When the D.C. Council sat down to its usual monthly breakfast this morning, its members were faced with a generous spread of scrambled eggs, grits, applesauce, fruit salad and massive danishes. But the lack of bacon or any other breakfast meat did not go unnoticed. more ›

This week we pay homage to the most glorious breakfast meat of all time -- bacon. more ›

Back by popular demand, bacon week will return to Restaurant 3 on October 14 and run through the 21st. The $30 three-course bacon menu includes options like Pork to the Third, BBQ Shrimp and Grits, and the well-balanced Bacon-Studded Waffle Ice Cream for dessert. If you're looking for a quick bacon fix, appetizers like the "Bacon Explosion" (woven bacon strips stuffed with sausage and cheese, stuffed with more bacon, and then flash fried) and the smoky, honey-glazed "Bacon on a Stick" should hold you over. Drinkable options include a tasty Bacon Bloody Mary and an intense Bacon Infused Vodka Martini. For fanatics looking to "bring home the bacon," free classes focused on curing and general bacon education will be offered. Contact Restaurant 3 for more info, just as soon as you stop drooling. more ›

You know the feeling, dessert lovers. It’s mid-afternoon, or after dinner, or the middle of the night, and your sweet tooth is throbbing, begging you to indulge as your mind wanders into that delicious dreamland of rich chocolate, creamy peanut butter and ... crunchy bacon? Well lucky for you, pastry chef Josh Short’s mind is just as twisted as yours. He designed this month’s special cupcake at Buzz Bakery in Alexandria, a chocolate cake topped with peanut butter mousse sprinkled with crisped pieces of thick-cut applewood smoked bacon. Short, the bakery’s executive pastry chef, thought it up mostly out of boredom. “I have the attention span of a three year old,” he said. “I get bored easily.” more ›

On the eighth day, God invented the turkey, so that man would have something to deep-fry. I have only come to this conclusion after years of doing my patriotic duty to consume massive amounts of turkey on Thanksgiving. The basic approach when frying a turkey is, well, rather similar to frying anything else. The main difference is the amount of oil involved (5 gallons in my case), and the lack of batter. The resulting skin is crispy and delicious, and the short cooking time keeps the meat from drying out. Also, once the turkey comes out of the oil, you now have a ready-made setup in which you can fry anything else that you might have in mind: chocolates, pumpkin pie, or in my case, bacon. The only real downside of this method is that there are no pan-drippings for making turkey gravy, but that can be remedied by separately roasting some turkey bits if you so desire. Here's how you proceed: more ›

Dish of the Week: Bacon-Balsamic Brussels Sprouts more ›