Bonnie S. Benwick

Deputy Food editor/Recipe editorWashington, D.C.


Follow nine simple steps to come up with an impressive platter for the feast.

  • Nov 21, 2014

Is there a single baked product that everyone at the table would enjoy?

  • Nov 18, 2014

The lack of dark meat is the only downside to choosing this manageable cut for the holiday.

  • Nov 18, 2014

Patowmack Farm executive chef Tarver King pays homage to his home state and culinary history.

  • Nov 18, 2014

Butcher Pam Ginsberg of Wagshal’s Market doesn’t, so why should you?

  • Nov 17, 2014

You can — and should. There are several ways to do it, with turkey and without.

  • Nov 17, 2014

DGS Delicatessen delivers richness, juicy crunch, sweet-sour tenderness and a sharp bite in one big plateful.

  • Nov 14, 2014

Commentary: As Gabrielle Hamilton’s first cookbook draws rave reviews, questions are raised about its format.

  • Nov 4, 2014

Zeynel Uzun’s Turkish version, Kazandibi, is creamy, smooth and a bit tricky to get just right.

  • Oct 31, 2014

A few things we learned from testing recipes in the genre of individual-portion crust-filling combos.

  • Oct 28, 2014
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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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