The Washington Post

The Post’s Food staff shares its favorite cookbooks — and recipes — of the year.

  • Washington Post Staff
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Filled with shrimp and ground pork, these crepes look like omelets and deliver an array of flavors and textures.

All the flavors of fall, on one plate.


Highlights

Tom Sietsema’s top restaurants in Washington, D.C.: Fall 2019

Tom Sietsema celebrates 20 years with a bigger-than-ever guide to the city’s best restaurants.

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

Staff favorite cookbooks, how to make the most of your hand-mixer, 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.

The tasty butter is inspired by the classic salad dressing.

It's just another example of how excellent Molly Stevens is at teaching.

It's a wonderful cross between the author's homeland and her family's adopted country.

You'll want to slather this on anything and everything.

Packed in a pita with some flavorful garnishes, this is one powerhouse meal.

A douse in herby oil takes them over the top.

You'll find plenty of other ways to use the dressing, too.

We highly recommend it in sandwiches and, of course, soup.

FIRST BITE | The five-year project of Jack Rose owner Bill Thomas is already a hit.

Cozy, pantry- and freezer-friendly meals are just minutes away!

Baked brie doesn't stand a chance.

RECOMMENDED | From champagne to cava, and even to lambrusco, we’ve got you covered.

You might want to save up!

As long as you're patient, you can still do a lot with the smaller kitchen appliance.

A perfect accompaniment to a cup of tea or coffee.

It's a one-pot wonder.

Massimo Fabbri, chef and owner of San Lorenzo in Shaw, is still hoping to see the charges dropped.

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