Calling all dill lovers: This old-school ham salad sandwich is for you
Old-school ham salad gets a big boost of flavor from a generous helping of herbaceous dill.
(Scott Suchman for the Washington Post/food styling by Lisa Cherkasky for The Washington Post)
Tom Sietsema’s 8 favorite places to eat right now
A long-running French bistro, a bright and breezy Levantine cafe and more.
D.C. restaurants are hoping for a ‘Biden bump’ after the president’s Georgetown deli visit
With an order of just four bagels, the president signaled he plans to use the power of his office to help local restaurants.
Crispy, creamy and spiced (not riced!) cauliflower headlines these 7 recipes
Serve cauliflower crispy, creamy, pureed, loaded with spice or just raw.
Highlights
Free Range on Food Cooking Q&A (1/27)
Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes. We chat every Wednesday at noon ET.
Free Range on Food Cooking Q&A (1/13)
Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes. We chat every Wednesday at noon ET.
Coke’s new canned coffee tastes like a Coke — until it doesn’t
Coca-Cola with coffee is supposed to give you the pick-me-up of a soda and a cup of joe. But is it any good?
José Andrés talks about feeding the National Guard, tipping and whether he’d work in the Biden administration
Celebrity chef and philanthropist José Andrés says his high-energy personality probably wouldn't fit well with policy work.
7 ways briny, bright pepperoncini can perk up your meal
Pepperoncini are the pickled pepper we like to pick for all kinds of dishes.
To court socially minded millennials, some wineries are investing in more than grapes
To appeal to millennials, expected to become a dominant wine-consuming group, wineries are considering getting B corp cerfication.
A refreshing $14 Tuscan red seeks burgers or pizza for a delicious match
RECOMMENDED | This week’s sips also include two Italian reds, an Argentine malbec and an Australian sauvignon blanc.
Trinidad-style aloo and channa infuses an Indian classic with Caribbean flavor
A popular Indian dish, aloo and channa, gets an island interpretation with a local curry blend and punchy, fiery culantro.
For the Culture magazine celebrates Black women in food. Finally.
For the Culture, a magazine that celebrates Black women in food and beverage, makes its debut and is the latest sign of a shifting food media landscape.
- Food
- Review
Like a good neighbor, Pennyroyal Station is there for you
On the menu in Mount Rainier: all-American comfort food from chef Jesse Miller.
- Food
- Perspective
Is keto really better for weight loss? A new study takes a closer look at the diet.
Studies have found that keto diets can suppress the appetite to help you burn more calories — but the long-term results don't seem much different than other diets.
Hearty winter vegetables are at the root of this red wine chicken stew
A flavorful chicken stew with red wine and root vegetables nourishes the soup and warms the belly.
Potatoes aren’t the only vegetables you should be mashing
A how-to guide for mashing different types of vegetables beyond just the humble potato.
Mashed celery root shines in this bright vegan side dish
Mashing turns the gnarly celery root into this smooth vegan side dish.
Find out why Anthony Bourdain’s boeuf bourguignon is one of our most popular recipes ever
The classic French boeuf bourguignon takes time but pays dividends in warm, wintry comfort.