Restaurants that are offering something a little different than the standard mold of the three-course appetizer, entree, and dessert menu.

The best practices for serving up a plate of delicious dairy this holiday season.

This week’s Weekly Feed is all about fondue at places that don’t start with “Melting” and end with “Pot.”

If you’ve been buying your cheese from Giant or Safeway, you’re getting but a taste of the wild and wonderful world of fromage. Luckily, there are entire stores devoted to the art of turning milk into smelly wheels of deliciousness. Here are our picks for the stinkiest, cheesiest shops in the D.C. area.

Dish of the Week: Whipped cream Most people have already ramped up their holiday baking with cookies, pies, cakes, and other sweet treats. But there’s one thing that can make all those things better… whipped cream. For the longest time I had an aversion to the stuff, because most of the time I was given Cool Whip. But real whipped cream is fantastic, and beyond easy to make — though if only using a whisk,…

Perhaps it’s time to change up the old routine. Maybe, instead of coming home from work and snuggling up on the couch with your block of aged cheddar, smoked gouda, a knife, and a box of Triscuits, it’s time to take your cheese habit to a more refined setting. If you live nearby Cheesetique in Del Ray, Alexandria, chances are that the lovely folks there are already feeding your cheese habit. To accommodate the growing…