food fare

Thanksgiving is a time when families and friends get together to give thanks for what they have.
The celebrations often happen around the table with a variety of traditional foods. In this Food Fare segment, News4’s Eun Yang caught up with celebrity chef Wolfgang Puck to get his take on the Thanksgiving meal.

Chef Patrice Cleary of Purple Patch uses her mother’s recipe to make one of the restaurant’s signature dishes — lumpia. News4’s Eun Yang learns how to make this traditional Filipino dish.

In the heart of Navy Yard, you can get a taste of Puerto Rico with one stop at La Famosa. Mofongo is one of the traditional dishes from Puerto Rico you can find on the menu. “The dish we all think came probably from West Africa and was introduced into Puerto Rico, you know, through colonialism,” owner and Chef...

In the heart of Navy Yard, you can get a taste of Puerto Rico with one stop at La Famosa.  Mofongo is one of the traditional dishes from Puerto Rico you can find on the menu.  Chef Joancarlo Parkhurst shows Eun Yang how to make it.

From Trinidad and Tobago to H Street NE, Chef Peter Prime is sharing his native roots through the Caribbean-influenced cuisine at his restaurant, Cane.

From Trinidad and Tobago to H Street NE, Chef Peter Prime is sharing his native roots through the Caribbean-influenced cuisine at his restaurant, Cane.

Geraldine Mendoza and Teresa Padilla never thought they were going to open a restaurant during the pandemic. From selling Mexican food out of a house, to an expanded pop-up— the women opened their brick-and-mortar, Taqueria Xochi on U Street, after business boomed from selling dishes such as cemitas—sandwiches from Puebla, Mexico. “I guess the pieces just fell into place in...

Geraldine Mendoza and Teresa Padilla never thought they would open a restaurant during the pandemic; both were furloughed from their jobs at China Chilcano. A pop-up has now transformed to a brick-and-mortar, Taqueria Xochi, on U Street NW.

Roaming Rooster, one of D.C.’s most well-known local restaurants for chicken sandwiches, has launched a breakfast menu featuring a buttermilk biscuit perfected over two years.

Roaming Rooster is already known for its delicious fried chicken sandwich.  Now the family-owned restaurant is introducing a breakfast biscuit to its menu.  Eun Yang spoke to co-owner Biniam Habtemariam, about how it took two years to perfect the biscuit.