Month: August 2014

Local breweries are kind of obsessed with Marion Barry. The mayor-for-life is a recurring theme in D.C.-area beer, inspiring colorful puns and providing an excuse to brew with marionberries (a type of blackberry from Marion County, Ore.). Here’s a history of the Ward 8 councilmember’s pint-sized cameos over the last few years. 2012 Flying Dog […]

TaKorean opens its second non-roving location in Navy Yard today with limited hours. A grand opening is scheduled for Monday, but stop by for lunch today and get three tacos for $7 instead of the regular price of  $9. The fast-casual restaurant will have the same menu as its Union Market counterpart with tacos, slaw bowls, and […]

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Next up in Mario Batali’s How To Tuesdays series? Don’t be chicken — we’re breaking down a whole bird with just a knife and two hands.

Chicken is meant to be eaten every way imaginable. For dinner parties, it will be the pretty, trussed breast; on game day, your go-to wings. And at midnight, when everyone else is asleep, it will be the drumstick you tear into with your bare hands.

Equal opportunists that we are, we’re bringing the whole bird home. Chef Andy Nusser of Tarry Lodge shows us how to break it down, starting with the legs and working our way to the breast. You’ll use every piece for dinner this week — and when all’s said and done, you’ll turn the bones into stock and the leftovers into the happiest of desk lunches. It’s thrifty, satisfying, and a little old world at heart — and that’s just the way we like it.

Got anything you want to learn from the Batali chefs? Let us know in the comments!

This video was made in collaboration with Mario Batali.

This article originally appeared on Food52.com: How to Break Down a Chicken

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It’s now official: David Chang will bring Momofuku to CityCenterDC. [Washingtonian] Oh, and Momofuku Milk Bar. [Twitter] Gordy’s Pickle Jar leases production facility in Petworth. [Express] Cork Wine Bar owner exceeds his D.C. Council at-large contenders in cash. [Loose Lips] Chef Justin Bittner leaves 8407 Kitchen Bar. [Don Rockwell] Rose’s Luxury, Eat The Rich, Southern […]

This is a smortato. It is a sweet potato stuffed with s’mores ingredients. That’s marshmallows, graham crackers and chocolate melted into a baked sweet potato. It is immaculate.

The Vulgar Chef

The flavor combination, of course, is nothing new. You…

The life of a forager often elicits images of hippies and extremists who want to live off the land. Seldom does that word draw to mind a business man. But it should, because some people, like David Siller of Philadelphia, have been able to turn the wor…