M.E.+Swing+coffee+bar+in+Del+Ray" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Ffirst-look-at-me-swing-coffee-bar-in-del-ray%2F2013%2F05%2F20%2F617f7b50-c18a-11e2-9aa6-fc21ae807a8a_blog.html%3Fwprss%3Drss_food&t=First+look+at+M.E.+Swing+coffee+bar+in+Del+Ray" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664907079/u/0/f/636606/c/34656/s/2c2bdba2/kg/355/a2.htm"><img src="http://da.feedsportal.com/r/165664907079/u/0/f/636606/c/34656/s/2c2bdba2/kg/355/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664907079/u/0/f/636606/c/34656/s/2c2bdba2/kg/355/a2t.img" border="0"/>coffeeMon, 20 May 2013 20:18:09 GMThttp://www.washingtonpost.com/blogs/going-out-gurus/post/first-look-at-me-swing-coffee-bar-in-del-ray/2013/05/20/617f7b50-c18a-11e2-9aa6-fc21ae807a8a_blog.html?wprss=rss_foodTim Carmanhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2bf48a84/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cchat0Eleftovers0Eherbs0Eyou0Egotta0Ehave0C20A130C0A50C150C1230A345e0Ebcf30E11e20E97d40Ea479289a31f90Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Good morning. Even if you don’t like tofu, you’ll like today’s look at Twin Oaks, a so-called “intentional living” community near Charlottesville where the residents live and work communally, growing and making much of their own food. <strong>Joe Yonan</strong> visited to get a look at their thriving tofu business. There’s a story — and links to tofu recipes — right <a data-xslt="_http" href="http://www.washingtonpost.com/lifestyle/food/tofu-the-building-blocks-of-twin-oaks-community/2013/05/13/2142df2e-b8bf-11e2-92f3-f291801936b8_story.html">here</a>.</p> <a href="http://www.washingtonpost.com/lifestyle/food/chat-leftovers-herbs-you-gotta-have/2013/05/15/1230345e-bcf3-11e2-97d4-a479289a31f9_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2bf48a84/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fchat-leftovers-herbs-you-gotta-have%2F2013%2F05%2F15%2F1230345e-bcf3-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Chat+Leftovers%3A+Herbs+for+a+balcony+box" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fchat-leftovers-herbs-you-gotta-have%2F2013%2F05%2F15%2F1230345e-bcf3-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Chat+Leftovers%3A+Herbs+for+a+balcony+box" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fchat-leftovers-herbs-you-gotta-have%2F2013%2F05%2F15%2F1230345e-bcf3-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Chat+Leftovers%3A+Herbs+for+a+balcony+box" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fchat-leftovers-herbs-you-gotta-have%2F2013%2F05%2F15%2F1230345e-bcf3-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Chat+Leftovers%3A+Herbs+for+a+balcony+box" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fchat-leftovers-herbs-you-gotta-have%2F2013%2F05%2F15%2F1230345e-bcf3-11e2-97d4-a479289a31f9_story.html%3Fwprss%3Drss_food&t=Chat+Leftovers%3A+Herbs+for+a+balcony+box" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664639021/u/0/f/636606/c/34656/s/2bf48a84/a2.htm"><img src="http://da.feedsportal.com/r/165664639021/u/0/f/636606/c/34656/s/2bf48a84/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664639021/u/0/f/636606/c/34656/s/2bf48a84/a2t.img" border="0"/>Wed, 15 May 2013 14:05:30 GMThttp://www.washingtonpost.com/lifestyle/food/chat-leftovers-herbs-you-gotta-have/2013/05/15/1230345e-bcf3-11e2-97d4-a479289a31f9_story.html?wprss=rss_foodJane Touzalinhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2becd0ad/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Ca0Edozen0Eweeks0Eof0Edoughnuts0Eweek0E80Enothing0Ebut0Edonuts0Eand0Eastro0Edoughnuts0Eand0Efried0Echicken0C20A130C0A50C130C92f0A6e260Eb8320E11e20E92f30Ef29180A1936b80Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>We are two-thirds of the way through our insulin-shocking mission to find the area’s best doughnut. In our first seven weeks, we ate more than 140 of the fried pastries while checking out national chains, local upstarts and longtime neighborhood favorites. In Week 8, we visit a shop tucked away on the lower level of Union Station and a pedigreed newcomer downtown.</p> <a href="http://www.washingtonpost.com/lifestyle/food/a-dozen-weeks-of-doughnuts-week-8-nothing-but-donuts-and-astro-doughnuts-and-fried-chicken/2013/05/13/92f06e26-b832-11e2-92f3-f291801936b8_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2becd0ad/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-dozen-weeks-of-doughnuts-week-8-nothing-but-donuts-and-astro-doughnuts-and-fried-chicken%2F2013%2F05%2F13%2F92f06e26-b832-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=A+Dozen+Weeks+of+Doughnuts%2C+Week+8%3A+Nothing+But+Donuts+and+Astro+Doughnuts+%26%2338%3B+Fried+Chicken" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-dozen-weeks-of-doughnuts-week-8-nothing-but-donuts-and-astro-doughnuts-and-fried-chicken%2F2013%2F05%2F13%2F92f06e26-b832-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=A+Dozen+Weeks+of+Doughnuts%2C+Week+8%3A+Nothing+But+Donuts+and+Astro+Doughnuts+%26%2338%3B+Fried+Chicken" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-dozen-weeks-of-doughnuts-week-8-nothing-but-donuts-and-astro-doughnuts-and-fried-chicken%2F2013%2F05%2F13%2F92f06e26-b832-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=A+Dozen+Weeks+of+Doughnuts%2C+Week+8%3A+Nothing+But+Donuts+and+Astro+Doughnuts+%26%2338%3B+Fried+Chicken" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-dozen-weeks-of-doughnuts-week-8-nothing-but-donuts-and-astro-doughnuts-and-fried-chicken%2F2013%2F05%2F13%2F92f06e26-b832-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=A+Dozen+Weeks+of+Doughnuts%2C+Week+8%3A+Nothing+But+Donuts+and+Astro+Doughnuts+%26%2338%3B+Fried+Chicken" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fa-dozen-weeks-of-doughnuts-week-8-nothing-but-donuts-and-astro-doughnuts-and-fried-chicken%2F2013%2F05%2F13%2F92f06e26-b832-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=A+Dozen+Weeks+of+Doughnuts%2C+Week+8%3A+Nothing+But+Donuts+and+Astro+Doughnuts+%26%2338%3B+Fried+Chicken" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664525450/u/0/f/636606/c/34656/s/2becd0ad/a2.htm"><img src="http://da.feedsportal.com/r/165664525450/u/0/f/636606/c/34656/s/2becd0ad/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664525450/u/0/f/636606/c/34656/s/2becd0ad/a2t.img" border="0"/>Ferrero RocherWed, 15 May 2013 02:48:00 GMThttp://www.washingtonpost.com/lifestyle/food/a-dozen-weeks-of-doughnuts-week-8-nothing-but-donuts-and-astro-doughnuts-and-fried-chicken/2013/05/13/92f06e26-b832-11e2-92f3-f291801936b8_story.html?wprss=rss_foodNevin Martellhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2beabdec/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Ctofu0Ethe0Ebuilding0Eblocks0Eof0Etwin0Eoaks0Ecommunity0C20A130C0A50C130C2142df2e0Eb8bf0E11e20E92f30Ef29180A1936b80Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Carly Rodgers has her hands full, figuratively and literally. She’s under the gun to finish cooking dinner for 70-odd people, the bulk of the population at Twin Oaks, the so-called “intentional community” where she lives. And she’s forming tofu patties that she'll fry up and coat with a mushroom gravy, as a vegetarian alternative to tonight’s buffet-style main course of Salisbury steak.</p> <a href="http://www.washingtonpost.com/lifestyle/food/tofu-the-building-blocks-of-twin-oaks-community/2013/05/13/2142df2e-b8bf-11e2-92f3-f291801936b8_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2beabdec/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ftofu-the-building-blocks-of-twin-oaks-community%2F2013%2F05%2F13%2F2142df2e-b8bf-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Tofu%2C+the+building+blocks+of+Twin+Oaks+Community" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ftofu-the-building-blocks-of-twin-oaks-community%2F2013%2F05%2F13%2F2142df2e-b8bf-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Tofu%2C+the+building+blocks+of+Twin+Oaks+Community" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ftofu-the-building-blocks-of-twin-oaks-community%2F2013%2F05%2F13%2F2142df2e-b8bf-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Tofu%2C+the+building+blocks+of+Twin+Oaks+Community" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ftofu-the-building-blocks-of-twin-oaks-community%2F2013%2F05%2F13%2F2142df2e-b8bf-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Tofu%2C+the+building+blocks+of+Twin+Oaks+Community" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ftofu-the-building-blocks-of-twin-oaks-community%2F2013%2F05%2F13%2F2142df2e-b8bf-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Tofu%2C+the+building+blocks+of+Twin+Oaks+Community" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664517154/u/0/f/636606/c/34656/s/2beabdec/kg/342-363/a2.htm"><img src="http://da.feedsportal.com/r/165664517154/u/0/f/636606/c/34656/s/2beabdec/kg/342-363/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664517154/u/0/f/636606/c/34656/s/2beabdec/kg/342-363/a2t.img" border="0"/>Tue, 14 May 2013 19:29:00 GMThttp://www.washingtonpost.com/lifestyle/food/tofu-the-building-blocks-of-twin-oaks-community/2013/05/13/2142df2e-b8bf-11e2-92f3-f291801936b8_story.html?wprss=rss_foodJoe Yonan, weeknight vegetarianhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2beabded/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cshandies0Ewhere0Ebeer0Emeets0Elemon0C20A130C0A50C130C52cec5540Eb7380E11e20E92f30Ef29180A1936b80Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>“I thought I was through with beer,” confessed Alan Newman.</p> <p>The flamboyant founder of Vermont’s Magic Hat Brewing, known for his floral-print shirts, op-art labels and enigmatic brand names such as Humble Patience and Fat Angel, decided to walk out on the business in 2010 when his partners sold out to North American Breweries. </p> <a href="http://www.washingtonpost.com/lifestyle/food/shandies-where-beer-meets-lemon/2013/05/13/52cec554-b738-11e2-92f3-f291801936b8_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2beabded/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fshandies-where-beer-meets-lemon%2F2013%2F05%2F13%2F52cec554-b738-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Shandies%2C+where+beer+meets+lemon" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fshandies-where-beer-meets-lemon%2F2013%2F05%2F13%2F52cec554-b738-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Shandies%2C+where+beer+meets+lemon" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fshandies-where-beer-meets-lemon%2F2013%2F05%2F13%2F52cec554-b738-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Shandies%2C+where+beer+meets+lemon" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fshandies-where-beer-meets-lemon%2F2013%2F05%2F13%2F52cec554-b738-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Shandies%2C+where+beer+meets+lemon" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fshandies-where-beer-meets-lemon%2F2013%2F05%2F13%2F52cec554-b738-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Shandies%2C+where+beer+meets+lemon" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664517153/u/0/f/636606/c/34656/s/2beabded/a2.htm"><img src="http://da.feedsportal.com/r/165664517153/u/0/f/636606/c/34656/s/2beabded/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664517153/u/0/f/636606/c/34656/s/2beabded/a2t.img" border="0"/>Sam AdamsBoston Beer CoTue, 14 May 2013 19:12:27 GMThttp://www.washingtonpost.com/lifestyle/food/shandies-where-beer-meets-lemon/2013/05/13/52cec554-b738-11e2-92f3-f291801936b8_story.html?wprss=rss_foodGreg Kitsockhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2beabdee/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cfirst0Ebite0Eeveryday0Efood0Edone0Ewell0Eat0Enopa0C20A130C0A50C130C4e10Adb920Eb8b90E11e20Eb94c0Eb684dda0A7add0Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>There’s a new addiction in town. It’s the bread basket at <strong>Nopa Kitchen + Bar,</strong> the latest idea from the restaurateur who never sleeps, Ashok Bajaj. One bite of the American brasserie’s hot pull-apart rolls, their many layers brushed with butter and herbes de Provence, quickly leads to another, then another.</p> <a href="http://www.washingtonpost.com/lifestyle/food/first-bite-everyday-food-done-well-at-nopa/2013/05/13/4e10db92-b8b9-11e2-b94c-b684dda07add_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2beabdee/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ffirst-bite-everyday-food-done-well-at-nopa%2F2013%2F05%2F13%2F4e10db92-b8b9-11e2-b94c-b684dda07add_story.html%3Fwprss%3Drss_food&t=First+Bite%3A+Everyday+food+done+well+at+Nopa" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ffirst-bite-everyday-food-done-well-at-nopa%2F2013%2F05%2F13%2F4e10db92-b8b9-11e2-b94c-b684dda07add_story.html%3Fwprss%3Drss_food&t=First+Bite%3A+Everyday+food+done+well+at+Nopa" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ffirst-bite-everyday-food-done-well-at-nopa%2F2013%2F05%2F13%2F4e10db92-b8b9-11e2-b94c-b684dda07add_story.html%3Fwprss%3Drss_food&t=First+Bite%3A+Everyday+food+done+well+at+Nopa" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ffirst-bite-everyday-food-done-well-at-nopa%2F2013%2F05%2F13%2F4e10db92-b8b9-11e2-b94c-b684dda07add_story.html%3Fwprss%3Drss_food&t=First+Bite%3A+Everyday+food+done+well+at+Nopa" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Ffirst-bite-everyday-food-done-well-at-nopa%2F2013%2F05%2F13%2F4e10db92-b8b9-11e2-b94c-b684dda07add_story.html%3Fwprss%3Drss_food&t=First+Bite%3A+Everyday+food+done+well+at+Nopa" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664517152/u/0/f/636606/c/34656/s/2beabdee/a2.htm"><img src="http://da.feedsportal.com/r/165664517152/u/0/f/636606/c/34656/s/2beabdee/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664517152/u/0/f/636606/c/34656/s/2beabdee/a2t.img" border="0"/>Pablo PicassoTue, 14 May 2013 18:56:00 GMThttp://www.washingtonpost.com/lifestyle/food/first-bite-everyday-food-done-well-at-nopa/2013/05/13/4e10db92-b8b9-11e2-b94c-b684dda07add_story.html?wprss=rss_foodTom Sietsemahttp://feeds.washingtonpost.com/c/34656/f/636606/s/2beab59b/l/0L0Swashingtonpost0N0Cblogs0Cgoing0Eout0Egurus0Cpost0Cthe0Etop0E10A0Emoments0Efrom0Eanthony0Ebourdains0Edc0Eshow0C20A130C0A50C140C0A2c881460Ebcc70E11e20Eb5370Eab47f0A325f7c0Iblog0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Anthony Bourdain paced the stage last night at D.A.R. Constitution Hall, sometimes walking stiffly, like a wounded prey animal (or a wounded prey animal in a nice black jacket). But the chef, <a data-xslt="_http" href="http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown/index.html">cable program host</a>, cooking show judge, writer, book publisher and (<a data-xslt="_http" href="http://eatocracy.cnn.com/2011/03/29/anthony-bourdain-weighs-in-on-the-james-beard-awards/">the horror!</a>) <a data-xslt="_http" href="http://www.jamesbeard.org/sites/default/files/static/pdf/2013-jbf-winners-site.pdf" target="_blank">James Beard Award winner</a> did most of the stalking, scoping out his favorite targets and piercing their bloated public persona with his poison-dart satire.</p> <a href="http://www.washingtonpost.com/blogs/going-out-gurus/post/the-top-10-moments-from-anthony-bourdains-dc-show/2013/05/14/02c88146-bcc7-11e2-b537-ab47f0325f7c_blog.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2beab59b/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Fthe-top-10-moments-from-anthony-bourdains-dc-show%2F2013%2F05%2F14%2F02c88146-bcc7-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=The+top+10+moments+from+Anthony+Bourdain%27s+D.C.+show" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Fthe-top-10-moments-from-anthony-bourdains-dc-show%2F2013%2F05%2F14%2F02c88146-bcc7-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=The+top+10+moments+from+Anthony+Bourdain%27s+D.C.+show" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Fthe-top-10-moments-from-anthony-bourdains-dc-show%2F2013%2F05%2F14%2F02c88146-bcc7-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=The+top+10+moments+from+Anthony+Bourdain%27s+D.C.+show" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Fthe-top-10-moments-from-anthony-bourdains-dc-show%2F2013%2F05%2F14%2F02c88146-bcc7-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=The+top+10+moments+from+Anthony+Bourdain%27s+D.C.+show" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Fthe-top-10-moments-from-anthony-bourdains-dc-show%2F2013%2F05%2F14%2F02c88146-bcc7-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=The+top+10+moments+from+Anthony+Bourdain%27s+D.C.+show" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664515724/u/0/f/636606/c/34656/s/2beab59b/a2.htm"><img src="http://da.feedsportal.com/r/165664515724/u/0/f/636606/c/34656/s/2beab59b/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664515724/u/0/f/636606/c/34656/s/2beab59b/a2t.img" border="0"/>Anthony BourdainAl-QaedamonkeyTue, 14 May 2013 18:49:36 GMThttp://www.washingtonpost.com/blogs/going-out-gurus/post/the-top-10-moments-from-anthony-bourdains-dc-show/2013/05/14/02c88146-bcc7-11e2-b537-ab47f0325f7c_blog.html?wprss=rss_foodTim Carmanhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2bea79ac/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cbrett0Ethe0Espoiler0Egets0Ea0Ereprieve0C20A130C0A50C130Caebb61ca0Eb7e60E11e20E92f30Ef29180A1936b80Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>Have you ever opened a bottle of wine and thought you’d stepped in something? That pungent aroma, politely called “barnyard,” is a telltale sign of <em>Brettanomyces</em>, a microbial spoiler of wine. Brett, as it is commonly called in wine circles, is also responsible for wet dog, sweaty horse and band-aid, among other unappetizing aromas and flavors.</p> <a href="http://www.washingtonpost.com/lifestyle/food/brett-the-spoiler-gets-a-reprieve/2013/05/13/aebb61ca-b7e6-11e2-92f3-f291801936b8_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2bea79ac/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fbrett-the-spoiler-gets-a-reprieve%2F2013%2F05%2F13%2Faebb61ca-b7e6-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Brett%2C+the+spoiler%2C+gets+a+reprieve" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fbrett-the-spoiler-gets-a-reprieve%2F2013%2F05%2F13%2Faebb61ca-b7e6-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Brett%2C+the+spoiler%2C+gets+a+reprieve" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fbrett-the-spoiler-gets-a-reprieve%2F2013%2F05%2F13%2Faebb61ca-b7e6-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Brett%2C+the+spoiler%2C+gets+a+reprieve" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fbrett-the-spoiler-gets-a-reprieve%2F2013%2F05%2F13%2Faebb61ca-b7e6-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Brett%2C+the+spoiler%2C+gets+a+reprieve" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fbrett-the-spoiler-gets-a-reprieve%2F2013%2F05%2F13%2Faebb61ca-b7e6-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=Brett%2C+the+spoiler%2C+gets+a+reprieve" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664569578/u/0/f/636606/c/34656/s/2bea79ac/a2.htm"><img src="http://da.feedsportal.com/r/165664569578/u/0/f/636606/c/34656/s/2bea79ac/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664569578/u/0/f/636606/c/34656/s/2bea79ac/a2t.img" border="0"/>University of California DavisDarth VaderTue, 14 May 2013 18:03:00 GMThttp://www.washingtonpost.com/lifestyle/food/brett-the-spoiler-gets-a-reprieve/2013/05/13/aebb61ca-b7e6-11e2-92f3-f291801936b8_story.html?wprss=rss_foodDave McIntyrehttp://feeds.washingtonpost.com/c/34656/f/636606/s/2bea79ad/l/0L0Swashingtonpost0N0Clifestyle0Cfood0C50Ewines0Eto0Etry0C20A130C0A50C130Cf65deec40Eb98c0E11e20E92f30Ef29180A1936b80Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>★★★</p> <p> <em>Tuscany, Italy, $30</em> </p> <p>Rosso di Montalcino is sometimes described as “baby Brunello” and is usually made from grapes grown on younger vines. This is at least a teenage Brunello, thrashing at the chains of youth and eager to show its potential. It’s cheaper than Brunello, which usually starts at $40 or higher. Sangiovese at its best.</p> <a href="http://www.washingtonpost.com/lifestyle/food/5-wines-to-try/2013/05/13/f65deec4-b98c-11e2-92f3-f291801936b8_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2bea79ad/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2F5-wines-to-try%2F2013%2F05%2F13%2Ff65deec4-b98c-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=5+wines+to+try" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2F5-wines-to-try%2F2013%2F05%2F13%2Ff65deec4-b98c-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=5+wines+to+try" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2F5-wines-to-try%2F2013%2F05%2F13%2Ff65deec4-b98c-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=5+wines+to+try" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2F5-wines-to-try%2F2013%2F05%2F13%2Ff65deec4-b98c-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=5+wines+to+try" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2F5-wines-to-try%2F2013%2F05%2F13%2Ff65deec4-b98c-11e2-92f3-f291801936b8_story.html%3Fwprss%3Drss_food&t=5+wines+to+try" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664569577/u/0/f/636606/c/34656/s/2bea79ad/a2.htm"><img src="http://da.feedsportal.com/r/165664569577/u/0/f/636606/c/34656/s/2bea79ad/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664569577/u/0/f/636606/c/34656/s/2bea79ad/a2t.img" border="0"/>Whole Foods IncTue, 14 May 2013 17:57:39 GMThttp://www.washingtonpost.com/lifestyle/food/5-wines-to-try/2013/05/13/f65deec4-b98c-11e2-92f3-f291801936b8_story.html?wprss=rss_foodhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2be99912/l/0L0Swashingtonpost0N0Clifestyle0Cfood0Cwashington0Epost0Efood0Ecalendar0C20A130C0A50C130C6e818afc0Eaf7c0E11e20Eb59e0Eadb43da0A3a8a0Istory0Bhtml0Dwprss0Frss0Ifood/story01.htm<p> <strong>STRATFORD DINING SERIES:</strong> Attendees judge culinary and pastry students’ crab cakes and cupcakes. 7:30-9 p.m. $20, including tax and gratuity. Stratford University, 14349 Gideon Dr., Woodbridge. 202-277-8307. <a data-xslt="_http" href="http://flavors.me/stratfordculinary">flavors.me/stratfordculinary</a>. </p> <a href="http://www.washingtonpost.com/lifestyle/food/washington-post-food-calendar/2013/05/13/6e818afc-af7c-11e2-b59e-adb43da03a8a_story.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2be99912/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwashington-post-food-calendar%2F2013%2F05%2F13%2F6e818afc-af7c-11e2-b59e-adb43da03a8a_story.html%3Fwprss%3Drss_food&t=Washington+Post+food+calendar" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwashington-post-food-calendar%2F2013%2F05%2F13%2F6e818afc-af7c-11e2-b59e-adb43da03a8a_story.html%3Fwprss%3Drss_food&t=Washington+Post+food+calendar" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwashington-post-food-calendar%2F2013%2F05%2F13%2F6e818afc-af7c-11e2-b59e-adb43da03a8a_story.html%3Fwprss%3Drss_food&t=Washington+Post+food+calendar" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwashington-post-food-calendar%2F2013%2F05%2F13%2F6e818afc-af7c-11e2-b59e-adb43da03a8a_story.html%3Fwprss%3Drss_food&t=Washington+Post+food+calendar" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Flifestyle%2Ffood%2Fwashington-post-food-calendar%2F2013%2F05%2F13%2F6e818afc-af7c-11e2-b59e-adb43da03a8a_story.html%3Fwprss%3Drss_food&t=Washington+Post+food+calendar" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664567895/u/0/f/636606/c/34656/s/2be99912/a2.htm"><img src="http://da.feedsportal.com/r/165664567895/u/0/f/636606/c/34656/s/2be99912/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664567895/u/0/f/636606/c/34656/s/2be99912/a2t.img" border="0"/>Tue, 14 May 2013 17:32:58 GMThttp://www.washingtonpost.com/lifestyle/food/washington-post-food-calendar/2013/05/13/6e818afc-af7c-11e2-b59e-adb43da03a8a_story.html?wprss=rss_foodBecky Krystalhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2be9758d/l/0L0Swashingtonpost0N0Cblogs0Cgoing0Eout0Egurus0Cpost0Clearn0Eto0Eroast0Ecoffee0Elike0Ea0Epro0Eat0Equalia0Ecoffee0Ein0Epetworth0C20A130C0A50C140Cf5edd0Aaa0Ebcb90E11e20Eb5370Eab47f0A325f7c0Iblog0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>While many of D.C.'s summer interns will spend the next few months getting someone else's coffee, a few lucky interns at <a data-xslt="_http" href="http://www.washingtonpost.com/gog/restaurants/qualia-coffee,1211430.html" target="_blank">Qualia Coffee</a> will actually learn to roast their own.</p> <p>The quirky Petworth coffeeshop/roasting company/good brew evangelist is looking for interns to learn the trade, says Qualia's owner and roastmaster, Joel Finkelstein. Finkelstein currently roasts all the beans that Qualia sells in-house and at local farmers markets, but demand is up and there's no one to man the roaster when he has jury duty.</p> <a href="http://www.washingtonpost.com/blogs/going-out-gurus/post/learn-to-roast-coffee-like-a-pro-at-qualia-coffee-in-petworth/2013/05/14/f5edd0aa-bcb9-11e2-b537-ab47f0325f7c_blog.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2be9758d/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Flearn-to-roast-coffee-like-a-pro-at-qualia-coffee-in-petworth%2F2013%2F05%2F14%2Ff5edd0aa-bcb9-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=Learn+to+roast+coffee+like+a+pro+at+Qualia+Coffee+in+Petworth" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Flearn-to-roast-coffee-like-a-pro-at-qualia-coffee-in-petworth%2F2013%2F05%2F14%2Ff5edd0aa-bcb9-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=Learn+to+roast+coffee+like+a+pro+at+Qualia+Coffee+in+Petworth" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Flearn-to-roast-coffee-like-a-pro-at-qualia-coffee-in-petworth%2F2013%2F05%2F14%2Ff5edd0aa-bcb9-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=Learn+to+roast+coffee+like+a+pro+at+Qualia+Coffee+in+Petworth" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Flearn-to-roast-coffee-like-a-pro-at-qualia-coffee-in-petworth%2F2013%2F05%2F14%2Ff5edd0aa-bcb9-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=Learn+to+roast+coffee+like+a+pro+at+Qualia+Coffee+in+Petworth" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Flearn-to-roast-coffee-like-a-pro-at-qualia-coffee-in-petworth%2F2013%2F05%2F14%2Ff5edd0aa-bcb9-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=Learn+to+roast+coffee+like+a+pro+at+Qualia+Coffee+in+Petworth" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664511268/u/0/f/636606/c/34656/s/2be9758d/kg/355/a2.htm"><img src="http://da.feedsportal.com/r/165664511268/u/0/f/636606/c/34656/s/2be9758d/kg/355/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664511268/u/0/f/636606/c/34656/s/2be9758d/kg/355/a2t.img" border="0"/>coffeelocal restaurantsTue, 14 May 2013 17:16:00 GMThttp://www.washingtonpost.com/blogs/going-out-gurus/post/learn-to-roast-coffee-like-a-pro-at-qualia-coffee-in-petworth/2013/05/14/f5edd0aa-bcb9-11e2-b537-ab47f0325f7c_blog.html?wprss=rss_foodCaitlin Deweyhttp://feeds.washingtonpost.com/c/34656/f/636606/s/2be971d4/l/0L0Swashingtonpost0N0Cblogs0Cgoing0Eout0Egurus0Cpost0Caunt0Eboo0Espices0Eup0Ebayou0Ebakerys0Eroux0Ewith0Ea0Ecrisp0Eamen0C20A130C0A50C140C2636973a0Ebcb80E11e20Eb5370Eab47f0A325f7c0Iblog0Bhtml0Dwprss0Frss0Ifood/story01.htm<p>When a High Priestess of the Kitchen summons, it's best to respond immediately, with a notebook and tasting spoons in hand.</p> <p>This was my mission last Friday, dispatched by Janice Boo Macomber, otherwise known as Aunt Boo. She's related to David Guas, chef-owner of Bayou Bakery in Arlington. Cajun's her game; she has taught cooking classes at least once a month since 2006 at the New Orleans Cooking Experience, a recreational school on Carondelet Street not far from the French Quarter that caters to mostly "Canadians, foreigners and the like," she says.</p> <a href="http://www.washingtonpost.com/blogs/going-out-gurus/post/aunt-boo-spices-up-bayou-bakerys-roux-with-a-crisp-amen/2013/05/14/2636973a-bcb8-11e2-b537-ab47f0325f7c_blog.html?wprss=rss_food">Read full article &#62;&#62;</a><img width='1' height='1' src='http://feeds.washingtonpost.com/c/34656/f/636606/s/2be971d4/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://share.feedsportal.com/share/twitter/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Faunt-boo-spices-up-bayou-bakerys-roux-with-a-crisp-amen%2F2013%2F05%2F14%2F2636973a-bcb8-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=Aunt+Boo+spices+up+Bayou+Bakery%27s+roux+with+a+crisp+Amen" target="_blank"><img src="http://res3.feedsportal.com/social/twitter.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/facebook/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Faunt-boo-spices-up-bayou-bakerys-roux-with-a-crisp-amen%2F2013%2F05%2F14%2F2636973a-bcb8-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=Aunt+Boo+spices+up+Bayou+Bakery%27s+roux+with+a+crisp+Amen" target="_blank"><img src="http://res3.feedsportal.com/social/facebook.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/linkedin/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Faunt-boo-spices-up-bayou-bakerys-roux-with-a-crisp-amen%2F2013%2F05%2F14%2F2636973a-bcb8-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=Aunt+Boo+spices+up+Bayou+Bakery%27s+roux+with+a+crisp+Amen" target="_blank"><img src="http://res3.feedsportal.com/social/linkedin.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/gplus/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Faunt-boo-spices-up-bayou-bakerys-roux-with-a-crisp-amen%2F2013%2F05%2F14%2F2636973a-bcb8-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=Aunt+Boo+spices+up+Bayou+Bakery%27s+roux+with+a+crisp+Amen" target="_blank"><img src="http://res3.feedsportal.com/social/googleplus.png" border="0" /></a>&nbsp;<a href="http://share.feedsportal.com/share/email/?u=http%3A%2F%2Fwww.washingtonpost.com%2Fblogs%2Fgoing-out-gurus%2Fpost%2Faunt-boo-spices-up-bayou-bakerys-roux-with-a-crisp-amen%2F2013%2F05%2F14%2F2636973a-bcb8-11e2-b537-ab47f0325f7c_blog.html%3Fwprss%3Drss_food&t=Aunt+Boo+spices+up+Bayou+Bakery%27s+roux+with+a+crisp+Amen" target="_blank"><img src="http://res3.feedsportal.com/social/email.png" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/165664510694/u/0/f/636606/c/34656/s/2be971d4/a2.htm"><img src="http://da.feedsportal.com/r/165664510694/u/0/f/636606/c/34656/s/2be971d4/a2.img" border="0"/></a><img width="1" height="1" src="http://pi.feedsportal.com/r/165664510694/u/0/f/636606/c/34656/s/2be971d4/a2t.img" border="0"/>FoodLouisiana State UniversityTue, 14 May 2013 17:03:31 GMThttp://www.washingtonpost.com/blogs/going-out-gurus/post/aunt-boo-spices-up-bayou-bakerys-roux-with-a-crisp-amen/2013/05/14/2636973a-bcb8-11e2-b537-ab47f0325f7c_blog.html?wprss=rss_foodBonnie Benwick