Napa wines needn’t be the benchmark. Let’s appreciate what other regions do well, too.
Wine is now made in many parts of the country, and each region excels at its own style.
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At just $15, this lighter red wine from Greece makes for fine sipping
RECOMMENDED | Plus, three tasty whites and a sparking New Zealand sauvignon blanc to end the week on a festive note.
Apple growers in Pennsylvania’s South Mountain region tap into America’s taste for cider
For the best cider, you need the best apples. And this region grows them, thanks to its climate and soil.
A guide to sweet potato varieties: How to choose, prep and store them
A look at different types of sweet potatoes and when to use each in your recipes.
Highlights
What are your favorite ways to use sheet pans? And all your cooking questions.
Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.
Apple pie parfaits reinvent the iconic dessert in a lighter, unfussy way
All of the flavors of apple pie, but none of the fuss.
Cheddar biscuits loaded with eggs, bacon and spinach are why we love breakfast for dinner
This cheddar biscuit sandwich recipe from chef Alex Guarnaschelli makes two extra biscuits — for snacking while you cook, or breakfast the next morning.
6 light soup recipes to usher in autumn
Brothy soups, chunky soups, creamy soups, but all light soups, ready for early fall.
These vegetarian dumplings show just how good canned mushrooms can be
Pantry-friendly vegetarian dumplings are filled with canned mushrooms, bamboo shoots and two flavor-packed sauces.
This chile-lime tuna with quinoa gets its flavor from a quick, citrusy marinade
Make double the amount of marinated tuna and use the leftovers to make a second meal.
‘Diet for a Small Planet’ helped spark a food revolution. 50 years later, it’s evolving.
Frances Moore Lappé’s “Diet For a Small Planet” is one of the most visionary books of the past half-century, says Michael Pollan.
How to make a better grilled cheese: 7 tips for a cheesier, crispier, more flavorful sandwich
A good grilled cheese can become great with just a few small tweaks.
Dried fruit isn’t just for snacking. These 6 sweet and savory recipes use it up.
Think beyond granola and sprinkling over cereal. Dried fruit can add nuanced flavor to savory dishes, too.
Vegan feijoada, with black beans and lots of smoky flavor, makes a hearty main
The meatless version of a popular Brazilian dish is filling, flavorful and frugal.
8 great crepe recipes, including butter, buckwheat and sizzling rice
Many cuisines feature sweet and savory crepes or thin pancakes similar to them, which can be served for breakfast, lunch or dinner.
Kasha varnishkes turns humble buckwheat, pasta and onions into something extra special
Made with buckwheat, pasta, onions and sometimes mushrooms, this delicious Eastern European Jewish dish belies its humble roots.
For a Maryland winery, modern updates for the future hold the keys to preserving its past
A Holocaust survivor started a winery and meadery to preserve family legacy. Now, his granddaughter is working to ensure its future.
This $15 red from Turkey tastes like a young Bordeaux without the price tag
RECOMMENDED | Plus, a Turkish white, Spanish verdejo and two French wines to round out the week’s picks.
Our favorite recipes for late summer and early fall
Our favorite recipes right now include apple cake, simple pastas, saucy roasted squash and BLTs.