Bonnie S. Benwick

Deputy Food editor/Recipe editorWashington, D.C.

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The executive chef of The Source bypasses the wok and hot oil in favor of a casual, brunch-worthy spread.

  • Oct 10, 2014

Why an herb prized by the ancients evokes a curious range of responses among modern cooks.

  • Sep 30, 2014

A thoughtful, revealing approach to an underappreciated taste.

  • Sep 22, 2014

From the chefs at Willow Restaurant in Ballston, quinoa cakes that defy stereotypes in special cuisine.

  • Sep 19, 2014

It’s a Jewish New Year tradition, and here are ways to fine-tune the pairings.

  • Sep 17, 2014

Rowan Jacobsen’s guide to 123 heirloom varieties is a literary and visual treat, with recipes.

  • Sep 16, 2014

Global flavor combinations spice up these artisanal, handcrafted bars from chef Rachelle Dalva Ferneau.

  • Sep 10, 2014

Michael Schlow’s Latin-influenced comfort food begins with a smart sofrito.

  • Sep 5, 2014

Alex Levin’s experiments in encapsulation yield a savory-sweet surprise.

  • Aug 20, 2014

The breadth of reader recipes made this year’s contest entries some of the most interesting to date.

  • Aug 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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