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The dish is ginger-forward and light on the sauce.

Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie s. Benwick/The Washington Post
  • Perspective

My weekly drinks with co-workers have kept us together through anniversaries, deaths and the bittersweet passage of time.

Including a cinnamon sunflower butter, a microwave lemon curd and a Nutella clone.


Free Range on Food: Wednesday, March 20, at noon

We'll be talking about the magic of Maggi, baking with cornmeal, this week's recipes and more. Guest Maria Speck joins us.

2018 Fall Dining Guide

The D.C. dining scene just keeps getting better. Tom Sietsema reviews 48 of the best restaurants the city has to offer.

Coconut milk and Madras curry give this chicken filling depth and flavor.

  • Andrea Nguyen
  • ·

Easy and fun to make, this is a great way to make your foray into DIY Chinese buns.

  • Andrea Nguyen
  • ·

Omnipork aims to do in Asia what Beyond Meat, Impossible Foods and others are doing in the United States.

  • Andrew Genung
  • ·

Break up the tasks over two nights, and you're golden.

Keeping a bag of frozen shrimp in your freezer opens up a world of possibilities.

Here’s how to make the confections so widely prized in Iran.

  • Yeganeh Rezaian
  • ·
  • Perspective

These rarely exported wines are a delight.

  • Jason Wilson
  • ·

Despite a scandal in India in 2015, the product has become one of the great unifiers of the world's kitchens.

  • Khushbu Shah
  • ·

D.C. chef Eric Adjepong didn't get the chance to show viewers his full menu, which aimed to tell the story of the transatlantic slave trade.

FIRST BITE | The familiar fries at Frenchy’s Naturel hit all the right notes.

The honor comes after O'Connell earned his third Michelin star last year.

NOURISH | Cooking the chicken with the skin on, yields moist and flavorful meat.

You won't believe how fast and easy it is to prepare — and in a handy amount.

  • Maria Speck
  • ·
  • Perspective

As hard as it’s been, I have come away with something I needed: balance.

  • Nneka M. Okona
  • ·

We've got something for both sweet and savory appetites.

They're so good, they might just have you jumping for joy.

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