The Washington Post

This recipe calls for linguine or bucatini because the sauce is inherently flexible — tender, collapsing strands of garlicky, grated butternut squash cling to short and long noodles alike.

  • Julia Clancy
  • ·

Mary Beth Albright explains the Italian snacking tradition of "merenda," a meal between lunch and dinner.

  • Perspective

It’s worth checking whether local wineries and shops will deliver to you.

RECOMMENDED | Plus, white wines from Italy and rosés from France for sunny days ahead.


Highlights

Tom Sietsema’s top restaurants in Washington, D.C.: Fall 2019

Tom Sietsema celebrates 20 years with a bigger-than-ever guide to the city’s best restaurants.

Free Range on Food: Wednesday, April 1, at noon

Learning to cook, Passover, taking control of the kitchen, this week's recipes and more!

  • Review

Anju, Centrolina, Gravitas and Clarity demonstrate ace cooking — along with safety and hygiene

Customers, restaurant workers and drivers must all follow some rules to make these meal options safe.

The advice is the same as for any time spent outside the home.

How to buy groceries and food safely during the coronavirus pandemic.

The groundbreaking chef died at age 59 from coronavirus complications.

Pairs nicely with roasted chicken, kebabs or mezze platter.

Take a page from the vegans who are well-versed in substitutions.

Restaurant workers and owners share their fears as the coronavirus pandemic unfolds: covering rents, paying bills, staying alive.

  • Andre Chung
  • ·
  • Perspective

The Barefoot Contessa's call for a midmorning Cosmo is a reminder of what's really important.

They're cutting out the middleman for consumers hungry for fresh produce.

So many of us are relying on legumes these days, so here's a stellar Indian dish to try.

Do an inventory of the pantry, refrigerator and freezer, create a healthy meal plan and then make a grocery list.

If you've got puff pastry in your freezer and fresh or frozen broccoli on hand, you can turn out this quiche in no time.

This is the traditional brisket recipe that graces the holiday tables of much of the Eastern European Jewish diaspora.

The 'Four Weddings and a Funeral' creator just wants those recipes, and that isn't sitting well.

You won't feel deprived with these fantastic treats.

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