I'll be in DC for a couple of nights next week. Already have a reservation at the Dabney for one night, but trying to choose a restaurant for my second evening. It's between Rose's Luxury and Tail Up Goat. Input?
Vegan Chef Tony Mongeluzzi shows us his favorite fall dish. It's an umami bomb that fits right in at a Thanksgiving feast. Get the recipe, and see more vegetarian Thanksgiving dishes here.
Roasted Butternut Squash Kale Salad with Tahini Dressing
This healthy and delicious salad pairs kale with tender roasted butternut squash and red onions, plus a rich tahini dressing and crunchy toasted pine nuts. It's a great holiday side dish, and leftovers make a hearty lunch. Get the recipe.