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Food & Dining


New Mike’s Nashville Hot sets opening date for Centerville restaurant

The Mike’s Nashville Hot restaurant at 6230 Far Hills Ave. (Ohio 48) in the Shops of North Village retail center in Centerville will host its grand opening next Monday, Jan. 30, founder Mike Craddick told this news outlet today. The Centerville restaurant will be the second in the Dayton area for the locally owned and operated Mike’s Nashville Hot. The first location opened Nov. 23 in...

What to do with leftover almond milk?

Recent online special guests included Bruce Weinstein and Mark Scarbrough, who wrote about cooking with an Instant Pot. Here are edited excerpts from that chat. Recipes whose names are capitalized can be found in our Recipe Finder at washingtonpost.com/recipes. Q: I bought a quart of unsweetened almond milk because the soup recipe I have called for 1/3 cup. The soup is great, but any suggestions for...
The simple, satisfying roasts of Tuscany

The simple, satisfying roasts of Tuscany

Florence's most iconic dish is, without a doubt, bistecca alla fiorentina: an enormous porterhouse steak, minimally seasoned with salt and pepper, grilled and served bloody rare. It's a showstopper, for sure. But it's not for everyone, or for every occasion. Less well known, but just as worthy, are the simple roasts served in the city's cozy trattorias, in family-run restaurants in the countryside...
Fabulous recipes with just 5 ingredients (or fewer!)

Fabulous recipes with just 5 ingredients (or fewer!)

Special vanilla extract from Williams-Sonoma is ideal for baking

Special vanilla extract from Williams-Sonoma is ideal for baking

As rarefied as chocolate can be, vanilla is right there with it. It’s been called “the world’s most popular flavor and scent.” What we know as “vanilla extract” is the fragrant liquid laboriously derived from the seed pods (called “beans”) of the vanilla orchid. Overly sweet vanilla flavorings abound, but the real extract has a unique aroma and distinct...

That bottle of wine you’ve been saving? Drink it

It was about as ordinary as a night could be, the night we opened the prized bottle. It was a Saturday, sure, and that ramps things up a little. But as Aristotle or somebody said, a Saturday is a Saturday. Several of my siblings were together, and that was worth something, and the reason we were together was to watch two of our nieces in a dance performance, which was worth yet another something....

Save-A-Lot carves niche 

Betty Duffey has several grocery stores vying for her business near her neighborhood in southern Pinellas County.  A Publix supermarket is 2.5 miles down the road, and she'll pass by a Winn-Dixie and a Walmart Neighborhood Market on the way there. Two miles in the other direction is an Aldi and a Walmart Supercenter. But Duffey, 63, does most of her grocery shopping at Save-A-Lot.  It's...
Fabulous recipes with just 5 ingredients (or fewer!)

Fabulous recipes with just 5 ingredients (or fewer!)

Simplicity is key. Life can be difficult. It can even be daunting. When you come home from a hard day of wrangling penguins, the last thing you want to do is put together a meal with 27 different ingredients. So you reach into the larder (does anyone even have a larder anymore? When’s the last time you saw the word “larder”?) and pull out a handful of ingredients. No more than five...

Unique takes on Southern cuisine

There is no shortage of Southern cookbooks. And with so many covering the perennially popular cuisine, there is a tendency to home in on certain regions, vegetarian dishes -- or just desserts and biscuits. Two Southern cookbooks released a couple of months ago take the South to more unexpected territory: India and the Pacific Northwest. In My Two Souths: Blending the Flavors of India Into a Southern...
SNEAK PEEK: A look inside new Beavercreek restaurant that opens today

SNEAK PEEK: A look inside new Beavercreek restaurant that opens today

Beavercreek’s newest restaurant opens today, Jan. 24, at 10 a.m., just down the street from the Soin Medical Center. “Wat da Pho” — a family-owned Vietnamese restaurant offering soups, sandwiches, noodle dishes, rice dishes, stir-fried lo mein and a wide variety of appetizers — is located at 3464 Pentagon Blvd., in a retail center that also houses The Wharf and Eye Mart...
Be transported to a tropical isle in mid-winter with these cocktails

Be transported to a tropical isle in mid-winter with these cocktails

As February approaches, it’s the time of year when we’re craving the bright blue skies of spring and summer. Recreate those sunny days while you’re at home by making cocktails full of fruity, tropical flavors. The two below — one with vodka, another with tequila and both with some form of pineapple — will have you booking your vacation to a sandy beach with rolling cerulean...
Homemade salsa verde swirls up quickly for black bean tostadas

Homemade salsa verde swirls up quickly for black bean tostadas

Our house has long been toasty on the bottom and cold on top for reasons we’ve never probed. In the parlance of the day, we’d shrug, “It is what it is.” Though we might have admitted, “What it is, is cold.” As winter settled in, the local listserve urged: Bleed the radiator. Violence solves little. And yet, the task sounded intriguing: Find radiator, insert key...
Minestrone soup is quick, hearty meal

Minestrone soup is quick, hearty meal

Here is a simple mid-week recipe for minestrone with a refreshing blend of flavors. The vegetables and sausage combine with the perfume of fresh basil and the crunchy texture of the pecans to make this hearty soup, which is a complete meal. This one-dish dinner can be made in 20 minutes. Acini pepe is a very small soup pasta. Any type of leftover pasta broken into small pieces or orzo (rice-shaped...
Let’s eat: Yakisoba

Let’s eat: Yakisoba

In China and Japan on New Year’s Day, long noodles are considered a lucky food because they symbolize long life. This spicy-sweet yakisoba recipe from Iron Chef Masaharu Morimoto is Japanese street food at its best — quick, easy and incredibly flavorful. It doesn’t take a lot of technique — just keep the ingredients moving — and you don’t even need a wok; a cast-iron...
Quick winter dinner: Stir-fry and wine

Quick winter dinner: Stir-fry and wine

There’s not much that’s easier to whip up at home than a stir-fry. Match this one, rich with pork and vegetables, to a variety of wines; below, we have options both white and red. Each plays up different qualities of the dish — do you love mushrooms? In it for the pork? Want to tone down the heat? Choose accordingly, and enjoy. Make this Pork and Peppers Stir-Fry Heat 2 tablespoons...
Test Kitchen recipe: Try out these seafood dishes

Test Kitchen recipe: Try out these seafood dishes

The texture of the Dungeness crab meat is finer than, say, king crab. Taste-wise it’s a tad sweeter. Both taste and texture make it ideal for today’s crab cake recipe, but you can easily substitute blue or king crab. Dungeness crab average about 2 pounds; figure one crab per person. And if crab isn’t your thing, Pacific Northwest and Alaskan salmon is another favorite. Seattle&rsquo...

Sending food back at a restaurant is perfectly fine — just do it right

Bad food at good restaurants happens. It happened to me twice — two days in a row — recently in Seattle. On Day One, at a place I’ve been to several times (and liked a lot!), the noodles could only be described as mushy, dissolving in the mouth in a very unpleasant way. A gluey sauce didn’t help matters, but the noodles had been unmistakably, distressingly overcooked. My friend...
Why comfort foods are so satisfying to body and soul

Why comfort foods are so satisfying to body and soul

The notion that some foods provide comfort is probably as old as the adult child of the first cook, who, having a bad day, prepared some dish remembered vividly from childhood. It’s likely that the dish was high in fat and carbohydrates, filling and satisfying. What that dish might actually be, of course, may depend on your gender — women tend to prefer sweets and snacks, while men prefer...

Why you should drink Champagne throughout the year

That Champagne toast you had at midnight on New Year’s Eve is fine. In fact, it’s great. I have had some memorable midnight toasts through the years. I’m sure you have too. But I’m also sure that I’ve had better ones at other times of the year. If you haven’t, I would recommend exploring that possibility in 2017. Fizzy wine on Dec. 31 is like chocolates on Feb....
Mastering the basics of soup

Mastering the basics of soup

Whatever the kind, all soups follow a similar road to deliciousness: Aromatics and main ingredients go into a pot, a liquid is added and the whole thing is simmered until done. While a good soup recipe is a great thing, their similar paths mean you don’t actually need one. Before You Start Think about the bowl of soup you want to sit down to. Is it a brothy chicken noodle? A chunky minestrone...
Onion season

Onion season

Ladies and gentlemen, the moment that we have all been waiting for has, at long last, arrived. Finally, it’s onion season! You’re beside yourself with joy, filled with a special feeling that’s normally reserved for the likes of peach or morel seasons. Maybe Dungeness crab. You wake up in the morning and the first thing you think about is … Wait, what’s that? You&rsquo...
Alice Waters’ new cookbook invites kids into the kitchen

Alice Waters’ new cookbook invites kids into the kitchen

Chez Panisse founder and “mother of American food” Alice Waters has added a new title to her bibliography, “Fanny in France: Travel Adventures of a Chef’s Daughter” (Viking, $20, 184 pages, with illustrations by Ann Arnold) for younger readers and home cooks of all ages. The book has a twist: Writing from the whimsical perspective of her daughter, Fanny, Waters &ldquo...
Pedaling pub crawl wagon set to launch in Dayton

Pedaling pub crawl wagon set to launch in Dayton

If you pedal from bar to bar, does it still count as exercise?  Dayton-area residents will soon have a chance to find out on a 15-person, “pedal- powered wagon.”   Cincinnati-based Pedal Wagon is bring its pedal and party concept to Dayton. Co-founder Jack Heekin said his company will partner with restaurants, bars and other businesses in the Oregon District and elsewhere...
EARLY LOOK: New restaurant, grocery store in the works in Riverside

EARLY LOOK: New restaurant, grocery store in the works in Riverside

A potential restaurant and grocery store is in the works in the Spin-Kemp center in Riverside, according to state records and Riverside officials. A limited-liability corporation doing business as “La Guadalupana” has applied to the Ohio Department of Commerce Division of Liquor Control for a license to serve alcohol at 5450 Burkhardt Road — space that previously housed a Salvation...
New brewpub opens today in Oxford and may add Dayton, Cincy locations

New brewpub opens today in Oxford and may add Dayton, Cincy locations

It’s opening day today for an Oxford brewpub that is already looking to add locations in the Dayton, Cincinnati and Columbus area. Scotty’s Brewhouse opens its doors to the public at 11 a.m. today, Monday Jan. 23, at 325 S. College Ave. near the Miami University campus in Oxford. The brewpub seats more than 200 and opens with more than 80 employees, and it serves lunch and dinner seven...
Ranking frozen chicken nuggets with chef Stephanie Izard

Ranking frozen chicken nuggets with chef Stephanie Izard

What processed snacks do you secretly (or openly) love? We’ve started asking that question of some of our favorite chefs, and the answers are all pretty amazing.  Inspired by some of these conversations, we’ve launched Snacks of Shame, a series in which chefs visit the Chicago Tribune test kitchen to sample the snacks they crave in the veil of night — on camera. For our first*...
Ranking frozen chicken nuggets with chef Stephanie Izard

Ranking frozen chicken nuggets with chef Stephanie Izard

5 wine recommendations 

5 wine recommendations 

Austria's grüner veltliner grape makes delicious wines at all prices, as this week's two examples demonstrate. We have a one-liter charmer that offers great value and a single-vineyard cuvee that shows what the grape can accomplish at the high end. To round out the selections, we have a lively red from Greece, an intriguing cabernet franc from the Loire Valley and, from Chile, one of the best...

Flute glasses are pretty, but they’re ruining your Champagne

I gave up the flute years ago. It was a pretty easy decision to make, since I was seeing so many other people giving it up. They were drinking sparkling wine from — brace yourself — regular wine glasses. And it was awesome. This wasn’t happening in restaurants, where some traditions of dining are slow to change, even amid the culinary experimentation of recent years. The broad-sweeping...

Roney rescues Cameron Hughes

So far, the feel-good wine story of the year belongs to longtime vintner Pat Roney, owner of Vintage Wine Estates. Last week, Roney's company announced the acquisition of Cameron Hughes Wines out of bankruptcy. Cameron Hughes is a saga of boom and bust. The popular value brand was founded by Cameron Hughes a decade ago. He parlayed his inside knowledge of the bulk-wine market into a unique national...

4 sous vide recipes

Sous vide, a fancy French term meaning "under the vacuum," is a cooking technique making its way to the home kitchen.  MODERATE 4 ripe Bosc pears  1 cup tawny port ½ cup granulated sugar 2 (2-inch) strips orange zest 2 (2-inch) strips lemon zest ½ teaspoon ground cinnamon  Vanilla ice cream, for serving Fill a stock pot with water and heat to 180 degrees. ...

Sous vide cooking technique makes its way into home kitchens

At his apartment in St. Petersburg, Kiran Balan preps for a dinner party. He fills a stock pot with water, clips his Anova immersion circulator to the side and sets the temperature to 137 degrees. In a 1-gallon freezer bag, he loads a petite tenderloin, butter, rosemary, thyme, sage and black peppercorns. He zips it partially closed, rolls it slightly to make sure all of the air is out and then seals...
A Pennsylvania restaurant that’s hot in more ways than one

A Pennsylvania restaurant that’s hot in more ways than one

As my mother tells it, the beef tongue she ate as a child was a dish to be feared — one boiled into edibility, then choked down when money was tight. What I encountered during a recent dinner at Luca, an Italian restaurant that opened in July in Lancaster, Pennsylvania, was not that tongue. This version melted in my mouth like an overpriced filet. The grass-fed meat had been brined for several...

In Maryland, 117 acres of slate and promise

The alert popped up on Drew Baker's phone one Sunday morning in July. A 117-acre parcel of farmland near Clarksburg in northern Montgomery County, Maryland, had come on the market. And he recognized the address. "We had already looked in that area, so we knew it was promising," says Baker, vineyard manager for Old Westminster Winery in Westminster, Md. "My wife and I went there, saw...
Bulk up the pilaf, and it's a meal

Bulk up the pilaf, and it's a meal

There are probably as many ways to approach rice as there are, well, cooks who love to make and eat it. At one extreme, you can throw a few ingredients into a rice cooker (or multi-cooker), press a button, let it do that set-it-and-forget-it thing and enjoy the perfectly acceptable side-dish result that emerges. At the other, you can take the kind of care someone like Philadelphia chef Michael Solomonov...
An eggplant trick to keep up your sleeve

An eggplant trick to keep up your sleeve

This recipe sounds like a mouthful, and it is - in a good way. Cashews and red onion provide a tender crunch, and there's just enough chicken to satisfy a carnivore. The niftiest thing about it, though, is how it treats the eggplant. You'll want to use what's called for here: slender Japanese eggplant or the baby Indian ones, so you can cut same-size rounds. Soaking them in salted water will draw...
5 things you should really try at Lily’s Bistro

5 things you should really try at Lily’s Bistro

Our can-do town of Dayton has a long history of being a city of innovators. This legacy doesn’t just apply to traditional business, over the years it has also very much applied to restaurants. One restaurant in 2016 that demonstrated its ability to switch things up was Lily’s Bistro in the Oregon District. Since opening in April 2013, the restaurant has grown by leaps and bounds,...
New Starbucks shop coming to Fairborn

New Starbucks shop coming to Fairborn

A new Starbucks will join the retail lineup at the Valle Greene development in Fairborn, the project’s developer, Oberer Realty Services, announced this morning. The 2,774-square-foot coffee shop will be located in the Shoppes at Valle Greene at 1187 E. Dayton-Yellow Springs Road. It will join an H&R Block office and a Cassano’s Pizza King restaurant that recently relocated to the retail...
Fish stew from Vivian Howard

Fish stew from Vivian Howard

Time: 1 hour 1 pound sliced smoked bacon    1 6-ounce can tomato paste 3 pounds white or red potatoes, peeled and sliced into 1/4-inch rounds 2 pounds yellow onions, peeled, halved and cut into 1/4-inch slices 6 garlic cloves, thinly sliced 3 pounds fish steaks (about 6 steaks) around 1-inch thick, with bones and skin intact (striped bass, salmon, red drum, rockfish or sheepshead are good...
Literary prose, ancient texts and other documents covered in ‘Eating Words’

Literary prose, ancient texts and other documents covered in ‘Eating Words’

This gift was in my holiday stocking, snuggled next to a gift certificate from the Davis Beer Shoppe and a bag of Kauai Coffee Koloa Estate beans. “Eating Words: A Norton Anthology of Food Writing” (W. W. Norton & Company; $19.95, 512 pages) compiles a millennium of literature related to one of the most universal human experiences. It includes writings from ancient Rome on the morality...
Stuffed, and still feeling good about it

Stuffed, and still feeling good about it

These stuffed peppers have a homey, old-world appeal but with a healthful update that makes them an even better fit on today's table. They are built on the same tried-and-true foundation of sweet bell peppers stuffed with a mixture of seasoned meat and grains, baked in a tomato-y sauce. But they have more color, nutrition and fresher flavor because brightly hued (more vitamin C-rich) red, yellow and/or...

A baker asks: Which cup to use?

Columnist Dorie Greenspan answered reader questions. Here are edited excerpts from a recent online chat. Unless otherwise noted, recipes with capitalized names are found in our Recipe Finder at washingtonpost.com/recipes. Q: Many times when I'm baking, a recipe calls for dividing the batter so that ingredients can be added to just a part of it. The instructions usually specify how many cups to take...

Burrata inspires a simple, indulgent weeknight meal

Like many avid grocery shoppers, I tend to rely on different stores for different kitchen staples. Publix has its reliable BOGOs; Winn-Dixie has a loyalty card that can save you lots of money if used frequently. And I will make a special trip to Aldi, the no-frills discount German grocery store with about 100 locations in Florida, for a few certain products. One of them is cheese. The chain carries...
Craving Chinese takeout? Make easy, stir-fried noodle dish at home

Craving Chinese takeout? Make easy, stir-fried noodle dish at home

Today, I want to share a recipe that I crave when I’m sick with a cold. When my sinuses are stuffed and my body aches, I crave Chinese food. I’m not talking about excellent renditions of Cantonese, Szechwan or Taiwanese cuisines that you might find at any number of excellent Chinese restaurants. I’m talking about Chinese-American food found in many American strip malls. Specifically...