This soup is perfect for the weekend after Thanksgiving: light, clean, soothing. Have fun with this; vary it as you see fit, i.e., add par cooked pasta–orzo is good–other vegetables such as carrots or tomatoes, even croutons. Make this your own. Make a lot (12 cups of broth) or a little (8 cups or ½ gallon), it’s all good.
Why settle for plain store-bought eggnog when you can doctor it up with a few more ingredients to create something extra special?
We have not one, not two, but THREE recipes to choose from using leftovers from Thanksgiving.
We have plenty of bistros in Washington, D.C., several of which are as delightful as those that line the streets of Paris, Brussels and all of your other favorite European cities.
Camille Ford and Tailgate Fan visit Cannibal Beer & Butcher in NYC for tripe chili dogs.
Everyone in America seems to have one item that must be on the Thanksgiving table when they sit to give thanks. For many it is a particular stuffing with crabmeat, chestnuts, or a distinctive herb like marjoram or sage. For others it is pumpkin, cranberry or pecan pie. For some it is burritos. We are a nation of divergent tastes and traditions.
Putting together a big Thanksgiving dinner is a lot of work. Why not give yourself a break and go out instead? All of these venues are offering a fabulous Thanksgiving menu that everyone in your family will love.
There are three things that everyone in Baltimore wants you to know when you come for a visit: Baseball great Babe Ruth was born here. Poet Edgar Allan Poe died here. And there’s a great Afghan restaurant owned by Hamid Karzai’s brother.
Stephenson’s was a long since closed SE Washington institution. The bakery made a number of items people would stand in line for after church on Sundays.
DC Cocktail Week kicks off Nov. 17 and we’ve selected the best options in what seems to be a competition for which restaurant can make a cocktail using the strange and unheard of ingredients.
While turkey is the quintessential Thanksgiving dish, it’s the side dishes that can make or break the meal. From roasted asparagus to classic pumpkin pie, it’s time to get inspired.