The Washington Post

Breakfast, lunch, dinner or dessert: It all works on a skewer.

(Jennifer Chase for The Washington Post)
  • Review

FIRST BITE | Filipino staples — including the lechon belly and sisig — are worth the wait.

ABC announced it was canceling the daytime show devoted to home cooking and replacing it with another hour of "Good Morning America."

Your typical veggie dogs, these are not. These are much, much better.


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, May 23, at noon

LIVE CHAT | We'll be talking about how to make your own hamburger and hot dog buns, pesticides in organic and conventional produce, and more. Guests Cathy Barrow and Tamar Haspel join us.

NOURISH | And why should we? They’re in the healthful zone.

SPIRITS | Spike it, responsibly.

Just about everything tastes better on a skewer — especially when grilled pineapple is involved.

As a topping for burgers and dogs or a side dish, this slaw gets the job done.

An entire industry may have to change its practices if the world accepts the idea that fish suffer pain.

The Instagrammer's playground has inspired seven ice cream flavors and a new scoop shop in New York.

Bright, fruity and with just a bit of heat, this salsa goes well on anything.

These stuffed beef burgers have it all.

  • Review

3 stars | Tae Strain’s changes elevate the David Chang restaurant at CityCenter.

This recipe makes a crunchy and light and almost no-cook meal.

Plan ahead, be prepared and don't forget to have fun.

This recipe makes a crunchy and light and almost no-cook meal.

It's the elegant cousin of sour cream and onion dip.

Banish the thought of those ho-hum salads made with canned tuna. This one rocks.

Because of its short shelf life, contaminated salad should now be out of the supply chain.

This recipe makes a crunchy and light and almost no-cook meal.

There are a couple of Japanese components in this side dish, but that's not how it got its name.

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