In this month’s Washingtonian, I review the cooking of Adam Longworth, the Gotham Bar and Grill alum who has taken over the stoves at Penn Quarter’s 701. I’ve had a lot of restaurant meals since then, ...

When one of our neighbors brought over a bag of tangerines, I juiced some and made a citrus marinade. It turned out to be perfect for this pork stir-fry. You can vary this dish in several ways.

Warm, fragrant, and easy to prepare, this jasmine rice Instant Pot recipe brings a sense of sweet warm comfort to any meal. Whether I’m planning a weeknight dinner or need a fast side dish for ...

We'll be the first to admit that cooking rice requires some guesswork, from nailing the ratio of grains to liquid to knowing when it's actually done. So, after looking into other methods for cooking ...

Typically made with leftover rice, fried rice is a great way to make a meal from small bits of meat, chicken, or whatever vegetables you find in your fridge. In this Thai-inspired version, shallots, ...

This recipe originally appeared in the November 2018 issue. For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season.

1. In a saucepan of boiling salted water, blanch the snap peas until crisp-tender; using a slotted spoon, transfer to a plate and let cool. 2. Add the rice to the boiling water and cook, stirring a ...

Chef Bryant Ng’s chicken rice recipe calls for jasmine rice cooked in a ginger broth and poached Mary’s free-range chicken. It’s a minimalist dish, without any of the Singaporean-Vietnamese flavors, ...