The Washington Post

BRING IT! | They are delicious, economical and surprisingly easy to make.

(Deb Lindsey / For The Washington Post)

The petitioner hopes Caviar and DoorDash will follow the lead of Postmates and expand their delivery areas, too.

Featuring a paloma that's basically two ingredients.


Holiday cookie generator

More than 300 recipes to suit every taste.

Free Range on Food: Wednesday, April 18, at noon

LIVE CHAT | We'll be talking about using salted butter in baked goods, learning to enjoy a drink that betrayed you, this week's recipes and more.

RECOMMENDED | It’s perfect for spring sipping.

WINE | Here are the bottles — including unoaked whites and lighter reds — you should be seeking out this season.

Our ever-popular grilled corn recipe is back, which means grilling season must be approaching.

Whether you're in the mood for spicy, fruity or a little of both, homemade salsa comes together easily with just a handful of ingredients.

  • Review

The ground-floor bar below the formal steakhouse is the place for moderately priced fun.

April 20 is the day to drink dank beers.

FIRST BITE | Tastes of the Philippines, Korea and Thailand highlight chef Cathal Armstrong’s new restaurant at the Wharf.

Cannabis and hops come from a common plant family, inspiring breweries to produce special beers for 4/20. The Post’s Maura Judkis gives 7 of them a try.

The celebrity chef shares the honor with his sometimes nemesis, President Trump.

NOURISH | It’s full of spring vegetables and easy on the cheese.

Enjoy them in classic form, swirled with jam or even inside a cookie.

  • Review

Crab cakes, coddies and ham biscuits that hit the mark make every night homecoming in College Park.

  • Perspective

Besides, we should be able to discuss remaking SNAP without being labeled mean-spirited.

"This is completely false and in no way associated with Starbucks,” a company spokeswoman said.

Whether you need them for a salad, sandwich or plate of pasta, these panko-coated cutlets are here to save the day.

Potatoes, onion and eggs — a trio that promises good eating and many possibilities. Make this one-pan dish and you’ll learn how to fry.

  • Review

2.5 stars | The sushi house is at its best when diners let chef Yoshihisa Ota customize their meal

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