Bonnie S. Benwick

Deputy Food editor/Recipe editorWashington, D.C.

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It’s easy to forget that rock-hard block of green is a quick and versatile meal ingredient.

  • Jan 24, 2015

With chefs now firmly affixed in pop culture, the public is hungry not just for a meal but to satisfy its appetite for fame, too.

  • Jan 20, 2015

REVIEW | The author has studied and cooked it for 40 years, and is still learning.

  • Jan 17, 2015

Put some potatoes and beets in the oven today to exponentially expand your recipe options for next week.

  • Jan 16, 2015

Plate Lab: Every component of the classic meatball sub is upgraded at the chef’s casual Campono.

  • Jan 16, 2015

Under Ellie Krieger’s guidance, we have amended the standards for what constitutes healthful Post recipes.

  • Jan 12, 2015

The annual crop of healthful cookbooks took a turn for the better this year.

  • Jan 12, 2015

The first of our Basics series, with pro tips and recipes.

  • Jan 10, 2015

Treat your proteins to a flavorful rub or marinade before you freeze them, to expand your weeknight options.

  • Jan 3, 2015

Start the new year off with two foods that are super-good for you.

  • Dec 31, 2014
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About
Bonnie came to The Post from the suburban Journal newspapers in 1989 to work on the Style copy desk, soon filling in for Sports and the Metro Weeklies. She moved to the news desk a few years later, and then on to Outlook where she ended up as art director. The Food section was where she always wanted to be; she began working in that department in 2004. She writes the weekly Dinner in Minutes column, cookbook reviews, and manages recipes and photo shoots. She edited "The Washington Post Cookbook: Readers' Favorite Recipes" (Time Capsule Press, 2013).
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