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Start on the stove top and finish in the oven, all in one pan.

(Photos by Tom McCorkle for The Washington Post; Food styling by Lisa Cherkasky for The Washington Post)

The smart ways to make your tomatoes, potatoes, carrots, bananas and more last longer.

  • Candy Sagon
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  • 1 day ago
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These peppers can do it all.

Taco Bell said the employee who refused drive-through service to a customer in Hialeah, Fla., no longer works for the company.

Highlights

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, Sept. 19, at noon

We'll be talking about reusable straws, endlessly adaptable galette, this week's recipes and more. Guest Polina Chesnakova joins us.

A sweet treat and several easy dinner recipes for you.

RECOMMENDED | Plus four other bottles worth seeking out.

The wine industry appears uneasy about — and could be threatened by — cannabis legalization.

  • Perspective

The Netflix movie is one of several recent instances of the media finally treating Korean food with respect instead of exoticizing or misunderstanding it.

  • Nicole Y. Chung
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  • 4 days ago
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The crusts become bread pudding, apple peels become cinnamony crisps and more.

  • Nevin Martell
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  • 4 days ago
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Washington Post food anchor, Mary Beth Albright, joins Patrick O'Connell as the chef and owner waits to hear if the Inn at Little Washington will receive its coveted third Michelin star.

They can all be done in advance.

"It's clear that Washington now has joined the ranks of the great gastronomic capitals of the world," says the Michelin Guide's director

NOURISH | Date sugar takes the place of granulated sugar in these healthful treats.

BRINGIT! | It’s easy and just made for sharing with friends.

We've got food safety tips and recipes you can make if you're stuck at home.

It's called the Waffle House Index, and FEMA uses it. No, really.

This takes a few minutes to assemble, when you have galette dough already on hand.

  • Polina Chesnakova
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  • 6 days ago
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For half the effort, you can make something deliciously and easily adaptable to any food or mood.

  • Polina Chesnakova
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  • 6 days ago
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Some are working on degradability, others are designing new packaging or embracing new materials

  • Kristen Hartke
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  • 6 days ago
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A deliciously savory option for fall, that uses Endlessly Adaptable Galette Dough.

  • Polina Chesnakova
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  • 6 days ago
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These treats are so rich, fudgy and easy to make, that they are gluten-free is almost beside the point.

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