The Washington Post

Mushrooms are the king of our plates.

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.


Free Range on Food: Wednesday, October 16, at noon

Four foods that immigrated to become American icons, high tech vegan ice cream, pear danishes, 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.

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.

  • Review

After tasting some of the biggest brands, we were left with a question: When are we supposed to drink this stuff?

Love it or hate it, pumpkin spice season is here, baby!

No one is going to skip breakfast this time.

Be patient, make some smart adjustments and enjoy your hard work.

A Panera spokeswoman declined to discuss personnel matters but said the company has confirmed the TikTok video’s authenticity.

They keep their nostalgic appeal but are lighter and easier to make.

Whether you want a cocktail, a hearty main meal or even dessert, beer has your back.

RECOMMENDED | Plus, more Italian gems to savor: another pinot grigio, a cesarese, a gragnano and a prosecco.

  • Perspective

Should you decant your wine, and if so, when?

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