The Washington Post

Readers share the dishes that reflect their heritage.

(Jennifer Chase / For the Washington Post)

The rest really is all gravy.

These are not your ordinary green salads.


2017 Fall Dining Guide: The best restaurants in Washington

There’s never been a better time to be a diner in D.C. Here’s Tom Sietsema’s top 10 restaurants along with 43 other favorites.

Farmers markets in the Washington area

Pick a day, and find a location near you.

Free Range on Food: Wednesday, Nov. 22, at noon

LIVE CHAT | Stuffing (or dressing) from around the country, last minute Thanksgiving tips and more. Guests Julia Turshen and Erin McDowell join us.

Washington Post Food Anchor Mary Beth Albright’s Food Hacks: Do It Yourself Meatballs!

8 recipes, including an alternative for the cranberry haters (whoever you are).

DINNER IN MINUTES | This dish is an example of chef smarts applied to humble pasta, potatoes and Parm.

Challah pull-apart rolls, anyone? You’re going to need something to soak up that gravy.

So you forgot to defrost your bird? That’s no reason to panic.

In interviews with dozens of women, a picture of rampant assault and harassment emerges. And not just by powerful chefs.

  • Review

FIRST BITE | A new spinoff of Springfield’s Afghan Bistro brings old favorites and new highlights across the river.

Featuring a maple-sweetened custard that might just upstage your aunt's pumpkin pie.

PICKS | Splurge on a sparkler from Willamette Valley, or sip a $19 pinotage from Mendocino.

WINE | Pioneer Diane Flynt is discontinuing her sought-after Foggy Ridge label.

23 desserts for your consideration, because what’s Thanksgiving without ’em?

Whether you're cooking, watching football or dodging in-laws, it pays to have a strategy for your holiday drinking.

From Pennsylvania Dutch potato filling to Cajun dressing, it’s a wide world of this holiday side.

Is there an etiquette for workplace refrigerators? Should there be? Our short mockumentary from the Dept. of Satire explored these questions.

Boil ‘em, mash ‘em, stick [leftovers of] ‘em in a stew.

  • Review

2.5 stars | John Critchley guides Robert Wiedmaier’s seafood restaurant in exciting directions

Green beans, Brussels sprouts, butternut squash with cream soda (!) and more.

Load More
Recipe Finder
Plan dinner, try new foods or explore cuisines with Recipe Finder, a database of recipes tested by The Washington Post.
Most Read Lifestyle
The story must be told.
Subscribe to The Washington Post



Success! Check your inbox for details.

See all newsletters