The Washington Post

The recipe is an exercise in minimalism that produces maximum flavor.

  • Sonja Overhiser and Alex Overhiser
  • ·

  • Review

2 stars | Lebanese native Ghassan Jarrouj is once again frying falafel, grilling octopus and baking pide.

  • Review

McDonald's is the reason the word "nugget" is synonymous with chicken, but Tyson is the latest company to make them without.


Free Range on Food: Wednesday, October 23, at noon

DNA diets, new fangled pizza boxes, all about pears, this week's recipes and more!

The 2019 Spring Dining Guide

A look at 30 newcomers that underscore the allure of the District’s dining scene.

This month’s list includes places that almost, but didn’t quite, make it into the fall dining guide.

Q&A | At a conference at his family farm, he details the impacts — and talks about solutions

  • Amanda Little
  • ·

It's round. It's compostable. It seals with a snap. Is this the future of pizza delivery?

Mushrooms are the king of our plates.

  • Perspective

UNEARTHED | Do these genes make you (look) fat?

If you get them perfectly ripe, there's nothing like it.

From Alison Roman, it combines the nutty squash with spicy pistachios and tart, lemony yogurt.

Round, square, sweet or savory: There's no wrong way to eat them.

RECOMMENDED | Plus, pinot noirs from Spain and Oregon, a rioja from Spain and malbec from Argentina.

A good wine glass is like a perfect pair of jeans.

Sunflower seeds are more than an afterthought of a snack.

FIRST BITE | Carlie Steiner’s new venture is all about “food we like to eat, food we like to share.”

  • Perspective

Employ creepy garnishes, seasonal flavors — and spooktacular puns.

Consider this the cashmere throw of soups.

A spicy and bright salsa verde is this recipe's MVP.

  • Review

2 stars | Chef Colin Clark wants ‘to surprise people a little bit.’

Washington restaurateurs share what happens when politics comes to dine in their establishments.

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