Bonnie S. Benwick

Deputy Food editor/Recipe editorWashington, D.C.

Latest

Pick the right spud, learn how to cook it right and keep these tips in mind.

  • May 23, 2015

WEEKEND KITCHEN | When only the freshest, ripest fruit will do; plus, your top recipes of the week.

  • May 22, 2015

PLATE LAB | Simple technique and best ingredients elevate Bertrand Chemel’s grilled salmon salad.

  • May 21, 2015

WEEKEND KITCHEN | These byproduct meats of yore are at once hip and harder to come by.

  • May 15, 2015

WEEKEND KITCHEN | . . . plus six other food luminaries on early learning by example.

  • May 8, 2015

PLATE LAB | Artful flavors and textures in Nathan Beauchamp’s playful appetizer at the Fainting Goat.

  • May 8, 2015

WEEKEND KITCHEN | Papery skins, translucent scales. Old vs. young. Here’s what matters.

  • May 1, 2015

WEEKEND KITCHEN | We don’t need no stinkin’ handle on an upside-down metal bowl. Do we?

  • Apr 24, 2015

WEEKEND KITCHEN | While the getting’s good, do good things with spring’s funky early-bird vegetable.

  • Apr 17, 2015

Founder Yael Krigman raised almost $75,000 through Kickstarter to fund the project.

  • Jul 18, 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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