The Washington Post

Almond-filled ones might be taken for granted in France, but they are a cut-above in America. Here’s how to make them at home — starting with already-baked pastry.

  • Charlotte Druckman
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  • 2 days ago
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(Deb Lindsey / For the Washington Post)

Including watermelon gazpacho and, oh yes, watermelon punch served in a watermelon.

RECOMMENDED | And the bottles that prove it.


The 2018 Spring Dining Guide

With so many new restaurants in D.C., who can keep up? Tom Sietsema reviews 30 places that opened in the last year, including his top 10.

Free Range on Food: Wednesday, July 11, at noon

We'll be talking about tips to break your plastic habit, how to drink tequila, this week's recipes and more. Guest Kristen Hartke joins us.

Our insatiable love for pink wine created a booming market that helped lay the groundwork for fraud.

Featuring breezy and long-simmered recipes alike.

Please, don't just toss a bunch of chopped fruit in a bowl.

FIRST BITE | The Finnish chef at Mikko in Dupont Circle offers the best of Scandinavia.

NOURISH | You can use whatever summer berries you have on hand.

FOOD TRENDS | Zhug brings herbaceous flavor to dishes from Yemen, Israel and more.

  • Perspective

The chips aren't too similar to the super spicy Nashville dish.

Hot chicken might be so 2016, but Pringles has just added the flavor to their lineup. How much do they resemble the real thing? The Post's Maura Judkis finds out.

Fried green tomatoes, healthful crab cakes and more.

Fast and refreshing, this Spanish specialty should be in every cook's repertoire.

  • Review

Like his Baltimore original, Spike Gjerde’s restaurant in the Line hotel pays tribute to Mid-Atlantic bounty.

  • Perspective

And it should stop trying to be. The quesadillas, avocado tostada, salad and shake the company is testing show that it needs to focus on its strengths.

  • Lisa Fain
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  • 4 days ago
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Use this technique, and the fish won't stick to the grill pan or grate, while picking up flavor.

Coconut water and pineapple-infused rum give this drink a light summertime vibe.

In its place: healthier items such as acai bowls.

These recipes have us feeling … peachy.

WEEKNIGHT VEGETARIAN | Chef Saiphin Moore proves you don’t need fish sauce to make traditional Thai dishes.

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