Cicadas: They’re what’s for dinner.

People can submit their recipes and food stories to “Reclamation,” an online exhibit opening at the National Museum of Women in the Arts in January.

Local chefs who stopped or scaled down business are taking to Instagram to walk home chefs through recipes.

Simple Summer: A Recipe for Cooking and Entertaining with Ease contains 40 recipes, personal stories, helpful tips and beautiful photos.

Don’t believe the trash-talking. Grapefruits are great, and they make for excellent cocktails.

Green garlic, sometimes called spring garlic, is simply garlic that has been harvested before the bulb has had a chance to mature fully., It’s only going to be around for a little longer, so here’s an idea of what to do with it before it’s all gone.

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.

“You really think so?” Joan Nathan asks this earnestly when I use the words ‘food world luminary’ to describe her.

The most wonderful season of the year is upon us. No, I’m not talking about Christmas, Hanukkah or even Festivus. For food nerds, December and January is prime time to enjoy one of the most fleeting of winter fruits, the Meyer lemon. And since the produce section of the grocery store is only going to get bleaker as the months go on (hello, unripe blueberries from Argentina), now is the the time to take advantage of this little bit of edible sunshine.

Cooking on Thanksgiving sure can be a hassle, even if you aren’t hosting anyone or need to keep a whole bunch of picky children satiated. Do you go the traditional route and prepare a turkey? What’s going to taste good? Where does one even start? Should you just go completely insane? Well, it’s pretty late for you to be asking these questions — but DCist is here to help. Our staff has a few ideas for the overwhelmed home chef’s Thanksgiving meal, no matter the size.