Food & Drink

Restaurant Review: Rice Paper

Rice Paper serves up the intense flavors and traditions of South Vietnam.

Home Plate September/October 2013

Pickles, cakes, and more

Defending the Caveman

Why have so many local residents adopted paleo eating and CrossFit workouts with cultlike reverence? One writer ventured to find out.

Sweet Success – Fluffy Thoughts Bakery

Cake designer Lara Stuckey outgrew her commercial kitchen earlier this year and needed additional space for the daily cycle of baking, cooling, icing and hand decoration...

Home Plate July/August 2013

Discover what's so great about goat, and why an "extra virgin" label does not necessarily promise a superior olive oil.

Goat-To Source – Lebanese Butcher

For 25 years, Kheder Rababeh has raised grass-fed sheep, beef cattle and goats on his farm in Warrenton, Va...

Oil Change – Ah Love Oil and Vinegar

First-time visitors to the specialty boutique Ah Love Oil & Vinegar often find that there is much to consider...

Secrets of a Sommelier

How much can a former punk rock guitarist possibly know about wine? In David Denton’s case, a lot.
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Home Plate March/April 2013

Bailey's Crossroads' "Little Ethiopia," gluten-free sweets and the pantry staples local chefs keep stocked at home.

Home Plate January/February 2013

How to order dim sum like a pro. Plus, a new tea house and Arlington's coolest underground supper club.

Home Plate November/December 2012

Say hello to seasonal brews, Italian sweets and Merrifield's new Mosaic District. Plus, what to do with all that leftover Halloween candy.

New Beginnings

What can you do with old coffee grounds and used french fry oil? A behind-the-scenes look at what local restaurants don't send to the landfill.