After all the apples and pears of winter, the arrival of strawberry season is like a breath of fresh air. Bright, juicy, and sweet, strawberries are among the earliest hints of the summer fruit bounty to come.

From the first appearance of soft-shell crabs to the mild weather perfect for enjoy light seafood fare al fresco, spring is a great time to be a seafood lover. And for misplaced Southerners or lovers of Southern food, spring seafood is all about crawfish.

It’s the time of year when farmers and producers we’ve dearly missed over the winter start to return to the city.

DCist sat down with Peter Smith, Executive Chef and Owner of PS 7’s, and Andrew Markert, his Chef de Cuisine, to talk meat in casings.

DCist sat down with Peter Smith, Executive Chef and Owner of PS 7’s, and Andrew Markert, his Chef de Cuisine, to talk meat in casings.

D.C. is getting another themed eatery — the recently opened The Federalist is aiming to draw inspiration from the past, creating food that has the spirit of the Enlightenment.

D.C. is getting another themed eatery — the recently opened The Federalist is aiming to draw inspiration from the past, creating food that has the spirit of the Enlightenment.

With chilly weather on its way, we talk with D.C. native Sara Polon, who recently opened the first retail outlet for her three-year old soup company, Soupergirl, in Takoma Park.

With chilly weather on its way, we talk with D.C. native Sara Polon, who recently opened the first retail outlet for her three-year old soup company, Soupergirl, in Takoma Park.

Having lunch with Chef Art Smith is a bit like combining a family dinner, a gastronomic dream and an hour with US Weekly into two hours at a table. DCist recently got the chance to attend a lunch the chef was hosting at his D.C. restaurant, Art and Soul, where he shared some of his favorite dishes from the menu and all the stories of the people he’s cooked for that could fit into two hours.