On ‘Downton Abbey,’ aspic matters

  • On ‘Downton Abbey,’ aspic matters

    On ‘Downton Abbey,’ aspic matters

    Extensive research goes into the fare shown in the kitchen and on the table in the hit PBS series.

    Becky Krystal

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2012/12/26/Food/Images/Carnival-Castle Project-Shoot day 99 - 131.jpg 296 197
  • Homely ingredients, 5 healthful dishes

    Homely ingredients, 5 healthful dishes

    Our annual week’s worth of eating better pays homage to vegetables that could use a little love.

    Stephanie Witt Sedgwick

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2012/12/28/Web-Resampled/2012-12-28/cc41c854-4b0f-11e2-8758-b64a2997a921_UUIDfdnourishjan5a1356054195--296x198.jpg 296 197
All We Can Eat

Duck with turnips, an everyday luxury

Duck with turnips, an everyday luxury

Edward Schneider

Neither deboning birds nor long braises will stop Cooking Off the Cuff from enjoying duck legs any day of the week.

All We Can Eat

Farmers Market Roundup: Jan. 5-6

Farmers Market Roundup: Jan. 5-6

Becky Krystal

Get bowled over by soup from area vendors, or make a pot of your own.

All We Can Eat

‘Top Chef Seattle,’ Ep. 9: Memory eraser

‘Top Chef Seattle,’ Ep. 9: Memory eraser

Carol Blymire

This week, cheftestants must put a “healthy” spin on a famous moment from previous “Top Chef” seasons.

All We Can Eat

We, the Food Section regulars, hereby resolve to. . .

We, the Food Section regulars, hereby resolve to. . .

Tim Carman

Whether promising to grow more food or drink more Riesling, The Post’s food and drink writers vow to make 2013 a tasty year.

All We Can Eat

Chat Leftovers: It’s your turn

Jane Touzalin

Today it’s the readers who have all the answers

Review

Good to Go: Sprig & Sprout in Glover Park

Good to Go: Sprig & Sprout in Glover Park

Andrea Adleman

Pho and Vietnamese sandwiches are made to order.

Review

Range firing on all cylinders

Range firing on all cylinders

Tom Sietsema

There’s a lot going on in Bryan Voltaggio’s “share plate environment.”

All We Can Eat

Barbecue caught fire in 2012

Barbecue caught fire in 2012

Jim Shahin

Smoke Signals recounts the year in brisket, pulled pork and diplomacy.

‘Downton Abbey’: Watch and eat

‘Downton Abbey’: Watch and eat

Becky Krystal

Here’s a menu inspired by the show and traditional British food.

Column

What wine lovers want more of

What wine lovers want more of

Dave McIntyre

Raise a glass to the international style? Not so fast.

Column

Bargain-priced wines for January

Bargain-priced wines for January

Dave McIntyre

The selection includes Spanish garnacha, French zinfandel and California chardonnay.

Column

Funky rum that packs a punch

Funky rum that packs a punch

Jason Wilson

Why hogo is so of-the-moment.

Washington Post food calendar for Jan. 7-Jan. 20

Becky Krystal

Events include cooking classes, a beer dinner and family tea.

All We Can Eat

While the brewer’s away, new labels in play

While the brewer’s away, new labels in play

Greg Kitsock

Devils Backbone Brewing set to release a spicy dubbel and dark lager.

All We Can Eat

Farmers Market Roundup: Dec. 29

Becky Krystal

This week, a new market joins the list.

This Week's Recipes

Recipe Finder

Editor's Choice

Farmers market listings

The Washington Post Food section’s 2012 listing and map of farmers markets in the area.

2012-2013 cooking class listings

Choose from nearly 160 classes given in the District and in the Virginia and Maryland suburbs.

Free Range on Food

Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.

Good to Go: Sprig & Sprout in Glover Park

Pho and Vietnamese sandwiches are made to order.

Food Features

Tom Sietsema

Range firing on all cylinders

WASHINGTON, DC - DECEMBER 26: Chef Bryan Voltaggio inside the new Range restaurant in Washington, D.C. on December 26, 2012. For Tom's weekly restaurant preview. (Photo by Marvin Joseph/The Washington Post)

Tom Sietsema

There’s a lot going on in Bryan Voltaggio’s “share plate environment.”

First Bite: Matchbox near U St. corridor

WASHINGTON, D.C., DECEMBER 6, 2012: Italian salami pizza with imported salami from Italy, marinated tomatoes and fresh arugula is served at Matchbox which opened a new location on 14th Street with three floors of dining rooms and a large bar. (Photo by ASTRID RIECKEN For The Washington Post)

Tom Sietsema

The latest Matchbox offers a chef’s table and separate carryout entrance.

The charms of Le Grenier

WASHINGTON, DC - OCTOBER 31: Jeff and Anne Squires dine at Le Grenier a new French bistro on H St. owned by Samuel and Marie Ziar which features a funky interior, several floors arranged with what appear to be the contents of someone's attic. 'Grenier' refers to such a space Wednesday October 31, 2012. (photo by Dayna Smith/for the Washington Post).

Tom Sietsema

In the Atlas District, tweaked bistro classics done well from chef Thierry Sanchez.

Bungalow Lakehouse in Sterling

STERLING, VA - NOVEMBER 29: Scallops at Bungalow Lakehouse, a sprawling new restaurant in Sterling with a stadium-size sports bar, an open air cigar room, two dining rooms and a cozy indoor bar Thursday November 29, 2012. (photo by Dayna Smith/for the Washington Post).

Tom Sietsema

Executive chef Jason Maddens builds on skills he learned from Michel Richard.

Tried, true and new at Woodward Table

WASHINGTON, DC - NOVEMBER 21: Jeff Buben poses in his restaurant Woodward Table Wednesday, November 21, 2012 in Washington, DC. (Photo by Katherine Frey/The Washington Post)

Tom Sietsema

The newest addition to Jeff Buben’s empire evokes Vidalia flavors.