7 recipes to use up vegetable scraps for low-waste cooking
Looking to reduce waste in the kitchen? Check out these vegetable recipes that use even the scraps.
(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
Nearly 400 illegal shark fins found in a Texas restaurant
The possession of shark fins in Texas with the intention to sell is punishable with up to 180 days in jail.
2-ingredient chocolate shell is an easy way to upgrade your ice cream
With just two ingredients — chocolate and coconut oil — you can make a chocolate shell topping that may remind you of Magic Shell, but better.
This silky dark chocolate syrup is an all-purpose dessert star
A dark chocolate syrup recipe that takes ice cream, egg creams and chocolate milk to the next level.
Highlights
For Earth Day, ask us your kitchen sustainability questions
Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.
2021 Fall Dining Guide
Post Food critic Tom Sietsema's 48 favorite restaurants of the year in the D.C. area.
Eggless recipes for omelets, brownies and more amid soaring egg prices
If you're trying to avoid or conserve eggs with avian flu increasing the price of a carton, take a look at these sweet and savory recipes.
Use ramps in a simpler, made-for-spring riff on scallion pancakes
Ramps, also in the allium family, are in season for just a second, and they lend a soft, deeply aromatic quality to these pancakes.
World Central Kitchen partners recovering after attacks in Kharkiv
Volunteers at a Kharkiv relief kitchen already say they want to get back in the field to feed hungry civilians.
Atlanta ex-mayor says Capital Grille turned her away over her leggings
Keisha Lance Bottoms, the former Atlanta mayor, posted on social media that she was told she violated the restaurant's dress code.
7 spicy condiment recipes to wake up your palate
If you're looking for a flash of heat to round out your meal, look no further!
5 ways to cook and bake with mayo, for lovers and haters alike
Mayo is no one-trick pony. Here's how to get even more use out of the much-maligned sandwich condiment.
- Food
- Review
DC Chi Pie is heaven sent: Deep dish pizza with a local touch
The Capitol Heights pizzeria proved to be a higher calling for the family-run business.
Vegan sloppy Joes with beans and quinoa cut the meat but not the fun
This vegan sloppy Joes filling is also great in tacos — soft or crunchy.
9 snap pea recipes for salads, stir-fries and good spring eating
Snap peas are excellent no matter whether you eat them raw or cooked.
Vospov kofte, Armenian bulgur-lentil patties, make a light vegan meal
The patties known as vospov kofte are a traditional Armenian specialty that also happens to be vegan.
- Food
- Review
Roberto Donna is doing what he does best at Roberto’s in Vienna
Former longtime Galileo chef Roberto Donna is back in the kitchen in Vienna, serving up northern Italian food with seasonal flair.
- Food
- Perspective
This $12 rosé is a bright and refreshing warm-weather sipper
A weekly box with five wine recommendations for your weekly sips. This week, three Bulgarian wines are in the mix.
- Perspective
Wine eco-certifications: What they mean and how to read them
How to make sense of all the different wine certifications on the bottle label.
Smothered peas make a sumptuously savory pasta sauce
For a gloriously sumptuous meal, pasta with smothered peas will nourish and comfort.