The Kernel Did It in the Kitchen

Photo by Marvin Joseph of The Washington Post

As a chef, I've cooked corn in every way imaginable. In my latest installment of The Process in Washington Post Food, I manage to find some fresh approaches to a corny subject. Read all about it here. 

Freeze-dried corn is a perfect garnish for this corn caramel custard  
Photo by Marvin Joseph of The Washington Post

Bake Yourself to Stardom

Lovely Photo by Linda Davidson of the Washington Post

Inspired by pastry chef Christina Tosi's "Momofuku Milk Bar Cookbook," I set out to master the technique. In my Washington Post column, The Process, I explain how I turned inspiration into creative reality. Read all about it here.

My Washington Flyer Dining Column: Hotspots for Dining à Deux

Where we're going now, especially when we want to be with your honeys: Unum, Rasika West End, Boqueria, Society Fair and the newly revamped and re-amped Jaleo Penn Quarter. Read all about them in July/August Washington Flyer.

From tapa to tap it: A sampling of tapas at Boqueria will get anyone in the mood.