Toasted couscous is the nutty base for this smoked fish and vegetable salad
Toasting couscous before steaming it give this smoked trout salad an extra layer of flavor.
(Laura Chase de Formigny for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
6 tasty vegetarian mains that will get you fired up to grill
Vegan and vegetarian main dishes for your grilling fest.
In defense of the electric stovetop, the surface most American home cooks use
You can cook just as well with an electric cooktop as gas, despite what some chefs, TV shows and manufacturers will have you think.
- Food
- Review
At Borek-G, a mother and son dish out sublime tastes of their Turkish homeland
With Borek-G, a Turkish grocery and eatery in Falls Church, Dilek and Huseyin Kaygusuz have hit the mark, yet again.
Highlights
Icebox cakes, no-bake desserts 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.
How to cook a holiday brisket that will be tender every time
Pick the right cut of brisket, and cook it slowly. This recipe is a great place to start.
The Biden administration wants to promote competition in the alcohol industry. Some prefer the status quo.
A new executive order aims to improve competition across several industries, including alcohol.
Looking for an affordable weeknight wine? At $10, this bright, juicy shiraz fits the bill.
RECOMMENDED | Plus, two more affordable wines from Australia and New Zealand, a red from Spain and a white from Burgundy to complete the week’s lineup.
Why you shouldn’t fear MSG, an unfairly maligned and worthwhile seasoning
Monosodium glutamate, a.k.a. MSG, can be a very useful tool for boosting flavor. Here's some background on the ingredient and how to use it at home.
- Food
- Review
Yet again, Thamee reinvents itself. The constant is the chef’s soulful cooking.
At Thamee, D.C.’s singular Burmese retreat, Jocelyn Law-Yone plays chef and curator
Watermelon and cucumber salad is as refreshing as it is easy to make
A cooling, refreshing watermelon-cucumber salad that's easy to make and even easier to eat.
I found an old-school technique to conquer my jam fears. Then I tried to figure out if it’s safe.
Skipping the water bath method made canning jam doable for me. But was it safe?
Blueberry jam meringues with a sprinkle of espresso powder are a crispy, chewy treat
A sprinkle of espresso powder balances the sweetness of these blueberry jam meringues.
This small-batch blueberry jam recipe has a surprising secret ingredient
This jam recipe from cookbook author Camilla Wynne uses the open-kettle method, but the jam can be finished in a water bath, if you prefer.
Fresh fish tiritas are a faster way to ceviche
Marinated strips of fish in a lime, onion and oregano mixture make for a fast and filling dinner.
- Voraciously
- Perspective
Padma Lakshmi says disparaging Indian food isn’t funny. It’s ugly.
Padma Lakshmi says Gene Weingarten's column was lazy, racist, unfunny -- and incorrectly painted India's complex cuisine with an insultingly broad brush.
Back-to-school recipes, including breakfasts, lunches and snacks, for students of all ages
Recipe ideas for mornings, afternoons and beyond.
This Black Forest icebox cake is a stunning no-bake dessert
The classic cake becomes a cool no-bake dessert with fresh cherries, store-bought chocolate cookies and a cherry and cream cheese whipped cream.
Pico de gallo, a classic Mexican salsa fresca, is more than a garnish
Make a meal out of this salsa fresca with tortillas, chips, beans, barbecue, hot dogs, salads and more.