On April 16, Alain Ducasse’s Adour will begin serving lunch seven days a week. The new menu is inspired by the recipes in Ducasse’s new cookbook Nature, which focuses on lighter local and seasonal produce.

Carbonara is one of those fatty, delicious preparations of pasta that most people love. What could be better than a rich, unctuous sauce that contains garlic, Parmesan, and cracked black pepper that is studded with bacon? Rustico‘s Steve Mannino was kind enough to share his approach to carbonara and how he applies it to Israeli couscous. The results are fantastic. Read on for the full instructions.

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…

While most kids were licking their fingers after dipping into the sugar bowl or squeezing mounds of maple syrup on to their pancakes, I took to sprinkling salt on my hands and licking it. (This was long before I knew that people usually follow this with tequila and a lime.) There has been a definite trend toward the addition of coarse salt to sweets. It’s been spotted on the brownies at Trader Joe’s, and…

Deck the halls, hang the mistletoe, and preheat the oven. ‘Tis the season for Christmas baking, which means it’s time to inundate your kitchen counter and colleagues’ desktops with an array of cookies, bars, and other sweet treats. Most supermarkets cater to holiday baking enthusiasts by offering huge discounts on staples like flour, sugar, and the requisite bag of chocolate chips, so stock up the pantry and try adding a few new recipes to your…

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…

There are few foods not improved by a little dip in hot oil, but no one has capitalized on this cooking method with as much gusto as the American South. Chicken, steak, okra, oysters, and hush puppies are just a few of the foods Southerners love to fry. Over the last few years, their Thanksgiving tradition of deep frying a whole turkey has become popular across the country, thanks to its quick cooking time, crisp…

Making bread at home can be daunting, even for the experienced home cook. Kneading and rising take time and muscle (or an expensive standing mixer), and the science of yeast can seem puzzling, to say the least. If this all seems like too much work, fear not. Delicious, homemade bread is within easy reach, thanks to one of the greatest baking discoveries of our time: beer bread. The magical properties of beer (namely, yeast) make…

Eating In is back, after a brief hiatus, just in time to take advantage of fall ingredients. Now that it’s cooled off, at least a little, we are finally in the mood for pumpkin, squash, apples, and cinnamon spice. Rather than just going to our local farmers’ market to pick up our produce, we decided to go straight to the source — the orchard. Within a one-hour drive from the city, you can find some…

We are food lovers, food enthusiasts, foodies — whatever you want to call us. Basically we like to eat (good food). Alongside our enthusiasm comes the difficult task of trying to restrain ourselves from ordering everything off the menu when dining out. It’s not because we’re that hungry, but because we want to sample all that the chef has to offer. This is one reason tasting menus are so fun. You get to try multiple…